{"title":"Blue Steel","description":"\u003cdiv class=\"qMYqUG_convSearchResultHighlightRoot\"\u003e\n\u003cdiv class=\"\" data-turn-id-container=\"request-6a2ac5f6-9a00-83ed-9c27-d54967bc7727-0\" 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-d54967bc7727-0\" data-turn-id-container=\"request-6a2ac5f6-9a00-83ed-9c27-d54967bc7727-0\" data-testid=\"conversation-turn-4\" 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=\"689a2fa2-81f5-487f-9cdc-30476d63d66d\" 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=\"23\" data-end=\"308\"\u003eBlue steel, also known as Aogami, is a high-carbon Japanese knife steel known for excellent sharpness and edge retention. This collection includes knives made with Blue #1, Blue #2, and Blue Super, each offering a slightly different balance of potential for sharpness, edge retention, and ease of sharpening.\u003c\/p\u003e\n\u003cp data-start=\"310\" data-end=\"651\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThese are carbon steel knives, so they are not stainless. The blades will develop a patina with use and can rust if left wet, so they should be wiped during prep and dried thoroughly after washing. For users who are happy to give them the right care, blue steel knives offer excellent cutting performance and a traditional carbon steel feel.\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":"sakai-kikumori-nashiji-gyuto-240mm","title":"Sakai Kikumori  Blue #2 Gyuto 240mm Nashiji","description":"\u003cp\u003eThe Gyuto is Japan’s answer to the western chef knife, in a country where the food culture has given birth to a myriad of highly specialised knives with specific jobs, the gyuto is an all round knife to cover all the bases. It was created in the latter part of the 19c after the son of a prominent Japanese blacksmith visited the west to investigate new knife making technologies, he returned with a few samples and a load of ideas and ever since then it has evolve into the hugely popular style we recognise today.\u003c\/p\u003e\n\u003cp\u003eThis particular knife has one of our favourite finishes, the Nashiji or “Pear Skin” finish. Once a knife has been forged it can be finished with one of several levels of refinement, the Nashiji would technically be the second least refined finished but we love it! It’s had the black carbon deposits removed (which would be consistent with a Kurouchi finish) but not the rough texture you wouldn’t expect to see on the higher levels of finish. To add to the great finish this knife is also made with Blue#2 steel, a superb knife making steel which can really extend the time your edge will last between sharpening.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e--\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSpecifications - Nashiji Gyuto\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Gyuto\u003c\/li\u003e\n\u003cli\u003eMaker - Sakai Kikumori\u003cbr\u003e\n\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 - Natural oak \u003c\/li\u003e\n\u003cli\u003eTotal length - 390mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 240mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 57mm\u003c\/li\u003e\n\u003cli\u003eWeight - 225g\u003c\/li\u003e\n\u003cli\u003eHRC - 62\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 - 0.34mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 3.30mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\"\u003eSakai, in the Osaka region of Japan has been a thriving hub for Japanese blade making for over 600 years. \u003cstrong\u003eSakai Kikumori\u003c\/strong\u003e, itself approaching 100 years in business, continue to work with some of the areas most skilled craftspeople to produce a broad range of cutlery.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eA note on carbon steel \u003c\/strong\u003e– \u003cem\u003eLike many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like yo knife developing its own fingerprint!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eAnd for many reasons – Never put your knives in the dishwasher\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\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":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39786431021195,"sku":"","price":278.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/sakai-kikumori-nashiji-gyuto-240mm-1996275.jpg?v=1772711676"},{"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":"sakai-kikumori-nashiji-gyuto-210mm","title":"Sakai Kikumori  Blue #2 Gyuto 210mm Nashiji (Lacquered Oak)","description":"\u003cp\u003eThe Gyuto is Japan’s answer to the western chef knife, in a country where the food culture has given birth to a myriad of highly specialised knives with specific jobs, the gyuto is an all round knife to cover all the bases. It was created in the latter part of the 19c after the son of a prominent Japanese blacksmith visited the west to investigate new knife making technologies, he returned with a few samples and a load of ideas and ever since then it has evolve into the hugely popular style we recognise today.