Ume Series

The 270mm Ume Yanagi is a preferred length for breaking down tuna and for making clean cuts of larger portions without having to saw back and forth. Also used in some presentations where you have several slices of sashimi that are laid across the blade and then transferred to the serving dish. Excellent grind work on these knives.

Learn more about the Care and Maintenance of Carbon Steel Knives Learn More

Experience the art of sushi and sashimi as it was meant to be, with a blade crafted specifically for the left-handed chef. The Minonokuni Ume 240mm Left-Handed Yanagi is your key to unlocking flawless, single-stroke slices that define high-level Japanese cuisine. The name Yanagi, meaning "willow leaf," perfectly describes the long, gracefully thin blade, engineered to glide through fish with minimal friction. This specialized design ensures that the delicate texture and flavor of the fish are perfectly preserved, resulting in glistening, jewel-like cuts every time. As a part of the revered "Ume" or "Essential Collection," this Yanagi offers an authentic Japanese cutlery experience. It is forged from SK-4 high carbon steel, a material prized for its capacity to take on a razor-sharp edge and retain it. The true single-bevel, left-handed grind allows for unparalleled precision, drawing the blade effortlessly through protein in one long, uninterrupted motion. For the left-handed culinary artist, this knife is not a mere tool, but a true extension of your skill, transforming the preparation of raw fish from a simple task into a fluid, meditative practice. Learn More

The Minonokuni "Ume" Yanagiba is the traditional Japanese knife designed for the single purpose of slicing raw fish for sushi and sashimi. The 240mm blade is a popular, versatile size, offering excellent control for both detailed work and slicing larger fillets, making it a favorite for home cooks and professional chefs alike. The long, narrow blade is forged from SK-4 High Carbon Steel, a tough steel known for holding its edge well and being easy to resharpen. It features a traditional single-bevel grind (for right-handed users), which creates a razor-sharp, chisel-like edge. This design allows the knife to glide through delicate fish with almost no friction, preserving the texture and flavor of every slice. The key to using a Yanagiba is to make one long, uninterrupted drawing cut, and this knife is perfectly balanced for that exact task. As a high-carbon steel knife, the blade will develop a natural patina (a dark, protective coloring) over time, a characteristic prized in traditional Japanese cutlery. To prevent rust, it requires simple but essential care: always wash and dry it by hand immediately after use. Learn More

Master the delicate art of sashimi and sushi with the Minonokuni Ume 210mm Left-Handed Yanagiba (Willow Leaf Blade). Part of the "Ume" (Essential) series, this knife is meticulously handcrafted in Japan, offering traditional, high-performance cutlery specifically designed to empower left-handed chefs and passionate home cooks. At 210mm (8.3 inches), this Yanagi offers exceptional agility and control, making it ideal for smaller, precise sashimi work, delicate fish fillets, or tighter kitchen spaces where a longer knife might be restrictive. Learn More

The Art of the Slice: The Minonokuni Ume 210mm Yanagiba The Yanagiba, or "willow leaf blade," is the quintessential tool for slicing raw fish for sushi and sashimi. The Minonokuni Ume 210mm Yanagiba is a masterful expression of this traditional form, handcrafted to create effortlessly clean, single-stroke cuts that preserve the delicate texture and flavor of the fish. The blade's incredible performance comes from its single-bevel grind and a core of SK-4 High-Carbon Steel. This tough and durable tool steel is prized for its excellent edge retention and ease of sharpening, allowing it to take on a wickedly sharp, long-lasting edge. The long, slender blade is designed for a graceful pull-cut, allowing the blade's length, not pressure, to do the work. A Note on Care: SK-4 is a reactive carbon steel. This is what allows for its extreme sharpness. It must be hand-washed and dried immediately after use to prevent corrosion or rust. A beautiful grey patina will develop over time, telling the story of your culinary journey. Learn More

The Minonokuni Ume 195mm Deba is a traditionally crafted Japanese knife designed for precision and durability. Part of the Ume (Plum) series, these knives are produced by individual craftsmen as part of the Minonokuni project, ensuring a level of quality that exceeds production knives at this price point. This Deba knife features a 195mm (7.67 inches) blade made from SK-4 carbon steel, with a Rockwell Hardness of 58-60.  Also called yellow paper steel, this carbon alloy is softer than white or blue carbon steels, so it can be sharpened more easily and is less likely to chip when making direct contact with bone or hard boards. This steel type is an excellent choice for anyone who prefers a tough blade and is comfortable sharpening their knife more often. This is an excellent choice for chefs who are beginning to work with traditional Japanese knife shapes. The quality of the grind-work is a crucial aspect to consider when purchasing traditional Japanese knives. Despite its low price point the Ume series is beautifully shaped and ground which ensures the knife is flat enough for the shinogi line to contact the sharpening stone all the way to the edge.  The knife has an Urasuki chisel grind and a Japanese Magnolia (Ho Wood) handle with a polycarbonate ferrule. The blade length of 195mm is suitable for filleting and butchering medium to large fish, providing ample blade for clean, efficient cuts. Deba knives are specifically designed with a thick spine and a sturdy blade to handle tasks like removing fish heads, filleting, and deboning, without chipping the blade. This knife is a work horse that can be used to process high volumes of fish with ease. Learn More

Minonokuni Ume - 180mm Deba, LEFT hand Learn More

The Minonokuni "Ume" Deba is a traditional Japanese tool designed for the serious task of butchering and filleting whole fish. The 180mm size is a powerful and versatile choice, giving you the leverage to handle tough fish heads and spines while allowing for precise cuts. The blade is forged from SK-4 High Carbon Steel (also known as Yellow Paper Steel), a tough and durable carbon steel known for its excellent wear resistance and its ability to hold a sharp edge. This is a durable steel that is less likely to chip than harder White or Blue steels. The blade is ground in the traditional single-bevel style for right-handed use. This creates a chisel-like edge that makes incredibly clean, precise cuts, separating flesh from bone with minimal damage to the fish. The knife’s substantial weight and thick spine provide the necessary force for heavy cuts. As a true high-carbon steel knife, the blade will develop a patina (a dark coloring) over time, which is a natural characteristic that helps protect the steel. To prevent rust, this knife requires proper care: it must be washed by hand and dried completely immediately after use. This Deba offers the authentic performance and connection to traditional Japanese craftsmanship that chefs value. Learn More

The Minonokuni Ume 165mm Left Handed Deba is primarily used to break down whole fish and poultry. This is a thick, heavy blade designed to efficiently cleave fillets from the bone. The choice between 165 and 180mm sizes really comes down to comfort in controlling the knife and size of fish to be cut. The steel type used in this blade SK5 also known as Yellow Paper. This is the softest and most forgiving of the steels used in traditional hand-forged Japanese knives which means that this knife will need to be sharpened more frequently than the white or blue steel alternatives, but that it is also less likely to chip. We recommend SK5 steel for use on deba knives which are by nature used to cut directly against, along and between bones and are therefore subject to more abuse than most knife shapes. 

Please note, this is a Left Handed Deba. If this is your first carbon (not stainless) steel knife we recommend that you read about the Care and Maintenance of Carbon Steel Knives.
Learn More