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Minonokuni Knives
Authentic Japanese blades (hochoes) hand-forged using traditional Japanese methods of old-world craftsmanship; Minonokuni knives are part of a project designed to preserve and protect the master/apprentice relationship. Even as demand for Japanese knives has grown; the skilled masters are aging, and it has been difficult to keep apprentices. While the methods of construction mastered over the centuries have changed very little, the methods of bringing the pieces to market is dramatically different. Then Knife Merchant was asked to assist by bringing knives from various masters in different types of material to market, so that the craftsmen can concentrate on their work and keep the apprentice fully employed, without the burden of stopping production to make sales. Minonokuni is the name of a prefecture (state) that existed in the days of the Samurai. It encompassed a wide area including Seki-City and Sakai, which are the areas of Japan in which our craftsmen are making these blades. This is why we have chosen this as a brand name to represent these knives. You will find the quality to be far superior to comparable material types. When the knife maker has his name on the blade (instead of working for a company), there is greater pride and care taken in little details that make a great difference in final quality. Minonokuni knives are now available in a variety of grades to suit every need and price point.
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Minonokuni Matsu 165mm Blue Steel Hon Kasumi Deba
Minonokuni Matsu 165mm Deba Knife - Aogami #2 Blue Steel (Right-Handed) Experience the joy of traditional Japanese fish preparation with the Minonokuni Matsu Deba, a 165mm (6.5-inch) specialty blade meticulously crafted for the discerning chef or passionate home cook. This is more than just a knife; it's an heirloom-quality tool designed to process fish and poultry with ease and precision. The "Matsu" (Pine) line from Minonokuni represents the resilience, longevity, and soul of traditional Japanese bladesmithing. This knife is hand-hammered and forged in the classic methods that have been used to forge samurai swords for hundreds of years. This right-handed Deba features: Exquisite Aogami #2 (Blue Steel) Kasumi Blade: Carbon (not stainless) Aogami #2 steel, renowned for its exceptional sharpness, superior edge retention, and surprising ease of sharpening. This hard cutting edge melds into a soft iron spine, which creates a beautiful "Kasumi" (misty) finish and adds strength and weight to the knife Purpose-Built Deba Design: The classic thick spine and substantial weight provide the necessary power to effortlessly cut through fish heads and bones. The acute single-bevel edge ensures incredibly clean, precise filleting, preserving the delicate texture of the fish. Versatile 165mm Blade Length: An ideal size for handling small to medium-sized fish with excellent control and maneuverability. This size offers optimal control while still providing enough length to cut a variety of game birds and fresh or salt water species. Authentic Wa-Handle: The traditional Japanese D-shaped handle is crafted from oiled Japanese Magnolia (Ho) wood. This lightweight, water-resistant wood offers a comfortable, natural, and secure grip, even with wet hands. Premium Buffalo Horn Ferrule: The handle is beautifully accented and reinforced with a genuine Buffalo Horn ferrule, adding a touch of luxury, durability, and ensuring a tight fit between blade and handle. Right-Handed Single Bevel: Sharpened primarily on one side for the precise, pull-cutting techniques characteristic of Japanese culinary arts. Whether you're aiming for perfect sashimi slices or expertly butchering a whole catch, the Minonokuni Matsu Deba, with its premium Aogami #2 steel and traditional craftsmanship, offers an unparalleled cutting experience. Learn MoreRegular Price: $330.00
Special Price $260.00
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Minonokuni Matsu 210mm Kama-Usuba
The Kamagata Usuba is a one sided, hand forged, pure carbon vegetable knife. Designed with a long, flat blade to maximize the amount of contact made with the cutting surface, the Matsu 210mm Kama-Usuba will make quick work of any vegetable prep. This knife will be your go-to when cutting, chopping, dicing or mincing fruits and vegetables. Hand-forged using Aogami-ko HonKasumi Blue steel, the Matsu 210mm Kama-Usuba takes and holds an extremely thin edge. Best used in conjunction with a soft wood hinoki board. This knife offers top of the line performance at a very reasonable price. Matching saya is inlcuded.