\u003c\/p\u003e\n\n\u003cp\u003eThis particular knife has one of our favourite finishes, the Nashiji or “Pear Skin” finish. Once a knife has been forged it can be finished with one of several levels of refinement, the Nashiji would technically be the second least refined finished but we love it! It’s had the black carbon deposits removed (which would be consistent with a Kurouchi finish) but not the rough texture you wouldn’t expect to see on the higher levels of finish. To add to the great finish this knife is also made with Blue#2 steel, a superb knife making steel which can really extend the time your edge will last between sharpening.\u003c\/p\u003e\u003cbr\u003e--\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eNashiji Gyuto 210mm\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eBlade Material – Blue #2 (Aogami) Carbon Steel\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eHandle Material – Lacquered Oak\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eBlade length – 210mm\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eTotal Length – 365mm\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eBlade Height – 58mm\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eWeight – 205g\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eHardness – 62\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eSakai, in the Osaka region of Japan has been a thriving hub for Japanese blade making for over 600 years. \u003cstrong\u003eSakai Kikumori\u003c\/strong\u003e, itself approaching 100 years in business, continue to work with some of the areas most skilled craftspeople to produce a broad range of cutlery.\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003e\u003cstrong\u003eA note on carbon steel \u003c\/strong\u003e– \u003cem\u003eLike many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like yo knife developing its own fingerprint!\u003c\/em\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003e\u003cem\u003eAnd for many reasons – Never put your knives in the dishwasher\u003c\/em\u003e\u003c\/p\u003e\n\u003cbr\u003e \n\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":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39786450878603,"sku":"","price":265.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/sakai-kikumori-nashiji-gyuto-210mm-lacquered-oak-2909780.jpg?v=1772711556"},{"product_id":"sakai-kikumori-kurouchi-gyuto-270mm","title":"Sakai Kikumori  Blue #2 Gyuto 270mm Kurouchi","description":"\u003cp\u003eThe Gyuto is Japan’s answer to the western chef knife, in a country where the food culture has given birth to a myriad of highly specialised knives with specific jobs, the gyuto is an all round knife to cover all the bases. It was created in the latter part of the 19c after the son of a prominent Japanese blacksmith visited the west to investigate new knife making technologies, he returned with a few samples and a load of ideas and ever since then it has evolve into the hugely popular style we recognise today.\n\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eThis Wa-Gyuto (Traditional Japanese style handle) gains it’s blackened appearance (and it’s name) from the residual deposits of the forging process left on the surface of the blade, later stages of the knife making process go on to see this colouration removed to make way for advanced levels of finish, and whist we love those too, we’re particularly fond of the Kurouchi finish at Community Cutlery.\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eThis is a great knife, nice and thin with a lovely balance and feel in the hand and being constructed from White#1 steel it’s capable of taking a wicked edge.\u003c\/p\u003e\u003cbr\u003e--\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e\u003cp class=\"\"\u003eNashiji Gyuto 270mm\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eBlade Material – Blue #2 (Aogami) Carbon Steel\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eHandle Material – Lacquered Oak\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eBlade length – 270mm\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eTotal Length –\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eBlade Height – mm\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eWeight – g\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eHardness – 63-64\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003eSakai, in the Osaka region of Japan has been a thriving hub for Japanese blade making for over 600 years. \u003cstrong\u003eSakai Kikumori\u003c\/strong\u003e, itself approaching 100 years in business, continue to work with some of the areas most skilled craftspeople to produce a broad range of cutlery.