{"title":"£150-£250","description":"\u003cdiv class=\"qMYqUG_convSearchResultHighlightRoot\"\u003e\n\u003cdiv class=\"\" data-turn-id-container=\"request-6a2ac5f6-9a00-83ed-9c27-d54967bc7727-7\" data-is-intersecting=\"true\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-6a2ac5f6-9a00-83ed-9c27-d54967bc7727-7\" data-turn-id-container=\"request-6a2ac5f6-9a00-83ed-9c27-d54967bc7727-7\" data-testid=\"conversation-turn-16\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv data-conversation-screenshot-content=\"\" class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"c2558302-f931-4fce-9ec4-7229f159ad4a\" dir=\"auto\" data-message-model-slug=\"gpt-5-5-thinking\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003cp data-start=\"22\" data-end=\"319\"\u003eThis collection brings together knives in the £150–£250 range, where you will find more refined Japanese kitchen knives, specialist steels, and higher levels of fit and finish. It is a strong place to look if you want a noticeable step up in cutting feel, edge retention, and overall construction.\u003c\/p\u003e\n\u003cp data-start=\"321\" data-end=\"574\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThese knives are chosen for practical performance, clean geometry, and long-term usefulness in the kitchen. They suit professionals, keen home cooks, regular sharpeners, and anyone looking for a serious everyday knife without moving into the very highest price ranges.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\n\u003cdiv class=\"text-center\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"robert-herder-windmuhlenmesser-grandmoulin-bread","title":"Robert Herder - Windmühlenmesser Grandmoulin Bread","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\"\u003eIs this the greatest bread knife ever made? We believe it is, it’s certainly the finest example that we have ever seen!\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"\"\u003eWith a blade length of 230mm and a blade height of 40mm it’s possible to make full strokes without veering of course and wedging your slice, the huge surface area in contact with the bread really steadies the knife as it moves back and forward and enables the user to cut beautifully straight, even if you like them thin! The 8mm serrations make seriously light work of any bread too, regardless of how soft or crusty it is!\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"\"\u003eThe blade shape of this knife is known as “Boscher“ and comes from the Dutch word “bos“ meaning bush or bush land, originally used as a harvesting knife for the sugarcane in the Dutch colonies, this is a shrunken down version, more suited to wielding in an enclosed space!\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"\"\u003eWe love this knife, it’s a serious piece of kit for a serious bread lover, it comes complete with a bottle of oil for keeping the handle in tip top condition.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"\"\u003eWindmuhlenmesser have been making knives of exceptional quality since 1872, started by Robert Herder and still run by members of his family, the business, based in Solingen Germany, continues to employ traditional techniques to produce blades which are refreshingly thin and light for western knives.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"\"\u003eBlade Material - Stainless Steel\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"\"\u003eHandle Material - Plumwood\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"\"\u003eBlade length - 230mm\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"\"\u003eTotal Length - 370mm\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"\"\u003eBlade Height - 40mm\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"\"\u003eWeight - 164g\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"\"\u003eHardness - 60 HRC\u003c\/p\u003e","brand":"Robert Herder","offers":[{"title":"Default Title","offer_id":39786435477643,"sku":"SQ0811843","price":225.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/image_c7d407d3-6121-410e-bb4c-3147780a2b78.heic?v=1682158296"},{"product_id":"robert-herder-windmuhlenmesser-k5-largechef","title":"Robert Herder - Windmühlenmesser \"K5\" Chef","description":"\u003ch2 data-start=\"0\" data-end=\"77\"\u003e\n\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eRobert Herder\u003c\/span\u003e\u003c\/span\u003e – Windmühlenmesser “K5” Chef Knife\u003c\/h2\u003e\n\u003cp data-start=\"79\" data-end=\"127\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"129\" data-end=\"166\"\u003eK5 – Full-Size Chef Performance\u003c\/h3\u003e\n\u003cp data-start=\"168\" data-end=\"280\"\u003eThe K5 is the largest knife in the K Series — a classic chef’s knife influenced by the Japanese gyuto profile.\u003c\/p\u003e\n\u003cp data-start=\"282\" data-end=\"452\"\u003eAt 173mm, it offers generous blade height (44mm at the heel) and confident board presence, while remaining noticeably lighter and thinner than most Western equivalents.\u003c\/p\u003e\n\u003cp data-start=\"454\" data-end=\"471\"\u003eWell suited to:\u003c\/p\u003e\n\u003cp data-start=\"473\" data-end=\"564\"\u003e– Filleting and carving\u003cbr data-start=\"496\" data-end=\"499\"\u003e– Chopping\u003cbr data-start=\"509\" data-end=\"512\"\u003e– Fish and meat preparation\u003cbr data-start=\"539\" data-end=\"542\"\u003e– General board work\u003c\/p\u003e\n\u003cp data-start=\"566\" data-end=\"628\"\u003eIt’s a chef’s knife built around precision rather than weight.\u003c\/p\u003e\n\u003cp data-start=\"630\" data-end=\"678\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"680\" data-end=\"714\"\u003eK Series – Thin by Tradition\u003c\/h3\u003e\n\u003cp data-start=\"716\" data-end=\"834\"\u003eInspired by Japanese double bevel geometry, the K Series prioritises cutting efficiency and refined grind over mass.\u003c\/p\u003e\n\u003cp data-start=\"836\" data-end=\"1093\"\u003eEach blade is shaped using Windmühlenmesser’s traditional \u003cstrong data-start=\"894\" data-end=\"915\"\u003edry-fine grinding\u003c\/strong\u003e technique. This produces a razor-sharp edge and thin cross-section (approx. 0.29mm behind the edge), combined with a subtle concavity along the blade face to aid food release.\u003c\/p\u003e\n\u003cp data-start=\"1095\" data-end=\"1173\"\u003eThe result is a Western chef knife that feels agile and clean through product.\u003c\/p\u003e\n\u003cp data-start=\"1175\" data-end=\"1223\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1225\" data-end=\"1266\"\u003eRobert Herder – Solingen Since 1872\u003c\/h3\u003e\n\u003cp data-start=\"1268\" data-end=\"1387\"\u003eFounded in 1872 in Solingen, Germany, Robert Herder remains family run and committed to traditional grinding methods.\u003c\/p\u003e\n\u003cp data-start=\"1389\" data-end=\"1568\"\u003eTheir knives are refreshingly thin and light by Western standards — less overbuilt, more geometry-led. Performance comes from grind and heat treatment rather than sheer thickness.\u003c\/p\u003e\n\u003cp data-start=\"1570\" data-end=\"1618\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1620\" data-end=\"1661\"\u003eSteel Options – Stainless or Carbon\u003c\/h3\u003e\n\u003cp data-start=\"1663\" data-end=\"1718\"\u003eAvailable in stainless steel or classic carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"1720\" data-end=\"1915\"\u003eThe carbon version (approx. 60 HRC) takes a particularly keen edge and sharpens beautifully on stones. The stainless option offers easier maintenance while retaining strong cutting performance.\u003c\/p\u003e\n\u003cp data-start=\"1917\" data-end=\"2001\"\u003eBoth benefit from the same thin, performance-driven grind that defines the K Series.\u003c\/p\u003e\n\u003cp data-start=\"2003\" data-end=\"2051\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2053\" data-end=\"2076\"\u003eHandle – Plumwood\u003c\/h3\u003e\n\u003cp data-start=\"2078\" data-end=\"2186\"\u003eFitted with a plumwood handle — warm in tone, comfortable in hand and well balanced against the 173mm blade.\u003c\/p\u003e\n\u003cp data-start=\"2188\" data-end=\"2236\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2238\" data-end=\"2266\"\u003eA Note on Carbon Steel\u003c\/h3\u003e\n\u003cp data-start=\"2268\" data-end=\"2323\"\u003eCarbon steel rewards care with exceptional sharpness.\u003c\/p\u003e\n\u003cp data-start=\"2325\" data-end=\"2547\"\u003eWash and dry thoroughly after use. If light surface rust appears, a gentle rub with a dry scourer will usually remove it. Over time, a patina will develop — natural, protective and entirely part of the knife’s character.\u003c\/p\u003e\n\u003cp data-start=\"2549\" data-end=\"2612\"\u003eAnd for many reasons — never put your knives in the dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"2614\" data-end=\"2662\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2664\" data-end=\"2684\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"2686\" data-end=\"2877\"\u003eBlade shape — Chef\u003cbr data-start=\"2704\" data-end=\"2707\"\u003eMaker — Robert Herder\u003cbr data-start=\"2728\" data-end=\"2731\"\u003eConstruction — Monosteel\u003cbr data-start=\"2755\" data-end=\"2758\"\u003eSteel — Stainless steel or carbon steel\u003cbr data-start=\"2797\" data-end=\"2800\"\u003eHardness — 60 HRC (carbon version)\u003cbr data-start=\"2834\" data-end=\"2837\"\u003eEdge grind — 50\/50\u003cbr data-start=\"2855\" data-end=\"2858\"\u003eHandle — Plumwood\u003c\/p\u003e\n\u003cp data-start=\"2879\" data-end=\"3042\"\u003eBlade length — 173mm\u003cbr data-start=\"2899\" data-end=\"2902\"\u003eTotal length — 300mm\u003cbr data-start=\"2922\" data-end=\"2925\"\u003eBlade height at heel — 44mm\u003cbr data-start=\"2952\" data-end=\"2955\"\u003eWeight — 142g\u003cbr data-start=\"2968\" data-end=\"2971\"\u003eSpine thickness at heel — 2.38mm\u003cbr data-start=\"3003\" data-end=\"3006\"\u003eThickness behind the edge — 0.29mm\u003c\/p\u003e\n\u003cp data-start=\"3044\" data-end=\"3092\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3094\" data-end=\"3273\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"3094\" data-end=\"3113\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"3113\" data-end=\"3116\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be required to verify their age at checkout.\u003c\/p\u003e\n\u003cp class=\"\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e \u003c\/p\u003e","brand":"Robert Herder","offers":[{"title":"Carbon Steel","offer_id":41416396308619,"sku":"SQ4414039","price":182.0,"currency_code":"GBP","in_stock":true},{"title":"Stainless Steel","offer_id":41416396341387,"sku":"SQ4414040","price":182.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/image_eab5b36b-ef28-44fd-a967-bd286ac8828c.heic?v=1682158386"},{"product_id":"sakai-kikumori-nashiji-nakiri-165mm","title":"Sakai Kikumori  Blue #2 Nakiri Knife 165mm Nashiji","description":"\u003cp data-start=\"104\" data-end=\"143\"\u003e\u003cstrong data-start=\"104\" data-end=\"143\"\u003eSakai Kikumori Nashiji Nakiri 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"145\" data-end=\"148\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"150\" data-end=\"525\"\u003e\u003cstrong data-start=\"150\" data-end=\"182\"\u003eNakiri – The Vegetable Knife\u003c\/strong\u003e\u003cbr data-start=\"182\" data-end=\"185\"\u003eThe nakiri is a traditional Japanese vegetable knife, defined by its straight edge and tall, rectangular blade. Designed for clean, even cuts through vegetables and herbs, it excels at push-cutting, chopping and slicing without rocking. The generous blade height provides excellent knuckle clearance and makes it ideal for high-volume prep.\u003c\/p\u003e\n\u003cp data-start=\"527\" data-end=\"530\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"532\" data-end=\"773\"\u003e\u003cstrong data-start=\"532\" data-end=\"562\"\u003eNashiji – Pear-Skin Finish\u003c\/strong\u003e\u003cbr data-start=\"562\" data-end=\"565\"\u003e\u003cem data-start=\"565\" data-end=\"574\"\u003eNashiji\u003c\/em\u003e translates to “pear skin,” referring to the softly textured, mottled surface left on the blade. This organic finish helps reduce food sticking while giving the knife a refined yet rustic appearance.\u003c\/p\u003e\n\u003cp data-start=\"775\" data-end=\"778\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"780\" data-end=\"1096\"\u003e\u003cstrong data-start=\"780\" data-end=\"820\"\u003eSakai Kikumori – Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"820\" data-end=\"823\"\u003eMade in Sakai, Osaka, \u003cstrong data-start=\"845\" data-end=\"886\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSakai Kikumori\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e represents over a century of Japanese knife-making tradition. Working closely with skilled blacksmiths and sharpeners, their knives are known for precise geometry, excellent balance and dependable performance.\u003c\/p\u003e\n\u003cp data-start=\"1098\" data-end=\"1101\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1103\" data-end=\"1383\"\u003e\u003cstrong data-start=\"1103\" data-end=\"1136\"\u003eBlue #2 (Aogami) Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"1136\" data-end=\"1139\"\u003eBlue #2 is a high-carbon steel with added alloying for improved edge retention and toughness. It offers excellent sharpness while remaining resilient enough for everyday kitchen use — a favourite for cooks seeking performance without fragility.\u003c\/p\u003e\n\u003cp data-start=\"1385\" data-end=\"1388\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1390\" data-end=\"1743\"\u003e\u003cstrong data-start=\"1390\" data-end=\"1404\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1404\" data-end=\"1407\"\u003e• Hand wash immediately after use — never use a dishwasher\u003cbr data-start=\"1465\" data-end=\"1468\"\u003e• Dry thoroughly to prevent rust or discolouration\u003cbr data-start=\"1518\" data-end=\"1521\"\u003e• Use wooden or rubberised chopping boards\u003cbr data-start=\"1563\" data-end=\"1566\"\u003e• Store safely: block, rack or saya\u003cbr data-start=\"1601\" data-end=\"1604\"\u003e• Strop regularly and sharpen with whetstones as needed\u003cbr data-start=\"1659\" data-end=\"1662\"\u003e• Carbon steel will develop a patina over time — this is natural and protective\u003c\/p\u003e\n\u003cp data-start=\"1745\" data-end=\"1748\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1750\" data-end=\"2160\"\u003e\u003cstrong data-start=\"1750\" data-end=\"1768\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1768\" data-end=\"1771\"\u003e• Blade shape: Nakiri\u003cbr data-start=\"1792\" data-end=\"1795\"\u003e• Maker: Sakai Kikumori\u003cbr data-start=\"1818\" data-end=\"1821\"\u003e• Construction: Stainless clad san-mai\u003cbr data-start=\"1859\" data-end=\"1862\"\u003e• Steel: Blue #2 (Aogami) Carbon Steel\u003cbr data-start=\"1900\" data-end=\"1903\"\u003e• Handle: Natural Oak\u003cbr data-start=\"1924\" data-end=\"1927\"\u003e• Blade length: 165mm\u003cbr data-start=\"1948\" data-end=\"1951\"\u003e• Total length: 310mm\u003cbr data-start=\"1972\" data-end=\"1975\"\u003e• Blade height (heel): 59mm\u003cbr data-start=\"2002\" data-end=\"2005\"\u003e• Weight: 195g\u003cbr data-start=\"2019\" data-end=\"2022\"\u003e• Hardness: HRC 62\u003cbr data-start=\"2040\" data-end=\"2043\"\u003e• Blade finish: Nashiji\u003cbr data-start=\"2066\" data-end=\"2069\"\u003e• Edge grind: 50\/50\u003cbr data-start=\"2088\" data-end=\"2091\"\u003e• Thickness behind edge: 0.35mm\u003cbr data-start=\"2122\" data-end=\"2125\" data-is-only-node=\"\"\u003e• Spine thickness at heel: 3.30mm\u003c\/p\u003e\n\u003cp data-start=\"2162\" data-end=\"2165\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2167\" data-end=\"2413\"\u003e\u003cstrong data-start=\"2167\" data-end=\"2186\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2186\" data-end=\"2189\"\u003eYou must be 18 or over to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39786450845835,"sku":"","price":244.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/sakai-kikumori-nashiji-nakiri-165mm-2617406.jpg?v=1772711560"},{"product_id":"ohishi-suminagashi-gyuto-210mm-1","title":"Ohishi VG10 Gyuto knife 210mm Suminagashi","description":"\u003ch3 data-start=\"204\" data-end=\"242\"\u003eOhishi – Suminagashi Gyuto 210mm\u003c\/h3\u003e\n\u003cp data-start=\"244\" data-end=\"776\"\u003eA note from the maker – “Oishi! – That is what people in Japan say during or after having a delicious meal. With a different spelling and meaning but a similar sounding, Ohishi is also the name of the small village near the famous Mount Fuji, where our business was started. Finally and completing, Ohishi is the motto and brand name we have selected to build up and present our individual concept and understanding of a smart and fine-tuned knife set. Our idea was to help creating Oishi meals using Ohishi knives. We succeeded.”\u003c\/p\u003e\n\u003cp data-start=\"778\" data-end=\"830\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"832\" data-end=\"1258\"\u003e\u003cstrong data-start=\"832\" data-end=\"869\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"869\" data-end=\"872\"\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/p\u003e\n\u003cp data-start=\"1260\" data-end=\"1312\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1314\" data-end=\"1646\"\u003e\u003cstrong data-start=\"1314\" data-end=\"1352\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1352\" data-end=\"1355\"\u003eSan mai means “three layers.” It describes the traditional Japanese method of sandwiching a hard steel core between two softer layers of protective cladding. The hard core provides razor-sharp cutting performance, while the outer layers add toughness and make the knife easier to maintain.\u003c\/p\u003e\n\u003cp data-start=\"1648\" data-end=\"1700\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1702\" data-end=\"2005\"\u003e\u003cstrong data-start=\"1702\" data-end=\"1740\"\u003eOhishi – Everyday Japanese Quality\u003c\/strong\u003e\u003cbr data-start=\"1740\" data-end=\"1743\"\u003eOhishi knives are crafted in Echizen, Japan, with a focus on balance, ease of sharpening, and durability. Designed as versatile all-rounders, they offer excellent cutting performance without being delicate, making them an ideal introduction to Japanese knives.\u003c\/p\u003e\n\u003cp data-start=\"2007\" data-end=\"2059\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2061\" data-end=\"2173\"\u003e\u003cstrong data-start=\"2061\" data-end=\"2085\"\u003eVG10 Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"2085\" data-end=\"2088\"\u003eHigh-quality stainless steel delivering sharpness with strong corrosion resistance.\u003c\/p\u003e\n\u003cp data-start=\"2175\" data-end=\"2227\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2229\" data-end=\"2668\"\u003e\u003cstrong data-start=\"2229\" data-end=\"2243\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2243\" data-end=\"2246\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"2313\" data-end=\"2316\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2380\" data-end=\"2383\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2448\" data-end=\"2451\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2515\" data-end=\"2518\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2586\" data-end=\"2589\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2670\" data-end=\"2722\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2724\" data-end=\"3092\"\u003e\u003cstrong data-start=\"2724\" data-end=\"2742\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2742\" data-end=\"2745\"\u003eBlade shape – Gyuto\u003cbr data-start=\"2764\" data-end=\"2767\"\u003eMaker – Ohishi\u003cbr data-start=\"2781\" data-end=\"2784\"\u003eBlade construction – San Mai\u003cbr data-start=\"2812\" data-end=\"2815\"\u003eSteel – VG10 Stainless\u003cbr data-start=\"2837\" data-end=\"2840\"\u003eHandle – Lacquered Oak\u003cbr data-start=\"2862\" data-end=\"2865\"\u003eTotal length – 370 mm\u003cbr data-start=\"2886\" data-end=\"2889\"\u003eBlade length – 210 mm\u003cbr data-start=\"2910\" data-end=\"2913\"\u003eBlade height at heel – 47 mm\u003cbr data-start=\"2941\" data-end=\"2944\"\u003eWeight – 182 g\u003cbr data-start=\"2958\" data-end=\"2961\"\u003eHRC – [ ]\u003cbr data-start=\"2970\" data-end=\"2973\"\u003eBlade finish – Suminagashi\u003cbr data-start=\"2999\" data-end=\"3002\"\u003eEdge grind – 50\/50\u003cbr data-start=\"3020\" data-end=\"3023\"\u003eThickness behind edge – 0.60 mm\u003cbr data-start=\"3054\" data-end=\"3057\"\u003eSpine thickness at heel – 3.80 mm\u003c\/p\u003e\n\u003cp data-start=\"3094\" data-end=\"3146\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3148\" data-end=\"3344\"\u003e\u003cstrong data-start=\"3148\" data-end=\"3167\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"3167\" data-end=\"3170\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be asked to verify their age at checkout and upon delivery.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":42665460793483,"sku":null,"price":212.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-suminagashi-gyuto-210mm-4138322.jpg?v=1772711148"},{"product_id":"masakage-koishi-petty-120mm","title":"Masakage  Stainless Clad Blue #2 Petty Knife 120mm Koishi","description":"\u003ch2 data-start=\"0\" data-end=\"63\"\u003e\n\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eMasakage\u003c\/span\u003e\u003c\/span\u003e – Koishi Petty 120mm\u003c\/h2\u003e\n\u003cp data-start=\"65\" data-end=\"113\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"115\" data-end=\"146\"\u003ePetty – Precision Utility\u003c\/h3\u003e\n\u003cp data-start=\"148\" data-end=\"273\"\u003eThe petty is the small utility knife in a Japanese line-up — designed for detail work, trimming, peeling and in-hand tasks.\u003c\/p\u003e\n\u003cp data-start=\"275\" data-end=\"474\"\u003eAt 120mm, this is a true precision tool. Light (just 62g), nimble and thin behind the edge, it excels at shallots, garlic, herbs and smaller fruit or proteins where control matters more than power.\u003c\/p\u003e\n\u003cp data-start=\"476\" data-end=\"551\"\u003eIt’s the knife you reach for constantly — not dramatic, just indispensable.\u003c\/p\u003e\n\u003cp data-start=\"553\" data-end=\"601\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"603\" data-end=\"660\"\u003eStainless Clad Blue #2 – Focused Carbon Performance\u003c\/h3\u003e\n\u003cp data-start=\"662\" data-end=\"770\"\u003eThis blade is constructed in \u003cstrong data-start=\"691\" data-end=\"702\"\u003esan mai\u003c\/strong\u003e: a Blue #2 (Aogami #2) carbon steel core clad in stainless steel.\u003c\/p\u003e\n\u003cp data-start=\"772\" data-end=\"1035\"\u003eBlue #2 is a refined high-carbon steel known for excellent edge stability, strong sharpness potential and satisfying feedback on stones. Heat treated to approximately 62–63 HRC, it takes a very keen edge while retaining enough toughness for confident daily use.\u003c\/p\u003e\n\u003cp data-start=\"1037\" data-end=\"1171\"\u003eThe stainless cladding protects the blade road, leaving only the exposed edge reactive — expect a natural patina to develop over time.\u003c\/p\u003e\n\u003cp data-start=\"1173\" data-end=\"1221\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1223\" data-end=\"1262\"\u003eKoishi Finish – Tsuchime Kurouchi\u003c\/h3\u003e\n\u003cp data-start=\"1264\" data-end=\"1385\"\u003e“Koishi” translates to “pebble,” referencing the deeply textured \u003cstrong data-start=\"1329\" data-end=\"1341\"\u003etsuchime\u003c\/strong\u003e (hammered) pattern across the blade face.\u003c\/p\u003e\n\u003cp data-start=\"1387\" data-end=\"1566\"\u003eCombined with the dark \u003cstrong data-start=\"1410\" data-end=\"1422\"\u003ekurouchi\u003c\/strong\u003e (blacksmith) finish, it creates a rugged, forged aesthetic while subtly reducing surface drag during cutting. Functional texture, not ornament.\u003c\/p\u003e\n\u003cp data-start=\"1568\" data-end=\"1616\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1618\" data-end=\"1648\"\u003eMasakage – Echizen Craft\u003c\/h3\u003e\n\u003cp data-start=\"1650\" data-end=\"1912\"\u003eMasakage knives are produced in Echizen by skilled blacksmiths and sharpeners working within a long-established craft tradition. Known for expressive finishes and performance-focused geometry, the range blends strong cutting ability with distinctive character.\u003c\/p\u003e\n\u003cp data-start=\"1914\" data-end=\"1993\"\u003eThin grinds, consistent heat treatment and attention to detail define the line.\u003c\/p\u003e\n\u003cp data-start=\"1995\" data-end=\"2043\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2045\" data-end=\"2085\"\u003eHandle – Octagonal American Cherry\u003c\/h3\u003e\n\u003cp data-start=\"2087\" data-end=\"2262\"\u003eFitted with an octagonal American cherry wa handle and black pakka wood ferrule. Lightweight, balanced and comfortable in a pinch grip, it complements the blade’s nimble feel.\u003c\/p\u003e\n\u003cp data-start=\"2264\" data-end=\"2312\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2314\" data-end=\"2330\"\u003eSteel Care\u003c\/h3\u003e\n\u003cp data-start=\"2332\" data-end=\"2655\"\u003e• Hand wash only — never dishwasher.\u003cbr data-start=\"2368\" data-end=\"2371\"\u003e• Dry thoroughly after use.\u003cbr data-start=\"2398\" data-end=\"2401\"\u003e• Use wooden or rubber boards to protect the edge.\u003cbr data-start=\"2451\" data-end=\"2454\"\u003e• Store safely in a block, on a magnetic rack, or in a saya.\u003cbr data-start=\"2514\" data-end=\"2517\"\u003e• Strop regularly; sharpen on whetstones when required.\u003cbr data-start=\"2572\" data-end=\"2575\"\u003e• The exposed carbon edge will develop a patina — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2657\" data-end=\"2705\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2707\" data-end=\"2727\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"2729\" data-end=\"2992\"\u003eBlade shape — Petty\u003cbr data-start=\"2748\" data-end=\"2751\"\u003eMaker — Masakage\u003cbr data-start=\"2767\" data-end=\"2770\"\u003eConstruction — Stainless clad san mai\u003cbr data-start=\"2807\" data-end=\"2810\"\u003eCore steel — Blue #2 (Aogami) carbon steel\u003cbr data-start=\"2852\" data-end=\"2855\"\u003eHardness — 62–63 HRC\u003cbr data-start=\"2875\" data-end=\"2878\"\u003eFinish — Tsuchime Kurouchi\u003cbr data-start=\"2904\" data-end=\"2907\"\u003eEdge grind — 50\/50\u003cbr data-start=\"2925\" data-end=\"2928\"\u003eHandle — Octagon American cherry with black pakka wood ferrule\u003c\/p\u003e\n\u003cp data-start=\"2994\" data-end=\"3156\"\u003eBlade length — 120mm\u003cbr data-start=\"3014\" data-end=\"3017\"\u003eTotal length — 245mm\u003cbr data-start=\"3037\" data-end=\"3040\"\u003eBlade height at heel — 28mm\u003cbr data-start=\"3067\" data-end=\"3070\"\u003eWeight — 62g\u003cbr data-start=\"3082\" data-end=\"3085\"\u003eSpine thickness at heel — 2.83mm\u003cbr data-start=\"3117\" data-end=\"3120\"\u003eThickness behind the edge — 0.35mm\u003c\/p\u003e\n\u003cp data-start=\"3158\" data-end=\"3206\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3208\" data-end=\"3387\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"3208\" data-end=\"3227\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"3227\" data-end=\"3230\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be required to verify their age at checkout.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54144555450753,"sku":null,"price":205.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/masakage-koishi-petty-120mm-1743590.jpg?v=1772710930"},{"product_id":"nigara-hamono-sg-strix-petty-120mm","title":"Nigara Hamono SG Strix Petty Knife 150mm Nashiji","description":"\u003ch3 data-start=\"213\" data-end=\"249\"\u003eNigara Hamono – SG Strix Petty\u003c\/h3\u003e\n\u003cp data-start=\"251\" data-end=\"303\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePetty – Compact Precision\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/span\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-11dad867-7fff-e7b1-55e0-f8e46f33615c\"\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"588\" data-end=\"640\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"642\" data-end=\"865\"\u003e\u003cstrong data-start=\"642\" data-end=\"675\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003cbr data-start=\"675\" data-end=\"678\"\u003eNashiji means “pear skin” in Japanese, referring to the mottled, slightly rough surface left on the blade. This finish reduces food sticking while creating a beautiful, organic texture.\u003c\/p\u003e\n\u003cp data-start=\"867\" data-end=\"919\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"921\" data-end=\"1253\"\u003e\u003cstrong data-start=\"921\" data-end=\"959\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"959\" data-end=\"962\"\u003eSan mai means “three layers.” It describes the traditional Japanese method of sandwiching a hard steel core between two softer layers of protective cladding. The hard core provides razor-sharp cutting performance, while the outer layers add toughness and make the knife easier to maintain.\u003c\/p\u003e\n\u003cp data-start=\"1255\" data-end=\"1307\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1309\" data-end=\"1602\"\u003e\u003cstrong data-start=\"1309\" data-end=\"1349\"\u003eNigara Hamono – 350 Years of Forging\u003c\/strong\u003e\u003cbr data-start=\"1349\" data-end=\"1352\"\u003eBased in Aomori Prefecture, Nigara Hamono has been forging blades for over 350 years. Today, they are renowned for striking Damascus patterns and meticulous craftsmanship, blending artistic design with professional-level performance in the kitchen.