This knife should be hand-washed and dried immediately after use to prevent rusting. Learn more about the Care and Maintenance of Carbon Steel Knives Learn More$400.00 -
Minonokuni Matsu 180mm Kama-Usuba
The Kamagata Usuba is the traditional Japanese predecessor to the santoku. These knives are used for slicing and chopping vegetables. The long, straight cutting surface of this knife enables you to create very precise cuts and to work very quickly. Kama-usubas are similar to the traditional usuba shape with the added value of a sharpened tip that can be used to make piercing cuts or carvings. The Matsu 180mm Kama-Usuba is made with Aogami-ko HonKasumi Blue steel. This steel is very hard and can be sharpened to a very thin edge. Ideally used on a soft wooden cutting board (like Hinoki), this knife will offer the ultimate edge retention and ease of cutting. This knife includes a matching saya. The Minonokuni Matsu 180mm Kama-Usuba is made of pure carbon steel (not stainless). Carbon steel takes a beautiful edge and can be re-sharpened very easily, but does need to be washed and dried immediately after use. Learn about the Care and Maintenance of Carbon Steel Knives Learn More$330.00 -
Minonokuni Matsu 210mm Aogami Blue Steel Usuba
Precision Engineered for the Professional Kitchen The Minonokuni Matsu 210mm Usuba is not a general-purpose tool; it is a specialized instrument designed for the absolute mastery of vegetable prep. In high-stakes professional environments, the difference between a standard cut and a surgical one lies in the blade’s geometry. This Usuba utilizes a traditional single-bevel chisel grind, featuring the critical Urasuki (concave back surface) which creates an air pocket during slicing. This design minimizes surface drag and prevents vegetables from sticking to the blade, allowing for the fluid execution of katsuramuki—rotary peeling of cucumbers or daikon into continuous, paper-thin sheets. Metallurgy and Edge Retention Forged from Aogami-ko (Blue Steel) HonKasumi, this knife is tempered to an exceptional Rockwell Hardness of 63-65. For the professional chef, this means the edge maintains its 'toothy' bite through 50+ pounds of mirepoix or delicate garnish work without requiring mid-shift honing. The carbon steel construction allows for a significantly finer edge than stainless alternatives, though it demands disciplined care to prevent oxidation. The 210mm length provides the necessary weight and surface area for clean, vertical push-cuts, ensuring the blade does not wander during heavy prep. Included is a custom-fit wood Saya to protect the high-carbon edge during storage or transport. Learn about the Care and Maintenance of Carbon Steel Knives Learn More$400.00 -
Minonokuni Matsu 180mm Usuba
Usuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Knife includes saya. Learn about the Care and Maintenance of Carbon Steel Knives Learn More$330.00 -
Minonokuni Matsu 240mm Left-Handed Yanagiba
The Minonokuni Matsu 240mm Left-Handed Yanagiba is a traditional hand-forged Japanese slicer. This knife is made from pure carbon steel that is chisel ground to create the thinest possible edge. This blade is perfectly shaped to create the thinnest possible slices of fish, meat, poultry and produce. The 240mm lenght is a good choice for anyone who wants to ensure they have a long enough blade to complete every cut in one smooth motion, but is not so large that it is difficult to control. This knife includes ho wood saya for storage. Please note that this model is intended for left-handed use, we also carry a right handed Matsu 240mm Yanagi. Learn about the Care and Maintenance of Carbon Steel Knives Learn More -
Minonokuni Matsu 210mm Left-Handed Yanagiba
The Minonokuni Matsu 210mm Left Handed Yanagi is a traditional Blue Steel sushi knife. Shaped to create the thinest possible slices, this knife is an excellent choice for the preparation of sashimi and nigiri. It can also be used to fillet whole fish and to slice vegetables, meats or poultry. This is a one-sided, knife ground like an urasuki chisel that is biased for left-handed use. If you are right handed we also carry the right-handed version of this knife. This knife comes with a traditional wooden saya for storage. Learn more about Care and Maintenance of Carbon Steel Knives Learn More$420.00 -
Minonokuni Matsu 300mm (11.8 in.) Yanagi
The Soul of the Sushi Chef: Experience Unrivaled Precision with the Minonokuni Matsu 300mm Yanagi For the artisan who understands that a slice is not merely a cut, but the final, reverent touch, we present the Minonokuni Matsu 300mm Yanagi. This is more than a knife; it is a testament to centuries of Japanese blade-making heritage, meticulously hand-forged to serve as an extension of your will. For the professional sushi chef or the passionate culinary purist, this is the ultimate tool for transforming the finest ingredients into edible art. A Blade Forged in Tradition, Honed for Perfection At the core of this masterpiece is a blade of Aogami-ko Kasumi (Blue Steel No. 2), a revered high-carbon steel known for its surgical sharpness and remarkable edge retention. Forged by master craftsmen, the blade's