\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003e\u003cstrong\u003eA note on carbon steel \u003c\/strong\u003e– \u003cem\u003eLike many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like yo knife developing its own fingerprint!\u003c\/em\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cp class=\"\"\u003e\u003cem\u003eAnd for many reasons – Never put your knives in the dishwasher\u003c\/em\u003e\u003c\/p\u003e\n\u003cbr\u003e \n\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":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39786450944139,"sku":"","price":265.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/sakai-kikumori-kurouchi-gyuto-270mm-3241349.jpg?v=1772711551"},{"product_id":"sakai-kikumori-nashiji-santoku-165mm","title":"Sakai Kikumori Blue #2 Santoku 165mm Nashiji","description":"\u003cp data-start=\"186\" data-end=\"228\"\u003e\u003cstrong data-start=\"186\" data-end=\"228\"\u003eSakai Kikumori – Nashiji Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"230\" data-end=\"282\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"284\" data-end=\"328\"\u003e\u003cstrong data-start=\"288\" data-end=\"326\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"329\" data-end=\"759\"\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\/p\u003e\n\u003cp data-start=\"761\" data-end=\"813\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"815\" data-end=\"854\"\u003e\u003cstrong data-start=\"819\" data-end=\"852\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"855\" data-end=\"1040\"\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=\"1042\" data-end=\"1094\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1096\" data-end=\"1154\"\u003e\u003cstrong data-start=\"1100\" data-end=\"1152\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1155\" data-end=\"1424\"\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=\"1426\" data-end=\"1478\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1480\" data-end=\"1502\"\u003e\u003cstrong data-start=\"1484\" data-end=\"1500\"\u003eBlue 2 Steel\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1503\" data-end=\"1584\"\u003eBalanced high-carbon steel offering long-lasting edges without delicate handling.\u003c\/p\u003e\n\u003cp data-start=\"1586\" data-end=\"1638\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1640\" data-end=\"1660\"\u003e\u003cstrong data-start=\"1644\" data-end=\"1658\"\u003eSteel Care\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1661\" data-end=\"2081\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1728\" data-end=\"1731\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1795\" data-end=\"1798\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"1863\" data-end=\"1866\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"1930\" data-end=\"1933\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2001\" data-end=\"2004\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2083\" data-end=\"2135\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2137\" data-end=\"2179\"\u003e\u003cstrong data-start=\"2141\" data-end=\"2177\"\u003eSpecifications – Nashiji Santoku\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2180\" data-end=\"2563\"\u003eBlade shape – Santoku\u003cbr data-start=\"2201\" data-end=\"2204\"\u003eMaker – Sakai Kikumori\u003cbr data-start=\"2226\" data-end=\"2229\"\u003eBlacksmith –\u003cbr data-start=\"2241\" data-end=\"2244\"\u003eBlade construction – Stainless clad san mai\u003cbr data-start=\"2287\" data-end=\"2290\"\u003eSteel – Blue #2 (Aogami)\u003cbr data-start=\"2314\" data-end=\"2317\"\u003eHandle – Natural Oak\u003cbr data-start=\"2337\" data-end=\"2340\"\u003eTotal length – 320mm\u003cbr data-start=\"2360\" data-end=\"2363\"\u003eBlade length – 165mm\u003cbr data-start=\"2383\" data-end=\"2386\"\u003eBlade height at heel – 50mm\u003cbr data-start=\"2413\" data-end=\"2416\"\u003eWeight – 155g\u003cbr data-start=\"2429\" data-end=\"2432\"\u003eHRC – 62\u003cbr data-start=\"2440\" data-end=\"2443\"\u003eBlade Finish – Nashiji\u003cbr data-start=\"2465\" data-end=\"2468\"\u003eEdge grind – 50\/50\u003cbr data-start=\"2486\" data-end=\"2489\"\u003eThickness behind the edge – 0.36mm\u003cbr data-start=\"2523\" data-end=\"2526\"\u003eThickness of spine at heel – 3.51mm\u003c\/p\u003e\n\u003cp data-start=\"2565\" data-end=\"2617\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2619\" data-end=\"2644\"\u003e\u003cstrong data-start=\"2623\" data-end=\"2642\"\u003eAge Restriction\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2645\" data-end=\"2759\"\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":39786457038987,"sku":"","price":248.