\u003c\/p\u003e\n\u003cp data-start=\"1604\" data-end=\"1656\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1658\" data-end=\"1760\"\u003e\u003cstrong data-start=\"1658\" data-end=\"1674\"\u003eBlue 2 Steel\u003c\/strong\u003e\u003cbr data-start=\"1674\" data-end=\"1677\"\u003eBalanced high-carbon steel offering long-lasting edges without delicate handling.\u003c\/p\u003e\n\u003cp data-start=\"1762\" data-end=\"1814\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1816\" data-end=\"2255\"\u003e\u003cstrong data-start=\"1816\" data-end=\"1830\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1830\" data-end=\"1833\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1900\" data-end=\"1903\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1967\" data-end=\"1970\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2035\" data-end=\"2038\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2102\" data-end=\"2105\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2173\" data-end=\"2176\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2309\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2311\" data-end=\"2697\"\u003e\u003cstrong data-start=\"2311\" data-end=\"2329\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2329\" data-end=\"2332\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Petty\u003c\/li\u003e\n\u003cli\u003eMaker - Nigaro Hamono\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade construction - Stainless Clad san mai \u003c\/li\u003e\n\u003cli\u003eSteel - SG Strix stainless\u003c\/li\u003e\n\u003cli\u003eHandle - Oval Magnolia with Red Pakka Wood Ferrule  \u003c\/li\u003e\n\u003cli\u003eTotal length - 268mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 150mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 36mm\u003c\/li\u003e\n\u003cli\u003eWeight - 81g\u003c\/li\u003e\n\u003cli\u003eHRC - 62:63\u003c\/li\u003e\n\u003cli\u003eBlade Finish - \u003c\/li\u003e\n\u003cli\u003eEdge grind - 50\/50\u003c\/li\u003e\n\u003cli\u003eThickness behind the edge - 0.26mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 1.86mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54144781746561,"sku":null,"price":240.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nigara-hamono-sg-strix-petty-150mm-6358650.jpg?v=1772710932"},{"product_id":"nashiji-nakiri-blue-2","title":"Sakai Kikumori Blue #2 Nakiri Knife 165mm Nashiji","description":"\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eNakiri – The Vegetable Knife\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe nakiri is a traditional Japanese vegetable knife, designed for fast, efficient prep. Its tall, rectangular blade gives plenty of clearance for your knuckles and makes it easy to scoop and transfer ingredients around the board.\u003c\/p\u003e\n\u003cp\u003eThe relatively flat edge naturally suits push cutting and straight up-and-down chopping, giving excellent board contact and making quick work of everything from onions and cabbage to herbs and root vegetables.\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003ch3\u003eNashiji – “Pear Skin” Texture\u003c\/h3\u003e\n\u003cp\u003eNashiji translates as “pear skin”, referring to the softly textured finish across the blade. Sitting somewhere between rustic and refined, it gives the knife subtle character while helping to reduce friction and improve food release. It’s a practical finish that balances performance with a traditional aesthetic.\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003ch3\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/h3\u003e\n\u003cp\u003eSakai Kikumori is a long-established knife brand based in Sakai, Osaka — one of Japan’s most important centres of kitchen knife production. Drawing on the city’s long history of specialist forging, sharpening, and handle fitting, Sakai Kikumori offers a wide range of Japanese kitchen knives that balance traditional craft with practical everyday use.\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003ch3\u003eBlue #2 Steel – Balanced Carbon Performance\u003c\/h3\u003e\n\u003cp\u003eBlue #2, or Aogami #2, is a traditional Japanese carbon steel known for combining excellent edge retention with relatively straightforward sharpening. The addition of tungsten and chromium gives it greater wear resistance than simpler carbon steels, while still allowing it to take a very fine, keen edge.\u003c\/p\u003e\n\u003cp\u003eIt’s a beautifully balanced steel for everyday use — capable of holding its sharpness well without becoming unnecessarily difficult to maintain on whetstones.\u003c\/p\u003e\n\u003cp\u003eAs with all carbon steels, the exposed cutting edge will naturally develop a patina over time and should always be cleaned and dried thoroughly after use.\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003ch3\u003eSan Mai – Three-Layer Construction\u003c\/h3\u003e\n\u003cp\u003eThe blade uses traditional san mai construction, with a hard Blue #2 cutting core sandwiched between softer outer layers. This allows the cutting edge to benefit from the hardness and edge retention of Blue #2 while the softer cladding provides support and toughness to the blade.\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003ch3\u003eZelkova Handle\u003c\/h3\u003e\n\u003cp\u003eThe knife is fitted with a traditional Japanese zelkova wood handle. Zelkova is a durable hardwood with a naturally warm tone and distinctive grain, giving the knife a simple, understated finish that suits the traditional character of the blade.\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cp\u003eBlade Shape: Nakiri\u003cbr\u003eBlade Length:\u003cbr\u003eBlade Height:\u003cbr\u003eSteel: Blue #2 (Aogami #2)\u003cbr\u003eConstruction: San Mai\u003cbr\u003eCladding:\u003cbr\u003eFinish: Nashiji\u003cbr\u003eHandle: Zelkova\u003cbr\u003eHandle Type:\u003cbr\u003eHRC:\u003cbr\u003eBevel: Double Bevel\u003cbr\u003eWeight:\u003cbr\u003eOverall Length:\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash only. Dry thoroughly after use. As a carbon steel knife, it will develop a natural patina and can rust if left wet. Wipe during use, especially when working with acidic ingredients.\u003c\/p\u003e\n\u003cp\u003eUse a wooden or soft plastic chopping board and avoid bones, frozen foods or twisting through the edge. Sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003ch3\u003eAge Verification\u003c\/h3\u003e\n\u003cp\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54263984226689,"sku":null,"price":174.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-nashiji-nakiri-blue-2-3073531.jpg?v=1772710858"},{"product_id":"nihonko-270mm-gyuto","title":"Nihonko Gyuto Knife 270mm","description":"","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54264200528257,"sku":"","price":152.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nihonko-gyuto-270mm-8234330.jpg?v=1775968223"},{"product_id":"robert-herder-windmuhlenmesser-k6-slicer","title":"Robert Herder Stainless Steel Windmühlenmesser K6 Slicer Knife 225mm","description":"\u003ch2 data-start=\"0\" data-end=\"73\"\u003e\n\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eRobert Herder\u003c\/span\u003e\u003c\/span\u003e – Windmühlenmesser “K6” Slicer\u003c\/h2\u003e\n\u003cp data-start=\"75\" data-end=\"123\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"125\" data-end=\"152\"\u003eK6 – Long, Clean Cuts\u003c\/h3\u003e\n\u003cp data-start=\"154\" data-end=\"252\"\u003eThe K6 is the dedicated slicer in the K Series — long, slim and designed for uninterrupted cuts.\u003c\/p\u003e\n\u003cp data-start=\"254\" data-end=\"473\"\u003eWith a 225mm blade and narrow 24mm height, it moves cleanly through cooked meats, roasts and larger proteins with minimal drag. Thin behind the edge (approx. 0.20mm), it prioritises glide and presentation over weight.\u003c\/p\u003e\n\u003cp data-start=\"475\" data-end=\"543\"\u003eLight for its size (88g), it feels agile in hand despite its length.\u003c\/p\u003e\n\u003cp data-start=\"545\" data-end=\"593\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"595\" data-end=\"637\"\u003eK Series – Performance Through Grind\u003c\/h3\u003e\n\u003cp data-start=\"639\" data-end=\"749\"\u003eInspired by Japanese double bevel geometry, the K Series focuses on cutting efficiency and refined thinness.\u003c\/p\u003e\n\u003cp data-start=\"751\" data-end=\"980\"\u003eEach blade is shaped using Windmühlenmesser’s traditional \u003cstrong data-start=\"809\" data-end=\"830\"\u003edry-fine grinding\u003c\/strong\u003e technique. This produces a razor-sharp edge and extremely thin cross-section, with a subtle concavity along the blade face to improve food release.\u003c\/p\u003e\n\u003cp data-start=\"982\" data-end=\"1054\"\u003eThe effect is immediate — less resistance, cleaner slices, more control.\u003c\/p\u003e\n\u003cp data-start=\"1056\" data-end=\"1104\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1106\" data-end=\"1147\"\u003eRobert Herder – Solingen Since 1872\u003c\/h3\u003e\n\u003cp data-start=\"1149\" data-end=\"1268\"\u003eFounded in 1872 in Solingen, Germany, Robert Herder remains family run and committed to traditional grinding methods.\u003c\/p\u003e\n\u003cp data-start=\"1270\" data-end=\"1420\"\u003eTheir knives are noticeably thinner and lighter than most Western equivalents. Performance comes from geometry and careful finishing rather than mass.\u003c\/p\u003e\n\u003cp data-start=\"1422\" data-end=\"1470\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1472\" data-end=\"1505\"\u003eSteel – Stainless Monosteel\u003c\/h3\u003e\n\u003cp data-start=\"1507\" data-end=\"1612\"\u003eConstructed from stainless monosteel for reliable corrosion resistance and straightforward maintenance.\u003c\/p\u003e\n\u003cp data-start=\"1614\" data-end=\"1726\"\u003eGround thin and heat treated for edge stability, it delivers clean slicing performance without excessive upkeep.\u003c\/p\u003e\n\u003cp data-start=\"1728\" data-end=\"1776\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1778\" data-end=\"1801\"\u003eHandle – Plumwood\u003c\/h3\u003e\n\u003cp data-start=\"1803\" data-end=\"1910\"\u003eFitted with a plumwood handle — warm in tone, comfortable in hand and well balanced against the long blade.\u003c\/p\u003e\n\u003cp data-start=\"1912\" data-end=\"1960\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1962\" data-end=\"1972\"\u003eCare\u003c\/h3\u003e\n\u003cp data-start=\"1974\" data-end=\"2074\"\u003e• Hand wash only.\u003cbr data-start=\"1991\" data-end=\"1994\"\u003e• Dry thoroughly after use.\u003cbr data-start=\"2021\" data-end=\"2024\"\u003e• Store safely in a block or on a magnetic rack.\u003c\/p\u003e\n\u003cp data-start=\"2076\" data-end=\"2139\"\u003eAnd for many reasons — never put your knives in the dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"2141\" data-end=\"2189\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2191\" data-end=\"2211\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"2213\" data-end=\"2363\"\u003eBlade shape — Slicer \/ Carving\u003cbr data-start=\"2243\" data-end=\"2246\"\u003eMaker — Robert Herder\u003cbr data-start=\"2267\" data-end=\"2270\"\u003eConstruction — Monosteel\u003cbr data-start=\"2294\" data-end=\"2297\"\u003eSteel — Stainless steel\u003cbr data-start=\"2320\" data-end=\"2323\"\u003eEdge grind — 50\/50\u003cbr data-start=\"2341\" data-end=\"2344\"\u003eHandle — Plumwood\u003c\/p\u003e\n\u003cp data-start=\"2365\" data-end=\"2526\"\u003eBlade length — 225mm\u003cbr data-start=\"2385\" data-end=\"2388\"\u003eTotal length — 350mm\u003cbr data-start=\"2408\" data-end=\"2411\"\u003eBlade height at heel — 24mm\u003cbr data-start=\"2438\" data-end=\"2441\"\u003eWeight — 88g\u003cbr data-start=\"2453\" data-end=\"2456\"\u003eSpine thickness at heel — 2.1mm\u003cbr data-start=\"2487\" data-end=\"2490\"\u003eThickness behind the edge — 0.20mm\u003c\/p\u003e\n\u003cp data-start=\"2528\" data-end=\"2576\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2578\" data-end=\"2757\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2578\" data-end=\"2597\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2597\" data-end=\"2600\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be required to verify their age at checkout.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e \u003c\/p\u003e","brand":"Robert Herder","offers":[{"title":"Default Title","offer_id":54563228320129,"sku":null,"price":165.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/robert-herder-windmuhlenmesser-k6-slicer-8871981.jpg?v=1772710768"},{"product_id":"masakage-shimo-petty-150mm","title":"Masakage Shimo Blue #2 Petty Knife 150mm Nashiji","description":"\u003ch3 data-start=\"170\" data-end=\"198\"\u003eMasakage Shimo Petty\u003c\/h3\u003e\n\u003cp data-start=\"200\" data-end=\"252\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"254\" data-end=\"640\"\u003e\u003cstrong data-start=\"254\" data-end=\"286\"\u003e\u003cstrong data-start=\"0\" data-end=\"41\" data-is-only-node=\"\"\u003e\u003cb id=\"docs-internal-guid-fc59d6cb-7fff-bea7-9f6b-4a8c37f1979a\"\u003e\u003cspan\u003ePetty – Compact Precision\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/strong\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/p\u003e\n\u003cp data-start=\"642\" data-end=\"694\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"696\" data-end=\"919\"\u003e\u003cstrong data-start=\"696\" data-end=\"729\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003cbr data-start=\"729\" data-end=\"732\"\u003eNashiji means “pear skin” in Japanese, referring to the mottled, slightly rough surface left on the blade. This finish reduces food sticking while creating a beautiful, organic texture.\u003c\/p\u003e\n\u003cp data-start=\"921\" data-end=\"973\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"975\" data-end=\"1307\"\u003e\u003cstrong data-start=\"975\" data-end=\"1013\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1013\" data-end=\"1016\"\u003eSan mai means “three layers.” It describes the traditional Japanese method of sandwiching a hard steel core between two softer layers of protective cladding. The hard core provides razor-sharp cutting performance, while the outer layers add toughness and make the knife easier to maintain.\u003c\/p\u003e\n\u003cp data-start=\"1309\" data-end=\"1361\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1363\" data-end=\"1668\"\u003e\u003cstrong data-start=\"1363\" data-end=\"1400\"\u003eMasakage – Hand-Forged in Echizen\u003c\/strong\u003e\u003cbr data-start=\"1400\" data-end=\"1403\"\u003eMasakage works with a select group of master blacksmiths in Echizen to produce small-batch, hand-forged knives. Each blade carries the personal touch of its maker, with distinctive finishes and razor-sharp edges that showcase the beauty of Japanese craftsmanship.\u003c\/p\u003e\n\u003cp data-start=\"1670\" data-end=\"1722\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1724\" data-end=\"1823\"\u003e\u003cstrong data-start=\"1724\" data-end=\"1741\"\u003eWhite 2 Steel\u003c\/strong\u003e\u003cbr data-start=\"1741\" data-end=\"1744\"\u003eSlightly tougher and more forgiving than White 1, razor-sharp and responsive.\u003c\/p\u003e\n\u003cp data-start=\"1825\" data-end=\"1877\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1879\" data-end=\"2318\"\u003e\u003cstrong data-start=\"1879\" data-end=\"1893\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1893\" data-end=\"1896\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1963\" data-end=\"1966\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2030\" data-end=\"2033\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2098\" data-end=\"2101\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2165\" data-end=\"2168\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2236\" data-end=\"2239\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2320\" data-end=\"2372\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2320\" data-end=\"2372\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Petty\u003c\/li\u003e\n\u003cli\u003eMaker - Masakage\u003c\/li\u003e\n\u003cli\u003eBlade construction - Stainless Clad san mai \u003c\/li\u003e\n\u003cli\u003eSteel - Blue #2 (Aogami) Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHandle - Oval Magnolia with Red Pakka Wood Ferrule  \u003c\/li\u003e\n\u003cli\u003eTotal length - \u003c\/li\u003e\n\u003cli\u003eBlade length - \u003c\/li\u003e\n\u003cli\u003eBlade height at heel - \u003c\/li\u003e\n\u003cli\u003eWeight - \u003c\/li\u003e\n\u003cli\u003eHRC - 62:63\u003c\/li\u003e\n\u003cli\u003eBlade Finish - Nashiji\u003c\/li\u003e\n\u003cli\u003eEdge grind - 50\/50\u003c\/li\u003e\n\u003cli\u003eThickness behind the edge - \u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54627144827265,"sku":null,"price":172.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/masakage-shimo-petty-150mm-4633752.jpg?v=1772710716"},{"product_id":"akifusa-migaki-kiritsuke-210mm","title":"Akifusa Migaki Aogami Kiritsuke 210mm","description":"\u003ch2\u003e\u003cspan\u003eAkifusa Migaki Aogami Kiritsuke 210mm\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA sleek, high-performance Kiritsuke from Akifusa, combining an Aogami Super carbon steel core with practical stainless steel cladding. The 210mm blade has a clean Migaki finish and a fine, precise edge, giving you the cutting performance and edge retention of high-carbon Japanese steel without the maintenance of a fully reactive blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eKnife Shape\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Kiritsuke is a distinctive, angular take on the Japanese chef’s knife, characterised by its long cutting edge and pointed K-tip. This 210mm version is an excellent all-rounder for vegetables, meat and fish, with a relatively flat profile that works particularly well for push cutting, slicing and precise tip work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe pointed tip is finer and more delicate than that of a conventional Gyuto, so a little extra care should be taken around bones, joints and hard ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eMigaki Finish\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMigaki translates roughly as “polished” and describes the smooth, clean finish applied to the blade. Less rustic than finishes such as Kurouchi or Nashiji, it gives the knife a simple, understated appearance that puts the emphasis firmly on the blade shape and grind.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAkifusa\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAkifusa knives are made in Sanjo, Niigata Prefecture, an area with a long history of metalworking and blade production. Their knives combine traditional Japanese knife-making principles with modern steels and precise production methods, producing consistently thin, high-performance blades designed primarily for serious everyday use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAogami Super Steel\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAogami Super, also known as Blue Super, is one of Japan’s most highly regarded carbon steels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAogami Super is a high-carbon steel prized for extreme sharpness, superb edge retention, and excellent toughness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt can take an exceptionally fine edge and retain it for a long time, making it particularly well suited to high-performance kitchen knives. As a carbon steel, however, the exposed steel along the cutting edge is reactive and will gradually develop a patina with use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eSan Mai Construction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Aogami Super cutting core is sandwiched between layers of stainless steel in a traditional San Mai construction.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis gives you the cutting characteristics of high-carbon steel where they matter most while making the majority of the blade considerably easier to maintain. Only the exposed carbon steel around the cutting edge is reactive.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eSpecifications\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eKnife Type: Kiritsuke\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlade Length: 210mm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCore Steel: Aogami Super \/ Blue Super carbon steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCladding: Stainless steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eConstruction: San Mai\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFinish: Migaki\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMaker: Akifusa\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOrigin: Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eCare\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Aogami Super core is carbon steel and can rust if left wet or dirty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eHand wash only\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDry thoroughly immediately after use\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDo not put in the dishwasher\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDo not leave the knife soaking or wet\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAvoid cutting bones, frozen food or other very hard ingredients\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA natural patina will develop on the exposed carbon steel and is completely normal\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe recommend maintaining the edge using Japanese whetstones.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAge Verification\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYou must be 18 or over to purchase this knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAge verification is required at checkout and your age may also be verified on delivery. Please ensure that the name and delivery details provided with your order are accurate.\u003c\/span\u003e\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":54932860240257,"sku":null,"price":165.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/akifusa-migaki-aogami-kiritsuke-210mm-2517299.jpg?v=1789554690"},{"product_id":"ohishi-kurouchi-santoku-165mm","title":"Ohishi SLD Santoku Knife 165mm Nashiji","description":"\u003cp data-start=\"0\" data-end=\"317\"\u003e\u003cstrong data-start=\"0\" data-end=\"38\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"38\" data-end=\"41\"\u003eSantoku translates to “three virtues,” referring to its ability to handle meat, fish, and vegetables with ease. With a relatively flat edge and gently rounded tip, it excels at push-cutting and precise chopping. At 165mm, it’s compact, agile, and well-suited to everyday prep.\u003c\/p\u003e\n\u003chr data-start=\"319\" data-end=\"322\"\u003e\n\u003cp data-start=\"324\" data-end=\"687\"\u003e\u003cstrong data-start=\"324\" data-end=\"374\"\u003eBlack Dyed Nashiji – Textured Workhorse Finish\u003c\/strong\u003e\u003cbr data-start=\"374\" data-end=\"377\"\u003eThis blade features a black dyed nashiji finish — a darker take on the traditional “pear skin” texture. The lightly dimpled surface helps reduce food sticking, while the darkened finish adds a subtle, understated character. It’s a practical, low-key aesthetic that pairs well with the knife’s workhorse intent.\u003c\/p\u003e\n\u003chr data-start=\"689\" data-end=\"692\"\u003e\n\u003cp data-start=\"694\" data-end=\"1023\"\u003e\u003cstrong data-start=\"694\" data-end=\"726\"\u003eOhishi – Sanjo Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"726\" data-end=\"729\"\u003eOhishi knives are produced in Sanjo, Niigata — a region known for practical, performance-focused blades. Typically featuring a slightly thicker spine with a confident grind, they offer durability alongside strong cutting ability. Built for consistent daily use, they favour function over flash.\u003c\/p\u003e\n\u003chr data-start=\"1025\" data-end=\"1028\"\u003e\n\u003cp data-start=\"1030\" data-end=\"1328\"\u003e\u003cstrong data-start=\"1030\" data-end=\"1043\"\u003eSLD Steel\u003c\/strong\u003e\u003cbr data-start=\"1043\" data-end=\"1046\"\u003eSLD is a semi-stainless tool steel known for its excellent edge retention and durability. It holds an edge significantly longer than most stainless steels while being less reactive than traditional carbon steels. Tough and wear-resistant, it’s a dependable choice for busy kitchens.\u003c\/p\u003e\n\u003chr data-start=\"1330\" data-end=\"1333\"\u003e\n\u003cp data-start=\"1335\" data-end=\"1587\"\u003e\u003cstrong data-start=\"1335\" data-end=\"1349\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1349\" data-end=\"1352\"\u003eWhile more corrosion-resistant than carbon steel, SLD is not fully stainless. It’s best to wipe the blade dry after use and avoid leaving it wet for extended periods. With minimal care, it offers a reliable, low-maintenance experience.\u003c\/p\u003e\n\u003chr data-start=\"1589\" data-end=\"1592\"\u003e\n\u003cp data-start=\"1594\" data-end=\"1897\"\u003e\u003cstrong data-start=\"1594\" data-end=\"1632\"\u003eHandle – Wenge Shinogi (Wa Handle)\u003c\/strong\u003e\u003cbr data-start=\"1632\" data-end=\"1635\"\u003eFitted with a wenge wood handle featuring a defined shinogi-style ridge, this handle offers both visual distinction and a tactile point of reference in hand. Lightweight and well-balanced, it provides excellent control and a secure, comfortable grip during prep.\u003c\/p\u003e\n\u003chr data-start=\"1899\" data-end=\"1902\"\u003e\n\u003cp data-start=\"1904\" data-end=\"2125\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1904\" data-end=\"1922\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1922\" data-end=\"1925\"\u003eBlade Length: 165mm\u003cbr data-start=\"1944\" data-end=\"1947\"\u003eBlade Height: Approx. 45–50mm\u003cbr data-start=\"1976\" data-end=\"1979\"\u003eSteel: SLD Semi-Stainless Tool Steel\u003cbr data-start=\"2015\" data-end=\"2018\"\u003eConstruction: San Mai\u003cbr data-start=\"2039\" data-end=\"2042\"\u003eFinish: Black Dyed Nashiji\u003cbr data-start=\"2068\" data-end=\"2071\"\u003eHandle: Wenge Shinogi Wa Handle\u003cbr data-start=\"2102\" data-end=\"2105\"\u003eOrigin: Sanjo, Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54932939080065,"sku":null,"price":160.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-sld-kurouchi-santoku-165mm-6442992.jpg?v=1772710666"},{"product_id":"ohishi-kurouchi-gyuto-210mm","title":"Ohishi SLD Gyuto Knife 210mm Kurouchi","description":"\u003cp data-start=\"138\" data-end=\"173\"\u003e\u003cstrong data-start=\"138\" data-end=\"173\"\u003eOhishi SLD Kurouchi Gyuto 210mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"175\" data-end=\"178\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"180\" data-end=\"506\"\u003e\u003cstrong data-start=\"180\" data-end=\"217\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"217\" data-end=\"220\"\u003eThe gyuto is Japan’s answer to the Western chef’s knife — a true multipurpose blade. With its gently curved edge and pointed tip, it handles slicing, chopping and rocking with ease. Lightweight, thin and highly responsive, it’s a favourite for both professional kitchens and home cooks.\u003c\/p\u003e\n\u003cp data-start=\"508\" data-end=\"511\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"513\" data-end=\"700\"\u003e\u003cstrong data-start=\"513\" data-end=\"554\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"554\" data-end=\"557\"\u003eKurouchi is the dark, textured finish left from forging. It offers a degree of protection while giving each knife a rugged, handmade character.\u003c\/p\u003e\n\u003cp data-start=\"702\" data-end=\"705\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"707\" data-end=\"1017\"\u003e\u003cstrong data-start=\"707\" data-end=\"745\"\u003eOhishi – Everyday Japanese Quality\u003c\/strong\u003e\u003cbr data-start=\"745\" data-end=\"748\"\u003eCrafted in Echizen, Japan, Ohishi knives prioritise balance, durability and easy sharpening. Designed as dependable all-rounders, they deliver excellent cutting performance without being overly delicate — ideal for those new to Japanese knives and seasoned cooks alike.\u003c\/p\u003e\n\u003cp data-start=\"1019\" data-end=\"1022\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1024\" data-end=\"1189\"\u003e\u003cstrong data-start=\"1024\" data-end=\"1037\"\u003eSLD Steel\u003c\/strong\u003e\u003cbr data-start=\"1037\" data-end=\"1040\"\u003eA tough semi-stainless tool steel offering strong edge retention, good sharpness and easy maintenance — durable, reliable and ideal for everyday use.