Minonokuni Knives

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

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

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

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

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 More

Master the Art of Fish Butchery with the Minonokuni Gin-San 165mm Deba Experience the pinnacle of Japanese craftsmanship with the Minonokuni Gin-San 165mm Deba, a knife forged for the precise and demanding art of breaking down fish. This traditional Japanese blade is an essential tool for any chef who is serious about seafood, from filleting and deboning to removing the head with a single, clean cut. The Deba's significant weight and thick spine provide the power needed for tough tasks, making it ideal for processing whole fish and even poultry with small bones. The heart of this Deba is its Gin-San (Silver #3) stainless steel blade. This premium steel is highly regarded by chefs for offering the best of both worlds: the razor-sharp edge and ease of sharpening found in carbon steels, combined with the rust resistance and low maintenance of stainless steel. The blade's composition allows it to take a fine, crisp edge and hold it, ensuring reliable performance in a busy kitchen. Designed with purpose, the 165mm blade is a versatile size, while the knife's pointed tip allows for delicate work and precision cuts close to the bone. The single-bevel grind, a hallmark of traditional Japanese cutlery, creates an incredibly sharp edge for effortless slicing. The substantial feel of the knife provides controlled force, letting the weight of the blade do the work for you. Key Features: Blade Steel: Gin-San (Silver #3) Stainless Steel for a carbon steel feel with rust resistance. Blade Length: 165mm (6.5 inches) Knife Style: Deba, the traditional Japanese fish butchery knife. Primary Use: Ideal for filleting, deboning, and portioning whole fish and poultry. Grind: Traditional single-bevel for exceptional sharpness. Craftsmanship: Expertly forged to deliver superior performance and durability. Whether you are a professional sushi chef or a passionate home cook dedicated to preparing fish with precision, the Minonokuni Gin-San Deba is an indispensable tool that will elevate your culinary skills. Learn More

Minonokuni Gin-san 210mm Yanagi Learn More

Minonokuni Gin-San 240mm Yanagi Learn More

The Minonokuni Ginsan 10.6 in. (270mm) Yanagiba is hand forged by master Minonokuni craftsmen using traditional knife making techniques. This Kasumi knife uses unique Ginsan steel and is jacketed by a softer (SUS405) Steel. This Kasumi process allows for such a hard Ginsan steel to be hammered out in a traditional method to a single sided edge. This knife features a burnt Chestnut wood handle and a Buffalo horn ferrule. A fitted Saya is included with this Minonokuni.

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