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Ume (translated: Plum, Pr: oo-may)Constructed of kasumi SK5 high carbon steel with polycarbonate ferrules and magnolia wood handles. These high carbon knives are an excellent choice for the beginning chef or for occasional use. This steel type is softer than either white or blue steel and as such is easier to sharpen. The most important aspect of the traditional Japanese knife for most users is the quality of the grind-work. The knife must be flat enough for the shinogi line to contact the stone all the way to the edge. This quality is rarely seen on a production knife from one of the name brand Japanese factories. But the Ume are produced by individual craftsmen as part of the Minonokune project and the quality is unbeatable for this price point. |
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Ume-1536 $87.00In Stock
| Minonokuni Ume - 150mm (5.9 in) Deba
Blade Width: 6.7 mm
Blade Height: 48 mm
Weight: 8.25 ounces
Steel type: SK5 high carbon (not stainless)This Minonokuni 150mm Deba can be used to fillet most smaller fish as it is very versatile and tapers from a thick spine to a thin tip. A smaller heftier Deba like the 150mm would be adept to for tasks such as head removal, gutting, scaling and prepping for filleting. The SK5 high carbon steel is ideal for a Deba as this steel is tough and can be sharpened with ease.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1536
Ume-1537 $96.00In Stock
| Minonokuni Ume 165mm (6.5 in) Deba
Blade Width: 7 mm
Blade Height: 50 mm
Weight: 10 ounces
Steel type: SK5 high carbon (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
Ume-1537
Ume-1537L $132.00In Stock
| Minonokuni Ume - 165mm (6.5 in) Left Handed Deba
Blade Width: 7 mm
Blade Height: 50 mm
Weight: 10 ounces
Steel type: SK5 high carbon (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.
Left Handed Deba.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1537L
Ume-1538 $110.00In Stock
| Minonokuni Ume 180mm (7 in.) Deba
Blade Width: 7.6 mm
Blade Height: 55 mm (2.16 in)
Weight: 12.1 ounces Steel type: SK5 high carbon (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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1538
Ume-1538L $147.00In Stock
| Minonokuni Ume 180mm (7 in.) Left Handed Deba
Blade Width: 7.1 mm
Blade Height: 53 mm
Weight: 10.4 ounces
Steel type: SK5 high carbon (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.
Left Handed Deba.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1538L
Ume-1539 $155.00In Stock
| Minonokuni Ume 195mm (7.67 in.) Deba
Blade Width: 7.8 mm
Blade Height: 56.2 mm
Weight: 12.7 ounces Steel type: SK5 high carbon (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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1539
Ume-1544 $84.00In Stock
| Minonokuni Ume 210mm (8.25 in) Yanagiba
Blade Width: 3.5 mm
Blade Height: 27 mm
Weight: 3.65 ounces
Steel type: SK5 high carbon (not stainless) In Japan, the 210mm is the most popular size for a yanagi. It is of suitable length for preparing sushi rolls and may also be used as a slicer for any other type of meat. Care should be taken to avoid bones as the edges on all yanagi are set to a very low angle for maximum sharpness. It is designed for surgical precision in cleaving cleanly through fish without rupturing cells and causing loss of oil and flavor.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1544
Ume-1544L $114.00In Stock
| Minonokuni Ume - 210mm Left Handed Yanagi
Blade Width: 3.5 mm
Blade Height: 27 mm
Weight: 3.65 ounces
Steel type: SK5 high carbon (not stainless) In Japan, the 210mm is the most popular size for a yanagi. It is of suitable length for preparing sushi rolls and may also be used as a slicer for any other type of meat. Care should be taken to avoid bones as the edges on all yanagi are set to a very low angle for maximum sharpness. It is designed for surgical precision in cleaving cleanly through fish without rupturing cells and causing loss of oil and flavor.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1544L
Ume-1545 $92.00In Stock
| Minonokuni Ume 240mm (9.45 in.) Yanagiba
Blade Width: 4 mm
Blade Height: 29 mm
Weight: 5.2 ounces
Steel type: SK5 high carbon (not stainless) 240mm is the most common size yanagi sold in the United States. This length is suitable for getting a nice long draw and is an excellent choice as a first knife for learning Japanese food preparation.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1545
Ume-1545L $124.00In Stock
| Minonokuni Ume - 240mm (9.4 in) Left Handed Yanagi
Blade Width: 4 mm
Blade Height: 29 mm
Weight: 5.2 ounces
Steel type: SK5 high carbon (not stainless) 240mm is the most common size yanagi sold in the United States. This length is suitable for getting a nice long draw and is an excellent choice as a first knife for learning Japanese food preparation. This knife is a
left handed knife.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1545L
Ume-1546 $115.00In Stock
| Minonokuni Ume 270mm (10.6 in) Yanagiba
Blade Width: 4.3 mm
Blade Height: 33 mm
Weight: 7.0 ounces
Steel type: SK5 high carbon (not stainless) 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1546
Ume-1546L $156.00Product Temporarily Unavailable
| Minonokuni Ume - 270mm Left Handed Yanagi
Blade Width: 4.3 mm
Blade Height: 33 mm
Weight: 7.0 ounces
Steel type: SK5 high carbon (not stainless) 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1546L
Ume-1547 $148.00In Stock
| Minonokuni Ume 300mm (11.8 in.) Yanagiba
Blade Width: 4.1 mm
Blade Height: 34 mm
Weight: 7.25 ounces
Steel type: SK5 high carbon (not stainless) This Minonokuni 300mm (11.8) Yanagi is on the longer end of this traditional style knife and is typically used by professional chefs with adequate kitchen space to use such a long blade. This knife has a lot of length and weight making it ideal for filleting large tuna.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1547
Ume-1592 $86.00In Stock
| Minonokuni Ume 180mm (7 in) Usuba
Blade Width: 3.5 mm
Blade Height: 44 mm
Weight: 5.5 ounces
Steel type: SK5 high carbon (not stainless) The 180mm Ume 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1592
Ume-1592L $118.00Product Temporarily Unavailable
| Minonokuni Ume - 180mm (7.1 in) Left Handed Usuba
Blade Width: 3.5 mm
Blade Height: 44 mm
Weight: 5.5 ounces
Steel type: SK5 high carbon (not stainless) The 180mm Left Handed Ume 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.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1592L
Ume-1593 $109.00In Stock
| Minonokuni Ume 195mm (7.67 in.) Usuba
Blade Width: 3.1 mm
Blade Height: 47 mm
Weight: 6.15 ounces
Steel type: SK5 high carbon (not stainless) The 195mm (7.7 in) Ume Kama-Usuba is a one sided, hand forged, pure carbon vegetable knife. 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
Ume-1593
Ume-1594 $142.00In Stock
| Minonokuni Ume 210mm (8.3 in) Usuba
Blade Width: 3.8 mm
Blade Height: 49 mm
Weight: 8.4 ounces
Steel type: SK5 high carbon (not stainless) The 210mm (8.25 in) Ume Usuba is a one sided, hand forged, pure carbon vegetable knife. Usuba is the perfect vegetable knife, the shape is very utilitarian and some chefs will use this for 90 percent of their work. Broad blade makes it easy to control. Good for cutting, smashing garlic and lifting cut veggies from the cutting board to the pan.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1594
Ume-1594L $192.50In Stock
| Minonokuni Ume 210mm (8.3 in) Left Handed Usuba
Blade Width: 3.8 mm
Blade Height: 49 mm
Weight: 8.4 ounces
Steel type: SK5 high carbon (not stainless) The 210mm (8.25 in) LEFT handed Usuba made of hand forged, pure carbon vegetable knife. Usuba is the perfect vegetable knife, the shape is very utilitarian and some chefs will use this for 90 percent of their work. Broad blade makes it easy to control. Good for cutting, smashing garlic and lifting cut veggies from the cutting board to the pan.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1594L
Ume-1595 $87.25In Stock
| Minonokuni Ume 180mm (7 in) Kama-Usuba
Blade Width: 3.8 mm
Blade Height: 44 mm
Weight: 5.45 ounces
Steel type: SK5 high carbon (not stainless) The 180mm (7 in) Ume Kama-Usuba is a one sided, hand forged, pure carbon vegetable knife. 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
Ume-1595
Ume-1595L $118.50Product Temporarily Unavailable
| Minonokuni Ume 180mm (7 in) Left Handed Kama-Usuba
Blade Width: 2.9 mm
Blade Height: 44 mm
Weight: 5.45 ounces
Steel type: SK5 high carbon (not stainless) The 180mm (7 in) Left Handed Kama-Usuba one sided, hand forged, pure carbon vegetable knife. The Kama Usuba is the perfect vegetable knife, the shape is very utilitarian and some chefs will use this for 90 percent of their work. Broad blade makes it easy to control. Good for cutting, smashing garlic and lifting cut veggies from the cutting board to the pan.
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
Ume-1595L
Ume-1597 $142.00In Stock
| Minonokuni Ume 210mm (8.25 in) Kama-Usuba
Blade Width: 4.2 mm
Blade Height: 49 mm
Weight: 8.55 ounces
Steel type: SK5 high carbon (not stainless) The 210mm (8.25 in) Ume Kama-Usuba is a one sided, hand forged, pure carbon vegetable knife. 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
Ume-1597