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.

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Finally, a traditional Japanese slicing knife designed without compromise for the left-handed chef. The Minonokuni Ume Yanagiba is not merely a knife with a different handle; its blade is forged and ground with a true single-bevel on the left side. This proper, mirror-image geometry is the only way to achieve the straight, flawless cuts essential for perfect sashimi, eliminating the frustrating steering and tearing that occurs when a lefty is forced to use a right-handed slicer. The 270mm blade is a professional length, providing the reach needed to slice larger fillets of tuna, salmon, and other fish in one single, uninterrupted stroke—the hallmark of a master sushi chef. Forged from tough SK-4 High Carbon Steel, the blade is celebrated for its ability to take a razor-sharp edge and for its ease of sharpening, making maintenance straightforward. Like all traditional carbon steel knives, this Yanagiba requires simple care and will develop a beautiful, protective patina over time. It must be washed and dried by hand immediately after use. This is the authentic, correct tool for the left-handed user dedicated to mastering the art of sushi. Learn More

The Minonokuni Ume 300mm Yanagiba is a professional-length tool designed for one essential purpose: to provide the unmatched reach required for slicing large, premium cuts of fish. The primary value of this 11.8-inch blade is its ability to glide through the widest fillets of tuna, salmon, or yellowtail in a single, uninterrupted pull. This is the only technique that creates a perfectly smooth, glossy surface, preserving the fish's delicate texture and flavor without tearing the flesh. For the serious chef, this length is not a luxury—it is a necessity. Where a shorter knife would require a second stroke or a change in angle, the 300mm blade ensures a flawless presentation every time. Forged from tough SK-4 High Carbon Steel, the blade holds its edge through long services and is straightforward to sharpen, making it a reliable workhorse for the demanding environment of a sushi bar. As a high-carbon steel knife, it will develop a characteristic patina with use and requires proper care: always wash and dry it by hand immediately after use. This Yanagiba is the definitive choice for the professional or enthusiast who understands that when it comes to sashimi, the quality of the cut is everything. Learn More

Discover the soul of Japanese vegetable preparation with the Minonokuni Ume 180mm Usuba. More than just a knife, this is a specialized instrument designed for the chef who seeks perfection in every cut. The name Usuba translates to "thin blade," and this knife is the epitome of that principle, engineered to glide through vegetables with surgical precision. Experience the meditative art of katsuramuki (rotary peeling) as you turn a daikon radish into a paper-thin, continuous sheet. Create flawless, translucent slices that preserve the integrity and vibrant flavor of fresh produce by minimizing cell damage. This Usuba is part of the "Ume" or "Essential Collection," representing an accessible entry point into the world of high-performance, traditional Japanese cutlery. The blade is forged from SK-4 high carbon steel, a material celebrated for its ability to achieve and maintain an incredibly sharp edge. The single-bevel grind, a hallmark of traditional Japanese knives, provides unmatched precision and control for intricate tasks. This isn't just a tool for slicing; it's an invitation to elevate your culinary craft, bringing a new level of artistry and intention to your vegetable dishes. Learn More

The Minonokuni Ume Series 180mm Left-Handed Usuba, is a fantastic starter knife for anyone looking for their first tradtional Japanese knife. Made from yellow paper carbon steel, this blade is tough, durable and easy to sharpen. This shape is primarily used for vegetable prep where it is used for tap, draw and push cutting. The long, flat blade makes excellent contact with the board on each cut unlike western shaped blades that have a camber better suited for rocking cuts.  Please note this is a left-handed knife. We also carry the right handed model here. If you're familiar with traditional, chisel ground hochos and are looking for a harder steel with a longer lasting edge, we recommend the Take series, white steel usuba.  Learn More

For the chef who understands that true artistry lies in the details, the Minonokuni Ume 195mm Usuba is an indispensable partner. This is not merely a knife; it is a specialized instrument designed to transform the humble vegetable into the star of the plate. The 195mm blade strikes a perfect harmony between nimble agility and confident authority, making it a uniquely versatile workhorse. It's quick enough for delicate, intricate garnishes, yet substantial enough to power through dense root vegetables with a single, clean stroke. The soul of the Usuba is its traditional single-bevel blade, forged from SK-4 high carbon steel. Unlike the wedging action of a Western knife, this blade glides alongside the vegetable's cellular walls, parting them cleanly without crushing. The result is unparalleled: produce that is vibrantly fresh, texturally perfect, and full of life. Experience the silent, satisfying glide as you perform the meditative art of katsuramuki or create garnishes of gossamer-thinness. This Usuba from the "Ume" (Essential) Collection is an investment in your craft, promising a new level of precision and a deeper connection to your ingredients. Learn More

Minonokuni Ume 210mm Usuba: The Art of Precision Vegetable Preparation Experience the unparalleled art of Japanese vegetable preparation with the Minonokuni Ume 210mm Usuba. This isn't just a knife; it's a meticulously crafted instrument, designed for chefs and home cooks who demand absolute precision, effortless performance, and exquisite results in every cut. Crafted for Perfection: Inspired by generations of Japanese bladesmithing, the Minonokuni Ume Usuba embodies the spirit of its heritage. Its defining characteristic is the single-bevel blade, a hallmark of traditional Japanese culinary tools, allowing for incredibly thin, clean, and exact cuts that are simply unachievable with Western-style knives. Learn More

For the left-handed chef dedicated to the art of vegetable preparation, precision is paramount. The Minonokuni Ume 210mm Left-Handed Usuba is an instrument crafted specifically for you, designed to eliminate the resistance and awkwardness of using a right-handed blade. This traditional Japanese vegetable knife, with its name Usuba meaning "thin blade," is your gateway to achieving flawless, masterful cuts. Feel the effortless glide as you execute the intricate katsuramuki (rotary peeling) technique or create impossibly thin, translucent vegetable slices that will elevate the presentation and texture of any dish. Part of the acclaimed "Ume" or "Essential Collection," this Usuba provides an authentic experience with true Japanese craftsmanship. The blade is forged from SK-4 high carbon steel, renowned for its ability to achieve an exceptionally sharp, long-lasting edge. Its true left-handed, single-bevel grind ensures the knife pulls away from your knuckles, providing unparalleled control and accuracy. This isn't simply a reversed blade; it's a purposefully engineered tool that allows the left-handed artist to fully express their culinary vision with grace and precision. Learn More

The Minonokuni Ume Kama-Usuba is the traditional Japanese knife designed for the art of vegetable preparation. Its single-bevel blade is engineered for techniques impossible with a Western knife, from creating paper-thin, continuous sheets of daikon (katsuramuki) to executing incredibly fine, straight cuts. What makes this a "Kama" style Usuba is its distinctive curved "sickle" tip, a design that originated in the Kansai region of Japan. This pointed tip provides a significant advantage for detailed tasks, allowing you to perform intricate carving and decorative work that is more difficult with a standard, squared-off Usuba. It adds a layer of precision for the chef dedicated to flawless presentation. Forged from tough SK-4 High Carbon Steel, the blade holds an exceptionally sharp edge and is easy to maintain with regular sharpening. Like all traditional carbon steel knives, it requires proper care to prevent rust and will develop a unique patina over time, telling the story of its use. It must be washed and dried by hand immediately after every use. Learn More