\u003c\/p\u003e\n\u003cp data-start=\"1191\" data-end=\"1194\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1196\" data-end=\"1481\"\u003e\u003cstrong data-start=\"1196\" data-end=\"1210\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1210\" data-end=\"1213\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1254\" data-end=\"1257\"\u003e• Dry thoroughly after use\u003cbr data-start=\"1283\" data-end=\"1286\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-start=\"1330\" data-end=\"1333\"\u003e• Store safely: block, rack or saya\u003cbr data-start=\"1368\" data-end=\"1371\"\u003e• Sharpen with whetstones for best long-term results\u003cbr data-start=\"1423\" data-end=\"1426\"\u003e• Patina formation on semi-stainless steels is normal\u003c\/p\u003e\n\u003cp data-start=\"1483\" data-end=\"1486\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1488\" data-end=\"1660\"\u003e\u003cstrong data-start=\"1488\" data-end=\"1506\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1506\" data-end=\"1509\"\u003e• \u003cstrong data-start=\"1511\" data-end=\"1527\"\u003eBlade shape:\u003c\/strong\u003e Gyuto\u003cbr data-start=\"1533\" data-end=\"1536\"\u003e• \u003cstrong data-start=\"1538\" data-end=\"1548\"\u003eMaker:\u003c\/strong\u003e Ohishi\u003cbr data-start=\"1555\" data-end=\"1558\"\u003e• \u003cstrong data-start=\"1560\" data-end=\"1570\"\u003eSteel:\u003c\/strong\u003e SLD\u003cbr data-start=\"1574\" data-end=\"1577\"\u003e• \u003cstrong data-start=\"1579\" data-end=\"1590\"\u003eHandle:\u003c\/strong\u003e Rosewood\u003cbr data-start=\"1599\" data-end=\"1602\"\u003e• \u003cstrong data-start=\"1604\" data-end=\"1621\"\u003eBlade length:\u003c\/strong\u003e 210mm\u003cbr data-start=\"1627\" data-end=\"1630\"\u003e• \u003cstrong data-start=\"1632\" data-end=\"1649\"\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003c\/p\u003e\n\u003cp data-start=\"1662\" data-end=\"1665\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1667\" data-end=\"1917\"\u003e\u003cstrong data-start=\"1667\" data-end=\"1686\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"1686\" data-end=\"1689\"\u003eYou must be \u003cstrong data-start=\"1701\" data-end=\"1715\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54932942979457,"sku":null,"price":196.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-sld-kurouchi-gyuto-210mm-2739015.jpg?v=1772710668"},{"product_id":"sakai-kikumori-hcd-nakiri","title":"Sakai Kikumori HCD 440C Nakiri Knife 165mm","description":"\u003cp data-start=\"107\" data-end=\"144\"\u003e\u003cstrong data-start=\"107\" data-end=\"144\"\u003eSakai Kikumori – HCD Nakiri 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"196\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"198\" data-end=\"582\"\u003e\u003cstrong data-start=\"198\" data-end=\"230\"\u003eNakiri – The Vegetable Knife\u003c\/strong\u003e\u003cbr data-start=\"230\" data-end=\"233\"\u003eThe nakiri is a traditional Japanese vegetable knife, recognisable by its straight edge and rectangular blade. Designed for clean, even cuts through vegetables and herbs, the nakiri excels at push-cutting, chopping, and slicing without rocking. Its tall profile provides knuckle clearance and makes it easy to guide through large quantities of prep.\u003c\/p\u003e\n\u003cp data-start=\"584\" data-end=\"634\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"636\" data-end=\"960\"\u003e\u003cstrong data-start=\"636\" data-end=\"688\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"688\" data-end=\"691\"\u003eBased in Sakai, Osaka, Sakai Kikumori represents more than 100 years of Japanese knife-making tradition. Working closely with master blacksmiths and sharpeners, they produce blades that carry the precision, balance, and craftsmanship that Sakai is famous for worldwide.\u003c\/p\u003e\n\u003cp data-start=\"962\" data-end=\"1012\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1014\" data-end=\"1190\"\u003e\u003cstrong data-start=\"1014\" data-end=\"1028\"\u003e440C Steel\u003c\/strong\u003e\u003cbr data-start=\"1028\" data-end=\"1031\"\u003eA high-carbon stainless steel known for strong edge retention and excellent corrosion resistance, offering durable, low-maintenance performance in the kitchen.\u003c\/p\u003e\n\u003cp data-start=\"1192\" data-end=\"1242\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1244\" data-end=\"1681\"\u003e\u003cstrong data-start=\"1244\" data-end=\"1258\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1258\" data-end=\"1261\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1328\" data-end=\"1331\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1395\" data-end=\"1398\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"1463\" data-end=\"1466\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"1530\" data-end=\"1533\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"1601\" data-end=\"1604\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"1683\" data-end=\"1733\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1735\" data-end=\"1772\"\u003e\u003cstrong data-start=\"1735\" data-end=\"1772\"\u003eSpecifications – HCD Nakiri 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1774\" data-end=\"2054\"\u003eBlade shape – Nakiri\u003cbr data-start=\"1794\" data-end=\"1797\"\u003eMaker – Sakai Kikumori\u003cbr data-start=\"1819\" data-end=\"1822\"\u003eBlade construction –\u003cbr data-start=\"1842\" data-end=\"1845\"\u003eSteel – 440C\u003cbr data-start=\"1857\" data-end=\"1860\"\u003eHandle – Walnut\u003cbr data-start=\"1875\" data-end=\"1878\"\u003eTotal length –\u003cbr data-start=\"1892\" data-end=\"1895\"\u003eBlade length – 165mm\u003cbr data-start=\"1915\" data-end=\"1918\"\u003eBlade height at heel –\u003cbr data-start=\"1940\" data-end=\"1943\"\u003eWeight –\u003cbr data-start=\"1951\" data-end=\"1954\"\u003eHRC –\u003cbr data-start=\"1959\" data-end=\"1962\"\u003eBlade finish –\u003cbr data-start=\"1976\" data-end=\"1979\"\u003eEdge grind –\u003cbr data-start=\"1991\" data-end=\"1994\" data-is-only-node=\"\"\u003eThickness behind the edge –\u003cbr data-start=\"2021\" data-end=\"2024\"\u003eThickness of spine at heel –\u003c\/p\u003e\n\u003cp data-start=\"2056\" data-end=\"2106\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2108\" data-end=\"2244\"\u003e\u003cstrong data-start=\"2108\" data-end=\"2127\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2127\" data-end=\"2130\"\u003eKnives are only available to persons over 18 years of age. Proof of age is required at checkout and upon delivery.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":54965103526273,"sku":null,"price":162.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-hcd-440c-nakiri-165mm-2237518.jpg?v=1775967567"},{"product_id":"sakai-takayuki-sugihara-petty-80mm","title":"Sakai Takayuki Sugihara VG10 Petty Knife 80mm Tsuchime","description":"\u003cp data-start=\"255\" data-end=\"297\"\u003e\u003cstrong data-start=\"255\" data-end=\"297\"\u003eSakai Takayuki Sugihara Petty 80mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePetty – Compact Precision\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"683\" data-end=\"686\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"688\" data-end=\"1012\"\u003e\u003cstrong data-start=\"688\" data-end=\"726\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"726\" data-end=\"729\"\u003eTsuchime means “hammered” in Japanese. This stamped tsuchime finish recreates the textured dimpling of hand-hammered blades using a precise pressing technique. The shallow impressions help reduce drag and minimise food sticking, while adding a subtle, crafted character to the blade.\u003c\/p\u003e\n\u003cp data-start=\"1014\" data-end=\"1017\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1019\" data-end=\"1506\"\u003e\u003cstrong data-start=\"1019\" data-end=\"1064\"\u003eSakai Takayuki – Centuries of Sakai Craft\u003c\/strong\u003e\u003cbr data-start=\"1064\" data-end=\"1067\"\u003eSakai Takayuki is one of the most respected names in Japanese cutlery, representing over 600 years of blade-making tradition in Sakai, Osaka. Working with highly skilled blacksmiths and sharpeners, they produce knives known for their consistency, balance and exceptional cutting performance. Blending time-honoured methods with modern precision, Sakai Takayuki create reliable, beautifully finished tools trusted by chefs around the world.\u003c\/p\u003e\n\u003cp data-start=\"1508\" data-end=\"1511\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1513\" data-end=\"1776\"\u003e\u003cstrong data-start=\"1513\" data-end=\"1552\"\u003eVG10 – Modern Stainless Performance\u003c\/strong\u003e\u003cbr data-start=\"1552\" data-end=\"1555\"\u003eVG10 is a premium stainless steel offering excellent sharpness, strong edge retention and impressive corrosion resistance. A practical choice for cooks who want a high-performance blade with easier day-to-day maintenance.\u003c\/p\u003e\n\u003cp data-start=\"1778\" data-end=\"1781\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1783\" data-end=\"2165\"\u003e\u003cstrong data-start=\"1783\" data-end=\"1797\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1797\" data-end=\"1800\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1841\" data-end=\"1844\"\u003e• Dry immediately and thoroughly to prevent corrosion\u003cbr data-start=\"1897\" data-end=\"1900\"\u003e• Use wooden or soft plastic chopping boards to preserve the edge\u003cbr data-start=\"1965\" data-end=\"1968\"\u003e• Store safely: knife block, magnetic rack or saya\u003cbr data-start=\"2018\" data-end=\"2021\"\u003e• Sharpen with whetstones for best long-term performance\u003cbr data-start=\"2077\" data-end=\"2080\"\u003e• Stainless steels remain bright, while carbon steels form a natural patina over time\u003c\/p\u003e\n\u003cp data-start=\"2167\" data-end=\"2170\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2172\" data-end=\"2517\"\u003e\u003cstrong data-start=\"2172\" data-end=\"2190\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2190\" data-end=\"2193\"\u003e• Blade shape: Petty 80mm\u003cbr data-start=\"2216\" data-end=\"2219\"\u003e• Maker: Sakai Takayuki\u003cbr data-start=\"2242\" data-end=\"2245\"\u003e• Blade construction: Stainless clad\u003cbr data-start=\"2281\" data-end=\"2284\"\u003e• Steel: VG10\u003cbr data-start=\"2297\" data-end=\"2300\"\u003e• Handle: Desert Ironwood\u003cbr data-start=\"2325\" data-end=\"2328\"\u003e• Total length:\u003cbr data-start=\"2343\" data-end=\"2346\"\u003e• Blade length: 80mm\u003cbr data-start=\"2367\" data-end=\"2370\"\u003e• Blade height at heel:\u003cbr data-start=\"2393\" data-end=\"2396\"\u003e• Weight:\u003cbr data-start=\"2405\" data-end=\"2408\"\u003e• HRC:\u003cbr data-start=\"2414\" data-end=\"2417\"\u003e• Blade finish: Tsuchime\u003cbr data-start=\"2441\" data-end=\"2444\"\u003e• Edge grind:\u003cbr data-start=\"2457\" data-end=\"2460\"\u003e• Thickness behind the edge:\u003cbr data-start=\"2488\" data-end=\"2491\"\u003e• Spine thickness at heel:\u003c\/p\u003e\n\u003cp data-start=\"2519\" data-end=\"2522\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2524\" data-end=\"2799\"\u003e\u003cstrong data-start=\"2524\" data-end=\"2543\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2543\" data-end=\"2546\"\u003eYou must be \u003cstrong data-start=\"2558\" data-end=\"2572\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery reserves the right to request age verification and to withhold delivery if satisfactory proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54998902800769,"sku":null,"price":200.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-sugihara-petty-80mm-8308748.jpg?v=1772710654"},{"product_id":"sakai-takayuki-sugihara-petty-150mm","title":"Sakai Takayuki Sugihara VG10 Petty Knife 150mm Tsuchime","description":"\u003cp data-start=\"255\" data-end=\"297\"\u003e\u003cstrong data-start=\"255\" data-end=\"297\"\u003eSakai Takayuki Sugihara Petty 150mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePetty – Compact Precision\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"683\" data-end=\"686\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"688\" data-end=\"1012\"\u003e\u003cstrong data-start=\"688\" data-end=\"726\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"726\" data-end=\"729\"\u003eTsuchime means “hammered” in Japanese. This stamped tsuchime finish recreates the textured dimpling of hand-hammered blades using a precise pressing technique. The shallow impressions help reduce drag and minimise food sticking, while adding a subtle, crafted character to the blade.\u003c\/p\u003e\n\u003cp data-start=\"1014\" data-end=\"1017\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1019\" data-end=\"1506\"\u003e\u003cstrong data-start=\"1019\" data-end=\"1064\"\u003eSakai Takayuki – Centuries of Sakai Craft\u003c\/strong\u003e\u003cbr data-start=\"1064\" data-end=\"1067\"\u003eSakai Takayuki is one of the most respected names in Japanese cutlery, representing over 600 years of blade-making tradition in Sakai, Osaka. Working with highly skilled blacksmiths and sharpeners, they produce knives known for their consistency, balance and exceptional cutting performance. Blending time-honoured methods with modern precision, Sakai Takayuki create reliable, beautifully finished tools trusted by chefs around the world.\u003c\/p\u003e\n\u003cp data-start=\"1508\" data-end=\"1511\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1513\" data-end=\"1776\"\u003e\u003cstrong data-start=\"1513\" data-end=\"1552\"\u003eVG10 – Modern Stainless Performance\u003c\/strong\u003e\u003cbr data-start=\"1552\" data-end=\"1555\"\u003eVG10 is a premium stainless steel offering excellent sharpness, strong edge retention and impressive corrosion resistance. A practical choice for cooks who want a high-performance blade with easier day-to-day maintenance.\u003c\/p\u003e\n\u003cp data-start=\"1778\" data-end=\"1781\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1783\" data-end=\"2165\"\u003e\u003cstrong data-start=\"1783\" data-end=\"1797\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1797\" data-end=\"1800\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1841\" data-end=\"1844\"\u003e• Dry immediately and thoroughly to prevent corrosion\u003cbr data-start=\"1897\" data-end=\"1900\"\u003e• Use wooden or soft plastic chopping boards to preserve the edge\u003cbr data-start=\"1965\" data-end=\"1968\"\u003e• Store safely: knife block, magnetic rack or saya\u003cbr data-start=\"2018\" data-end=\"2021\"\u003e• Sharpen with whetstones for best long-term performance\u003cbr data-start=\"2077\" data-end=\"2080\"\u003e• Stainless steels remain bright, while carbon steels form a natural patina over time\u003c\/p\u003e\n\u003cp data-start=\"2167\" data-end=\"2170\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2172\" data-end=\"2517\"\u003e\u003cstrong data-start=\"2172\" data-end=\"2190\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2190\" data-end=\"2193\"\u003e• Blade shape: Petty 150mm\u003cbr data-start=\"2216\" data-end=\"2219\"\u003e• Maker: Sakai Takayuki\u003cbr data-start=\"2242\" data-end=\"2245\"\u003e• Blade construction: Stainless clad\u003cbr data-start=\"2281\" data-end=\"2284\"\u003e• Steel: VG10\u003cbr data-start=\"2297\" data-end=\"2300\"\u003e• Handle: Desert Ironwood\u003cbr data-start=\"2325\" data-end=\"2328\"\u003e• Total length:\u003cbr data-start=\"2343\" data-end=\"2346\"\u003e• Blade length: 150mm\u003cbr data-start=\"2367\" data-end=\"2370\"\u003e• Blade height at heel:\u003cbr data-start=\"2393\" data-end=\"2396\"\u003e• Weight:\u003cbr data-start=\"2405\" data-end=\"2408\"\u003e• HRC:\u003cbr data-start=\"2414\" data-end=\"2417\"\u003e• Blade finish: Tsuchime\u003cbr data-start=\"2441\" data-end=\"2444\"\u003e• Edge grind:\u003cbr data-start=\"2457\" data-end=\"2460\"\u003e• Thickness behind the edge:\u003cbr data-start=\"2488\" data-end=\"2491\"\u003e• Spine thickness at heel:\u003c\/p\u003e\n\u003cp data-start=\"2519\" data-end=\"2522\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2524\" data-end=\"2799\"\u003e\u003cstrong data-start=\"2524\" data-end=\"2543\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2543\" data-end=\"2546\"\u003eYou must be \u003cstrong data-start=\"2558\" data-end=\"2572\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery reserves the right to request age verification and to withhold delivery if satisfactory proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54998925803905,"sku":null,"price":208.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-sugihara-petty-150mm-3298862.jpg?v=1772710652"},{"product_id":"sakai-takayuki-ginga-sujihiki-240mm","title":"Sakai Takayuki Ginga ZA18 Sujihiki Knife 240mm Damascus","description":"\u003cp data-end=\"322\" data-start=\"286\"\u003e\u003cstrong data-end=\"322\" data-start=\"286\"\u003eSakai Takayuki Ginga Sujihiki 240mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSujihiki – Japanese Slicing Knife\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe sujihiki is a long, slender slicing knife, perfect for carving meat, portioning fish, and creating smooth, even cuts. Its narrow profile reduces friction, allowing the blade to glide cleanly through food while preserving presentation. Lighter and thinner than Western carving knives, the sujihiki offers precision with minimal resistance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"721\" data-start=\"718\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1057\" data-start=\"723\"\u003e\u003cstrong data-end=\"752\" data-start=\"723\"\u003eDamascus – Layered Beauty\u003c\/strong\u003e\u003cbr data-end=\"755\" data-start=\"752\"\u003eDamascus cladding is created by forging together multiple layers of steel, producing elegant patterns that ripple and flow across the blade. Beyond its striking appearance, the layered cladding helps protect the core steel. Each damascus knife is unique, reflecting the skill and artistry of the maker.\u003c\/p\u003e\n\u003cp data-end=\"1062\" data-start=\"1059\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1513\" data-start=\"1064\"\u003e\u003cstrong data-end=\"1109\" data-start=\"1064\"\u003eSakai Takayuki – Centuries of Sakai Craft\u003c\/strong\u003e\u003cbr data-end=\"1112\" data-start=\"1109\"\u003eSakai Takayuki is one of the most respected names in Japanese cutlery, representing more than 600 years of blade-making tradition in Sakai, Osaka. Working with highly skilled blacksmiths and sharpeners, they create knives known for their consistency, balance and exceptional cutting performance. Blending time-honoured methods with modern precision, their blades are trusted by chefs around the world.\u003c\/p\u003e\n\u003cp data-end=\"1518\" data-start=\"1515\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1801\" data-start=\"1520\"\u003e\u003cstrong data-end=\"1558\" data-start=\"1520\"\u003eZA18 – Modern Stainless Excellence\u003c\/strong\u003e\u003cbr data-end=\"1561\" data-start=\"1558\"\u003eZA18 is a premium high-carbon stainless steel offering excellent sharpness, superior edge retention and strong corrosion resistance. Considered a step up from VG10, it delivers impressive durability and performance with minimal maintenance.\u003c\/p\u003e\n\u003cp data-end=\"1806\" data-start=\"1803\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2087\" data-start=\"1808\"\u003e\u003cstrong data-end=\"1822\" data-start=\"1808\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1825\" data-start=\"1822\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-end=\"1869\" data-start=\"1866\"\u003e• Dry thoroughly to prevent corrosion or discolouration\u003cbr data-end=\"1927\" data-start=\"1924\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-end=\"1974\" data-start=\"1971\"\u003e• Store safely: magnetic rack, saya or knife block\u003cbr data-end=\"2027\" data-start=\"2024\"\u003e• Sharpen on whetstones for the best long-term performance\u003c\/p\u003e\n\u003cp data-end=\"2092\" data-start=\"2089\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2426\" data-start=\"2094\"\u003e\u003cstrong data-end=\"2112\" data-start=\"2094\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"2115\" data-start=\"2112\"\u003e• Blade shape: Sujihiki\u003cbr data-end=\"2138\" data-start=\"2135\"\u003e• Maker: Sakai Takayuki\u003cbr data-end=\"2164\" data-start=\"2161\"\u003e• Blade construction: Stainless clad\u003cbr data-end=\"2203\" data-start=\"2200\"\u003e• Steel: ZA18\u003cbr data-end=\"2219\" data-start=\"2216\"\u003e• Handle: Wenge\u003cbr data-end=\"2237\" data-start=\"2234\"\u003e• Total length:\u003cbr data-end=\"2255\" data-start=\"2252\"\u003e• Blade length: 240mm\u003cbr data-end=\"2279\" data-start=\"2276\"\u003e• Blade height at heel:\u003cbr data-end=\"2305\" data-start=\"2302\"\u003e• Weight:\u003cbr data-end=\"2317\" data-start=\"2314\"\u003e• HRC:\u003cbr data-end=\"2326\" data-start=\"2323\"\u003e• Blade finish: Damascus\u003cbr data-is-only-node=\"\" data-end=\"2353\" data-start=\"2350\"\u003e• Edge grind:\u003cbr data-end=\"2369\" data-start=\"2366\"\u003e• Thickness behind the edge:\u003cbr data-end=\"2400\" data-start=\"2397\"\u003e• Spine thickness at heel:\u003c\/p\u003e\n\u003cp data-end=\"2431\" data-start=\"2428\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2705\" data-start=\"2433\"\u003e\u003cstrong data-end=\"2452\" data-start=\"2433\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"2455\" data-start=\"2452\"\u003eYou must be \u003cstrong data-end=\"2481\" data-start=\"2467\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery reserves the right to request age verification and may withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54998999236993,"sku":null,"price":218.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-ginga-sujihiki-240mm-4190844.jpg?v=1772710650"},{"product_id":"sakai-takayuki-33-layer-tsuchime-damascus-kengata-yanagiba-270mm","title":"Sakai Takayuki 33 Layer VG10 Kengata Yanagiba Knife 270mm Tsuchime Damascus","description":"\u003cp data-start=\"183\" data-end=\"251\"\u003e\u003cstrong data-start=\"183\" data-end=\"251\"\u003eSakai Takayuki 33 Layer Tsuchime Damascus Kengata Yanagiba 270mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"253\" data-end=\"256\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"258\" data-end=\"640\"\u003e\u003cstrong data-start=\"258\" data-end=\"278\"\u003eKengata Yanagiba\u003c\/strong\u003e\u003cbr data-start=\"278\" data-end=\"281\"\u003eA striking, sword-shaped take on the traditional yanagiba, the kengata features an angular tip that adds precision and control for detailed work. Long, shallow bladed for smooth, uninterrupted slicing of boneless meat and fish. \u003c\/p\u003e\n\u003cp data-start=\"647\" data-end=\"991\"\u003e\u003cstrong data-start=\"647\" data-end=\"685\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"685\" data-end=\"688\"\u003eTsuchime means “hammered” in Japanese. The stamped tsuchime finish recreates the textured, dimpled surface of hand-hammered blades using a precise pressing technique. These shallow indentations help reduce drag and minimise food sticking during prep, while giving the knife a subtle, crafted appearance.\u003c\/p\u003e\n\u003cp data-start=\"993\" data-end=\"996\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"998\" data-end=\"1521\"\u003e\u003cstrong data-start=\"998\" data-end=\"1043\"\u003eSakai Takayuki – Centuries of Sakai Craft\u003c\/strong\u003e\u003cbr data-start=\"1043\" data-end=\"1046\"\u003eSakai Takayuki is one of the most respected names in Japanese cutlery, representing more than 600 years of blade-making tradition in Sakai, Osaka. Working with highly skilled blacksmiths and sharpeners, they produce knives known for their consistency, balance and exceptional cutting performance. Blending time-honoured techniques with modern precision, Sakai Takayuki creates reliable, beautifully finished tools trusted by both professional chefs and passionate home cooks.\u003c\/p\u003e\n\u003cp data-start=\"1523\" data-end=\"1526\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1528\" data-end=\"1789\"\u003e\u003cstrong data-start=\"1528\" data-end=\"1567\"\u003eVG10 – Modern Stainless Performance\u003c\/strong\u003e\u003cbr data-start=\"1567\" data-end=\"1570\"\u003eVG10 is a high-quality stainless steel offering excellent sharpness, strong edge retention and impressive corrosion resistance — a practical choice for cooks who want high performance with easier day-to-day maintenance.\u003c\/p\u003e\n\u003cp data-start=\"1791\" data-end=\"1794\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1796\" data-end=\"2176\"\u003e\u003cstrong data-start=\"1796\" data-end=\"1810\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1810\" data-end=\"1813\"\u003e• Always hand wash immediately after use — never in the dishwasher\u003cbr data-start=\"1879\" data-end=\"1882\"\u003e• Dry completely with a towel to prevent rust or discolouration\u003cbr data-start=\"1945\" data-end=\"1948\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-start=\"1992\" data-end=\"1995\"\u003e• Store safely: knife block, magnetic rack or saya cover\u003cbr data-start=\"2051\" data-end=\"2054\"\u003e• Sharpen regularly using whetstones for long-term performance\u003cbr data-start=\"2116\" data-end=\"2119\"\u003e• Carbon steels will develop a natural patina over time\u003c\/p\u003e\n\u003cp data-start=\"2178\" data-end=\"2181\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2183\" data-end=\"2593\"\u003e\u003cstrong data-start=\"2183\" data-end=\"2201\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2201\" data-end=\"2204\"\u003e• \u003cstrong data-start=\"2206\" data-end=\"2222\"\u003eBlade shape:\u003c\/strong\u003e Kengata Yanagiba\u003cbr data-start=\"2239\" data-end=\"2242\"\u003e• \u003cstrong data-start=\"2244\" data-end=\"2254\"\u003eMaker:\u003c\/strong\u003e Sakai Takayuki\u003cbr data-start=\"2269\" data-end=\"2272\"\u003e• \u003cstrong data-start=\"2274\" data-end=\"2297\"\u003eBlade construction:\u003c\/strong\u003e Stainless clad\u003cbr data-start=\"2312\" data-end=\"2315\"\u003e• \u003cstrong data-start=\"2317\" data-end=\"2327\"\u003eSteel:\u003c\/strong\u003e VG10\u003cbr data-start=\"2332\" data-end=\"2335\"\u003e• \u003cstrong data-start=\"2337\" data-end=\"2348\"\u003eHandle:\u003c\/strong\u003e Spanish Mahogany\u003cbr data-start=\"2354\" data-end=\"2357\"\u003e• \u003cstrong data-start=\"2359\" data-end=\"2376\"\u003eTotal length:\u003c\/strong\u003e\u003cbr data-start=\"2376\" data-end=\"2379\"\u003e• \u003cstrong data-start=\"2381\" data-end=\"2398\"\u003eBlade length:\u003c\/strong\u003e 270mm\u003cbr data-start=\"2404\" data-end=\"2407\"\u003e• \u003cstrong data-start=\"2409\" data-end=\"2434\"\u003eBlade height at heel:\u003c\/strong\u003e\u003cbr data-start=\"2434\" data-end=\"2437\"\u003e• \u003cstrong data-start=\"2439\" data-end=\"2450\"\u003eWeight:\u003c\/strong\u003e\u003cbr data-start=\"2450\" data-end=\"2453\"\u003e• \u003cstrong data-start=\"2455\" data-end=\"2463\"\u003eHRC:\u003c\/strong\u003e\u003cbr data-start=\"2463\" data-end=\"2466\"\u003e• \u003cstrong data-start=\"2468\" data-end=\"2485\"\u003eBlade finish:\u003c\/strong\u003e Tsuchime Damascus\u003cbr data-start=\"2503\" data-end=\"2506\"\u003e• \u003cstrong data-start=\"2508\" data-end=\"2523\"\u003eEdge grind:\u003c\/strong\u003e\u003cbr data-start=\"2523\" data-end=\"2526\"\u003e• \u003cstrong data-start=\"2528\" data-end=\"2558\"\u003eThickness behind the edge:\u003c\/strong\u003e\u003cbr data-start=\"2558\" data-end=\"2561\"\u003e• \u003cstrong data-start=\"2563\" data-end=\"2591\"\u003eSpine thickness at heel:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2595\" data-end=\"2598\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2600\" data-end=\"2872\"\u003e\u003cstrong data-start=\"2600\" data-end=\"2619\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2619\" data-end=\"2622\"\u003eYou must be \u003cstrong data-start=\"2634\" data-end=\"2648\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery reserves the right to request age verification and may withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54999119036801,"sku":null,"price":198.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-33-layer-tsuchime-damascus-kengata-yanagiba-270mm-5603755.jpg?v=1772710650"},{"product_id":"yu-kurosaki-gekko-nakiri-165mm","title":"Yu Kurosaki Gekko VGXEOS Nakiri Knife 165mm Nashiji","description":"\u003cp data-start=\"183\" data-end=\"217\"\u003e\u003cstrong data-start=\"183\" data-end=\"217\"\u003eYu Kurosaki Gekko Nakiri 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"219\" data-end=\"222\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"224\" data-end=\"628\"\u003e\u003cstrong data-start=\"224\" data-end=\"256\"\u003eNakiri – The Vegetable Knife\u003c\/strong\u003e\u003cbr data-start=\"256\" data-end=\"259\"\u003eThe nakiri is a traditional Japanese vegetable knife, recognisable by its straight edge and rectangular profile. Designed for clean, even cuts through vegetables and herbs, it excels at push-cutting, chopping and effortless slicing without rocking. Its tall blade provides generous knuckle clearance and makes guiding the knife through larger prep smooth and efficient.\u003c\/p\u003e\n\u003cp data-start=\"630\" data-end=\"633\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"635\" data-end=\"850\"\u003e\u003cstrong data-start=\"635\" data-end=\"668\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003cbr data-start=\"668\" data-end=\"671\"\u003eNashiji refers to the lightly textured, mottled finish resembling the skin of a pear. It helps reduce food sticking during prep while giving the blade a subtle, organic character.\u003c\/p\u003e\n\u003cp data-start=\"852\" data-end=\"855\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"857\" data-end=\"1308\"\u003e\u003cstrong data-start=\"857\" data-end=\"872\"\u003eYu Kurosaki\u003c\/strong\u003e\u003cbr data-start=\"872\" data-end=\"875\"\u003eYu Kurosaki is one of Japan’s most celebrated young blacksmiths, known for blending traditional forging with bold, modern design. Working from Echizen in Fukui Prefecture, he handcrafts knives that are admired for their cutting performance, edge retention and striking aesthetics. His signature finishes — such as Shizuku (raindrop) and Fujin (wind god) — have earned him worldwide recognition among chefs, home cooks and collectors.\u003c\/p\u003e\n\u003cp data-start=\"1310\" data-end=\"1313\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1315\" data-end=\"1493\"\u003e\u003cstrong data-start=\"1315\" data-end=\"1325\"\u003eVGXEOS\u003c\/strong\u003e\u003cbr data-start=\"1325\" data-end=\"1328\"\u003eAn advanced stainless steel engineered for high wear resistance, excellent edge retention and long-term durability — a superb choice for a hardworking kitchen knife.