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/sakai-kikumori-nashiji-santoku-165mm-4027609.jpg?v=1772711499"},{"product_id":"masakage-koishi-santoku-165mm","title":"Masakage Blue #2 Santoku 165mm Koishi","description":"\u003cp class=\"\"\u003eIn the highly specialised world of Japanese gastronomy, where many knives have evolved to suit a specific purpose, the Santoku is wonderful all rounder. A general purpose knife known for it’s “ 3 virtues”, whether this is slicing, dicing and chopping or meat, fish and veg it’s definitely a great all round companion for the kitchen.\u003c\/p\u003e\n\u003cp\u003eConstructed from a Blue#2 and stainless \u003ca href=\"https:\/\/www.communitycutlery.co.uk\/blogs\/blog\/what-is-san-mai?_pos=1\u0026amp;_sid=340b44fea\u0026amp;_ss=r\"\u003esan mai\u003c\/a\u003e, this is a knife with excellent  corrosion resistance and superb sharpenability \u0026amp; edge retention. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom the makers website \u003cem\u003e\"Since 2007, Masakage Knives have been dedicated to supplying the finest handmade knives Japan has to offer. We love knives that stay sharp extremely long, are easy to sharpen, look great and above all cut like lasers. It is known that knives made in factories can be great, but blades made by Master Blacksmiths are truly superior and reach excellence. This is what Masakage is about.\u003c\/em\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eAll knives from Masakage are handmade by Master Blacksmiths and hand sharpened by one of Japan's best knife sharpeners, Takayuki Shibata san. When these knives come out of the box they have an amazing sharpness and will stay sharp for an extremely long time due to Shibata san's unique technique.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e--\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\"\u003e \u003c\/p\u003e\n\u003cp\u003eSpecifications -  Koishi Santoku\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Santoku\u003c\/li\u003e\n\u003cli\u003eBlade Finish - Tsuchime Kurouchi (Hammered Blacksmith)\u003c\/li\u003e\n\u003cli\u003eMaker - Masakage\u003cbr\u003e\n\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 - \u003cspan\u003eOctagon American Cherry with Black Pakka Wood\u003c\/span\u003e Ferrule \u003c\/li\u003e\n\u003cli\u003eTotal length - 315mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 170mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 45mm\u003c\/li\u003e\n\u003cli\u003eWeight - 128g\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 - 0.25mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 3.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eA note on carbon steel \u003c\/strong\u003e– \u003cem\u003eLike many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like yo knife developing its own fingerprint!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eAnd for many reasons – Never put your knives in the dishwasher\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\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":42667944902795,"sku":null,"price":242.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/masakage-koishi-santoku-165mm-6380795.jpg?v=1772711148"},{"product_id":"masakage-koishi-nakiri-165mm","title":"Masakage Blue #2 Nakiri Knife 165mm Koishi","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade Finish - Tsuchime Kurouchi (Hammered Blacksmith)\u003c\/li\u003e\n\u003cli\u003eMaker - Masakage\u003cbr\u003e\n\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 - \u003cspan\u003eOctagon American Cherry with Black Pakka Wood\u003c\/span\u003e Ferrule \u003c\/li\u003e\n\u003cli\u003eTotal length - 31mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 170mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 60mm\u003c\/li\u003e\n\u003cli\u003eWeight - 163g\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 - 0.33mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 2.60mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\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":42667946737803,"sku":null,"price":269.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/masakage-koishi-nakiri-165mm-7659383.jpg?v=1772711161"},{"product_id":"blue-2-nashiji-gyuto-210mm","title":"Blue #2 Gyuto 210mm Nashiji","description":"\u003ch3 data-start=\"229\" data-end=\"262\"\u003eBlue #2 Nashiji Gyuto 210mm\u003c\/h3\u003e\n\u003cp data-start=\"264\" data-end=\"316\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"318\" data-end=\"744\"\u003e\u003cstrong data-start=\"318\" data-end=\"355\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"355\" data-end=\"358\"\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=\"746\" data-end=\"798\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"800\" data-end=\"1132\"\u003e\u003cstrong data-start=\"800\" data-end=\"838\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"838\" data-end=\"841\"\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=\"1134\" data-end=\"1186\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1188\" data-end=\"1291\"\u003e\u003cstrong data-start=\"1188\" data-end=\"1205\"\u003eBlue #2 Steel\u003c\/strong\u003e\u003cbr data-start=\"1205\" data-end=\"1208\"\u003eBalanced high-carbon steel offering long-lasting edges without delicate handling.\u003c\/p\u003e\n\u003cp data-start=\"1293\" data-end=\"1345\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1347\" data-end=\"1786\"\u003e\u003cstrong data-start=\"1347\" data-end=\"1361\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1361\" data-end=\"1364\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1431\" data-end=\"1434\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1498\" data-end=\"1501\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"1566\" data-end=\"1569\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"1633\" data-end=\"1636\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"1704\" data-end=\"1707\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"1788\" data-end=\"1840\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1842\" data-end=\"2167\"\u003e\u003cstrong data-start=\"1842\" data-end=\"1860\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1860\" data-end=\"1863\"\u003eBlade shape – Gyuto\u003cbr data-start=\"1882\" data-end=\"1885\"\u003eBlade construction – Stainless-clad San Mai\u003cbr data-start=\"1928\" data-end=\"1931\"\u003eSteel – Blue #2 Carbon\u003cbr data-start=\"1953\" data-end=\"1956\"\u003eTotal length – 350 mm\u003cbr data-start=\"1977\" data-end=\"1980\"\u003eBlade length – 210 mm\u003cbr data-start=\"2001\" data-end=\"2004\"\u003eBlade height at heel – 46 mm\u003cbr data-start=\"2032\" data-end=\"2035\"\u003eWeight – 188 g\u003cbr data-start=\"2049\" data-end=\"2052\"\u003eBlade finish – Nashiji\u003cbr data-start=\"2074\" data-end=\"2077\"\u003eEdge grind – 50\/50\u003cbr data-start=\"2095\" data-end=\"2098\"\u003eThickness behind edge – 0.43 mm\u003cbr data-start=\"2129\" data-end=\"2132\"\u003eSpine thickness at heel – 4.16 mm\u003c\/p\u003e\n\u003cp data-start=\"2169\" data-end=\"2221\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2223\" data-end=\"2419\"\u003e\u003cstrong data-start=\"2223\" data-end=\"2242\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2242\" data-end=\"2245\"\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":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54019769565569,"sku":"","price":210.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/IMG_5599.heic?v=1742486881"},{"product_id":"blue-2-nashiji-santoku-170mm","title":"Blue #2 Santoku 170mm Nashiji","description":"\u003cul\u003e\n\u003cli\u003eBlade shape - Santoku\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade construction - Stainless clad san mai \u003c\/li\u003e\n\u003cli\u003eSteel - Blue # 2 Carbon \u003c\/li\u003e\n\u003cli\u003eTotal length - 323mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 170mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 50mm\u003c\/li\u003e\n\u003cli\u003eWeight - 163g\u003cbr\u003e\n\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 - 0.33mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 3.13mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eA note on carbon steel \u003c\/strong\u003e– \u003cem\u003eLike many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like your knife developing its own fingerprint!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eAnd for many reasons – Never put your knives in the dishwasher\u003c\/em\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":"Hado","offers":[{"title":"Default Title","offer_id":54019799744897,"sku":null,"price":176.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/IMG_5606.heic?v=1742486646"},{"product_id":"blue-2-nashiji-petty-125mm","title":"Blue #2 Petty 125mm Nashiji","description":"\u003cul\u003e\n\u003cli\u003eBlade shape - Petty\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade construction - Stainless clad san mai \u003c\/li\u003e\n\u003cli\u003eSteel - Blue # 2 Carbon \u003c\/li\u003e\n\u003cli\u003eTotal length - 230mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 125mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 26mm\u003c\/li\u003e\n\u003cli\u003eWeight - 60g\u003c\/li\u003e\n\u003cli\u003eHRC -\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 - 0.35mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 2.20mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eA note on carbon steel \u003c\/strong\u003e– \u003cem\u003eLike many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like your knife developing its own fingerprint!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eAnd for many reasons – Never put your knives in the dishwasher\u003c\/em\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":54019825336705,"sku":null,"price":145.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/IMG_5590.heic?v=1742485502"},{"product_id":"sakai-kikumori-kikuzuki-uzu-kiritsuke-gyuto","title":"Sakai Kikumori Kikuzuki Uzu Blue #1 Kiritsuke Gyuto 190mm Damascus","description":"\u003cp\u003eThese Kikuzuki Uzu line knives from Sakai Kikumori are an absolute peach, described by them as \u003cspan\u003e\"uncompromising works of the highest quality\" we couldn't agree more. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHandmade by sakai's foremost craftsmen they really are exceptional knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eMaker - Sakai Kikumori\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade construction - Iron Clad san mai \u003c\/li\u003e\n\u003cli\u003eSteel - Blue #1 carbon steel (Aogami)\u003c\/li\u003e\n\u003cli\u003eHandle - Magnolia with Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eTotal length - 340mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 190mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 43mm\u003c\/li\u003e\n\u003cli\u003eWeight - 139g\u003c\/li\u003e\n\u003cli\u003eHRC - 63 - 64 \u003c\/li\u003e\n\u003cli\u003eBlade Finish - Damascus\u003c\/li\u003e\n\u003cli\u003eEdge grind - 50\/50\u003c\/li\u003e\n\u003cli\u003eThickness behind the edge - 0.34mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 2.59mm\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54122921558401,"sku":"","price":465.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/IMG_5851.heic?v=1743589229"},{"product_id":"masakage-koishi-gyuto-210mm","title":"Masakage  Stainless Clad Blue #2 Gyuto 210mm Koishi","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade Finish - Tsuchime Kurouchi (Hammered Blacksmith)\u003c\/li\u003e\n\u003cli\u003eMaker - Masakage\u003cbr\u003e\n\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 - \u003cspan\u003eOctagon American Cherry with Black Pakka Wood\u003c\/span\u003e Ferrule \u003c\/li\u003e\n\u003cli\u003eTotal length - 357mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 210mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 48mm\u003c\/li\u003e\n\u003cli\u003eWeight - 151g\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 - 0.37mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 2.47mm\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":54144416252289,"sku":null,"price":300.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/masakage-koishi-gyuto-210mm-8348765.jpg?v=1772710931"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/masakage-koishi-petty-120mm-1743590.jpg?v=1772710930"},{"product_id":"nashiji-nakiri-blue-2","title":"Sakai Kikumori Blue #2 Nakiri Knife Nashiji","description":"\u003cp data-start=\"162\" data-end=\"547\"\u003e\u003cstrong data-start=\"162\" data-end=\"194\"\u003eNakiri – The Vegetable Knife\u003c\/strong\u003e\u003cbr data-start=\"194\" data-end=\"197\"\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\/p\u003e\n\u003chr data-start=\"549\" data-end=\"552\"\u003e\n\u003cp data-start=\"554\" data-end=\"819\"\u003e\u003cstrong data-start=\"554\" data-end=\"587\"\u003eNashiji – “Pear Skin” Texture\u003c\/strong\u003e\u003cbr data-start=\"587\" data-end=\"590\"\u003eNashiji translates as “pear skin”, referring to the softly textured finish on the blade face. It gives the knife a subtle, matte appearance while helping to reduce surface contact between the blade and ingredients during cutting.\u003c\/p\u003e\n\u003chr data-start=\"821\" data-end=\"824\"\u003e\n\u003cp data-start=\"826\" data-end=\"1232\"\u003e\u003cstrong data-start=\"826\" data-end=\"878\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"878\" data-end=\"881\"\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\u003chr data-start=\"1234\" data-end=\"1237\"\u003e\n\u003cp data-start=\"1239\" data-end=\"1461\"\u003e\u003cstrong data-start=\"1239\" data-end=\"1274\"\u003eBlue #2 – Balanced Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"1274\" data-end=\"1277\"\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 data-start=\"1463\" data-end=\"1620\"\u003eIn use, that translates to:\u003cbr data-start=\"1490\" data-end=\"1493\"\u003e• A fine, stable edge\u003cbr data-start=\"1514\" data-end=\"1517\"\u003e• Longer intervals between sharpening\u003cbr data-start=\"1554\" data-end=\"1557\"\u003e• A slightly more forgiving feel than very pure carbon steels\u003c\/p\u003e\n\u003cp data-start=\"1622\" data-end=\"1725\"\u003eAs with all carbon steels, it will develop a patina over time and should be dried thoroughly after use.\u003c\/p\u003e\n\u003chr data-start=\"1727\" data-end=\"1730\"\u003e\n\u003cp data-start=\"1732\" data-end=\"1984\"\u003e\u003cstrong data-start=\"1732\" data-end=\"1770\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1770\" data-end=\"1773\"\u003eConstructed using san mai, with a hard Blue #2 core steel clad in softer outer layers. This helps protect the core, improves durability, and allows the cutting edge to be made from high-performance carbon steel.