Minonokuni Take 135mm (5.3 in.) Ko-Deba

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Blade Width: 5.5 mm

Blade Height: 44.6 mm

Weight: 5.95 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

The Deba (fat knife) is primarily used for breaking down whole fish and poultry. This smaller knife commonly referred to as a Ko-Deba is a smaller more lightweight Deba, not so great for cleaving fish heads, use this Deba for filleting. The way the Deba tapers from a thick spine, near the handle, to a thin tip allows the user to often feel the tip of the knife touching the bones making tics at each bone as the knife glides through the fish.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1550

Minonokuni Take 150mm (5.9 in.) Deba

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Blade Width: 6.75 mm

Blade Height: 49 mm

Weight: 7.5 ounces

Steel type: kasumi shiro-ko (white paper #2)(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 135mm and 150mm sizes really comes down to comfort in controlling the knife and size of fish to be cut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1551

Minonokuni Take 150mm (5.9 in.) Left Handed Deba

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Blade Width: 6 mm

Blade Height: 50.1 mm

Weight: 8.3 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

This Left-Handed 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 135mm and 150mm sizes really comes down to comfort in controlling the knife and size of fish to be cut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1551L

Minonokuni Take 165mm (6.5 in) Deba

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Blade Width: 7 mm

Blade Height: 52 mm

Weight: 9.5 ounces

Steel type: kasumi shiro-ko (white paper #2)(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.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1552

Minonokuni Take 165mm (6.5 in) Left Handed Deba

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Blade Width: 6.5 mm

Blade Height: 52 mm

Weight: 10.3 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

This Left-Handed 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 165 mm Deba has a fair amount of weight to it so it should excel at tracing the spines on tuna and salmon.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1552L

Minonokuni Take 180mm (7 in) Deba

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Blade Width: 7 mm

Blade Height: 55 mm

Weight: 11.5 ounces

Steel type: kasumi shiro-ko (white paper #2)(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.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1553

Minonokuni Take 180mm (7 in) Left Handed Deba

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Blade Width: 7 mm

Blade Height: 55 mm

Weight: 11.5 ounces

Steel type: kasumi shiro-ko (white paper #2)(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.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1553L

Minonokuni Take 195mm (7.7 in) Deba

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Blade Width: 7.5 mm

Blade Height: 57.5 mm

Weight: 13 ounces

Steel type: kasumi shiro-ko (white paper 2)(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 180mm and 195mm comes down to comfort in controlling the knife and size of fish to be cut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1554

Minonokuni Také 210mm (8.3 in) Yanagiba

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Blade Width: 3.65 mm

Blade Height: 28 mm

Weight: 4.05 ounces

Steel type: kasumi shiro-ko (white paper #1)(not stainless)

Také 210 mm (8.25 in) Yanagi slicer. You can expect this knife to be ground extremely flat. While they are sharp out of the box, they tend to get better and better with use and subsequent sharpenings as you burnish and true the edge. The smaller 210mm Yanagi is ideal for a cramped or tight kitchen workspace.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1558

Minonokuni Také 210mm (8.3 in.) Left Handed Yanagiba

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Blade Width: 3.73 mm

Blade Height: 28.5 mm

Weight: 4.25 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 210 mm (8.3 in.) Left-Handed Yanagi slicer. You can expect this knife to be ground extremely flat. While they are sharp out of the box, they tend to get better and better with use and subsequent sharpenings as you burnish and true the edge. This 210mm shorter Yanagi is suited for precise sashimi work that would be more difficult with a longer Yanagi. One of the best cuts to perform with this knife is the difficult Usuzukuri slice common with fresh fish. The smaller Yanagi is better for this, as precision is key, the cuts should be so thin that the tip of the blade is visible through the fish as you slice.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1558L

Minonokuni Také 240mm (9.4 in) Yanagiba

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Blade Width: 3.75 mm

Blade Height: 29 mm

Weight: 4.75 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 240 mm (9.4 in) Yanagi slicer. You can expect this knife to be ground extremely flat. While they are sharp out of the box, they tend to get better and better with use and subsequent sharpenings as you burnish and true the edge. A very popular size for sushi rolls and sashimi.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1559