\u003c\/p\u003e\n\u003cp data-start=\"1495\" data-end=\"1498\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1500\" data-end=\"1827\"\u003e\u003cstrong data-start=\"1500\" data-end=\"1514\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1514\" data-end=\"1517\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1558\" data-end=\"1561\"\u003e• Dry thoroughly after use\u003cbr data-start=\"1587\" data-end=\"1590\"\u003e• Use wooden or soft plastic cutting boards\u003cbr data-start=\"1633\" data-end=\"1636\"\u003e• Store safely: knife block, magnetic rack or saya\u003cbr data-start=\"1686\" data-end=\"1689\"\u003e• Sharpen with whetstones for the best long-term results\u003cbr data-start=\"1745\" data-end=\"1748\"\u003e• Stainless steels resist patina, but minor discolouration can occur with use\u003c\/p\u003e\n\u003cp data-start=\"1829\" data-end=\"1832\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1834\" data-end=\"2022\"\u003e\u003cstrong data-start=\"1834\" data-end=\"1852\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1852\" data-end=\"1855\"\u003e• \u003cstrong data-start=\"1857\" data-end=\"1873\"\u003eBlade shape:\u003c\/strong\u003e Nakiri\u003cbr data-start=\"1880\" data-end=\"1883\"\u003e• \u003cstrong data-start=\"1885\" data-end=\"1895\"\u003eMaker:\u003c\/strong\u003e Yu Kurosaki\u003cbr data-start=\"1907\" data-end=\"1910\"\u003e• \u003cstrong data-start=\"1912\" data-end=\"1922\"\u003eSteel:\u003c\/strong\u003e VGXEOS\u003cbr data-start=\"1929\" data-end=\"1932\"\u003e• \u003cstrong data-start=\"1934\" data-end=\"1951\"\u003eBlade length:\u003c\/strong\u003e 165mm\u003cbr data-start=\"1957\" data-end=\"1960\"\u003e• \u003cstrong data-start=\"1962\" data-end=\"1979\"\u003eBlade finish:\u003c\/strong\u003e Nashiji \u003c\/p\u003e\n\u003cp data-start=\"2024\" data-end=\"2027\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2029\" data-end=\"2283\"\u003e\u003cstrong data-start=\"2029\" data-end=\"2048\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2048\" data-end=\"2051\"\u003eYou must be \u003cstrong data-start=\"2063\" data-end=\"2077\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and may withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55019802526081,"sku":null,"price":242.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/yu-kurosaki-gekko-nakiri-165mm-1945287.jpg?v=1772710616"},{"product_id":"tsunehisa-vg10-damascus-sujihiki-240mm","title":"Tsunehisa VG10 Sujihiki Knife 240mm Damascus","description":"\u003cp data-start=\"137\" data-end=\"179\"\u003e\u003cstrong data-start=\"137\" data-end=\"179\"\u003eTsunehisa VG10 Damascus Sujihiki 240mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"181\" data-end=\"562\"\u003e\u003cstrong data-start=\"181\" data-end=\"218\"\u003eSujihiki – Japanese Slicing Knife\u003c\/strong\u003e\u003cbr data-start=\"218\" data-end=\"221\"\u003eThe sujihiki is a long, slender slicing knife designed for carving meat, portioning fish and creating smooth, even cuts. Its narrow profile reduces friction, allowing the blade to glide cleanly through food while preserving presentation. Lighter and thinner than Western carving knives, the sujihiki offers precision with minimal resistance.\u003c\/p\u003e\n\u003cp data-start=\"564\" data-end=\"567\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"569\" data-end=\"898\"\u003e\u003cstrong data-start=\"569\" data-end=\"598\"\u003eDamascus – Layered Beauty\u003c\/strong\u003e\u003cbr data-start=\"598\" data-end=\"601\"\u003eDamascus steel is created by forging together multiple layers of steel, producing flowing patterns that ripple across the blade. While visually striking, the layered cladding also helps protect the core steel. Each blade is unique, with patterns that reflect the skill and creativity of the maker.\u003c\/p\u003e\n\u003cp data-start=\"900\" data-end=\"903\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"905\" data-end=\"1218\"\u003e\u003cstrong data-start=\"905\" data-end=\"918\"\u003eTsunehisa\u003c\/strong\u003e\u003cbr data-start=\"918\" data-end=\"921\"\u003eTsunehisa produces reliable, well-priced Japanese kitchen knives designed for consistent, everyday performance. Their blades combine modern steels with practical grinds and straightforward finishes, making them a popular choice among home cooks and professionals who want quality without pretence.\u003c\/p\u003e\n\u003cp data-start=\"1220\" data-end=\"1223\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1225\" data-end=\"1326\"\u003e\u003cstrong data-start=\"1225\" data-end=\"1233\"\u003eVG10\u003c\/strong\u003e\u003cbr data-start=\"1233\" data-end=\"1236\"\u003eVG10 — High-quality stainless steel delivering sharpness with strong corrosion resistance.\u003c\/p\u003e\n\u003cp data-start=\"1328\" data-end=\"1331\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1333\" data-end=\"1770\"\u003e\u003cstrong data-start=\"1333\" data-end=\"1347\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1347\" data-end=\"1350\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1417\" data-end=\"1420\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1484\" data-end=\"1487\"\u003e• Use wooden or soft plastic chopping boards to preserve the edge.\u003cbr data-start=\"1553\" data-end=\"1556\"\u003e• Store safely — in a knife block, magnetic rack or saya cover.\u003cbr data-start=\"1619\" data-end=\"1622\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"1690\" data-end=\"1693\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"1772\" data-end=\"1775\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1777\" data-end=\"1959\"\u003e\u003cstrong data-start=\"1777\" data-end=\"1795\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1795\" data-end=\"1798\"\u003e• Blade shape: Sujihiki\u003cbr data-start=\"1821\" data-end=\"1824\"\u003e• Maker: Tsunehisa\u003cbr data-start=\"1842\" data-end=\"1845\"\u003e• Steel: VG10\u003cbr data-start=\"1858\" data-end=\"1861\"\u003e• Blade length: 240mm\u003cbr data-start=\"1882\" data-end=\"1885\"\u003e• Blade finish: Damascus\u003cbr data-start=\"1909\" data-end=\"1912\"\u003e• Construction: Damascus-clad stainless steel\u003c\/p\u003e\n\u003cp data-start=\"1961\" data-end=\"1964\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1966\" data-end=\"2216\"\u003e\u003cstrong data-start=\"1966\" data-end=\"1985\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"1985\" data-end=\"1988\"\u003eYou must be 18 or over to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and may withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55020762956161,"sku":null,"price":172.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/tsunehisa-vg10-damascus-sujihiki-240mm-6053071.jpg?v=1772710598"},{"product_id":"thornwood-forge-kurouchi-santoku-165mm","title":"Thornwood Forge 52100 Santoku Knife 160mm Kurouchi","description":"\u003cp data-end=\"169\" data-start=\"129\"\u003e\u003cstrong data-end=\"169\" data-start=\"129\"\u003eThornwood Forge Kurouchi  Santoku 160mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"174\" data-start=\"171\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"632\" data-start=\"176\"\u003e\u003cstrong data-end=\"214\" data-start=\"176\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-end=\"217\" data-start=\"214\"\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, it offers precision, control and everyday versatility. The flat edge excels at push-cutting and chopping, while the wide blade makes scooping and transferring ingredients effortless.\u003c\/p\u003e\n\u003cp data-end=\"637\" data-start=\"634\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"863\" data-start=\"639\"\u003e\u003cstrong data-end=\"680\" data-start=\"639\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-end=\"683\" data-start=\"680\"\u003eKurouchi is the dark, textured finish left on the blade after forging. It provides a degree of protection against oxidation while giving each knife a rugged, hand-forged character.\u003c\/p\u003e\n\u003cp data-end=\"868\" data-start=\"865\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1179\" data-start=\"870\"\u003e\u003cstrong data-end=\"908\" data-start=\"870\"\u003eThornwood Forge – \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"fe-block fe-block-f92818405a4e692558c0\"\u003e\n\u003cdiv id=\"block-f92818405a4e692558c0\" data-sqsp-block=\"text\" data-border-radii='{\"topLeft\":{\"unit\":\"px\",\"value\":0.0},\"topRight\":{\"unit\":\"px\",\"value\":0.0},\"bottomLeft\":{\"unit\":\"px\",\"value\":0.0},\"bottomRight\":{\"unit\":\"px\",\"value\":0.0}}' data-block-type=\"2\" data-blend-mode=\"NORMAL\" class=\"sqs-block html-block sqs-block-html\"\u003e\n\u003cdiv class=\"sqs-block-content\"\u003e\n\u003cdiv data-sqsp-text-block-content=\"\" class=\"sqs-html-content\"\u003e\n\u003cp class=\"preFade fadeIn\"\u003eNestled in the heart of Hinton St George, surrounded by rich English woodland. Thornwood Forge converted an old stable into a fully functioning workshop and sparked life into their forge. Their purpose is \u003cspan class=\"sqsrte-text-color--black\"\u003eto\u003cstrong\u003e deliver exceptional, British handcrafted tools designed to endure generations of use connecting people with the natural world.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-end=\"1184\" data-start=\"1181\"\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e52100 Carbon Steel — Sheffield Made\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e52100 is a high-performance carbon steel with deep roots in Sheffield’s steelmaking heritage. Originally developed for precision bearings, it has become highly regarded in knife making for its fine grain structure, excellent toughness, and ability to take an exceptionally sharp edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKnown for its balance of edge retention and durability, 52100 sharpens easily and responds beautifully on the stones — making it a favourite among makers and sharpeners alike. As a true carbon steel, it will develop a natural patina over time, adding character while offering a degree of surface protection.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA dependable, performance-driven steel that reflects Sheffield’s long tradition of practical, working blades built to be used.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1406\" data-start=\"1186\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1708\" data-start=\"1413\"\u003e\u003cstrong data-end=\"1427\" data-start=\"1413\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1430\" data-start=\"1427\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-end=\"1474\" data-start=\"1471\"\u003e• Dry immediately and thoroughly to prevent rust\u003cbr data-end=\"1525\" data-start=\"1522\"\u003e• Use wooden or soft plastic cutting boards\u003cbr data-end=\"1571\" data-start=\"1568\"\u003e• Store safely: magnetic rack, block or saya\u003cbr data-end=\"1618\" data-start=\"1615\"\u003e• Sharpen regularly with whetstones\u003cbr data-end=\"1656\" data-start=\"1653\"\u003e• Carbon steel naturally forms a protective patina\u003c\/p\u003e\n\u003cp data-end=\"1713\" data-start=\"1710\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2146\" data-start=\"1715\"\u003e\u003cstrong data-end=\"1733\" data-start=\"1715\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"1736\" data-start=\"1733\"\u003e• \u003cstrong data-end=\"1754\" data-start=\"1738\"\u003eBlade shape:\u003c\/strong\u003e Santoku\u003cbr data-end=\"1765\" data-start=\"1762\"\u003e• \u003cstrong data-end=\"1777\" data-start=\"1767\"\u003eMaker:\u003c\/strong\u003e Thornwood Forge\u003cbr data-end=\"1787\" data-start=\"1784\"\u003e• \u003cstrong data-end=\"1812\" data-start=\"1789\"\u003eBlade construction: \u003c\/strong\u003eMonosteel\u003cbr data-end=\"1843\" data-start=\"1840\"\u003e• \u003cstrong data-end=\"1855\" data-start=\"1845\"\u003eSteel:\u003c\/strong\u003e \u003cspan\u003e52100 Sheffield made high carbon steel \u003c\/span\u003e\u003cbr data-end=\"1879\" data-start=\"1876\"\u003e• \u003cstrong data-end=\"1892\" data-start=\"1881\"\u003eHandle:\u003c\/strong\u003e English Oak with Milk Paint\u003cbr data-end=\"1904\" data-start=\"1901\"\u003e• \u003cstrong data-end=\"1923\" data-start=\"1906\"\u003eTotal length:\u003c\/strong\u003e 290mm\u003cbr data-end=\"1932\" data-start=\"1929\"\u003e• \u003cstrong data-end=\"1951\" data-start=\"1934\"\u003eBlade length:\u003c\/strong\u003e 155mm\u003cbr data-is-only-node=\"\" data-end=\"1960\" data-start=\"1957\"\u003e• \u003cstrong data-end=\"1979\" data-start=\"1962\"\u003eBlade height:\u003c\/strong\u003e 49mm\u003cbr data-end=\"1987\" data-start=\"1984\"\u003e• \u003cstrong data-end=\"2000\" data-start=\"1989\"\u003eWeight:\u003c\/strong\u003e 96g\u003cbr data-end=\"2008\" data-start=\"2005\"\u003e• \u003cstrong data-end=\"2027\" data-start=\"2010\"\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003cbr data-end=\"2039\" data-start=\"2036\"\u003e• \u003cstrong data-end=\"2056\" data-start=\"2041\"\u003eEdge grind:\u003c\/strong\u003e 50\/50\u003cbr data-end=\"2065\" data-start=\"2062\"\u003e• \u003cstrong data-end=\"2097\" data-start=\"2067\"\u003eThickness behind the edge:\u003c\/strong\u003e 0.33.mm\u003cbr data-end=\"2107\" data-start=\"2104\"\u003e• \u003cstrong data-end=\"2137\" data-start=\"2109\"\u003eSpine thickness at heel:\u003c\/strong\u003e 1.90mm\u003c\/p\u003e\n\u003cp data-end=\"2151\" data-start=\"2148\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2403\" data-start=\"2153\"\u003e\u003cstrong data-end=\"2172\" data-start=\"2153\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"2175\" data-start=\"2172\"\u003eYou must be \u003cstrong data-end=\"2201\" data-start=\"2187\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55262689264001,"sku":null,"price":245.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/thornwood-forge-kurouchi-santoku-160mm-9841731.jpg?v=1772710600"},{"product_id":"teruyasa-fujiwara-maboroshi-petty-150mm","title":"Teruyasa Fujiwara Maboroshi White #1 Petty Knife 150mm Migaki","description":"\u003ch2 data-end=\"381\" data-start=\"348\"\u003eFujiwara Maboroshi Petty 150mm\u003c\/h2\u003e\n\u003cp data-end=\"524\" data-start=\"383\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"526\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003cp data-end=\"959\" data-start=\"775\"\u003eThe 210mm gyuto is a true all-rounder. Long enough for confident protein work, agile enough for everyday prep, and capable of extremely fine edge refinement for precise vegetable work.\u003c\/p\u003e\n\u003chr data-end=\"964\" data-start=\"961\"\u003e\n\u003ch3 data-end=\"1009\" data-start=\"966\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1096\" data-start=\"1011\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1297\" data-start=\"1098\"\u003e• Finish is intentionally utilitarian\u003cbr data-end=\"1138\" data-start=\"1135\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-end=\"1218\" data-start=\"1215\"\u003e• Spine and choil may not be highly rounded\u003cbr data-end=\"1264\" data-start=\"1261\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-end=\"1392\" data-start=\"1299\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1498\" data-start=\"1394\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-end=\"1503\" data-start=\"1500\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1505\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-end=\"1691\" data-start=\"1530\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1847\" data-start=\"1693\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-end=\"1748\" data-start=\"1745\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-end=\"1802\" data-start=\"1799\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-end=\"1976\" data-start=\"1849\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-end=\"1981\" data-start=\"1978\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-end=\"2043\" data-start=\"2004\"\u003eThe Maboroshi 210mm typically features:\u003c\/p\u003e\n\u003cp data-end=\"2202\" data-start=\"2045\"\u003e• Noticeable distal taper\u003cbr data-end=\"2073\" data-start=\"2070\"\u003e• Thin edge geometry\u003cbr data-end=\"2096\" data-start=\"2093\"\u003e• Strong cutting engagement through dense produce\u003cbr data-end=\"2148\" data-start=\"2145\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-end=\"2304\" data-start=\"2204\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003ePetty – Compact Precision\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2348\" data-start=\"2339\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2487\" data-start=\"2350\"\u003e• You sharpen your own knives\u003cbr data-end=\"2382\" data-start=\"2379\"\u003e• You value performance over cosmetic perfection\u003cbr data-end=\"2433\" data-start=\"2430\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-end=\"2511\" data-start=\"2489\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2633\" data-start=\"2513\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-end=\"2562\" data-start=\"2559\"\u003e• You want flawless fit and finish\u003cbr data-end=\"2599\" data-start=\"2596\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2638\" data-start=\"2635\"\u003e\n\u003ch3 data-end=\"2648\" data-start=\"2640\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2802\" data-start=\"2650\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2718\" data-start=\"2715\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2772\" data-start=\"2769\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2835\" data-start=\"2804\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2855\" data-start=\"2837\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3068\" data-start=\"2857\"\u003eBlade length – 150mm\u003cbr data-end=\"2880\" data-start=\"2877\"\u003eSteel – White #1 carbon steel core\u003cbr data-end=\"2917\" data-start=\"2914\"\u003eCladding – Stainless\u003cbr data-end=\"2940\" data-start=\"2937\"\u003eConstruction – San-mai\u003cbr data-end=\"2965\" data-start=\"2962\"\u003eHandle – Yo Pakkawood\u003cbr data-end=\"2997\" data-start=\"2994\"\u003eFinish – Migaki\u003cbr data-end=\"3052\" data-start=\"3049\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312378855809,"sku":null,"price":226.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-petty-150mm-6930993.jpg?v=1772710590"},{"product_id":"akifusa-kurouchi-suminagashi-petty-105mm","title":"Akifusa Blue Super Petty Knife 105mm Kurouchi Suminagashi","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp data-end=\"322\" data-start=\"270\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"345\" data-start=\"310\"\u003e\u003cstrong data-end=\"343\" data-start=\"314\"\u003ePetty – Compact Precision\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"668\" data-start=\"346\"\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/p\u003e\n\u003cp data-end=\"804\" data-start=\"752\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1138\" data-start=\"806\"\u003e\u003cstrong data-end=\"844\" data-start=\"806\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-end=\"847\" data-start=\"844\"\u003eSan mai means “three layers.” It describes the traditional Japanese method of sandwiching a hard steel core between two softer layers of protective cladding. The hard core provides razor-sharp cutting performance, while the outer layers add toughness and make the knife easier to maintain.\u003c\/p\u003e\n\u003cp data-end=\"1192\" data-start=\"1140\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1519\" data-start=\"1194\"\u003e\u003cstrong data-end=\"1238\" data-start=\"1194\"\u003eAkifusa – Performance Meets Modern Steel\u003c\/strong\u003e\u003cbr data-end=\"1241\" data-start=\"1238\"\u003eAkifusa knives are admired for their cutting-edge steel and reliable performance. Using high-quality powdered steels, Akifusa combines modern metallurgy with Japanese design, creating durable blades that hold an edge while staying easy to maintain — perfect for serious cooks.\u003c\/p\u003e\n\u003cp data-end=\"1573\" data-start=\"1521\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1669\" data-start=\"1575\"\u003e\u003cstrong data-end=\"1595\" data-start=\"1575\"\u003eBlue Super Steel\u003c\/strong\u003e\u003cbr data-end=\"1598\" data-start=\"1595\"\u003ePremium alloy providing standout sharpness, retention, and toughness.\u003c\/p\u003e\n\u003cp data-end=\"1723\" data-start=\"1671\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2164\" data-start=\"1725\"\u003e\u003cstrong data-end=\"1739\" data-start=\"1725\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1742\" data-start=\"1739\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-end=\"1812\" data-start=\"1809\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-end=\"1879\" data-start=\"1876\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-end=\"1947\" data-start=\"1944\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-end=\"2014\" data-start=\"2011\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-end=\"2085\" data-start=\"2082\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-end=\"2218\" data-start=\"2166\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2607\" data-start=\"2220\"\u003e\u003cstrong data-end=\"2238\" data-start=\"2220\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"2241\" data-start=\"2238\"\u003eBlade shape – Petty\u003cbr data-end=\"2263\" data-start=\"2260\"\u003eMaker – Akifusa\u003cbr data-end=\"2281\" data-start=\"2278\"\u003eBlade construction – San Mai\u003cbr data-end=\"2312\" data-start=\"2309\"\u003eCladding – Carbon Steel\u003cbr data-end=\"2338\" data-start=\"2335\"\u003eSteel – Aogami Super\u003cbr data-end=\"2361\" data-start=\"2358\"\u003eHandle – Rosewood\u003cbr data-end=\"2381\" data-start=\"2378\"\u003eTotal length – mm\u003cbr data-end=\"2405\" data-start=\"2402\"\u003eBlade length – mm\u003cbr data-end=\"2429\" data-start=\"2426\"\u003eBlade height at heel –mm\u003cbr data-end=\"2460\" data-start=\"2457\"\u003eWeight – g\u003cbr data-end=\"2473\" data-start=\"2470\"\u003eHRC –\u003cbr data-end=\"2481\" data-start=\"2478\"\u003eBlade finish – Suminagashi\u003cbr data-end=\"2510\" data-start=\"2507\"\u003eEdge grind – 50\/50\u003cbr data-end=\"2531\" data-start=\"2528\"\u003eThickness behind the edge – mm\u003cbr data-end=\"2569\" data-start=\"2566\"\u003eThickness of spine at heel – mm\u003c\/p\u003e\n\u003cp data-end=\"2661\" data-start=\"2609\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2841\" data-start=\"2663\"\u003e\u003cstrong data-end=\"2682\" data-start=\"2663\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"2685\" data-start=\"2682\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be asked to verify their age at checkout.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":55315838960001,"sku":null,"price":174.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/akifusa-kurouchi-suminagashi-petty-105mm-7281897.jpg?v=1772710551"},{"product_id":"ohishi-nashiji-kiritsuke-210mm","title":"Ohishi Blue #2 Kiritsuke Knife 210mm Nashiji","description":"\u003ch3 data-start=\"204\" data-end=\"242\"\u003eOhishi – Suminagashi Gyuto 210mm\u003c\/h3\u003e\n\u003cp data-start=\"244\" data-end=\"776\"\u003eA note from the maker – “Oishi! – That is what people in Japan say during or after having a delicious meal. With a different spelling and meaning but a similar sounding, Ohishi is also the name of the small village near the famous Mount Fuji, where our business was started. Finally and completing, Ohishi is the motto and brand name we have selected to build up and present our individual concept and understanding of a smart and fine-tuned knife set. Our idea was to help creating Oishi meals using Ohishi knives. We succeeded.”\u003c\/p\u003e\n\u003cp data-start=\"778\" data-end=\"830\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"832\" data-end=\"1258\"\u003e\u003cstrong\u003eKiritsuke – The Hybrid Chef’s Knife\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA striking blade traditionally reserved for head chefs, combining elements of a slicer and chef’s knife. With a long, relatively flat edge and angled tip, the kiritsuke excels at push-cutting and fine slicing. A rewarding option for confident cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1260\" data-end=\"1312\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1314\" data-end=\"1646\"\u003e\u003cstrong data-start=\"1314\" data-end=\"1352\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1352\" data-end=\"1355\"\u003eSan mai means “three layers.” It describes the traditional Japanese method of sandwiching a hard steel core between two softer layers of protective cladding. The hard core provides razor-sharp cutting performance, while the outer layers add toughness and make the knife easier to maintain.\u003c\/p\u003e\n\u003cp data-start=\"1648\" data-end=\"1700\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1702\" data-end=\"2005\"\u003e\u003cstrong data-start=\"1702\" data-end=\"1740\"\u003eOhishi – Everyday Japanese Quality\u003c\/strong\u003e\u003cbr data-start=\"1740\" data-end=\"1743\"\u003eOhishi knives are crafted in Echizen, Japan, with a focus on balance, ease of sharpening, and durability. Designed as versatile all-rounders, they offer excellent cutting performance without being delicate, making them an ideal introduction to Japanese knives.\u003c\/p\u003e\n\u003cp data-start=\"2007\" data-end=\"2059\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2061\" data-end=\"2173\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb id=\"docs-internal-guid-2bd18143-7fff-ba1e-43f1-f4dd0af108a0\"\u003e\u003cspan\u003eBlue 2 — \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"2061\" data-end=\"2173\"\u003eBalanced high-carbon steel offering long-lasting edges.\u003c\/p\u003e\n\u003cp data-start=\"2175\" data-end=\"2227\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2229\" data-end=\"2668\"\u003e\u003cstrong data-start=\"2229\" data-end=\"2243\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2243\" data-end=\"2246\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"2313\" data-end=\"2316\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2380\" data-end=\"2383\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2448\" data-end=\"2451\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2515\" data-end=\"2518\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2586\" data-end=\"2589\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2670\" data-end=\"2722\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2724\" data-end=\"3092\"\u003e\u003cstrong data-start=\"2724\" data-end=\"2742\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2742\" data-end=\"2745\"\u003eBlade shape – Gyuto\u003cbr data-start=\"2764\" data-end=\"2767\"\u003eMaker – Ohishi\u003cbr data-start=\"2781\" data-end=\"2784\"\u003eBlade construction – San Mai\u003cbr data-start=\"2812\" data-end=\"2815\"\u003eSteel – Blue 2 Carbon steel\u003cbr data-start=\"2837\" data-end=\"2840\"\u003eHandle – Rosewood\u003cbr data-start=\"2862\" data-end=\"2865\"\u003eTotal length – 365mm\u003cbr data-start=\"2886\" data-end=\"2889\"\u003eBlade length – 210mm\u003cbr data-start=\"2910\" data-end=\"2913\"\u003eBlade height at heel –50mm\u003cbr data-start=\"2941\" data-end=\"2944\"\u003eWeight –  187g\u003cbr data-start=\"2958\" data-end=\"2961\"\u003eHRC – [ ]\u003cbr data-start=\"2970\" data-end=\"2973\"\u003eBlade finish – Nashiji\u003cbr data-start=\"2999\" data-end=\"3002\"\u003eEdge grind – 50\/50\u003cbr data-start=\"3020\" data-end=\"3023\"\u003eThickness behind edge – 0.37mm\u003cbr data-start=\"3054\" data-end=\"3057\"\u003eSpine thickness at heel – 3.33mm\u003c\/p\u003e\n\u003cp data-start=\"3094\" data-end=\"3146\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3148\" data-end=\"3344\"\u003e\u003cstrong data-start=\"3148\" data-end=\"3167\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"3167\" data-end=\"3170\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be asked to verify their age at checkout and upon delivery.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":55315946570113,"sku":null,"price":187.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-nashiji-kiritsuke-210mm-3820984.jpg?v=1772710544"},{"product_id":"ohishi-sld-kurouchi-tsuchime-santoku-165mm","title":"Ohishi SLD Santoku Knife 165mm Kurouchi Tsuchime","description":"\u003cp data-end=\"173\" data-start=\"138\"\u003e\u003cstrong data-end=\"173\" data-start=\"138\"\u003eOhishi SLD Kurouchi Tsuchime Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"178\" data-start=\"175\"\u003e–––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"511\" data-start=\"508\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"700\" data-start=\"513\"\u003e\u003cstrong data-end=\"554\" data-start=\"513\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-end=\"557\" data-start=\"554\"\u003eKurouchi is the dark, textured finish left from forging. It offers a degree of protection while giving each knife a rugged, handmade character.\u003c\/p\u003e\n\u003cp data-end=\"705\" data-start=\"702\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1017\" data-start=\"707\"\u003e\u003cstrong data-end=\"745\" data-start=\"707\"\u003eOhishi – Everyday Japanese Quality\u003c\/strong\u003e\u003cbr data-end=\"748\" data-start=\"745\"\u003eCrafted in Echizen, Japan, Ohishi knives prioritise balance, durability and easy sharpening. Designed as dependable all-rounders, they deliver excellent cutting performance without being overly delicate — ideal for those new to Japanese knives and seasoned cooks alike.\u003c\/p\u003e\n\u003cp data-end=\"1022\" data-start=\"1019\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1189\" data-start=\"1024\"\u003e\u003cstrong data-end=\"1037\" data-start=\"1024\"\u003eSLD Steel\u003c\/strong\u003e\u003cbr data-end=\"1040\" data-start=\"1037\"\u003eA tough semi-stainless tool steel offering strong edge retention, good sharpness and easy maintenance — durable, reliable and ideal for everyday use.\u003c\/p\u003e\n\u003cp data-end=\"1194\" data-start=\"1191\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1481\" data-start=\"1196\"\u003e\u003cstrong data-end=\"1210\" data-start=\"1196\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1213\" data-start=\"1210\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-end=\"1257\" data-start=\"1254\"\u003e• Dry thoroughly after use\u003cbr data-end=\"1286\" data-start=\"1283\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-end=\"1333\" data-start=\"1330\"\u003e• Store safely: block, rack or saya\u003cbr data-end=\"1371\" data-start=\"1368\"\u003e• Sharpen with whetstones for best long-term results\u003cbr data-end=\"1426\" data-start=\"1423\"\u003e• Patina formation on semi-stainless steels is normal\u003c\/p\u003e\n\u003cp data-end=\"1486\" data-start=\"1483\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1660\" data-start=\"1488\"\u003e\u003cstrong data-end=\"1506\" data-start=\"1488\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"1509\" data-start=\"1506\"\u003e• \u003cstrong data-end=\"1527\" data-start=\"1511\"\u003eBlade shape: \u003c\/strong\u003eSantoku\u003cbr data-end=\"1536\" data-start=\"1533\"\u003e• \u003cstrong data-end=\"1548\" data-start=\"1538\"\u003eMaker:\u003c\/strong\u003e Ohishi\u003cbr data-end=\"1558\" data-start=\"1555\"\u003e• \u003cstrong data-end=\"1570\" data-start=\"1560\"\u003eSteel:\u003c\/strong\u003e SLD\u003cbr data-end=\"1577\" data-start=\"1574\"\u003e• \u003cstrong data-end=\"1590\" data-start=\"1579\"\u003eHandle:\u003c\/strong\u003e Rosewood\u003cbr data-end=\"1602\" data-start=\"1599\"\u003e• \u003cstrong data-end=\"1621\" data-start=\"1604\"\u003eBlade length:\u003c\/strong\u003e 165mm\u003cbr data-end=\"1630\" data-start=\"1627\"\u003e• \u003cstrong data-end=\"1649\" data-start=\"1632\"\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003c\/p\u003e\n\u003cp data-end=\"1665\" data-start=\"1662\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1917\" data-start=\"1667\"\u003e\u003cstrong data-end=\"1686\" data-start=\"1667\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"1689\" data-start=\"1686\"\u003eYou must be \u003cstrong data-end=\"1715\" data-start=\"1701\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55316560707969,"sku":null,"price":152.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-sld-kurouchi-tsuchime-santoku-165mm-7834012.jpg?v=1772710541"},{"product_id":"ohishi-sld-kurouchi-tsuchime-nakiri-165mm","title":"Ohishi SLD Nakiri Knife 165mm Kurouchi Tsuchime","description":"\u003cp data-end=\"173\" data-start=\"138\"\u003e\u003cstrong data-end=\"173\" data-start=\"138\"\u003eOhishi SLD Kurouchi Tsuchime Nakiri 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"178\" data-start=\"175\"\u003e–––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb id=\"docs-internal-guid-36a177e4-7fff-2bde-529f-980988294530\"\u003e\u003cspan\u003eNakiri – The Vegetable Knife\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/b\u003eThe nakiri is a traditional Japanese vegetable knife, recognisable by its straight edge and rectangular blade. Designed for clean, even cuts through vegetables and herbs, the nakiri excels at push-cutting, chopping, and slicing without rocking. Its tall profile provides knuckle clearance and makes it easy to guide through large quantities of prep.\u003c\/p\u003e\n\u003cp data-end=\"511\" data-start=\"508\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"700\" data-start=\"513\"\u003e\u003cstrong data-end=\"554\" data-start=\"513\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-end=\"557\" data-start=\"554\"\u003eKurouchi is the dark, textured finish left from forging. It offers a degree of protection while giving each knife a rugged, handmade character.\u003c\/p\u003e\n\u003cp data-end=\"705\" data-start=\"702\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1017\" data-start=\"707\"\u003e\u003cstrong data-end=\"745\" data-start=\"707\"\u003eOhishi – Everyday Japanese Quality\u003c\/strong\u003e\u003cbr data-end=\"748\" data-start=\"745\"\u003eCrafted in Echizen, Japan, Ohishi knives prioritise balance, durability and easy sharpening. Designed as dependable all-rounders, they deliver excellent cutting performance without being overly delicate — ideal for those new to Japanese knives and seasoned cooks alike.\u003c\/p\u003e\n\u003cp data-end=\"1022\" data-start=\"1019\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1189\" data-start=\"1024\"\u003e\u003cstrong data-end=\"1037\" data-start=\"1024\"\u003eSLD Steel\u003c\/strong\u003e\u003cbr data-end=\"1040\" data-start=\"1037\"\u003eA tough semi-stainless tool steel offering strong edge retention, good sharpness and easy maintenance — durable, reliable and ideal for everyday use.\u003c\/p\u003e\n\u003cp data-end=\"1194\" data-start=\"1191\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1481\" data-start=\"1196\"\u003e\u003cstrong data-end=\"1210\" data-start=\"1196\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1213\" data-start=\"1210\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-end=\"1257\" data-start=\"1254\"\u003e• Dry thoroughly after use\u003cbr data-end=\"1286\" data-start=\"1283\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-end=\"1333\" data-start=\"1330\"\u003e• Store safely: block, rack or saya\u003cbr data-end=\"1371\" data-start=\"1368\"\u003e• Sharpen with whetstones for best long-term results\u003cbr data-end=\"1426\" data-start=\"1423\"\u003e• Patina formation on semi-stainless steels is normal\u003c\/p\u003e\n\u003cp data-end=\"1486\" data-start=\"1483\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1660\" data-start=\"1488\"\u003e\u003cstrong data-end=\"1506\" data-start=\"1488\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"1509\" data-start=\"1506\"\u003e• \u003cstrong data-end=\"1527\" data-start=\"1511\"\u003eBlade shape: \u003c\/strong\u003eNakiri\u003cbr data-end=\"1536\" data-start=\"1533\"\u003e• \u003cstrong data-end=\"1548\" data-start=\"1538\"\u003eMaker:\u003c\/strong\u003e Ohishi\u003cbr data-end=\"1558\" data-start=\"1555\"\u003e• \u003cstrong data-end=\"1570\" data-start=\"1560\"\u003eSteel:\u003c\/strong\u003e SLD\u003cbr data-end=\"1577\" data-start=\"1574\"\u003e• \u003cstrong data-end=\"1590\" data-start=\"1579\"\u003eHandle:\u003c\/strong\u003e Rosewood\u003cbr data-end=\"1602\" data-start=\"1599\"\u003e• \u003cstrong data-end=\"1621\" data-start=\"1604\"\u003eBlade length:\u003c\/strong\u003e 165mm\u003cbr data-end=\"1630\" data-start=\"1627\"\u003e• \u003cstrong data-end=\"1649\" data-start=\"1632\"\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003c\/p\u003e\n\u003cp data-end=\"1665\" data-start=\"1662\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1917\" data-start=\"1667\"\u003e\u003cstrong data-end=\"1686\" data-start=\"1667\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"1689\" data-start=\"1686\"\u003eYou must be \u003cstrong data-end=\"1715\" data-start=\"1701\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55320385618305,"sku":null,"price":152.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-sld-kurouchi-tsuchime-nakiri-165mm-8399460.jpg?v=1772710542"},{"product_id":"ohishi-sld-kurouchi-tsuchime-gyuto-210mm","title":"Ohishi SLD Gyuto Knife 210mm Kurouchi Tsuchime","description":"\u003cp data-end=\"173\" data-start=\"138\"\u003e\u003cstrong data-end=\"173\" data-start=\"138\"\u003eOhishi SLD Kurouchi Tsuchime Gyuto 210mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"178\" data-start=\"175\"\u003e–––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"511\" data-start=\"508\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"700\" data-start=\"513\"\u003e\u003cstrong data-end=\"554\" data-start=\"513\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-end=\"557\" data-start=\"554\"\u003eKurouchi is the dark, textured finish left from forging. It offers a degree of protection while giving each knife a rugged, handmade character.\u003c\/p\u003e\n\u003cp data-end=\"705\" data-start=\"702\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1017\" data-start=\"707\"\u003e\u003cstrong data-end=\"745\" data-start=\"707\"\u003eOhishi – Everyday Japanese Quality\u003c\/strong\u003e\u003cbr data-end=\"748\" data-start=\"745\"\u003eCrafted in Echizen, Japan, Ohishi knives prioritise balance, durability and easy sharpening. Designed as dependable all-rounders, they deliver excellent cutting performance without being overly delicate — ideal for those new to Japanese knives and seasoned cooks alike.\u003c\/p\u003e\n\u003cp data-end=\"1022\" data-start=\"1019\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1189\" data-start=\"1024\"\u003e\u003cstrong data-end=\"1037\" data-start=\"1024\"\u003eSLD Steel\u003c\/strong\u003e\u003cbr data-end=\"1040\" data-start=\"1037\"\u003eA tough semi-stainless tool steel offering strong edge retention, good sharpness and easy maintenance — durable, reliable and ideal for everyday use.\u003c\/p\u003e\n\u003cp data-end=\"1194\" data-start=\"1191\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1481\" data-start=\"1196\"\u003e\u003cstrong data-end=\"1210\" data-start=\"1196\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1213\" data-start=\"1210\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-end=\"1257\" data-start=\"1254\"\u003e• Dry thoroughly after use\u003cbr data-end=\"1286\" data-start=\"1283\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-end=\"1333\" data-start=\"1330\"\u003e• Store safely: block, rack or saya\u003cbr data-end=\"1371\" data-start=\"1368\"\u003e• Sharpen with whetstones for best long-term results\u003cbr data-end=\"1426\" data-start=\"1423\"\u003e• Patina formation on semi-stainless steels is normal\u003c\/p\u003e\n\u003cp data-end=\"1486\" data-start=\"1483\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1660\" data-start=\"1488\"\u003e\u003cstrong data-end=\"1506\" data-start=\"1488\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"1509\" data-start=\"1506\"\u003e• \u003cstrong data-end=\"1527\" data-start=\"1511\"\u003eBlade shape: Gyuto\u003c\/strong\u003e\u003cbr data-end=\"1536\" data-start=\"1533\"\u003e• \u003cstrong data-end=\"1548\" data-start=\"1538\"\u003eMaker:\u003c\/strong\u003e Ohishi\u003cbr data-end=\"1558\" data-start=\"1555\"\u003e• \u003cstrong data-end=\"1570\" data-start=\"1560\"\u003eSteel:\u003c\/strong\u003e SLD\u003cbr data-end=\"1577\" data-start=\"1574\"\u003e• \u003cstrong data-end=\"1590\" data-start=\"1579\"\u003eHandle:\u003c\/strong\u003e Rosewood\u003cbr data-end=\"1602\" data-start=\"1599\"\u003e• \u003cstrong data-end=\"1621\" data-start=\"1604\"\u003eBlade length:\u003c\/strong\u003e 210mm\u003cbr data-end=\"1630\" data-start=\"1627\"\u003e• \u003cstrong data-end=\"1649\" data-start=\"1632\"\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003c\/p\u003e\n\u003cp data-end=\"1665\" data-start=\"1662\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1917\" data-start=\"1667\"\u003e\u003cstrong data-end=\"1686\" data-start=\"1667\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"1689\" data-start=\"1686\"\u003eYou must be \u003cstrong data-end=\"1715\" data-start=\"1701\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55320417436033,"sku":null,"price":180.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-sld-kurouchi-tsuchime-gyuto-210mm-1841843.jpg?v=1772710541"},{"product_id":"ohishi-sld-kurouchi-tsuchime-gyuto-240mm","title":"Ohishi SLD Gyuto Knife 240mm Kurouchi Tsuchime","description":"\u003cp data-start=\"138\" data-end=\"173\"\u003e\u003cstrong data-start=\"138\" data-end=\"173\"\u003eOhishi SLD Kurouchi Tsuchime Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"175\" data-end=\"178\"\u003e–––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"508\" data-end=\"511\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"513\" data-end=\"700\"\u003e\u003cstrong data-start=\"513\" data-end=\"554\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"554\" data-end=\"557\"\u003eKurouchi is the dark, textured finish left from forging. It offers a degree of protection while giving each knife a rugged, handmade character.\u003c\/p\u003e\n\u003cp data-start=\"702\" data-end=\"705\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"707\" data-end=\"1017\"\u003e\u003cstrong data-start=\"707\" data-end=\"745\"\u003eOhishi – Everyday Japanese Quality\u003c\/strong\u003e\u003cbr data-start=\"745\" data-end=\"748\"\u003eCrafted in Echizen, Japan, Ohishi knives prioritise balance, durability and easy sharpening. Designed as dependable all-rounders, they deliver excellent cutting performance without being overly delicate — ideal for those new to Japanese knives and seasoned cooks alike.\u003c\/p\u003e\n\u003cp data-start=\"1019\" data-end=\"1022\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1024\" data-end=\"1189\"\u003e\u003cstrong data-start=\"1024\" data-end=\"1037\"\u003eSLD Steel\u003c\/strong\u003e\u003cbr data-start=\"1037\" data-end=\"1040\"\u003eA tough semi-stainless tool steel offering strong edge retention, good sharpness and easy maintenance — durable, reliable and ideal for everyday use.\u003c\/p\u003e\n\u003cp data-start=\"1191\" data-end=\"1194\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1196\" data-end=\"1481\"\u003e\u003cstrong data-start=\"1196\" data-end=\"1210\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1210\" data-end=\"1213\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1254\" data-end=\"1257\"\u003e• Dry thoroughly after use\u003cbr data-start=\"1283\" data-end=\"1286\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-start=\"1330\" data-end=\"1333\"\u003e• Store safely: block, rack or saya\u003cbr data-start=\"1368\" data-end=\"1371\"\u003e• Sharpen with whetstones for best long-term results\u003cbr data-start=\"1423\" data-end=\"1426\"\u003e• Patina formation on semi-stainless steels is normal\u003c\/p\u003e\n\u003cp data-start=\"1483\" data-end=\"1486\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1488\" data-end=\"1660\"\u003e\u003cstrong data-start=\"1488\" data-end=\"1506\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1506\" data-end=\"1509\"\u003e• \u003cstrong data-start=\"1511\" data-end=\"1527\"\u003eBlade shape: \u003c\/strong\u003eGyuto\u003cbr data-start=\"1533\" data-end=\"1536\"\u003e• \u003cstrong data-start=\"1538\" data-end=\"1548\"\u003eMaker:\u003c\/strong\u003e Ohishi\u003cbr data-start=\"1555\" data-end=\"1558\"\u003e• \u003cstrong data-start=\"1560\" data-end=\"1570\"\u003eSteel:\u003c\/strong\u003e SLD\u003cbr data-start=\"1574\" data-end=\"1577\"\u003e• \u003cstrong data-start=\"1579\" data-end=\"1590\"\u003eHandle:\u003c\/strong\u003e Rosewood\u003cbr data-start=\"1599\" data-end=\"1602\"\u003e• \u003cstrong data-start=\"1604\" data-end=\"1621\"\u003eBlade length:\u003c\/strong\u003e 240mm\u003cbr data-start=\"1627\" data-end=\"1630\"\u003e• \u003cstrong data-start=\"1632\" data-end=\"1649\"\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003c\/p\u003e\n\u003cp data-start=\"1662\" data-end=\"1665\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1667\" data-end=\"1917\"\u003e\u003cstrong data-start=\"1667\" data-end=\"1686\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"1686\" data-end=\"1689\"\u003eYou must be \u003cstrong data-start=\"1701\" data-end=\"1715\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55320459051393,"sku":null,"price":219.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-sld-kurouchi-tsuchime-gyuto-240mm-9100643.jpg?v=1772710544"},{"product_id":"ohishi-sld-kurouchi-tsuchime-sujihiki-270mm","title":"Ohishi SLD Sujihiki Knife 270mm Kurouchi Tsuchime","description":"\u003cp data-start=\"138\" data-end=\"173\"\u003e\u003cstrong data-start=\"138\" data-end=\"173\"\u003eOhishi SLD Kurouchi Sujihiki 270mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"175\" data-end=\"178\"\u003e–––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSujihiki – Japanese Slicing Knife\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe sujihiki is a long, slender slicing knife, perfect for carving meat, portioning fish, and creating smooth, even cuts. Its narrow profile reduces friction, allowing the blade to glide cleanly through food while preserving presentation. Lighter and thinner than Western carving knives, the sujihiki offers precision with minimal resistance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"508\" data-end=\"511\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"513\" data-end=\"700\"\u003e\u003cstrong data-start=\"513\" data-end=\"554\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"554\" data-end=\"557\"\u003eKurouchi is the dark, textured finish left from forging. It offers a degree of protection while giving each knife a rugged, handmade character.\u003c\/p\u003e\n\u003cp data-start=\"702\" data-end=\"705\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"707\" data-end=\"1017\"\u003e\u003cstrong data-start=\"707\" data-end=\"745\"\u003eOhishi – Everyday Japanese Quality\u003c\/strong\u003e\u003cbr data-start=\"745\" data-end=\"748\"\u003eCrafted in Sanjo, Japan, Ohishi knives prioritise balance, durability and easy sharpening. Designed as dependable all-rounders, they deliver excellent cutting performance without being overly delicate — ideal for those new to Japanese knives and seasoned cooks alike.\u003c\/p\u003e\n\u003cp data-start=\"1019\" data-end=\"1022\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1024\" data-end=\"1189\"\u003e\u003cstrong data-start=\"1024\" data-end=\"1037\"\u003eSLD Steel\u003c\/strong\u003e\u003cbr data-start=\"1037\" data-end=\"1040\"\u003eA tough semi-stainless tool steel offering strong edge retention, good sharpness and easy maintenance — durable, reliable and ideal for everyday use.\u003c\/p\u003e\n\u003cp data-start=\"1191\" data-end=\"1194\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1196\" data-end=\"1481\"\u003e\u003cstrong data-start=\"1196\" data-end=\"1210\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1210\" data-end=\"1213\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1254\" data-end=\"1257\"\u003e• Dry thoroughly after use\u003cbr data-start=\"1283\" data-end=\"1286\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-start=\"1330\" data-end=\"1333\"\u003e• Store safely: block, rack or saya\u003cbr data-start=\"1368\" data-end=\"1371\"\u003e• Sharpen with whetstones for best long-term results\u003cbr data-start=\"1423\" data-end=\"1426\"\u003e• Patina formation on semi-stainless steels is normal\u003c\/p\u003e\n\u003cp data-start=\"1483\" data-end=\"1486\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1488\" data-end=\"1660\"\u003e\u003cstrong data-start=\"1488\" data-end=\"1506\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1506\" data-end=\"1509\"\u003e• \u003cstrong data-start=\"1511\" data-end=\"1527\"\u003eBlade shape: \u003c\/strong\u003eSujihiki\u003cbr data-start=\"1533\" data-end=\"1536\"\u003e• \u003cstrong data-start=\"1538\" data-end=\"1548\"\u003eMaker:\u003c\/strong\u003e Ohishi\u003cbr data-start=\"1555\" data-end=\"1558\"\u003e• \u003cstrong data-start=\"1560\" data-end=\"1570\"\u003eSteel:\u003c\/strong\u003e SLD\u003cbr data-start=\"1574\" data-end=\"1577\"\u003e• \u003cstrong data-start=\"1579\" data-end=\"1590\"\u003eHandle:\u003c\/strong\u003e Rosewood\u003cbr data-start=\"1599\" data-end=\"1602\"\u003e• \u003cstrong data-start=\"1604\" data-end=\"1621\"\u003eBlade length:\u003c\/strong\u003e 270mm\u003cbr data-start=\"1627\" data-end=\"1630\"\u003e• \u003cstrong data-start=\"1632\" data-end=\"1649\"\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003c\/p\u003e\n\u003cp data-start=\"1662\" data-end=\"1665\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1667\" data-end=\"1917\"\u003e\u003cstrong data-start=\"1667\" data-end=\"1686\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"1686\" data-end=\"1689\"\u003eYou must be \u003cstrong data-start=\"1701\" data-end=\"1715\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55320505778561,"sku":null,"price":230.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-sld-sujihiki-270mm-kurouchi-tsuchime-2711930.jpg?v=1775966369"},{"product_id":"makoto-kurosaki-samidorizuki-sgstrix-santoku-165mm","title":"Makoto Kurosaki Samidorizuki SGSTRIX Santoku Knife 165mm Tsuchime","description":"\u003cp data-end=\"173\" data-start=\"138\"\u003e\u003cstrong\u003eMakoto Kurosaki Samidorizuki SGSTRIX Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"178\" data-start=\"175\"\u003e–––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"511\" data-start=\"508\"\u003e–––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTsuchime means “hammered” in Japanese.\u003c\/span\u003e\u003cspan\u003e These shallow indentations help reduce drag and minimise food sticking during prep, while giving the knife a subtle, crafted appearance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"705\" data-start=\"702\"\u003e–––\u003c\/p\u003e\n\u003ch3 data-start=\"119\" data-end=\"160\"\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1022\" data-start=\"1019\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"142\" data-end=\"213\"\u003e\u003cstrong\u003eSG STRIX — High-Performance Stainless with Engineered Edge Stability\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"215\" data-end=\"359\"\u003eSG Strix is a modern Japanese powdered stainless steel designed to combine \u003cstrong data-start=\"290\" data-end=\"358\"\u003ehigh hardness, fine carbide structure, and real-world durability\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"361\" data-end=\"518\"\u003eProduced using powder metallurgy, SG Strix has a much finer and more evenly distributed carbide structure than conventional ingot steels. That translates to:\u003c\/p\u003e\n\u003cul data-start=\"520\" data-end=\"714\"\u003e\n\u003cli data-start=\"520\" data-end=\"551\"\u003e\n\u003cp data-start=\"522\" data-end=\"551\"\u003eCleaner sharpening response\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"552\" data-end=\"623\"\u003e\n\u003cp data-start=\"554\" data-end=\"623\"\u003eHigher attainable hardness (typically 62–64 HRC depending on maker)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"624\" data-end=\"679\"\u003e\n\u003cp data-start=\"626\" data-end=\"679\"\u003eStrong edge retention without excessive brittleness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"680\" data-end=\"714\"\u003e\n\u003cp data-start=\"682\" data-end=\"714\"\u003eExcellent corrosion resistance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"716\" data-end=\"855\"\u003eWhere older stainless steels can feel “glassy” or difficult on the stones, SG Strix tends to take a refined, crisp edge with good feedback.\u003c\/p\u003e\n\u003cp data-end=\"1189\" data-start=\"1024\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e–––\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-end=\"1481\" data-start=\"1196\"\u003e\u003cstrong data-end=\"1210\" data-start=\"1196\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1213\" data-start=\"1210\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-end=\"1257\" data-start=\"1254\"\u003e• Dry thoroughly after use\u003cbr data-end=\"1286\" data-start=\"1283\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-end=\"1333\" data-start=\"1330\"\u003e• Store safely: block, rack or saya\u003cbr data-end=\"1371\" data-start=\"1368\"\u003e• Sharpen with whetstones for best long-term results\u003cbr data-end=\"1426\" data-start=\"1423\"\u003e• Patina formation on semi-stainless steels is normal\u003c\/p\u003e\n\u003cp data-end=\"1486\" data-start=\"1483\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1660\" data-start=\"1488\"\u003e\u003cstrong data-end=\"1506\" data-start=\"1488\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"1509\" data-start=\"1506\"\u003e• \u003cstrong data-end=\"1527\" data-start=\"1511\"\u003eBlade shape: \u003c\/strong\u003eSantoku\u003cbr data-end=\"1536\" data-start=\"1533\"\u003e• \u003cstrong data-end=\"1548\" data-start=\"1538\"\u003eMaker:\u003c\/strong\u003e Makoto Kurosaki\u003cbr data-end=\"1558\" data-start=\"1555\"\u003e• \u003cstrong data-end=\"1570\" data-start=\"1560\"\u003eSteel:\u003c\/strong\u003e SG STRIX\u003cbr data-end=\"1577\" data-start=\"1574\"\u003e• \u003cstrong data-end=\"1590\" data-start=\"1579\"\u003eHandle:\u003c\/strong\u003e Rosewood\u003cbr data-end=\"1602\" data-start=\"1599\"\u003e• \u003cstrong data-end=\"1621\" data-start=\"1604\"\u003eBlade length:\u003c\/strong\u003e 165mm\u003cbr data-end=\"1630\" data-start=\"1627\"\u003e• \u003cstrong data-end=\"1649\" data-start=\"1632\"\u003eBlade finish:\u003c\/strong\u003e Tsuchime\u003c\/p\u003e\n\u003cp data-end=\"1665\" data-start=\"1662\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1917\" data-start=\"1667\"\u003e\u003cstrong data-end=\"1686\" data-start=\"1667\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"1689\" data-start=\"1686\"\u003eYou must be \u003cstrong data-end=\"1715\" data-start=\"1701\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55354376716673,"sku":null,"price":212.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/makoto-kurosaki-samidorizuki-sgstrix-santoku-knife-165mm-tsuchime-1407554.jpg?v=1785245913"},{"product_id":"makoto-kurosaki-samidorizuki-sgstrix-petty-135mm","title":"Makoto Kurosaki Samidorizuki SGSTRIX Gyuto Knife 210mm Tsuchime","description":"","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55354417086849,"sku":null,"price":236.0,"currency_code":"GBP","in_stock":false}]},{"product_id":"tsutomu-kajiwara-blue-2-damascus-santoku","title":"Tsutomu Kajiwara Blue #2 Santoku Knife 165mm Damascus","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTsutomu Kajiwara Blue #2 Damascus Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr\u003eSantoku translates to “three virtues”, referring to its suitability for meat, fish, and vegetables. With a flatter edge profile and a relatively low tip, it naturally suits push cutting and straight up-and-down chopping. Typically shorter and slightly taller than a gyuto, it offers good board contact and control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDamascus – Layered Construction\u003c\/strong\u003e\u003cbr\u003eDamascus cladding is created by forging together multiple layers of steel, resulting in the flowing patterns visible across the blade. In this case, it sits over a Blue #2 core, adding a layer of protection while still leaving the blade reactive. Each knife will show slight variation in pattern.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eBlue #2 (Aogami #2) – Balanced Carbon Steel\u003c\/strong\u003e\u003cbr\u003eBlue #2 is a traditional Japanese carbon steel that balances edge retention with ease of sharpening. It holds an edge longer than White steel while still responding well on whetstones.\u003c\/p\u003e\n\u003cp\u003eIn use, that translates to:\u003cbr\u003e• A fine, stable edge\u003cbr\u003e• Longer intervals between sharpening\u003cbr\u003e• A slightly more forgiving feel than very pure carbon steels\u003c\/p\u003e\n\u003cp\u003eAs with all carbon steels, it will develop a patina over time and should be dried thoroughly after use.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr\u003eConstructed using san mai, with a hard Blue #2 core steel clad in softer iron. This adds toughness and shock resistance while allowing the core steel to take a fine edge. The iron cladding is reactive and will develop a patina with use.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhy We Like It\u003c\/strong\u003e\u003cbr\u003eA well-balanced santoku with the added durability of Blue #2. The Damascus cladding gives it a bit more presence on the board, while the core steel keeps things practical for regular use.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSpecification\u003c\/strong\u003e\u003cbr\u003eBlade Length: 165mm\u003cbr\u003eBlade Height: ~45–48mm\u003cbr\u003eSteel: Blue #2 (carbon steel)\u003cbr\u003eConstruction: San Mai (iron clad, damascus finish)\u003cbr\u003eFinish: Damascus\u003cbr\u003eHandle: Rosewood\u003cbr\u003eBevel: Double bevel\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003cbr\u003eHand wash only. Dry thoroughly after use. As an iron-clad carbon steel knife, it will develop a natural patina and can rust if left wet. Wipe during use, especially when working with acidic ingredients. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAge Verification\u003c\/strong\u003e\u003cbr\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e\n\u003chr\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55354519814529,"sku":null,"price":232.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/tsutomu-kajiwara-blue-2-santoku-knife-165mm-damascus-4703508.jpg?v=1784417667"},{"product_id":"toshitaka-vg10-santoku-165mm","title":"Toshitaka VG10 Santoku Knife 165mm Migaki","description":"\u003cp data-end=\"173\" data-start=\"138\"\u003e\u003cstrong\u003eToshitaka VG10 Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"178\" data-start=\"175\"\u003e–––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"511\" data-start=\"508\"\u003e–––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMigaki – Polished Finish\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eMigaki means “polished.” A migaki finish leaves the blade smooth and reflective, often bringing out subtle details in the steel. It gives knives a clean, modern appearance and makes food release easier thanks to the low-friction surface.