Minonokuni Matsu 165mm Deba:

• Blade Width: 7 mm
• Blade Height: 52 mm
• Weight: 9.75 ounces
• Steel type: Aogami-ko Kasumi Blue (not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very 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.  Knife includes saya.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Minonokuni Matsu 180mm Deba:

• Blade Width: 7 mm
• Blade Height: 55 mm
• Weight: 11.45 ounces
• Steel type: Aogami-ko Kasumi Blue (not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very 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.  Knife includes saya.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Minonokuni Matsu 210mm Yanagiba:

• Blade Width: 3.2 mm
• Blade Height: 29 mm
• Weight: 3.9 ounces
• Steel type: Aogami-ko Kasumi Blue (not stainless)

Yanagi is a one sided, hand forged, pure carbon slicer. The 210mm Yanagiba is smaller and well suited to be used in small or cramped kitchen spaces. Knife include saya.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Minonokuni Matsu 210mm Left Handed Yanagiba:

• Blade Width: 3.2 mm
• Blade Height: 29 mm
• Weight: 3.9 ounces
• Steel type: Aogami-ko Kasumi Blue (not stainless)

Yanagi is a one sided, hand forged, pure carbon slicer. The 210mm Yanagiba is smaller and well suited to be used in small or cramped kitchen spaces. Knife include saya.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Minonokuni Matsu 240mm Yanagiba:

• Blade Width: 3.5 mm
• Blade Height: 29 mm
• Weight: 4.7 ounces
• Steel type: Aogami-ko Kasumi Blue (not stainless)

Yanagi is a one sided, hand forged, pure carbon slicer. This knife is ideal for slicing meats and fish with precision. Knife includes saya.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Minonokuni Matsu 240mm Yanagiba (Left Handed):

• Blade Width: 3.5 mm
• Blade Height: 29 mm
• Weight: 4.7 ounces
• Steel type: Aogami-ko Kasumi Blue (not stainless)

Left Hand Yanagi is a one sided, hand forged, pure carbon slicer. This knife is ideal for slicing meats and fish with precision. Knife includes saya.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Minonokuni Matsu 270mm Yanagiba:

• Blade Width: 3.8 mm
• Blade Height: 31 mm
• Weight: 6.2 ounces
• Steel type: Aogami-ko Kasumi Blue (not stainless)

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.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Minonokuni Matsu 300mm Yanagiba:

• Blade Width: 4.1 mm
• Blade Height: 34.6 mm
• Weight: 7 ounces
• Steel type: Aogami-ko Kasumi Blue (not stainless)

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.


Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Minonokuni Matsu 300mm Yanagiba (Left Handed):

• Blade Width: 4.1 mm
• Blade Height: 33.5 mm
• Weight: 7.4 ounces
• Steel type: Aogami-ko Kasumi Blue (not stainless)

Left Hand 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.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Minonokuni Matsu 180mm Kama-Usuba:

• Blade Width: 3 mm
• Blade Height: 45 mm
• Weight: 6.65 ounces
• Steel type: Aogami-ko HonKasumi Blue (not stainless)

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.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Minonokuni Matsu 210mm Usuba:

• Blade Width: 3.5 mm
• Blade Height: 50 mm
• Weight: 9.15 ounces
• Steel type: Aogami-ko HonKasumi Blue (not stainless)

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.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Minonokuni Matsu 180mm Kama-Usuba:

• Blade Width: 3 mm
• Blade Height: 45 mm
• Weight: 6.65 ounces
• Steel type: Aogami-ko HonKasumi Blue (not stainless)

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.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Minonokuni Matsu 210mm Kama-Usuba:

• Blade Width: 4.1 mm
• Blade Height: 50 mm
• Weight: 8.5 ounces
• Steel type: Aogami-ko HonKasumi Blue (not stainless)

Kamagata 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.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions