Minonokuni Sakura 150mm Damascus Deba

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Minonokuni 5.9 in. (150mm) Deba Shirogami-Ko Damascus. Meaning that we're using a #2 White Steel with Damascus cladding for Sakura Deba's. Handle is Red Sandalwood with Ebony wood handle. Hand-forged, water quenched craftsmen piece for breaking down whole fish, cutting lobster, etc.. Made in Japan.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-1610

Minonokuni Sakura 210mm (8.3 in) Damascus Yanagi

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Blade Width: 3.95 mm

Blade Height: 28.4 mm

Weight: 4.4 ounces

Steel type: Blue (not stainless)

The Minonokuni Sakura 8.3 in. (210mm) Yanagi is a Kasumi style(two steel) traditionally forged knife using a Blue steel as the blade steel and a Damascus steel as the jacket. This Yanagi is especially thin and is adept at skinning smaller fish and precise sashimi work. The Blue steel used in this knife is prized for its edge retention properties, the handles on these Sakura knives are long and comfortable hexagonal shape handle made of red sandalwood, the ferrules are made of a black laminated wood.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-1615

Minonokuni Sakura 240mm (9.4 in) Damascus Yanagi On Sale

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Blade Width: 4.8 mm

Blade Height: 30.3 mm

Weight: 4.85 ounces

Steel type: Blue (not stainless)

The Minonokuni Sakura 9.4 in. (240mm) Yanagi is a Kasumi style(two steels) traditionally forged knife using a Blue steel as the blade steel and a Damascus steel as the Jacket. This Yanagi adept at skinning smaller fish and precise sashimi work, use the weight of the blade to fillet fish with ease as well. The Blue steel used in this knife is prized for its edge retention properties, the handles on these Sakura knives are long and comfortable hexagonal shape handle made of red sandalwood, the ferrules are made of a black laminated wood.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-1616

Minonokuni Sakura 270mm (10.6 in) Damascus Yanagi

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Blade Width: 4.85 mm

Blade Height: 33.9 mm

Weight: 6.3 ounces

Steel type: Blue (not stainless)

The Minonokuni Sakura 10.6 in. (270mm) Yanagi is a Kasumi style(two steels) traditionally forged knife using a Blue steel as the blade steel and a Damascus steel as the Jacket. This longer Yanagi can do the precision work of a smaller knife but will take more skill, the length and weight of this Sakura knife can be used to breakdown and fillet larger tuna as well. The Blue steel used in this knife is prized for its edge retention properties, the handles on these Sakura knives are long and comfortable hexagonal shape handle made of red sandalwood, the ferrules are made of a black laminated wood.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-1617

Minonokuni Sakura 210mm (8.3 in) Damascus Usuba On Sale

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Blade Width: 4.75 mm

Blade Height: 51.7 mm

Weight: 8.55 ounces

Steel type: Blue (not stainless)

The Minonokuni Sakura 8.3 in. (210mm) Usuba is a Kasumi style(two steel) traditionally forged knife using a Blue steel as the blade steel and a Damascus steel as the Jacket. These Damascus knives are made by the top blacksmiths of Minonokuni; the Usuba is known for its wide shinogi-line and very thin edge making it the best knife when doing precise vegetable work such as a rotary peeling technique. The Blue steel used in this knife is prized for its edge retention properties, the handles on these Sakura knives are long and comfortable hexagonal shape handle made of red sandalwood, the ferrules are made of a black laminated wood.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-1620

Minonokuni Sakura 210mm (8.3 in) Damascus Kama-Usuba On Sale

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Blade Width: 4.6 mm

Blade Height: 49.9 mm

Weight: 7.95 ounces

Steel type: Blue (not stainless)

The Minonokuni Sakura 8.3 in. (210mm) Kama-Usuba is a Kasumi style(two steel) traditionally forged knife using a Blue steel as the blade steel and a Damascus steel as the Jacket. These Damascus knives are made by the top blacksmiths of Minonokuni; the Kama-Usuba is known for its wide shinogi-line and very thin edge. The Kama-Usuba differs from the Usuba only in that the Kama-Usuba provides a tip to the knife allowing for a wider array of cutting techniques to be performed. The Blue steel used in this knife is prized for its edge retention properties, the handles on these Sakura knives are long and comfortable hexagonal shape handle made of red sandalwood, the ferrules are made of a black laminated wood.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-1621