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"705\" data-start=\"702\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"41\"\u003e\u003cstrong\u003eToshitaka Tamada — Seki Laser Geometry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"43\" data-end=\"323\"\u003eToshitaka is the working name of Takafumi Tamada, a Seki-based sharpening specialist known for precise, performance-led grind work. Rather than focusing on forging, Tamada’s expertise lies in thinning and edge refinement — the stage that ultimately defines how a knife cuts.\u003c\/p\u003e\n\u003cp data-start=\"325\" data-end=\"576\"\u003eBlades released under the Toshitaka name are generally ground thin behind the edge, producing a clean, low-resistance cutting feel with excellent control. t.\u003c\/p\u003e\n\u003cp data-start=\"578\" data-end=\"746\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eFor cooks who value geometry and cutting precision, Toshitaka represents Seki craftsmanship at its most focused — knives built to move effortlessly through ingredients.\u003c\/p\u003e\n\u003cp data-start=\"121\" data-end=\"148\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e–––\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"89\" data-end=\"157\"\u003e\u003cstrong\u003eVG10 — Trusted Stainless Performance with Reliable Edge Retention\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"300\"\u003eVG10 is a high-quality Japanese stainless steel known for combining \u003cstrong data-start=\"227\" data-end=\"299\"\u003eexcellent sharpness, edge stability, and strong corrosion resistance\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"302\" data-end=\"512\"\u003eIt takes a fine, refined edge and holds it well, while remaining practical for everyday kitchen use. Compared to simpler stainless steels, VG10 offers better edge retention and a more precise feel on the board.\u003c\/p\u003e\n\u003cp data-start=\"514\" data-end=\"545\"\u003eIn practical terms, that means:\u003c\/p\u003e\n\u003cul data-start=\"547\" data-end=\"711\"\u003e\n\u003cli data-start=\"547\" data-end=\"583\"\u003e\n\u003cp data-start=\"549\" data-end=\"583\"\u003eSharp, clean cutting performance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"584\" data-end=\"617\"\u003e\n\u003cp data-start=\"586\" data-end=\"617\"\u003eGood time between sharpenings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"618\" data-end=\"660\"\u003e\n\u003cp data-start=\"620\" data-end=\"660\"\u003eStrong resistance to rust and staining\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"661\" data-end=\"711\"\u003e\n\u003cp data-start=\"663\" data-end=\"711\"\u003eLow-maintenance care compared to carbon steels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"713\" data-end=\"801\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA dependable choice for cooks who want performance without the upkeep of reactive steel.\u003c\/p\u003e\n\u003ch2 data-start=\"73\" data-end=\"137\"\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e–––\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp data-end=\"1189\" data-start=\"1024\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"1481\" data-start=\"1196\"\u003e\u003cstrong data-end=\"1210\" data-start=\"1196\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1213\" data-start=\"1210\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-end=\"1257\" data-start=\"1254\"\u003e• Dry thoroughly after use\u003cbr data-end=\"1286\" data-start=\"1283\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-end=\"1333\" data-start=\"1330\"\u003e• Store safely: block, rack or saya\u003cbr data-end=\"1371\" data-start=\"1368\"\u003e• Sharpen with whetstones for best long-term results\u003cbr data-end=\"1426\" data-start=\"1423\"\u003e• Patina formation on semi-stainless steels is normal\u003c\/p\u003e\n\u003cp data-end=\"1486\" data-start=\"1483\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1660\" data-start=\"1488\"\u003e\u003cstrong data-end=\"1506\" data-start=\"1488\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"1509\" data-start=\"1506\"\u003e• \u003cstrong data-end=\"1527\" data-start=\"1511\"\u003eBlade shape: \u003c\/strong\u003eSantoku\u003cbr data-end=\"1536\" data-start=\"1533\"\u003e• \u003cstrong data-end=\"1548\" data-start=\"1538\"\u003eSharpener :\u003c\/strong\u003e Toshitaka\u003cbr data-end=\"1558\" data-start=\"1555\"\u003e• \u003cstrong data-end=\"1570\" data-start=\"1560\"\u003eSteel:\u003c\/strong\u003eVG10\u003cbr data-end=\"1577\" data-start=\"1574\"\u003e• \u003cstrong data-end=\"1590\" data-start=\"1579\"\u003eHandle:\u003c\/strong\u003e Ebony\u003cbr data-end=\"1602\" data-start=\"1599\"\u003e• \u003cstrong data-end=\"1621\" data-start=\"1604\"\u003eBlade length:\u003c\/strong\u003e 180mm\u003cbr data-end=\"1630\" data-start=\"1627\"\u003e• \u003cstrong data-end=\"1649\" data-start=\"1632\"\u003eBlade finish:\u003c\/strong\u003e Migaki\u003c\/p\u003e\n\u003cp data-end=\"1665\" data-start=\"1662\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1917\" data-start=\"1667\"\u003e\u003cstrong data-end=\"1686\" data-start=\"1667\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"1689\" data-start=\"1686\"\u003eYou must be \u003cstrong data-end=\"1715\" data-start=\"1701\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55355455930753,"sku":null,"price":226.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/toshitaka-vg10-santoku-165mm-7417654.jpg?v=1772710542"},{"product_id":"sakai-kikumori-hcd-santoku-165mm","title":"Sakai Kikumori HCD 440C Santoku Knife 165mm Nashiji","description":"\u003cp data-start=\"153\" data-end=\"189\"\u003e\u003cstrong data-start=\"153\" data-end=\"189\"\u003eSakai Kikumori HCD Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"191\" data-end=\"194\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"196\" data-end=\"648\"\u003e\u003cstrong data-start=\"196\" data-end=\"234\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"234\" data-end=\"237\"\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers excellent control and versatility. The flatter edge excels at push-cutting and chopping, while the wide blade makes scooping and transferring ingredients easy.\u003c\/p\u003e\n\u003cp data-start=\"650\" data-end=\"653\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"655\" data-end=\"886\"\u003e\u003cstrong data-start=\"655\" data-end=\"685\"\u003eNashiji – Pear-Skin Finish\u003c\/strong\u003e\u003cbr data-start=\"685\" data-end=\"688\"\u003e\u003cem data-start=\"688\" data-end=\"697\"\u003eNashiji\u003c\/em\u003e translates to “pear skin,” referring to the softly textured, mottled surface left on the blade. This finish helps reduce food sticking while giving the knife a refined, organic appearance.\u003c\/p\u003e\n\u003cp data-start=\"888\" data-end=\"891\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"893\" data-end=\"1208\"\u003e\u003cstrong data-start=\"893\" data-end=\"933\"\u003eSakai Kikumori – Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"933\" data-end=\"936\"\u003eMade in Sakai, Osaka, \u003cstrong data-start=\"958\" data-end=\"999\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSakai Kikumori\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e represents over a century of Japanese knife-making tradition. Working closely with master blacksmiths and sharpeners, their knives are known for precise geometry, excellent balance and dependable performance.\u003c\/p\u003e\n\u003cp data-start=\"1210\" data-end=\"1213\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1215\" data-end=\"1464\"\u003e\u003cstrong data-start=\"1215\" data-end=\"1239\"\u003e440C Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"1239\" data-end=\"1242\"\u003e440C is a high-carbon stainless steel offering strong edge retention and excellent corrosion resistance. Durable and low-maintenance, it’s well suited to everyday kitchen use without the extra care demands of carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"1466\" data-end=\"1469\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1471\" data-end=\"1735\"\u003e\u003cstrong data-start=\"1471\" data-end=\"1485\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1485\" data-end=\"1488\"\u003e• Hand wash immediately after use — never use a dishwasher\u003cbr data-start=\"1546\" data-end=\"1549\"\u003e• Dry thoroughly after washing\u003cbr data-start=\"1579\" data-end=\"1582\"\u003e• Use wooden or soft plastic cutting boards\u003cbr data-start=\"1625\" data-end=\"1628\"\u003e• Store safely: block, rack or saya\u003cbr data-start=\"1663\" data-end=\"1666\"\u003e• Sharpen regularly using whetstones for best long-term performance\u003c\/p\u003e\n\u003cp data-start=\"1737\" data-end=\"1740\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1742\" data-end=\"2079\"\u003e\u003cstrong data-start=\"1742\" data-end=\"1760\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1760\" data-end=\"1763\"\u003e• Blade shape: Santoku\u003cbr data-start=\"1785\" data-end=\"1788\"\u003e• Maker: Sakai Kikumori\u003cbr data-start=\"1811\" data-end=\"1814\"\u003e• Construction:\u003cbr data-start=\"1829\" data-end=\"1832\"\u003e• Steel: 440C Stainless Steel\u003cbr data-start=\"1861\" data-end=\"1864\"\u003e• Handle: Walnut\u003cbr data-start=\"1880\" data-end=\"1883\"\u003e• Blade length: 165mm\u003cbr data-start=\"1904\" data-end=\"1907\"\u003e• Total length:\u003cbr data-start=\"1922\" data-end=\"1925\"\u003e• Blade height (heel):\u003cbr data-start=\"1947\" data-end=\"1950\"\u003e• Weight:\u003cbr data-start=\"1959\" data-end=\"1962\"\u003e• Hardness (HRC):\u003cbr data-start=\"1979\" data-end=\"1982\"\u003e• Blade finish: Nashiji\u003cbr data-start=\"2005\" data-end=\"2008\"\u003e• Edge grind:\u003cbr data-start=\"2021\" data-end=\"2024\"\u003e• Thickness behind edge:\u003cbr data-start=\"2048\" data-end=\"2051\" data-is-only-node=\"\"\u003e• Spine thickness at heel:\u003c\/p\u003e\n\u003cp data-start=\"2081\" data-end=\"2084\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2086\" data-end=\"2332\"\u003e\u003cstrong data-start=\"2086\" data-end=\"2105\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2105\" data-end=\"2108\"\u003eYou must be 18 or over to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55368644985217,"sku":null,"price":156.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-hcd-440c-santoku-165mm-nashiji-7020186.jpg?v=1775966369"},{"product_id":"teruyasa-fujiwara-maboroshi-white-1-petty-120mm-migaki","title":"Teruyasa Fujiwara Maboroshi White #1 Petty Knife 120mm Migaki","description":"\u003ch2 data-end=\"381\" data-start=\"348\"\u003eFujiwara Maboroshi Petty 120mm\u003c\/h2\u003e\n\u003cp data-end=\"524\" data-start=\"383\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"526\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003cp data-end=\"959\" data-start=\"775\"\u003eThe 210mm gyuto is a true all-rounder. Long enough for confident protein work, agile enough for everyday prep, and capable of extremely fine edge refinement for precise vegetable work.\u003c\/p\u003e\n\u003chr data-end=\"964\" data-start=\"961\"\u003e\n\u003ch3 data-end=\"1009\" data-start=\"966\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1096\" data-start=\"1011\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1297\" data-start=\"1098\"\u003e• Finish is intentionally utilitarian\u003cbr data-end=\"1138\" data-start=\"1135\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-end=\"1218\" data-start=\"1215\"\u003e• Spine and choil may not be highly rounded\u003cbr data-end=\"1264\" data-start=\"1261\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-end=\"1392\" data-start=\"1299\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1498\" data-start=\"1394\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-end=\"1503\" data-start=\"1500\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1505\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-end=\"1691\" data-start=\"1530\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1847\" data-start=\"1693\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-end=\"1748\" data-start=\"1745\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-end=\"1802\" data-start=\"1799\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-end=\"1976\" data-start=\"1849\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-end=\"1981\" data-start=\"1978\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-end=\"2043\" data-start=\"2004\"\u003eThe Maboroshi 210mm typically features:\u003c\/p\u003e\n\u003cp data-end=\"2202\" data-start=\"2045\"\u003e• Noticeable distal taper\u003cbr data-end=\"2073\" data-start=\"2070\"\u003e• Thin edge geometry\u003cbr data-end=\"2096\" data-start=\"2093\"\u003e• Strong cutting engagement through dense produce\u003cbr data-end=\"2148\" data-start=\"2145\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-end=\"2304\" data-start=\"2204\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003ePetty – Compact Precision\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2348\" data-start=\"2339\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2487\" data-start=\"2350\"\u003e• You sharpen your own knives\u003cbr data-end=\"2382\" data-start=\"2379\"\u003e• You value performance over cosmetic perfection\u003cbr data-end=\"2433\" data-start=\"2430\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-end=\"2511\" data-start=\"2489\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2633\" data-start=\"2513\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-end=\"2562\" data-start=\"2559\"\u003e• You want flawless fit and finish\u003cbr data-end=\"2599\" data-start=\"2596\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2638\" data-start=\"2635\"\u003e\n\u003ch3 data-end=\"2648\" data-start=\"2640\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2802\" data-start=\"2650\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2718\" data-start=\"2715\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2772\" data-start=\"2769\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2835\" data-start=\"2804\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2855\" data-start=\"2837\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3068\" data-start=\"2857\"\u003eBlade length – 120mm\u003cbr data-end=\"2880\" data-start=\"2877\"\u003eSteel – White #1 carbon steel core\u003cbr data-end=\"2917\" data-start=\"2914\"\u003eCladding – Stainless\u003cbr data-end=\"2940\" data-start=\"2937\"\u003eConstruction – San-mai\u003cbr data-end=\"2965\" data-start=\"2962\"\u003eHandle – Yo Pakkawood\u003cbr data-end=\"2997\" data-start=\"2994\"\u003eFinish – Migaki\u003cbr data-end=\"3052\" data-start=\"3049\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477825798529,"sku":null,"price":218.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-white-1-petty-120mm-migaki-1039680.jpg?v=1775138005"},{"product_id":"teruyasa-fujiwara-maboroshi-white-1-petty-85mm-migaki","title":"Teruyasa Fujiwara Maboroshi White #1 Petty Knife 85mm Migaki","description":"\u003ch2 data-end=\"381\" data-start=\"348\"\u003eFujiwara Maboroshi Petty 85mm\u003c\/h2\u003e\n\u003cp data-end=\"524\" data-start=\"383\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"526\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003cp data-end=\"959\" data-start=\"775\"\u003eThe 210mm gyuto is a true all-rounder. Long enough for confident protein work, agile enough for everyday prep, and capable of extremely fine edge refinement for precise vegetable work.\u003c\/p\u003e\n\u003chr data-end=\"964\" data-start=\"961\"\u003e\n\u003ch3 data-end=\"1009\" data-start=\"966\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1096\" data-start=\"1011\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1297\" data-start=\"1098\"\u003e• Finish is intentionally utilitarian\u003cbr data-end=\"1138\" data-start=\"1135\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-end=\"1218\" data-start=\"1215\"\u003e• Spine and choil may not be highly rounded\u003cbr data-end=\"1264\" data-start=\"1261\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-end=\"1392\" data-start=\"1299\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1498\" data-start=\"1394\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-end=\"1503\" data-start=\"1500\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1505\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-end=\"1691\" data-start=\"1530\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1847\" data-start=\"1693\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-end=\"1748\" data-start=\"1745\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-end=\"1802\" data-start=\"1799\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-end=\"1976\" data-start=\"1849\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-end=\"1981\" data-start=\"1978\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-end=\"2043\" data-start=\"2004\"\u003eThe Maboroshi 210mm typically features:\u003c\/p\u003e\n\u003cp data-end=\"2202\" data-start=\"2045\"\u003e• Noticeable distal taper\u003cbr data-end=\"2073\" data-start=\"2070\"\u003e• Thin edge geometry\u003cbr data-end=\"2096\" data-start=\"2093\"\u003e• Strong cutting engagement through dense produce\u003cbr data-end=\"2148\" data-start=\"2145\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-end=\"2304\" data-start=\"2204\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003ePetty – Compact Precision\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2348\" data-start=\"2339\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2487\" data-start=\"2350\"\u003e• You sharpen your own knives\u003cbr data-end=\"2382\" data-start=\"2379\"\u003e• You value performance over cosmetic perfection\u003cbr data-end=\"2433\" data-start=\"2430\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-end=\"2511\" data-start=\"2489\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2633\" data-start=\"2513\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-end=\"2562\" data-start=\"2559\"\u003e• You want flawless fit and finish\u003cbr data-end=\"2599\" data-start=\"2596\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2638\" data-start=\"2635\"\u003e\n\u003ch3 data-end=\"2648\" data-start=\"2640\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2802\" data-start=\"2650\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2718\" data-start=\"2715\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2772\" data-start=\"2769\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2835\" data-start=\"2804\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2855\" data-start=\"2837\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3068\" data-start=\"2857\"\u003eBlade length – 85mm\u003cbr data-end=\"2880\" data-start=\"2877\"\u003eSteel – White #1 carbon steel core\u003cbr data-end=\"2917\" data-start=\"2914\"\u003eCladding – Stainless\u003cbr data-end=\"2940\" data-start=\"2937\"\u003eConstruction – San-mai\u003cbr data-end=\"2965\" data-start=\"2962\"\u003eHandle – Yo Pakkawood\u003cbr data-end=\"2997\" data-start=\"2994\"\u003eFinish – Migaki\u003cbr data-end=\"3052\" data-start=\"3049\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477833269633,"sku":null,"price":214.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-white-1-petty-85mm-migaki-1578203.jpg?v=1775138009"},{"product_id":"tadafusa-sujihiki-240mm","title":"Tadafusa Blue #2 Sujihiki Knife 240mm Nashiji","description":"\u003cp data-start=\"42\" data-end=\"398\"\u003e\u003cstrong data-start=\"42\" data-end=\"79\"\u003eSujihiki – Japanese Slicing Knife\u003c\/strong\u003e\u003cbr data-start=\"79\" data-end=\"82\"\u003eThe sujihiki is designed for clean, precise slicing. With its long, narrow blade and minimal height, it reduces drag as it moves through meat and fish, allowing for smooth, single-draw cuts. Ideal for carving roasts, portioning proteins or preparing fish, it delivers neat, professional results with minimal tearing.\u003c\/p\u003e\n\u003cp data-start=\"400\" data-end=\"403\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"405\" data-end=\"735\"\u003e\u003cstrong data-start=\"405\" data-end=\"438\"\u003eNashiji – “Pear Skin” Texture\u003c\/strong\u003e\u003cbr data-start=\"438\" data-end=\"441\"\u003eNashiji translates as “pear skin”, referring to the softly textured finish across the blade. Sitting between rustic and refined, it offers subtle character while helping to reduce friction and improve food release. It’s a practical finish that balances performance with a traditional aesthetic.\u003c\/p\u003e\n\u003cp data-start=\"737\" data-end=\"740\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"742\" data-end=\"1113\"\u003e\u003cstrong data-start=\"742\" data-end=\"790\"\u003eTadafusa – Sanjo Craft, Everyday Performance\u003c\/strong\u003e\u003cbr data-start=\"790\" data-end=\"793\"\u003eBased in Sanjo, Niigata — a region known for its long-standing blacksmithing tradition — Tadafusa produce knives that prioritise usability, consistency and value. Their blades are made with a focus on real kitchen performance: thin behind the edge, well heat treated and built to be used daily rather than kept for show.\u003c\/p\u003e\n\u003cp data-start=\"1115\" data-end=\"1118\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1120\" data-end=\"1477\"\u003e\u003cstrong data-start=\"1120\" data-end=\"1178\"\u003eBlue #2 (Aogami #2) – Carbon Steel with Edge Stability\u003c\/strong\u003e\u003cbr data-start=\"1178\" data-end=\"1181\"\u003eBlue #2 is a carbon steel enriched with tungsten and chromium, offering improved wear resistance over simpler carbon steels. It takes a very fine edge and holds it well, while maintaining good toughness and sharpening ease. A well-balanced carbon steel — capable, dependable and widely respected.\u003c\/p\u003e\n\u003cp data-start=\"1479\" data-end=\"1482\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1484\" data-end=\"1869\"\u003e\u003cstrong data-start=\"1484\" data-end=\"1498\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1498\" data-end=\"1501\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1542\" data-end=\"1545\"\u003e• Dry immediately and thoroughly after use\u003cbr data-start=\"1587\" data-end=\"1590\"\u003e• Carbon steel will develop a natural patina over time — this is normal and protective\u003cbr data-start=\"1676\" data-end=\"1679\"\u003e• Avoid prolonged contact with acidic foods\u003cbr data-start=\"1722\" data-end=\"1725\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-start=\"1769\" data-end=\"1772\"\u003e• Store safely: knife block, magnetic rack or saya\u003cbr data-start=\"1822\" data-end=\"1825\"\u003e• Sharpen with whetstones for best results\u003c\/p\u003e\n\u003cp data-start=\"1871\" data-end=\"1874\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1876\" data-end=\"1894\"\u003e\u003cstrong data-start=\"1876\" data-end=\"1894\"\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1896\" data-end=\"2281\"\u003e• Blade shape: Sujihiki\u003cbr data-start=\"1919\" data-end=\"1922\"\u003e• Maker: Tadafusa\u003cbr data-start=\"1939\" data-end=\"1942\"\u003e• Region: Sanjo, Niigata\u003cbr data-start=\"1966\" data-end=\"1969\"\u003e• Blade construction: San Mai (stainless clad)\u003cbr data-start=\"2015\" data-end=\"2018\"\u003e• Core steel: Blue #2 (Aogami #2)\u003cbr data-start=\"2051\" data-end=\"2054\"\u003e• Cladding: Stainless steel\u003cbr data-start=\"2081\" data-end=\"2084\"\u003e• Blade length: 240mm\u003cbr data-start=\"2105\" data-end=\"2108\"\u003e• Blade height at heel:\u003cbr data-start=\"2131\" data-end=\"2134\"\u003e• Weight:\u003cbr data-start=\"2143\" data-end=\"2146\"\u003e• HRC: ~62–63\u003cbr data-start=\"2159\" data-end=\"2162\"\u003e• Blade finish: Nashiji\u003cbr data-start=\"2185\" data-end=\"2188\"\u003e• Edge grind: Double bevel\u003cbr data-start=\"2214\" data-end=\"2217\"\u003e• Thickness behind the edge: Thin\u003cbr data-start=\"2250\" data-end=\"2253\"\u003e• Spine thickness at heel:\u003c\/p\u003e\n\u003chr data-start=\"2283\" data-end=\"2286\"\u003e\n\u003cp data-start=\"2288\" data-end=\"2559\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2288\" data-end=\"2307\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2307\" data-end=\"2310\"\u003eYou must be 18 or over to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery reserves the right to request age verification and to withhold delivery if satisfactory proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477915844993,"sku":null,"price":182.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/tadafusa-sujihiki-240mm-8980061.jpg?v=1775138005"},{"product_id":"ohishi-blue-2-gyuto-210-kurouchi-tsuchime","title":"Ohishi Blue #2 Gyuto Knife 210mm Kurouchi Tsuchime","description":"\u003cp data-start=\"0\" data-end=\"362\"\u003e\u003cstrong data-start=\"0\" data-end=\"37\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"37\" data-end=\"40\"\u003eThe gyuto is the Japanese equivalent of the Western chef’s knife — a true all-rounder designed for versatility. With a gently curved edge and fine tip, it handles slicing, chopping, and rocking with ease. At 210mm, it offers an ideal balance of control and cutting length, making it a reliable daily driver in any kitchen.\u003c\/p\u003e\n\u003chr data-start=\"364\" data-end=\"367\"\u003e\n\u003cp data-start=\"369\" data-end=\"753\"\u003e\u003cstrong data-start=\"369\" data-end=\"426\"\u003eKurouchi \u0026amp; Tsuchime – Textured Blacksmith Finish\u003c\/strong\u003e\u003cbr data-start=\"426\" data-end=\"429\"\u003eThis blade pairs a traditional kurouchi finish with a maru-tsuchime (rounded hammered) pattern. The dark forge-scale kurouchi retains the raw character of the forging process, while the rounded tsuchime dimples help reduce drag and minimise food sticking. A practical, workhorse finish with added depth and subtle variation.\u003c\/p\u003e\n\u003chr data-start=\"755\" data-end=\"758\"\u003e\n\u003cp data-start=\"760\" data-end=\"1090\"\u003e\u003cstrong data-start=\"760\" data-end=\"792\"\u003eOhishi – Sanjo Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"792\" data-end=\"795\"\u003eOhishi knives are produced in Sanjo, Niigata — a region known for practical, performance-focused blades. Typically a touch more robust than ultra-thin styles, they offer durability alongside strong cutting performance. Built for everyday use, they prioritise reliability and ease of maintenance.\u003c\/p\u003e\n\u003chr data-start=\"1092\" data-end=\"1095\"\u003e\n\u003cp data-start=\"1097\" data-end=\"1377\"\u003e\u003cstrong data-start=\"1097\" data-end=\"1125\"\u003eAogami #2 (Blue 2) Steel\u003c\/strong\u003e\u003cbr data-start=\"1125\" data-end=\"1128\"\u003eAogami #2 is a well-balanced high-carbon steel, capable of taking a very fine, keen edge while maintaining good toughness. It offers strong edge retention without being overly brittle, making it a dependable choice for a wide range of kitchen tasks.\u003c\/p\u003e\n\u003chr data-start=\"1379\" data-end=\"1382\"\u003e\n\u003cp data-start=\"1384\" data-end=\"1655\"\u003e\u003cstrong data-start=\"1384\" data-end=\"1405\"\u003eCarbon Steel Care\u003c\/strong\u003e\u003cbr data-start=\"1405\" data-end=\"1408\"\u003eAs a carbon steel, Aogami #2 will develop a natural patina over time and can rust if left wet. Wipe dry after use and avoid prolonged exposure to moisture or acidic ingredients. With simple care, it will remain stable, sharp, and easy to maintain.\u003c\/p\u003e\n\u003chr data-start=\"1657\" data-end=\"1660\"\u003e\n\u003cp data-start=\"1662\" data-end=\"1895\"\u003e\u003cstrong data-start=\"1662\" data-end=\"1695\"\u003eHandle – Rosewood (Wa Handle)\u003c\/strong\u003e\u003cbr data-start=\"1695\" data-end=\"1698\"\u003eFitted with a traditional rosewood wa handle, this knife is lightweight and well-balanced. The octagonal shape provides comfort and control, complementing the blade’s versatile, all-purpose design.\u003c\/p\u003e\n\u003chr data-start=\"1897\" data-end=\"1900\"\u003e\n\u003cp data-start=\"1902\" data-end=\"2125\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1902\" data-end=\"1920\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1920\" data-end=\"1923\"\u003eBlade Length: 210mm\u003cbr data-start=\"1942\" data-end=\"1945\"\u003eBlade Height: Approx. 45–50mm\u003cbr data-start=\"1974\" data-end=\"1977\"\u003eSteel: Aogami #2 (Blue 2) Carbon Steel\u003cbr data-start=\"2015\" data-end=\"2018\"\u003eConstruction: San Mai\u003cbr data-start=\"2039\" data-end=\"2042\"\u003eFinish: Kurouchi, Maru-Tsuchime\u003cbr data-start=\"2073\" data-end=\"2076\"\u003eHandle: Rosewood Wa Handle\u003cbr data-start=\"2102\" data-end=\"2105\"\u003eOrigin: Sanjo, Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55489131872641,"sku":null,"price":180.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-blue-2-gyuto-210-kurouchi-tsuchime-1248855.jpg?v=1775966369"},{"product_id":"kotetsu-chromax-210mm-gyuto-rosewood-handle","title":"Koutetsu Chromax Gyuto Knife 210mm Rosewood Handle","description":"\u003cp data-start=\"0\" data-end=\"55\"\u003e\u003cstrong data-start=\"0\" data-end=\"55\"\u003eKoutetsu Chromax K-Tip Gyuto 210mm – Rosewood Handle\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"57\" data-end=\"60\"\u003e\n\u003cp data-start=\"62\" data-end=\"446\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-end=\"343\" data-start=\"286\"\u003eKoutetsu by Takayuki Shibata – Precision from Fukuyama\u003c\/strong\u003e\u003cbr data-end=\"346\" data-start=\"343\"\u003e\u003cspan\u003eKoutetsu is one of the house brand of Takayuki Shibata, a highly respected sharpener and knife maker based in Fukuyama, Hiroshima. His knives are known for very thin grinds and precise geometry, with a strong focus on edge performance. The result is a blade that moves cleanly through ingredients with minimal wedging.