Také Edition

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

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

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

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