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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 Take 240mm Left-Handed Yanagi
Crafted for left-handed chefs who demand precision, the Minonokuni Take 240mm Left-Hand Yanagi is a traditional Japanese single-bevel slicer designed to create flawlessly clean cuts in sashimi and sushi. Forged in Japan by skilled artisans, the Take series features a high-carbon steel blade that sharpens to an exceptional edge, offering smooth, uninterrupted draws that preserve the texture and integrity of delicate fish. The blade’s length provides excellent control and glide, while the natural wood handle ensures comfort during extended prep. Ideal for both professional kitchens and serious home cooks, this Yanagi combines performance, tradition, and craftsmanship in one beautifully balanced tool Learn More$275.00 -
Minonokuni Take 270mm Yanagiba
The Minonokuni Také 270mm Yanagi is a traditional Japanese slicer, hand-forged from pure carbon steel and crafted with a single bevel edge for exceptional sharpness. Designed for precision slicing of fish and meats, this Yanagiba produces clean, effortless cuts that preserve the natural texture and flavor of your ingredients. At 270mm, this knife offers excellent balance and control, making it an ideal choice for both skilled home cooks and professional chefs. Its size is versatile enough for delicate sashimi work yet long enough to handle filleting and portioning with ease. Learn More$220.00 -
Minonokuni Take 270mm Left-Handed Yanagi
Také 270 mm (10.6 in) Left Handed Yanagi slicer. This knife coincides with the Japanese phrase “sashimi wo hiku” simply meaning to pull the knife through the fish, these Yanagiba knives are long and weighted so let the heavy blade glide through fish while the thin tapered tip can be used for more precise cuts.
Please note that this knife is intended for left handed use, if you are right handed we carry a right handed model also, found here. Learn about the Care and Maintenance of Carbon Steel Knives Learn More -
Minonokuni Take 300mm Yanagiba
Minonokuni Také 300 mm (11.8 in) Yanagi slicer. The Yanagi is a one sided, hand forged, pure carbon steel slicer. This knife is ideal for slicing meats and fish with precision. This larger 300mm Yanagiba is typically used by the very experienced chef and can be used to extract fillets from larger fish.
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Minonokuni Take 330mm Yanagi
This is not merely a knife; it is the pinnacle of the slicer's art, a tool reserved for the chef who commands the sushi bar. The Minonokuni Take 330mm Yanagi is an instrument of breathtaking scale and singular purpose: to achieve the perfect, uninterrupted slice. Its extraordinary length is its defining feature, allowing you to draw the blade through the largest fillets of tuna, salmon, or yellowtail in one single, continuous pull—the ichi-hiki. This exacting technique is the secret to sashimi that is glossy, pristine, and texturally perfect, preserving the delicate flesh without the slightest hint of friction or tearing. The soul of this master's blade is its core of Aogami #2 (Blue Paper Steel), a legendary high-carbon steel prized for its otherworldly sharpness and exceptional edge retention. This premium steel ensures the long, willow-leaf blade remains impeccably sharp through the most demanding service. As a flagship of the "Take" (Bamboo) collection, this Yanagi represents the highest standards of performance and material purity. To wield the 330mm Yanagi is to embrace the final word in precision, transforming the act of slicing fish into a mesmerizing, fluid, and masterful performance. Learn More$300.00 -
Minonokuni Take 180mm Usuba
The Také 180mm Usuba is a vegetable knife used for making extremely precise cuts with clean lines. Hand-forged by master blacksmiths from Kasumi Shiro-ko carbon steel this knife will take an extremely sharp edge, but is forgiving enough to be used in a chopping motion where the entire blade makes contact with the board.
Learn more about the Care and Maintenance of Carbon steel knives. Learn More$195.00 -
Minonokuni Take 180mm Left-Handed Usuba
For the discerning left-handed chef who accepts no compromises, the Minonokuni Take 180mm Left-Handed Usuba represents the pinnacle of vegetable preparation. This is a tool forged for the artist, where superior materials and meticulous craftsmanship converge to create an unparalleled culinary experience. The heart of this Usuba is its blade, expertly crafted from Aogami #2 steel, or Blue Paper Steel—one of the most revered high-carbon steels in Japanese cutlery. This premium steel provides an exquisitely sharp, long-lasting edge that glides through produce with breathtaking ease, preserving the integrity and flavor of every ingredient. Engineered specifically for the left-handed user, this Usuba eliminates all compromise. The true single-bevel grind ensures perfect, clean cuts that track true, allowing you to perform the most demanding techniques, from creating paper-thin katsuramuki sheets to executing intricate decorative work, with flawless precision and intuitive control. As part of the "Take" (Bamboo) collection, this knife signifies a higher level of performance and refinement. It is not just a tool for cutting; it is a statement of dedication to the culinary craft. Learn More -
Minonokuni Take 210mm Usuba
Master the art of vegetable preparation with the Minonokuni Take 210mm Usuba, a traditional Japanese blade designed for ultimate precision. As the essential tool for any chef serious about their craft, the Usuba excels where other knives cannot. The defining feature is its traditional single-bevel grind and razor-sharp edge, allowing for unparalleled control when creating paper-thin sheets (katsuramuki), delicate garnishes, and precise cuts. The flat profile and substantial 210mm length provide the stability and surface area needed to work through vegetables cleanly and efficiently, without cracking or bruising them. Learn More$245.00 -
Minonokuni Take 180mm Kama-Usuba
The Minonokuni Take 180mm Kama-Usuba is a traditional single-bevel Japanese vegetable knife crafted for precision and control. Designed with a distinctive sickle-shaped tip, this knife excels at detailed vegetable work, fine cuts, and intricate garnishes, while also performing beautifully for katsuramuki and thin peeling tasks. Forged by skilled artisans, the Take series features high-carbon steel that sharpens to a razor edge, ensuring clean, consistent cuts that preserve texture and freshness. The natural wood handle provides a comfortable, balanced grip, making it an ideal choice for professional chefs and dedicated home cooks who value traditional Japanese technique and superior craftsmanship. Learn More -
Minonokuni Take 180mm Left-Handed Kama-Usuba
Designed to chop, slice and cut vegetables, the Minonokuni Take 180mm Left-Handed Kamagata Usuba is truly a work of art. Hand-forged in the methods originally developed for sword making, this is a traditional single sided Japanese knife. This model favors left handed users. At 180mm in length this blade is easy to maneuver and control. It offers enough length to be used when create thin vegetable sheets for sushi wrapping, but is small enough to quickly tap chop without fatigue. This is a White Steel Carbon Blade. It takes an extremely sharp edge, but is less delicate than Blue Steel alternatives that offer longer edge retention but are more brittle and require more aggressive abrasives when sharpening. This is an extremely functional knife for the working sushi chef. Learn More$265.00