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr data-start=\"448\" data-end=\"451\"\u003e\n\u003cp data-start=\"453\" data-end=\"877\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-start=\"59\" data-end=\"96\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"96\" data-end=\"99\"\u003e\u003cspan\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Typically thinner and lighter than European equivalents, it offers good edge feel and precise tip control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"879\" data-end=\"882\"\u003e\n\u003cp data-start=\"5\" data-end=\"381\"\u003e\u003cstrong data-start=\"5\" data-end=\"36\"\u003eK-Tip (Kiritsuke-Style Tip)\u003c\/strong\u003e\u003cbr data-start=\"36\" data-end=\"39\"\u003eThis gyuto features a kiritsuke-style “K-tip”, giving it a more angular, aggressive point. It excels in precise tip work — fine slicing, scoring, and detail tasks — while still maintaining the versatility of a standard gyuto. A subtle change in profile that provides a finer, more precise tip without affecting general use — and it looks ace.\u003c\/p\u003e\n\u003chr data-start=\"1225\" data-end=\"1228\"\u003e\n\u003cp data-start=\"1230\" data-end=\"1570\"\u003e\u003cstrong data-start=\"1230\" data-end=\"1276\"\u003eChromax Steel – Semi-Stainless Performance\u003c\/strong\u003e\u003cbr data-start=\"1276\" data-end=\"1279\"\u003eChromax is a semi-stainless steel developed to bridge the gap between carbon and stainless. It takes a very keen edge and holds it well, with a toughness that suits daily use. It’s more forgiving than many high-carbon steels, while still offering that crisp, responsive feel on the stones.\u003c\/p\u003e\n\u003cp data-start=\"1572\" data-end=\"1789\"\u003eIt’s not fully stainless, so it may develop a light patina over time, but it’s far less reactive than traditional carbon steels — a practical option for those who want performance without the full maintenance demands.\u003c\/p\u003e\n\u003chr data-start=\"1791\" data-end=\"1794\"\u003e\n\u003cp data-start=\"1796\" data-end=\"2052\"\u003e\u003cstrong data-start=\"1796\" data-end=\"1834\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1834\" data-end=\"1837\"\u003eConstructed using san mai, with a hard Chromax core steel clad in softer stainless steel. This structure protects the core, adds durability, and makes maintenance easier by reducing reactivity along the blade faces.\u003c\/p\u003e\n\u003chr data-start=\"2301\" data-end=\"2304\"\u003e\n\u003cp data-start=\"2306\" data-end=\"2619\"\u003e\u003cstrong data-start=\"2306\" data-end=\"2324\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-start=\"2324\" data-end=\"2327\"\u003eA properly thin, high-performance gyuto with a beautiful curve into the K-tip. The Chromax steel makes it practical for daily use, while the grind and Shibata san's \"bitey\" edge gives it serious cutting ability. If you like the idea of a laser-style knife but want something slightly more forgiving, this is a strong option.\u003c\/p\u003e\n\u003chr data-start=\"2621\" data-end=\"2624\"\u003e\n\u003cp data-start=\"2626\" data-end=\"2875\"\u003e\u003cstrong data-start=\"2626\" data-end=\"2643\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"2643\" data-end=\"2646\"\u003eBlade Length: 210mm\u003cbr data-start=\"2665\" data-end=\"2668\"\u003eBlade Height: ~45mm\u003cbr data-start=\"2687\" data-end=\"2690\"\u003eSteel: Chromax (semi-stainless)\u003cbr data-start=\"2721\" data-end=\"2724\"\u003eConstruction: San Mai (stainless clad)\u003cbr data-start=\"2762\" data-end=\"2765\"\u003eFinish: Migaki (polished)\u003cbr data-start=\"2790\" data-end=\"2793\"\u003eHandle: Rosewood (Western \/ yo handle)\u003cbr data-start=\"2831\" data-end=\"2834\"\u003eHardness: ~HRC 62\u003cbr data-start=\"2851\" data-end=\"2854\"\u003eBevel: Double bevel\u003c\/p\u003e\n\u003chr data-start=\"2877\" data-end=\"2880\"\u003e\n\u003cp data-start=\"2882\" data-end=\"3093\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2882\" data-end=\"2890\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2890\" data-end=\"2893\"\u003eHand wash only. Dry thoroughly after use. Avoid prolonged contact with acidic foods and do not leave wet. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr data-start=\"2877\" data-end=\"2880\"\u003e\n\u003cp data-start=\"2882\" data-end=\"3093\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-end=\"453\" data-start=\"433\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-end=\"456\" data-start=\"453\"\u003e\u003cspan\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/span\u003e\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55565146849665,"sku":null,"price":236.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/kotetsu-chromax-210mm-gyuto-rosewood-handle-1377303.jpg?v=1778368946"},{"product_id":"kotetsu-chromax-210mm-gyuto-rosewood-handle-copy","title":"Koutetsu Chromax Santoku Knife 165mm Rosewood Handle","description":"\u003cp data-start=\"149\" data-end=\"206\"\u003e\u003cstrong data-start=\"149\" data-end=\"206\"\u003eKoutetsu Chromax K-Tip Santoku 165mm – Rosewood Handle\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"208\" data-end=\"211\"\u003e\n\u003cp data-start=\"110\" data-end=\"530\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-start=\"110\" data-end=\"188\"\u003eKoutetsu by \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eTakayuki Shibata\u003c\/span\u003e\u003c\/span\u003e – Precision from Fukuyama\u003c\/strong\u003e\u003cbr data-start=\"188\" data-end=\"191\"\u003e\u003cspan\u003eKoutetsu is one of the house brands of Takayuki Shibata, a highly respected sharpener and knife maker based in Fukuyama, Hiroshima. His knives are characterised by very thin grinds and precise geometry, with a clear focus on edge performance. In use, this translates to clean cutting with minimal wedging, particularly in dense ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"637\" data-end=\"640\"\u003e\n\u003cp data-start=\"642\" data-end=\"1062\"\u003e\u003cstrong data-start=\"642\" data-end=\"680\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"680\" data-end=\"683\"\u003eSantoku translates to “three virtues”, referring to its suitability for meat, fish, and vegetables. With a flatter edge profile and a relatively low tip, it naturally suits push cutting and straight up-and-down chopping. Typically shorter and slightly taller than a gyuto, it offers good board contact and control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/p\u003e\n\u003chr data-start=\"1064\" data-end=\"1067\"\u003e\n\u003cp data-start=\"1069\" data-end=\"1449\"\u003e\u003cstrong data-start=\"1069\" data-end=\"1100\"\u003eK-Tip (Kiritsuke-Style Tip)\u003c\/strong\u003e\u003cbr data-start=\"1100\" data-end=\"1103\"\u003eThis santoku features a kiritsuke-style “K-tip”, giving it a more angular, aggressive point. It excels in precise tip work — fine slicing, scoring, and detail tasks — while still maintaining the versatility of a standard santoku. A subtle change in profile that provides a finer, more precise tip without affecting general use — and it looks ace.\u003c\/p\u003e\n\u003chr data-start=\"1451\" data-end=\"1454\"\u003e\n\u003cp data-start=\"1456\" data-end=\"1794\"\u003e\u003cstrong data-start=\"1456\" data-end=\"1502\"\u003eChromax Steel – Semi-Stainless Performance\u003c\/strong\u003e\u003cbr data-start=\"1502\" data-end=\"1505\"\u003eChromax is a semi-stainless steel developed to bridge the gap between carbon and stainless. It takes a keen edge and holds it well, with enough toughness for regular use. It’s less reactive than traditional carbon steels but not fully stainless, so it may develop a light patina over time.\u003c\/p\u003e\n\u003chr data-start=\"1796\" data-end=\"1799\"\u003e\n\u003cp data-start=\"1801\" data-end=\"2037\"\u003e\u003cstrong data-start=\"1801\" data-end=\"1839\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1839\" data-end=\"1842\"\u003eConstructed using san mai, with a hard Chromax core steel clad in softer stainless steel. This structure helps protect the core, improves durability, and reduces reactivity along the blade faces.\u003c\/p\u003e\n\u003chr data-start=\"2039\" data-end=\"2042\"\u003e\n\u003cp data-start=\"2044\" data-end=\"2340\"\u003e\u003cstrong data-start=\"2044\" data-end=\"2062\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-start=\"2062\" data-end=\"2065\"\u003eA thin, precise santoku with a more defined tip than usual. The geometry keeps cutting resistance low, while the Chromax steel makes it practical for daily use. A strong option if you want something that performs like a laser but doesn’t demand full carbon steel maintenance.\u003c\/p\u003e\n\u003chr data-start=\"2342\" data-end=\"2345\"\u003e\n\u003cp data-start=\"2347\" data-end=\"2586\"\u003e\u003cstrong data-start=\"2347\" data-end=\"2364\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"2364\" data-end=\"2367\"\u003eBlade Length: 165mm\u003cbr data-start=\"2386\" data-end=\"2389\"\u003eBlade Height: ~48mm\u003cbr data-start=\"2408\" data-end=\"2411\"\u003eSteel: Chromax (semi-stainless)\u003cbr data-start=\"2442\" data-end=\"2445\"\u003eConstruction: San Mai (stainless clad)\u003cbr data-start=\"2483\" data-end=\"2486\"\u003eFinish: Migaki (polished)\u003cbr data-start=\"2511\" data-end=\"2514\"\u003eHandle: Rosewood (yo handle)\u003cbr data-start=\"2542\" data-end=\"2545\"\u003eHardness: ~HRC 64\u003cbr data-start=\"2562\" data-end=\"2565\"\u003eBevel: Double bevel\u003c\/p\u003e\n\u003chr data-start=\"2588\" data-end=\"2591\"\u003e\n\u003cp data-start=\"2593\" data-end=\"2804\"\u003e\u003cstrong data-start=\"2593\" data-end=\"2601\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2601\" data-end=\"2604\"\u003eHand wash only. Dry thoroughly after use. Avoid prolonged contact with acidic foods and do not leave wet. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr data-start=\"2806\" data-end=\"2809\"\u003e\n\u003cp data-start=\"2811\" data-end=\"3059\"\u003e\u003cstrong data-start=\"2811\" data-end=\"2831\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-start=\"2831\" data-end=\"2834\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55565150224769,"sku":null,"price":228.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/kotetsu-chromax-165mm-santoku-rosewood-handle-6043515.jpg?v=1778368944"},{"product_id":"tsunehisa-nawame-aus10-sujihiki-240mm-damascus","title":"Tsunehisa Nawame AUS10 Sujihiki Knife 240mm Damascus","description":"\u003csection style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-122\" data-turn-id=\"request-WEB:de5c951c-48a7-4a3e-b620-7a4fb42fcdae-72\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-3\" dir=\"auto\" data-message-id=\"dcf23963-fab9-41a9-af11-871456f24ef2\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-end=\"459\" data-start=\"146\"\u003e\u003cstrong data-end=\"159\" data-start=\"146\"\u003eTsunehisa\u003c\/strong\u003e\u003cbr data-end=\"162\" data-start=\"159\"\u003eTsunehisa produces reliable, well-priced Japanese kitchen knives designed for consistent, everyday performance. Their blades combine modern steels with practical grinds and straightforward finishes, making them a popular choice among home cooks and professionals who want quality without pretence.\u003c\/p\u003e\n\u003chr data-end=\"464\" data-start=\"461\"\u003e\n\u003cp data-end=\"829\" data-start=\"466\"\u003e\u003cstrong data-end=\"507\" data-start=\"466\"\u003eSujihiki – The Japanese Slicing Knife\u003c\/strong\u003e\u003cbr data-end=\"510\" data-start=\"507\"\u003eThe sujihiki is a long, narrow slicing knife designed for clean, single-direction cuts through meat and fish. Its length allows for smooth draw cuts with minimal sawing, helping to preserve texture and presentation. The relatively low blade height reduces drag, making it well suited to slicing proteins with precision.\u003c\/p\u003e\n\u003chr data-end=\"834\" data-start=\"831\"\u003e\n\u003cp data-end=\"1065\" data-start=\"836\"\u003e\u003cstrong data-end=\"863\" data-start=\"836\"\u003eAUS10 – Stainless Steel\u003c\/strong\u003e\u003cbr data-end=\"866\" data-start=\"863\"\u003eAUS10 is a Japanese stainless steel known for balancing edge retention, toughness, and ease of sharpening. It takes a fine edge and holds it well, while remaining relatively forgiving in daily use.\u003c\/p\u003e\n\u003cp data-end=\"1182\" data-start=\"1067\"\u003eIn use, that translates to:\u003cbr data-end=\"1097\" data-start=\"1094\"\u003e• A stable, fine edge\u003cbr data-end=\"1121\" data-start=\"1118\"\u003e• Good corrosion resistance\u003cbr data-end=\"1151\" data-start=\"1148\"\u003e• Straightforward maintenance\u003c\/p\u003e\n\u003chr data-end=\"1187\" data-start=\"1184\"\u003e\n\u003cp data-end=\"1469\" data-start=\"1189\"\u003e\u003cstrong data-end=\"1224\" data-start=\"1189\"\u003eDamascus – Layered Construction\u003c\/strong\u003e\u003cbr data-end=\"1227\" data-start=\"1224\"\u003eThe blade features layered damascus cladding, visible in the flowing pattern across the surface. This sits over the core steel, adding durability and reducing reactivity along the blade faces. Each knife will show slight variation in pattern.\u003c\/p\u003e\n\u003chr data-end=\"1474\" data-start=\"1471\"\u003e\n\u003cp data-end=\"1694\" data-start=\"1476\"\u003e\u003cstrong data-end=\"1493\" data-start=\"1476\"\u003eNawame Finish\u003c\/strong\u003e\u003cbr data-end=\"1496\" data-start=\"1493\"\u003eThe “nawame” pattern gives the blade a distinctive, directional texture across the surface. It adds visual interest while subtly breaking up contact between the blade and ingredients during cutting.\u003c\/p\u003e\n\u003chr data-end=\"1699\" data-start=\"1696\"\u003e\n\u003cp data-end=\"1912\" data-start=\"1701\"\u003e\u003cstrong data-end=\"1718\" data-start=\"1701\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-end=\"1721\" data-start=\"1718\"\u003eBlade Length: 240mm\u003cbr data-end=\"1743\" data-start=\"1740\"\u003eBlade Height: ~38–42mm\u003cbr data-end=\"1768\" data-start=\"1765\"\u003eSteel: AUS10 (stainless)\u003cbr data-end=\"1795\" data-start=\"1792\"\u003eConstruction: San Mai (damascus clad)\u003cbr data-end=\"1835\" data-start=\"1832\"\u003eFinish: Nawame damascus\u003cbr data-end=\"1861\" data-start=\"1858\"\u003eHandle: Octagonal wa handle\u003cbr data-end=\"1891\" data-start=\"1888\"\u003eBevel: Double bevel\u003c\/p\u003e\n\u003chr data-end=\"1917\" data-start=\"1914\"\u003e\n\u003cp data-end=\"2134\" data-start=\"1919\"\u003e\u003cstrong data-end=\"1927\" data-start=\"1919\"\u003eCare\u003c\/strong\u003e\u003cbr data-end=\"1930\" data-start=\"1927\"\u003eHand wash only. Dry thoroughly after use. Although stainless, it should not be left wet for extended periods. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr data-end=\"2139\" data-start=\"2136\"\u003e\n\u003cp data-end=\"2389\" data-start=\"2141\"\u003e\u003cstrong data-end=\"2161\" data-start=\"2141\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-end=\"2164\" data-start=\"2161\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e\n\u003chr data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2394\" data-start=\"2391\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\n\u003cdiv class=\"text-center\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55567494185345,"sku":null,"price":170.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/tsunehisa-nawame-aus10-sujihiki-knife-240mm-damascus-3381453.jpg?v=1788311907"},{"product_id":"tsunehisa-nawame-aus10-gyuto-240mm-damascus","title":"Tsunehisa Nawame AUS10 Gyuto Knife 240mm Damascus","description":"\u003cp data-start=\"59\" data-end=\"372\"\u003e\u003cstrong data-start=\"59\" data-end=\"72\"\u003eTsunehisa\u003c\/strong\u003e\u003cbr data-start=\"72\" data-end=\"75\"\u003eTsunehisa produces reliable, well-priced Japanese kitchen knives designed for consistent, everyday performance. Their blades combine modern steels with practical grinds and straightforward finishes, making them a popular choice among home cooks and professionals who want quality without pretence.\u003c\/p\u003e\n\u003chr data-start=\"374\" data-end=\"377\"\u003e\n\u003cp data-start=\"379\" data-end=\"823\"\u003e\u003cstrong data-start=\"379\" data-end=\"416\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"416\" data-end=\"419\"\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Typically thinner and lighter than European equivalents, it offers good edge feel and precise tip control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/p\u003e\n\u003chr data-start=\"825\" data-end=\"828\"\u003e\n\u003cp data-start=\"830\" data-end=\"1059\"\u003e\u003cstrong data-start=\"830\" data-end=\"857\"\u003eAUS10 – Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"857\" data-end=\"860\"\u003eAUS10 is a Japanese stainless steel known for balancing edge retention, toughness, and ease of sharpening. It takes a fine edge and holds it well, while remaining relatively forgiving in daily use.\u003c\/p\u003e\n\u003cp data-start=\"1061\" data-end=\"1176\"\u003eIn use, that translates to:\u003cbr data-start=\"1088\" data-end=\"1091\"\u003e• A stable, fine edge\u003cbr data-start=\"1112\" data-end=\"1115\"\u003e• Good corrosion resistance\u003cbr data-start=\"1142\" data-end=\"1145\"\u003e• Straightforward maintenance\u003c\/p\u003e\n\u003chr data-start=\"1178\" data-end=\"1181\"\u003e\n\u003cp data-start=\"1183\" data-end=\"1463\"\u003e\u003cstrong data-start=\"1183\" data-end=\"1218\"\u003eDamascus – Layered Construction\u003c\/strong\u003e\u003cbr data-start=\"1218\" data-end=\"1221\"\u003eThe blade features layered damascus cladding, visible in the flowing pattern across the surface. This sits over the core steel, adding durability and reducing reactivity along the blade faces. Each knife will show slight variation in pattern.\u003c\/p\u003e\n\u003chr data-start=\"1465\" data-end=\"1468\"\u003e\n\u003cp data-start=\"1470\" data-end=\"1688\"\u003e\u003cstrong data-start=\"1470\" data-end=\"1487\"\u003eNawame Finish\u003c\/strong\u003e\u003cbr data-start=\"1487\" data-end=\"1490\"\u003eThe “nawame” pattern gives the blade a distinctive, directional texture across the surface. It adds visual interest while subtly breaking up contact between the blade and ingredients during cutting.\u003c\/p\u003e\n\u003chr data-start=\"1690\" data-end=\"1693\"\u003e\n\u003cp data-start=\"1695\" data-end=\"1906\"\u003e\u003cstrong data-start=\"1695\" data-end=\"1712\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"1712\" data-end=\"1715\"\u003eBlade Length: 240mm\u003cbr data-start=\"1734\" data-end=\"1737\"\u003eBlade Height: ~50–55mm\u003cbr data-start=\"1759\" data-end=\"1762\"\u003eSteel: AUS10 (stainless)\u003cbr data-start=\"1786\" data-end=\"1789\"\u003eConstruction: San Mai (damascus clad)\u003cbr data-start=\"1826\" data-end=\"1829\"\u003eFinish: Nawame damascus\u003cbr data-start=\"1852\" data-end=\"1855\"\u003eHandle: Octagonal wa handle\u003cbr data-start=\"1882\" data-end=\"1885\"\u003eBevel: Double bevel\u003c\/p\u003e\n\u003chr data-start=\"1908\" data-end=\"1911\"\u003e\n\u003cp data-start=\"1913\" data-end=\"2128\"\u003e\u003cstrong data-start=\"1913\" data-end=\"1921\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"1921\" data-end=\"1924\"\u003eHand wash only. Dry thoroughly after use. Although stainless, it should not be left wet for extended periods. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr data-start=\"2130\" data-end=\"2133\"\u003e\n\u003cp data-start=\"2135\" data-end=\"2383\"\u003e\u003cstrong data-start=\"2135\" data-end=\"2155\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-start=\"2155\" data-end=\"2158\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55567520989569,"sku":null,"price":176.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/tsunehisa-nawame-aus10-gyuto-240mm-damascus-4606793.jpg?v=1778368947"},{"product_id":"sakai-kikumori-kikuzuki-kuro-petty-knife-150mm","title":"Sakai Kikumori Kikuzuki Kuro Petty Knife 150mm","description":"\u003csection style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-163\" data-turn-id=\"request-WEB:de5c951c-48a7-4a3e-b620-7a4fb42fcdae-93\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-5-thinking\" dir=\"auto\" data-message-id=\"c381a22a-3a65-4838-a1bf-7c3307abcefd\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-end=\"404\" data-start=\"0\"\u003e\u003cstrong data-end=\"29\" data-start=\"0\"\u003ePetty – Compact Precision\u003c\/strong\u003e\u003cbr data-end=\"32\" data-start=\"29\"\u003eThe petty knife is the Japanese equivalent of a utility knife — small, nimble and incredibly useful. At 150mm, it offers a bit more reach than shorter petty knives while still feeling agile and easy to control. Ideal for trimming meat, slicing shallots, garlic and herbs, or handling smaller fruit and vegetables, it’s the kind of knife that quietly becomes indispensable.\u003c\/p\u003e\n\u003cp data-end=\"409\" data-start=\"406\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"744\" data-start=\"411\"\u003e\u003cstrong data-end=\"445\" data-start=\"411\"\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-end=\"448\" data-start=\"445\"\u003eKurouchi is the dark, textured finish left on the blade from the forging process. It gives the knife a rustic, traditional appearance while helping to reduce reactivity on the upper section of the blade. Over time, the finish will naturally wear and soften with use, developing its own character.\u003c\/p\u003e\n\u003cp data-end=\"749\" data-start=\"746\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1197\" data-start=\"751\"\u003e\u003cstrong data-end=\"803\" data-start=\"751\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-end=\"806\" data-start=\"803\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSakai Kikumori\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-end=\"846\" data-start=\"843\"\u003eSakai Kikumori is a long-established knife brand based in Sakai, Osaka — one of Japan’s most important centres of kitchen knife production. Drawing on the city’s long history of specialist forging, sharpening, and handle fitting, Sakai Kikumori offers a wide range of Japanese kitchen knives that balance traditional craft with practical everyday use.\u003c\/p\u003e\n\u003cp data-end=\"1202\" data-start=\"1199\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1532\" data-start=\"1204\"\u003e\u003cstrong data-end=\"1248\" data-start=\"1204\"\u003eWhite #2 Steel – Pure Carbon Performance\u003c\/strong\u003e\u003cbr data-end=\"1251\" data-start=\"1248\"\u003eWhite #2 is a traditional Japanese carbon steel known for its fine grain structure and ability to take a very keen edge. It sharpens easily on whetstones and responds well to regular maintenance, making it a strong choice for those who enjoy keeping their knives in good condition.\u003c\/p\u003e\n\u003cp data-end=\"1651\" data-start=\"1534\"\u003eAs with all carbon steels, the exposed edge will develop a patina over time and should be dried thoroughly after use.\u003c\/p\u003e\n\u003cp data-end=\"1656\" data-start=\"1653\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1975\" data-start=\"1658\"\u003e\u003cstrong data-end=\"1676\" data-start=\"1658\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-end=\"1679\" data-start=\"1676\"\u003eA really useful size for those who want a bit more length without stepping up to a full chef’s knife. The kurouchi finish gives it that raw, traditional look, while the White #2 steel keeps it easy to sharpen and rewarding to use. One of those knives you end up reaching for more than you expect.\u003c\/p\u003e\n\u003cp data-end=\"1980\" data-start=\"1977\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2203\" data-start=\"1982\"\u003e\u003cstrong data-end=\"1999\" data-start=\"1982\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-end=\"2002\" data-start=\"1999\"\u003eBlade Shape: Petty\u003cbr data-end=\"2023\" data-start=\"2020\"\u003eBlade Length: 150mm\u003cbr data-end=\"2045\" data-start=\"2042\"\u003eBlade Height:\u003cbr data-end=\"2061\" data-start=\"2058\"\u003eSteel: White #2\u003cbr data-end=\"2079\" data-start=\"2076\"\u003eConstruction:\u003cbr data-end=\"2095\" data-start=\"2092\"\u003eCladding:\u003cbr data-end=\"2107\" data-start=\"2104\"\u003eFinish: Kurouchi\u003cbr data-end=\"2126\" data-start=\"2123\"\u003eHandle: Magnolia\u003cbr data-end=\"2145\" data-start=\"2142\"\u003eHandle Type:\u003cbr data-end=\"2160\" data-start=\"2157\"\u003eHRC:\u003cbr data-end=\"2167\" data-start=\"2164\"\u003eBevel:\u003cbr data-end=\"2176\" data-start=\"2173\"\u003eWeight:\u003cbr data-end=\"2186\" data-start=\"2183\"\u003eOverall Length:\u003c\/p\u003e\n\u003cp data-end=\"2208\" data-start=\"2205\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2507\" data-start=\"2210\"\u003e\u003cstrong data-end=\"2218\" data-start=\"2210\"\u003eCare\u003c\/strong\u003e\u003cbr data-end=\"2221\" data-start=\"2218\"\u003eHand wash only. Dry thoroughly after use. As a carbon steel knife, it will develop a natural patina and can rust if left wet. Wipe during use, especially when working with acidic ingredients. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003cp data-end=\"2512\" data-start=\"2509\"\u003e–––\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2762\" data-start=\"2514\"\u003e\u003cstrong data-end=\"2534\" data-start=\"2514\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-end=\"2537\" data-start=\"2534\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55653288051073,"sku":null,"price":228.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-kikuzuki-kuro-petty-knife-150mm-5491111.jpg?v=1781185799"},{"product_id":"sakai-kikumori-kikuzuki-kuro-kiristsuke-petty-knife-130mm","title":"Sakai Kikumori Kikuzuki Kuro Kiristsuke Petty Knife 135mm","description":"\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:de5c951c-48a7-4a3e-b620-7a4fb42fcdae-93\" data-testid=\"conversation-turn-163\" data-scroll-anchor=\"false\" data-turn=\"assistant\" style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"c381a22a-3a65-4838-a1bf-7c3307abcefd\" dir=\"auto\" data-message-model-slug=\"gpt-5-5-thinking\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"416\"\u003e\u003cstrong data-start=\"0\" data-end=\"47\"\u003eKiritsuke Petty – Precision with a Fine Tip\u003c\/strong\u003e\u003cbr data-start=\"47\" data-end=\"50\"\u003eA kiritsuke petty combines the compact versatility of a petty knife with the angular, kiritsuke-style tip. At 135mm, it’s nimble and highly controllable, ideal for shallots, garlic, herbs, trimming meat and smaller fruit and vegetables. The finer, more pointed tip gives you extra precision for detail work, shallow scoring and more delicate prep — and it looks ace.\u003c\/p\u003e\n\u003cp data-start=\"418\" data-end=\"421\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"423\" data-end=\"756\"\u003e\u003cstrong data-start=\"423\" data-end=\"457\"\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"457\" data-end=\"460\"\u003eKurouchi is the dark, textured finish left on the blade from the forging process. It gives the knife a rustic, traditional appearance while helping to reduce reactivity on the upper section of the blade. Over time, the finish will naturally wear and soften with use, developing its own character.\u003c\/p\u003e\n\u003cp data-start=\"758\" data-end=\"761\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"763\" data-end=\"1209\"\u003e\u003cstrong data-start=\"763\" data-end=\"815\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"815\" data-end=\"818\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSakai Kikumori\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-start=\"855\" data-end=\"858\"\u003eSakai Kikumori is a long-established knife brand based in Sakai, Osaka — one of Japan’s most important centres of kitchen knife production. Drawing on the city’s long history of specialist forging, sharpening, and handle fitting, Sakai Kikumori offers a wide range of Japanese kitchen knives that balance traditional craft with practical everyday use.\u003c\/p\u003e\n\u003cp data-start=\"1211\" data-end=\"1214\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1216\" data-end=\"1544\"\u003e\u003cstrong data-start=\"1216\" data-end=\"1260\"\u003eWhite #2 Steel – Pure Carbon Performance\u003c\/strong\u003e\u003cbr data-start=\"1260\" data-end=\"1263\"\u003eWhite #2 is a traditional Japanese carbon steel known for its fine grain structure and ability to take a very keen edge. It sharpens easily on whetstones and responds well to regular maintenance, making it a strong choice for those who enjoy keeping their knives in good condition.\u003c\/p\u003e\n\u003cp data-start=\"1546\" data-end=\"1663\"\u003eAs with all carbon steels, the exposed edge will develop a patina over time and should be dried thoroughly after use.\u003c\/p\u003e\n\u003cp data-start=\"1665\" data-end=\"1668\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1670\" data-end=\"1970\"\u003e\u003cstrong data-start=\"1670\" data-end=\"1688\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-start=\"1688\" data-end=\"1691\"\u003eWe love this range from Sakai Kikumori the heavy kurouchi and high grind lines look great and  the kiritsuke tip gives a lovely extra level of precision without losing the everyday usefulness of a petty.  White #2 steel keeps it simple, sharp and satisfying to maintain.