Minonokuni Take - 240mm Left Handed Yanagi

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Blade Width: 3.75 mm

Blade Height: 29 mm

Weight: 4.75 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 240 mm (9.4 in) Yanagi slicer. You can expect this knife to be ground extremely flat. While they are sharp out of the box, they tend to get better and better with use and subsequent sharpenings as you burnish and true the edge. A very popular size for sushi rolls and sashimi.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1559L

Minonokuni Také 270mm (10.6 in) Yanagiba

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Blade Width: 4.1 mm

Blade Height: 33 mm

Weight: 6.80 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 270 mm (10.6 in) Yanagi slicer. This knife coincides with the Japanese phrase “sashimi wo hiku” simply meaning to pull the knife through the fish, these Yanagiba knives are long and weighted so let the heavy blade glide through fish while the thin tapered tip can be used for more precise cuts.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1560

Minonokuni Také 270mm (10.6 in.) Left Handed Yanagiba

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Blade Width: 3.93 mm

Blade Height: 32.8 mm

Weight: 6.6 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 270 mm (10.6 in) Left Handed Yanagi slicer. This knife coincides with the Japanese phrase “sashimi wo hiku” simply meaning to pull the knife through the fish, these Yanagiba knives are long and weighted so let the heavy blade glide through fish while the thin tapered tip can be used for more precise cuts.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1560L

Minonokuni Také 300mm (11.8 in) Yanagiba

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Blade Width: 4.5 mm

Blade Height: 33 mm

Weight: 7.70 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 300 mm (11.8 in) Yanagi slicer Yanagi is a one sided, hand forged, pure carbon slicer. This knife is ideal for slicing meats and fish with precision. This larger 300mm Yanagiba is typically used by the very experienced chef and can be used to break down large fish.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1561

Minonokuni Také 330mm (12.9 in.) Yanagiba

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Blade Width: 4.3 mm

Blade Height: 37.6 mm

Weight: 9.1 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 330 mm (12.9 in.) Yanagi slicer. This longer slicing knife is more common amongst experienced chefs as the weight and length make for more difficult precision work. The 330mm Yanagi still can be used to cut sashimi but due to the length of this knife use it for skinning; or scaling fish like bonito, flatfish or halibut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1562

Minonokuni Také 180mm (7 in.) Usuba

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Blade Width: 3.8 mm

Blade Height: 45 mm

Weight: 6.4 ounces

Steel type: Kasumi shiro-ko (white paper #2)(not stainless)

Také 180mm Usuba is a vegetable knife used for making extremely precise cuts with clean lines.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1579

Minonokuni Take 180mm Left Handed Usuba

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Blade Width: 3.8 mm

Blade Height: 45 mm

Weight: 6.4 ounces

Steel type: Kasumi shiro-ko (white paper #2)(not stainless)

Také 180mm Usuba is a vegetable knife used for making extremely precise cuts with clean lines.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1579L

Minonokuni Také 210mm (8.25 in) Usuba

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Blade Width: 4.1 mm

Blade Height: 50 mm

Weight: 9.15 ounces

Steel type:Kasumi shiro-ko (white paper #2)(not stainless)

Také 210 mm (8.25 in) Usuba is a Japanese all-purpose vegetable knife .



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1580

Minonokuni Také 180mm (7 in.) Kama-Usuba

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Blade Width: 4.2 mm

Blade Height: 45 mm

Weight: 6.65 ounces

Steel type: Kasumi shiro-ko (white paper #2)(not stainless)

The kamagata usuba is used as a vegetable knife. Lighter than a traditional usuba and with a sharp point, the kama-usuba shape is more popular in Japan than the traditional usuba.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1583

Minonokuni Take - 180mm Left Handed Kama-Usuba

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Blade Width: 4.2 mm

Blade Height: 45 mm

Weight: 6.65 ounces

Steel type: Kasumi shiro-ko (white paper #2)(not stainless)

The kamagata usuba is used as a vegetable knife. Lighter than a traditional usuba and with a sharp point, the kama-usuba shape is more popular in Japan than the traditional usuba. Meant for use on left hand.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1583L

Minonokuni Také 210mm (8.25 in) Kama-Usuba

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Blade Width: 4.3 mm

Blade Height: 49 mm

Weight: 9.3 ounces

Steel type: shiro-ko kasumi(white paper #2)(not stainless)

Také 210 mm (8.2 in) Kamagata Usuba is a Japanese all-purpose vegetable knife.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1584