single-bevel grind allows it to glide through fish and delicate meats with ethereal grace, creating translucent slices with pristine, unblemished surfaces. The resulting mirror-like finish on each cut is a hallmark of a truly superior Yanagi. With a Rockwell hardness of 63-65, this blade is not only incredibly sharp but also exceptionally resilient, ready to perform flawlessly in the most demanding professional kitchens. Ergonomic Elegance, Flawless Control Grasp the traditional octagonal handle, crafted from beautifully grained, oiled Japanese Magnolia (Ho) wood. It feels warm, light, and perfectly balanced in the hand, designed for hours of comfortable and precise work. The handle is crowned with a genuine water buffalo horn ferrule, a classic touch that adds both durability and a timeless aesthetic. Weighing a nimble 7 ounces, the knife's balance is engineered to make the long 300mm blade feel like a natural part of you, enabling effortless, fluid strokes. An Heirloom in the Making Each Minonokuni Matsu Yanagi is a unique work of art, destined to become a cherished tool in your collection. It arrives protected in a custom-fitted wooden Saya (sheath), preserving its immaculate edge and ensuring its longevity. Learn More$400.00 -
Minonokuni Matsu 270mm (10.6 in) Yanagiba
Yanagi is a one sided, hand forged, pure carbon slicer. This knife is ideal for slicing meats and whole fish with precision. Knife includes saya. Learn More$355.00 -
Minonokuni Matsu 240mm (9.45 in) Yanagiba
Minonokuni Matsu 240mm Yanagiba: The Art of the Perfect Slice Embrace the revered tradition of Japanese culinary artistry with the Minonokuni Matsu 240mm Yanagiba. Named "Matsu" for the enduring pine tree – a symbol of resilience and timeless elegance – this blade is meticulously crafted for the precise, single-stroke cuts essential for flawless sashimi and sushi. It's an indispensable tool for professional sushi chefs and discerning home cooks who demand uncompromising sharpness and control. The long, slender 240mm blade is forged from Hitachi AoGami (Blue Paper) Steel, a premium carbon steel renowned for its exceptional purity, sharpness and edge retention. The HonKasumi designation is a hallmark of meticulous craftsmanship. This is a method of forging in which the soft iron )igane) steel is expertly formed around the hard Aogami (hagane) core that forms the cutting edge. They are then polished ot reveal a beautiful and subtle contrast. This traditional right hand biased, single-bevel grind is precisely ground by the hands of Minonokuni's master artisans who've hardened the blade to a hardness ranging from 63-65 HRC. The unparalleled sharpness of this blade allows it to glide effortlessly through fish, minimizing cellular damage and preserving the delicate texture and flavor of your ingredients. If you're new to the world of carbon knives we recommend that you review this informational to learn about the Care and Maintenance of Carbon Steel Knives This knife is right handed. We also carry a Left-Handed version, which is available here. Key Features & Benefits: Premium Hitachi HonKasumi Aogami Steel: The core cutting edge is forged from legendary Hitachi HonKasumi Aogami (Blue Paper Steel), known for its superior toughness, exceptional edge retention, and ability to achieve an incredibly fine edge. Extreme Hardness (63-65 HRC): Expertly hardened to a professional-grade HRC range, this blade delivers outstanding durability and edge stability, requiring less frequent sharpening. Optimized Blade Geometry: Features a spine thickness of 3.5mm for strength and a blade width of 29mm, ideal for precise slicing tasks. Classic Yanagiba Design: The 240mm length is ideal for slicing most fish fillets in a single, fluid motion, ensuring clean, pristine surfaces essential for sashimi and sushi. Traditional Single Bevel Edge (Right-Handed): Expertly ground for right-handed users, this design creates an incredibly acute cutting angle for the ultimate slicing performance. The concave Ura (back side) helps food release easily and aids in sharpening. "Matsu" Elegance: Reflecting the steadfast beauty of the pine, this knife embodies a refined aesthetic, combining traditional form with flawless function. Balanced Weight & Handling: Weighing approximately 4.7 ounces, the knife is well-balanced, offering comfortable handling and precise control during extended use. Authentic Oiled Japanese Magnolia (Ho) Wood Handle: Features a traditional "Wa" handle, beautifully crafted from Oiled Japanese Magnolia (Ho) wood with a distinctive Water Buffalo Horn Ferrule. This light, comfortable, and naturally moisture-resistant handle provides excellent balance and a secure, traditional grip. Handcrafted in Japan: A testament to Minonokuni's dedication to centuries-old bladesmithing techniques, ensuring each knife is a unique piece of functional art. Sashimi & Sushi Specialist: Specifically designed for preparing raw fish, allowing you to achieve professional-quality results that honor the ingredients. (Note: High-carbon Aogami steel is reactive and requires immediate cleaning and drying after use to prevent rust, forming a protective patina over time) Learn More$320.00
