Minonokuni Knives

For the chef who moves beyond simple slicing into the realm of true culinary sculpture, the Minonokuni Take 210mm Kama-Usuba is the ultimate instrument. This is the Kansai-region evolution of the traditional Usuba, designed for a higher level of artistry. The defining feature is its kama, or sickle-shaped tip, which provides a delicate point for the most intricate tasks. This elegant curve allows for precise scoring, decorative carving (mukimono), and detailed peeling with the finesse of a paring knife, all without ever putting the main blade down. At the heart of this specialized tool is a blade of Aogami #2 (Blue Paper Steel), a steel celebrated by master chefs for its phenomenal sharpness and incredible edge retention. This premium material allows the long, flat portion of the 210mm blade to glide effortlessly through vegetables, creating whisper-thin sheets and perfect cuts with minimal cell damage. The generous length provides confident stability for board work, while the unique tip offers unparalleled agility. The Minonokuni Take Kama-Usuba is not just a knife; it is a declaration of skill and a tool for the uncompromising culinary artist. Learn More

The Minonokuni Také 165mm Deba Left-Handed Deba is primarily used for breaking down whole fish and poultry. This knife features a thick, heavy blade that is used tp cleave fillets from the bone with ease. The 165 mm Deba has a fair amount of weight which is very helpful for tracing the spines on tuna and salmon. This particular model is made with White steel which is often considered the Goldilocks of Carbon steel (not too hard and not too soft). It takes a razor sharp edge and holds it very well, but is less prone to chipping that harder blue or stainless steels. In terms of size the 165mm blade offers versatility as it is long enough to use on large species of salt or fresh water fish, but not so large that it cannot be used on smaller game birds or fresh water species.  This is an all around great choice. This knife is designed for use in the left hand. We also carry a right handed model (available here). Learn More

The Minonokuni "Take" Deba is the authentic, purpose-built tool for the left-handed chef dedicated to the art of fish butchery. This is not simply a handle swap; the blade is forged and ground with a true single-bevel on the left side, providing the correct geometry for clean, precise work. It completely eliminates the steering and binding that happens when a lefty is forced to use a right-handed Deba, allowing you to break down a whole fish with confidence and control. At the heart of the "Take" (Bamboo) series is the use of premium Shirogami #2 (White Paper #2) high-carbon steel. This pure steel is prized by professional chefs for its ability to take on an incredibly sharp edge, far exceeding that of standard stainless steels. This exceptional sharpness is crucial for a Deba, allowing you to make clean cuts through fish heads, collars, and bones with minimal effort and without damaging the delicate flesh. The 180mm size is a versatile powerhouse, perfect for a wide range of fish. As a traditional carbon steel knife, it requires proper care and will develop a beautiful patina over time. It must be washed and dried by hand immediately after use to prevent rust. This is the correct, high-performance tool for the left-handed user who refuses to compromise. Learn More

Unleash the Soul of Japanese Cuisine: The Minonokuni Matsu 180mm Deba For the culinary artist who understands that the finest dishes begin with the perfect cut, the Minonokuni Matsu 180mm (7-inch) Deba is not merely a knife—it is an extension of your will. Hand-forged by the esteemed craftsmen of Minonokuni Yamahide, the "Matsu" (Pine Tree) series embodies resilience, longevity, and the pinnacle of Japanese knifemaking artistry. This is the definitive tool for mastering the demanding tasks of fish butchery and poultry preparation with grace and surgical precision. The Heart of the Blade: Legendary Aogami Blue Steel The soul of the Matsu Deba is its formidable blade, forged from Aogami-ko Kasumi Blue Steel (Aogami #2), a high-carbon steel revered by professional chefs worldwide. This premium material is celebrated for its ability to achieve and maintain an incredibly sharp edge, ensuring clean, effortless cuts that preserve the delicate texture of the ingredients. The substantial 7mm spine and 11.45-ounce weight provide the necessary power to confidently break down fish heads and navigate through bones, while the traditional single-bevel grind offers unparalleled precision for filleting. A Handle Forged in Tradition, Designed for Control Grasp the octagonal handle, crafted from lightweight Ho wood (Japanese Magnolia), and feel the perfect balance and control it affords. Ho wood is prized for its comfortable and secure grip, even when wet, a critical feature when handling fish. The handle is elegantly crowned with a water buffalo horn ferrule, a classic touch that not only enhances the knife's beauty but also ensures its durability for a lifetime of use. Who is This Knife For? The Minonokuni Matsu Deba is designed for the professional chef, the passionate home cook, and the dedicated culinary enthusiast who demands the very best from their tools. Its 180mm blade is the ideal, versatile size for handling a wide range of fish. Whether you are breaking down a whole snapper or preparing chicken for yakitori, this knife will become an indispensable partner in your kitchen. Learn More

The Minonokuni Matsu 210mm Yanagi is a hand-forged traditional Japanese slicer designed for use by professionals and cooks serious about the craft. Made with hon kasumi Aogami Blue 2 Steel (Carbon Steel) this blade will hold an edge very well and can be sharpened to a very fine edge. Like all properly made Yanagis this knife has an Urasuki (chisel) Grind that must be maintained using whetstones. The blade of this knife is seated in an octagonal shaped Magnolia Wood Handle fitted with a Buffalo Horn Ferrule. Precisely shaped and beautifully ground the quality, fit and finish of the Minonokuni Matsu series is guaranteed to surpass that of any similarly priced knife. This knife offers exceptional value given the level of craftsmanship displayed by the master blacksmith who forged this blade. This knife comes with a traditional Japanese magnolia (ho) wood saya. Learn More

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

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

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

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