\u003c\/p\u003e\n\u003cp data-start=\"1972\" data-end=\"1975\"\u003e–\u003c\/p\u003e\n\u003cp data-start=\"1977\" data-end=\"2208\"\u003e\u003cstrong data-start=\"1977\" data-end=\"1994\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"1994\" data-end=\"1997\"\u003eBlade Shape: Kiritsuke Petty\u003cbr data-start=\"2025\" data-end=\"2028\"\u003eBlade Length: 135mm\u003cbr data-start=\"2047\" data-end=\"2050\"\u003eBlade Height:\u003cbr data-start=\"2063\" data-end=\"2066\"\u003eSteel: White #2\u003cbr data-start=\"2081\" data-end=\"2084\"\u003eConstruction:\u003cbr data-start=\"2097\" data-end=\"2100\"\u003eCladding:\u003cbr data-start=\"2109\" data-end=\"2112\"\u003eFinish: Kurouchi\u003cbr data-start=\"2128\" data-end=\"2131\"\u003eHandle: Magnolia\u003cbr data-start=\"2147\" data-end=\"2150\"\u003eHandle Type:\u003cbr data-start=\"2162\" data-end=\"2165\"\u003eHRC:\u003cbr data-start=\"2169\" data-end=\"2172\"\u003eBevel:\u003cbr data-start=\"2178\" data-end=\"2181\"\u003eWeight:\u003cbr data-start=\"2188\" data-end=\"2191\"\u003eOverall Length:\u003c\/p\u003e\n\u003cp data-start=\"2210\" data-end=\"2213\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2215\" data-end=\"2512\"\u003e\u003cstrong data-start=\"2215\" data-end=\"2223\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2223\" data-end=\"2226\"\u003eHand wash only. Dry thoroughly after use. As a carbon steel knife, it will develop a natural patina and can rust if left wet. Wipe during use, especially when working with acidic ingredients. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003cp data-start=\"2514\" data-end=\"2517\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2519\" data-end=\"2767\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2519\" data-end=\"2539\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-start=\"2539\" data-end=\"2542\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55653289525633,"sku":null,"price":228.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-kikuzuki-kuro-kiristsuke-petty-knife-135mm-7447854.jpg?v=1781185773"},{"product_id":"mutsumi-honoura-blue-super-kurouchi-suminagashi-petty-knife-135mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Petty Knife 135mm","description":"\u003ch2\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Petty Knife 135mm\u003c\/h2\u003e\n\u003cp\u003eA compact hand-forged petty knife from Mutsumi Hinoura, made with a Blue Super carbon steel core, iron cladding, and a dark kurouchi finish over suminagashi layering.\u003c\/p\u003e\n\u003cp\u003eAt 135mm, this is a very useful small knife for everyday prep: trimming vegetables, preparing fruit, slicing garlic and shallots, and portioning small ingredients. The blade has a more substantial feel than many lighter petty knives, with a thicker spine and a reassuring weight in hand.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\n\u003cp\u003eWe like this petty for the contrast between its rustic kurouchi upper blade and the suminagashi patterning below.\u003c\/p\u003e\n\u003cp\u003eCompared with many lighter petty knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the compact 135mm blade keeps it nimble for smaller prep jobs.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003ePetty – Compact Precision\u003c\/h2\u003e\n\u003cp\u003eThe petty is the small utility knife in a Japanese line-up. It is ideal for jobs where a gyuto or santoku feels too large, such as trimming vegetables, preparing fruit, slicing garlic and shallots, portioning small ingredients, and general off-board prep.\u003c\/p\u003e\n\u003cp\u003eAt 135mm, this petty sits in a very practical middle ground: compact enough for controlled hand work, but long enough to use comfortably on a chopping board.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eBlue Super \/ Aogami Super – High-Carbon Edge Steel\u003c\/h2\u003e\n\u003cp\u003eBlue Super, also known as Aogami Super, is a high-carbon Japanese steel known for excellent sharpness and edge retention. Compared with simpler carbon steels, it contains additional alloying elements that help it hold an edge for longer, making it well suited to users who want strong cutting performance and are happy to give the knife the care carbon steel requires.\u003c\/p\u003e\n\u003cp\u003eIt is not stainless. The blade will develop a patina with use and can rust if left wet, so it should be wiped during prep and dried thoroughly after washing.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/h2\u003e\n\u003cp\u003eKurouchi is the dark, rustic finish left from the forging process. It gives the blade a traditional appearance and helps protect the upper section of the knife, while still allowing the cutting edge and lower blade face to be ground and finished for performance.\u003c\/p\u003e\n\u003cp\u003eAs with all hand-forged finishes, there will be natural variation from knife to knife. This is part of the character of the blade rather than a flaw.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSuminagashi \/ Damascus – Layered Steel Finish\u003c\/h2\u003e\n\u003cp\u003eSuminagashi means “floating ink” and refers to the flowing pattern created by layers of steel in the cladding. Often described as a type of Damascus finish, it gives the blade movement and depth, with each knife showing slight variation in the pattern.\u003c\/p\u003e\n\u003cp\u003eOn this knife, the suminagashi sits beneath the darker kurouchi finish, giving a strong contrast between the rustic upper blade and the layered steel below.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eMutsumi Hinoura – Sanjo Blacksmithing Heritage\u003c\/h2\u003e\n\u003cp\u003eMutsumi Hinoura is a fourth-generation blacksmith from Sanjo, Niigata, and the son of master blacksmith Tsukasa Hinoura. He trained under and worked alongside his father before continuing the family’s long forging tradition in his own workshop.\u003c\/p\u003e\n\u003cp\u003eWe were lucky enough to visit Hinoura-san’s new workshop during our trip to Japan in 2026. Seeing the forge first-hand gave us a deeper appreciation for Mutsumi-san’s exceptional work.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eThis is an iron-clad carbon steel knife and should not be put in the dishwasher.\u003c\/p\u003e\n\u003cp\u003eThe Blue Super core steel and iron cladding are both reactive. The blade will develop a natural patina with use, especially when cutting acidic ingredients such as onions, citrus, and tomatoes. This is normal, but the knife can rust if left wet.\u003c\/p\u003e\n\u003cp\u003eWash by hand only, wipe during prep when working with acidic foods, and dry thoroughly after washing. Avoid leaving the blade sitting on a damp board or in the sink.\u003c\/p\u003e\n\u003cp\u003eUse on wooden or soft plastic chopping boards only. Avoid bones, frozen food, hard squash, and anything that may twist or chip the edge.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Shape:\u003c\/strong\u003e Petty\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 135mm\u003cbr\u003e\u003cstrong\u003eBlade Height: \u003c\/strong\u003e40mm\u003cbr\u003e\u003cstrong\u003eSteel:\u003c\/strong\u003e Blue Super \/ Aogami Super\u003cbr\u003e\u003cstrong\u003eConstruction:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eCladding:\u003c\/strong\u003e Iron \/ Suminagashi\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi Suminagashi\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHandle Type:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHRC:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003cbr\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e105g\u003cbr\u003e\u003cstrong\u003eOverall Length: \u003c\/strong\u003e265mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness behind edge: \u003c\/strong\u003e0.38mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at heel: \u003c\/strong\u003e3.78mm\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAge Verification\u003c\/h2\u003e\n\u003cp\u003eYou must be over 18 to purchase this knife. Age is verified at checkout and again by the courier upon delivery. The parcel must be received by someone over the age of 18.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55789765591425,"sku":null,"price":243.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/mutsumi-honoura-blue-super-kurouchi-suminagashi-petty-knife-135mm-8269127.jpg?v=1781185778"},{"product_id":"ohishi-white-1-petty-knife-135mm-suminagashi","title":"Ohishi White #1  Petty Knife 135mm Suminagashi","description":"\u003cdiv class=\"qMYqUG_convSearchResultHighlightRoot\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003cp\u003e\u003cstrong\u003eOhishi White #1 Iron Clad Suminagashi Petty Knife 135mm – Zelkova Handle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOhishi – Practical Japanese Knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBased in Sanjo City, Niigata Prefecture, Ohishi is part of the wider Nakaya \/ Akifusa knife range, producing accessible entry- and mid-tier Japanese knives in a variety of steels, blade shapes, and finishes.\u003c\/p\u003e\n\u003cp\u003eThe brand works with skilled makers and workshops across Japan, offering everything from stainless everyday knives to more traditional carbon steel blades with kurouchi, nashiji, and suminagashi finishes. Ohishi knives are a great choice for anyone looking for a well-made Japanese knife without moving straight into the highest-priced handmade ranges.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePetty – Compact Precision\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe petty is the small utility knife in a Japanese line-up. It is ideal for jobs where a gyuto or santoku feels too large, such as trimming vegetables, preparing fruit, slicing garlic and shallots, and portioning small ingredients.\u003c\/p\u003e\n\u003cp\u003eAt 135mm, this petty sits in a very practical middle ground: compact enough for controlled hand work, but long enough to use comfortably on a chopping board.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #1 Steel – Fine Carbon Steel Edge\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #1, also known as Shirogami #1, is a high-carbon Japanese steel known for its very fine grain structure and keen edge potential. It is a simple carbon steel, prized for the sharp edge it can take and its responsive sharpening feel.\u003c\/p\u003e\n\u003cp\u003eIt is not stainless. The blade will develop a patina with use and can rust if left wet, so it should be wiped during prep and dried thoroughly after washing.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIron Clad – Reactive Traditional Construction\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIron-clad knives feature a reactive iron outer layer over a hard core steel. The softer cladding acts as a shock absorber, helping protect the harder core during use.\u003c\/p\u003e\n\u003cp\u003eIt will develop a natural patina over time, but will rust quickly if left wet. Dry thoroughly after use, avoid prolonged contact with acidic foods, and wipe during prep to keep it in good condition.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuminagashi \/ Damascus – Layered Steel Finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSuminagashi means “floating ink” and refers to the flowing pattern created by layers of steel in the cladding. Often described as a type of Damascus finish, it gives the blade movement and depth, with each knife showing slight variation in the pattern.\u003c\/p\u003e\n\u003cp\u003eOn this knife, the suminagashi pattern is visible across the blade face, giving a refined layered look without feeling overly decorative.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy We Like It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a lovely compact petty with a very clean, precise feel. The White #1 core gives it strong sharpening potential, while the iron cladding and suminagashi finish bring a more traditional character to the blade.\u003c\/p\u003e\n\u003cp\u003eThe zelkova handle keeps the overall look warm and understated, balancing nicely with the brighter layered steel. A useful small knife with a lot more presence than a basic utility blade.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKnife Care\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a carbon steel knife and should not be put in the dishwasher. Wash by hand only, wipe during prep, and dry thoroughly after washing. The blade will develop a natural patina with use.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAge Verification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAge is verified at checkout and again by the courier upon delivery. Someone over 18 must be available to receive the parcel.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlade Shape: Petty\u003cbr\u003eBlade Length: 135mm\u003cbr\u003eBlade Height: 30mm\u003cbr\u003eSteel: White #1 \/ Shirogami #1\u003cbr\u003eConstruction: San Mai\u003cbr\u003eCladding: Iron Clad\u003cbr\u003eFinish: Suminagashi \/ Damascus\u003cbr\u003eHandle: Zelkova\u003cbr\u003eHandle Type: Wa Handle\u003cbr\u003eHRC:\u003cbr\u003eBevel: Double Bevel\u003cbr\u003eWeight: 68g\u003cbr\u003eOverall Length: 265mm\u003c\/p\u003e\n\u003cp\u003eThickness behind edge: 0.42mm\u003c\/p\u003e\n\u003cp\u003eThickness at heel: 2.58mm\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\n\u003cdiv class=\"text-center\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55799694131585,"sku":null,"price":166.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-white-1-petty-knife-135mm-suminagashi-2637915.jpg?v=1781351427"},{"product_id":"ohishi-white-1-nakiri-knife-165mm-suminagashi","title":"Ohishi White #1  Nakiri Knife 165mm Suminagashi","description":"\u003cdiv class=\"qMYqUG_convSearchResultHighlightRoot\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003cp\u003e\u003cstrong\u003eOhishi White #1 Iron Clad Suminagashi Nakiri Knife 165mm – Zelkova Handle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOhishi – Practical Japanese Knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBased in Sanjo City, Niigata Prefecture, Ohishi is part of the wider Nakaya \/ Akifusa knife range, producing accessible entry- and mid-tier Japanese knives in a variety of steels, blade shapes, and finishes.\u003c\/p\u003e\n\u003cp\u003eThe brand works with skilled makers and workshops across Japan, offering everything from stainless everyday knives to more traditional carbon steel blades with kurouchi, nashiji, and suminagashi finishes. Ohishi knives are a great choice for anyone looking for a well-made Japanese knife without moving straight into the highest-priced handmade ranges.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eNakiri – The Vegetable Knife\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eThe nakiri is a double-bevel vegetable knife designed for efficient prep. With a flat edge profile and squared-off tip, it excels at clean, straight cuts through vegetables without the need for a rocking motion. The full edge contact makes it particularly effective for push cutting and chopping, helping to produce even slices with minimal cracking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #1 Steel – Fine Carbon Steel Edge\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #1, also known as Shirogami #1, is a high-carbon Japanese steel known for its very fine grain structure and keen edge potential. It is a simple carbon steel, prized for the sharp edge it can take and its responsive sharpening feel.\u003c\/p\u003e\n\u003cp\u003eIt is not stainless. The blade will develop a patina with use and can rust if left wet, so it should be wiped during prep and dried thoroughly after washing.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIron Clad – Reactive Traditional Construction\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIron-clad knives feature a reactive iron outer layer over a hard core steel. The softer cladding acts as a shock absorber, helping protect the harder core during use.\u003c\/p\u003e\n\u003cp\u003eIt will develop a natural patina over time, but will rust quickly if left wet. Dry thoroughly after use, avoid prolonged contact with acidic foods, and wipe during prep to keep it in good condition.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuminagashi \/ Damascus – Layered Steel Finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSuminagashi means “floating ink” and refers to the flowing pattern created by layers of steel in the cladding. Often described as a type of Damascus finish, it gives the blade movement and depth, with each knife showing slight variation in the pattern.\u003c\/p\u003e\n\u003cp\u003eOn this knife, the suminagashi pattern is visible across the blade face, giving a refined layered look without feeling overly decorative.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\n\u003cdiv class=\"text-center\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55799694164353,"sku":null,"price":176.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-white-1-nakiri-knife-165mm-suminagashi-2975835.jpg?v=1781351430"},{"product_id":"ohishi-white-1-santoku-knife-165mm-suminagashi","title":"Ohishi White #1  Santoku Knife 165mm Suminagashi","description":"\u003cdiv class=\"qMYqUG_convSearchResultHighlightRoot\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003cp\u003e\u003cstrong\u003eOhishi White #1 Iron Clad Suminagashi Nakir Knife 135mm – Zelkova Handle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOhishi – Practical Japanese Knives\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBased in Sanjo City, Niigata Prefecture, Ohishi is part of the wider Nakaya \/ Akifusa knife range, producing accessible entry- and mid-tier Japanese knives in a variety of steels, blade shapes, and finishes.\u003c\/p\u003e\n\u003cp\u003eThe brand works with skilled makers and workshops across Japan, offering everything from stainless everyday knives to more traditional carbon steel blades with kurouchi, nashiji, and suminagashi finishes. Ohishi knives are a great choice for anyone looking for a well-made Japanese knife without moving straight into the highest-priced handmade ranges.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eSantoku – The Japanese All-Rounder\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #1 Steel – Fine Carbon Steel Edge\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhite #1, also known as Shirogami #1, is a high-carbon Japanese steel known for its very fine grain structure and keen edge potential. It is a simple carbon steel, prized for the sharp edge it can take and its responsive sharpening feel.\u003c\/p\u003e\n\u003cp\u003eIt is not stainless. The blade will develop a patina with use and can rust if left wet, so it should be wiped during prep and dried thoroughly after washing.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIron Clad – Reactive Traditional Construction\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIron-clad knives feature a reactive iron outer layer over a hard core steel. The softer cladding acts as a shock absorber, helping protect the harder core during use.\u003c\/p\u003e\n\u003cp\u003eIt will develop a natural patina over time, but will rust quickly if left wet. Dry thoroughly after use, avoid prolonged contact with acidic foods, and wipe during prep to keep it in good condition.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuminagashi \/ Damascus – Layered Steel Finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSuminagashi means “floating ink” and refers to the flowing pattern created by layers of steel in the cladding. Often described as a type of Damascus finish, it gives the blade movement and depth, with each knife showing slight variation in the pattern.\u003c\/p\u003e\n\u003cp\u003eOn this knife, the suminagashi pattern is visible across the blade face, giving a refined layered look without feeling overly decorative.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy We Like It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a lovely compact petty with a very clean, precise feel. The White #1 core gives it strong sharpening potential, while the iron cladding and suminagashi finish bring a more traditional character to the blade.\u003c\/p\u003e\n\u003cp\u003eThe zelkova handle keeps the overall look warm and understated, balancing nicely with the brighter layered steel. A useful small knife with a lot more presence than a basic utility blade.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKnife Care\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a carbon steel knife and should not be put in the dishwasher. Wash by hand only, wipe during prep, and dry thoroughly after washing. The blade will develop a natural patina with use.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAge Verification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAge is verified at checkout and again by the courier upon delivery. Someone over 18 must be available to receive the parcel.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlade Shape: Santoku\u003cbr\u003eBlade Length: 165mm\u003cbr\u003eBlade Height: 48mm\u003cbr\u003eSteel: White #1 \/ Shirogami #1\u003cbr\u003eConstruction: San Mai\u003cbr\u003eCladding: Iron Clad\u003cbr\u003eFinish: Suminagashi \/ Damascus\u003cbr\u003eHandle: Zelkova\u003cbr\u003eHandle Type: Wa Handle\u003cbr\u003eHRC:\u003cbr\u003eBevel: Double Bevel\u003cbr\u003eWeight: 129g\u003cbr\u003eOverall Length: 310mm\u003c\/p\u003e\n\u003cp\u003eThickness hind edge: 0.30mm\u003c\/p\u003e\n\u003cp\u003eThickness at heel: 2.86mm\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\n\u003cdiv class=\"text-center\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55799694819713,"sku":null,"price":176.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-white-1-santoku-knife-165mm-suminagashi-3332278.jpg?v=1781351429"},{"product_id":"tadafusa-blue-2-nakiri-knife-210mm-nashiji","title":"Tadafusa Blue #2 Gyuto Knife 210mm Nashiji","description":"\u003ch1\u003e\u003cspan\u003eTadafusa Blue #2 Gyuto Knife 210mm Nashiji\u003c\/span\u003e\u003c\/h1\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eIntroduction\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Tadafusa Blue #2 Gyuto 210mm is an everyday Japanese chef's knife that combines a Blue #2 carbon steel core with practical stainless steel cladding and Tadafusa's distinctive nashiji finish. Designed for regular use, it offers excellent cutting performance, straightforward maintenance and the balance that makes a 210mm gyuto a favourite among both home cooks and professionals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eGyuto\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe gyuto is the Japanese equivalent of a Western chef's knife and is the most versatile shape in the kitchen. It is designed to handle almost every everyday cutting task, from chopping vegetables and herbs to slicing meat and fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA 210mm gyuto is widely regarded as the ideal size for most home cooks, offering plenty of cutting length while remaining agile and easy to control.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eNashiji Finish\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eNashiji means \"pear skin\" in Japanese, referring to the softly textured finish across the blade. Sitting between rustic and refined, it offers subtle character while helping to reduce friction and improve food release. It's a practical finish that balances performance with a traditional aesthetic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eTadafusa\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBased in Sanjo, Niigata — a region known for its long-standing blacksmithing tradition — Tadafusa produce knives that prioritise usability, consistency and value. Their blades are made with a focus on real kitchen performance: thin behind the edge, well heat treated and built to be used daily rather than kept for show.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eBlue #2 Steel\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBlue #2 (Aogami #2) is a carbon steel enriched with tungsten and chromium, offering improved wear resistance over simpler carbon steels. It takes a very fine edge and holds it well, while maintaining good toughness and sharpening ease. A well-balanced carbon steel — capable, dependable and widely respected.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eSpecifications\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eBlade Shape\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — Gyuto\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eBlade Length\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — 210mm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eSteel\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — Blue #2 (Aogami #2)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eConstruction\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — San Mai\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eCladding\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — Stainless Steel\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eFinish\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — Nashiji\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eHRC\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — 62–63\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eBevel\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — Double Bevel\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eCare\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWash by hand with warm water and a mild detergent, then dry thoroughly after use. Never put the knife in a dishwasher or leave it soaking in water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAlthough the blade is stainless clad, the exposed Blue #2 cutting edge is carbon steel and will gradually develop a natural patina with use. Dry the edge promptly after washing, avoid prolonged contact with acidic foods, use a wooden or soft plastic chopping board and sharpen with whetstones as required.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eAge Verification\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAge is verified at checkout where required, and again by the courier on delivery where applicable. Someone over the age of 18 must be available to receive the parcel.\u003c\/span\u003e\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55919959507329,"sku":null,"price":155.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/tadafusa-blue-2-gyuto-knife-210mm-nashiji-6916859.jpg?v=1785577328"},{"product_id":"sakai-kikumori-hcd-440c-gyuto-knife-210mm","title":"Sakai Kikumori HCD 440C Gyuto Knife 210mm","description":"\u003ch1\u003e\u003cspan\u003eSakai Kikumori HCD 440C Gyuto Knife 210mm\u003c\/span\u003e\u003c\/h1\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eIntroduction\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Sakai Kikumori HCD 440C Gyuto 210mm is a versatile Japanese chef's knife designed for everyday cooking. Made from 440C stainless steel and fitted with a walnut handle, it offers excellent corrosion resistance, straightforward maintenance and dependable cutting performance for both home cooks and professional kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eGyuto\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe gyuto is the Japanese equivalent of a Western chef's knife and is the most versatile shape in the kitchen. It is designed to handle almost every everyday cutting task, from chopping vegetables and herbs to slicing meat and fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA 210mm gyuto is widely regarded as the ideal size for most home cooks, offering plenty of cutting length while remaining agile and easy to control.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eSakai Kikumori\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBased in Sakai, Osaka — Japan's historic knife-making city — Sakai Kikumori has been producing kitchen knives for generations, working alongside some of the country's most respected blacksmiths and sharpeners. Their knives balance traditional craftsmanship with practical performance, offering tools trusted by professional chefs and serious home cooks alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003e440C Stainless Steel\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e440C is a high-carbon stainless steel that offers an excellent balance of edge retention, toughness and corrosion resistance. Easy to maintain and capable of taking a keen edge, it is a dependable steel for everyday kitchen use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eSpecifications\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eBlade Shape\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — Gyuto\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eBlade Length\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — 210mm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eSteel\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — 440C Stainless Steel\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eHandle\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — Walnut\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eCare\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWash by hand with warm water and a mild detergent, then dry thoroughly after use. Never put the knife in a dishwasher or leave it soaking in water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eUse a wooden or soft plastic chopping board to help protect the edge, and sharpen with whetstones as required.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eAge Verification\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eAge is verified at checkout where required, and again by the courier on delivery where applicable. Someone over the age of 18 must be available to receive the parcel.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":55924568686977,"sku":null,"price":174.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-hcd-440c-gyuto-knife-210mm-4462350.jpg?v=1785577325"}],"url":"https:\/\/www.communitycutlery.co.uk\/collections\/150-200.oembed","provider":"Community Cutlery","version":"1.0","type":"link"}