\u003c\/p\u003e\n\u003chr data-start=\"1986\" data-end=\"1989\"\u003e\n\u003cp data-start=\"1991\" data-end=\"2279\"\u003e\u003cstrong data-start=\"1991\" data-end=\"2009\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-start=\"2009\" data-end=\"2012\"\u003eA traditional carbon steel nakiri with a practical nashiji finish and plenty of board contact for vegetable prep. The flat edge profile suits straight chopping and push cutting, while the Blue #2 core gives you good edge life without making sharpening feel difficult.\u003c\/p\u003e\n\u003chr data-start=\"2281\" data-end=\"2284\"\u003e\n\u003cp data-start=\"2286\" data-end=\"2527\"\u003e\u003cstrong data-start=\"2286\" data-end=\"2303\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"2303\" data-end=\"2306\"\u003eBlade Shape: Nakiri\u003cbr data-start=\"2325\" data-end=\"2328\"\u003eBlade Length:\u003cbr data-start=\"2341\" data-end=\"2345\"\u003eBlade Height:\u003cbr data-start=\"2358\" data-end=\"2362\"\u003eSteel: Blue #2\u003cbr data-start=\"2376\" data-end=\"2379\"\u003eConstruction: San Mai\u003cbr data-start=\"2400\" data-end=\"2403\"\u003eCladding:\u003cbr data-start=\"2412\" data-end=\"2416\"\u003eFinish: Nashiji\u003cbr data-start=\"2431\" data-end=\"2434\"\u003eHandle: Zelkova\u003cbr data-start=\"2449\" data-end=\"2452\"\u003eHandle Type:\u003cbr data-start=\"2464\" data-end=\"2468\"\u003eHRC:\u003cbr data-start=\"2472\" data-end=\"2476\"\u003eBevel: Double bevel\u003cbr data-start=\"2495\" data-end=\"2498\"\u003eWeight:\u003cbr data-start=\"2505\" data-end=\"2509\"\u003eOverall Length:\u003c\/p\u003e\n\u003chr data-start=\"2529\" data-end=\"2532\"\u003e\n\u003cp data-start=\"2534\" data-end=\"2831\"\u003e\u003cstrong data-start=\"2534\" data-end=\"2542\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2542\" data-end=\"2545\"\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\u003chr data-start=\"2833\" data-end=\"2836\"\u003e\n\u003cp data-start=\"2838\" data-end=\"3086\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2838\" data-end=\"2858\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-start=\"2858\" data-end=\"2861\"\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":"nashiji-kiritsuke-sujihiki-blue-2","title":"Sakai Kikumori Blue #2 Kiritsuke Sujihiki Knife Nashiji","description":"\u003ch3 data-start=\"172\" data-end=\"214\"\u003eNashiji Kiritsuke Sujihiki – Blue #2\u003c\/h3\u003e\n\u003cp data-start=\"216\" data-end=\"268\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"270\" data-end=\"654\"\u003e\u003cstrong data-start=\"270\" data-end=\"307\"\u003eSujihiki – Japanese Slicing Knife\u003c\/strong\u003e\u003cbr data-start=\"307\" data-end=\"310\"\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\/p\u003e\n\u003cp data-start=\"656\" data-end=\"708\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"710\" data-end=\"933\"\u003e\u003cstrong data-start=\"710\" data-end=\"743\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003cbr data-start=\"743\" data-end=\"746\"\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=\"935\" data-end=\"987\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"989\" data-end=\"1091\"\u003e\u003cstrong data-start=\"989\" data-end=\"1005\"\u003eBlue 2 Steel\u003c\/strong\u003e\u003cbr data-start=\"1005\" data-end=\"1008\"\u003eBalanced high-carbon steel offering long-lasting edges without delicate handling.\u003c\/p\u003e\n\u003cp data-start=\"1093\" data-end=\"1145\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1147\" data-end=\"1586\"\u003e\u003cstrong data-start=\"1147\" data-end=\"1161\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1161\" data-end=\"1164\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1231\" data-end=\"1234\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1298\" data-end=\"1301\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"1366\" data-end=\"1369\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"1433\" data-end=\"1436\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"1504\" data-end=\"1507\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"1588\" data-end=\"1640\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1642\" data-end=\"1820\"\u003e\u003cstrong data-start=\"1642\" data-end=\"1661\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"1661\" data-end=\"1664\"\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\u003cp\u003e \u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54263984259457,"sku":null,"price":280.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-nashiji-kiritsuke-sujihiki-blue-2-5295704.jpg?v=1772710861"},{"product_id":"blue-super-petty-150-keyaki-handle","title":"Blue Super Petty 150mm","description":"\u003cp\u003eThe petty is a knife which hovers around the size of something equivalent to a western paring\/ utility knife. Essentially it’s a nice, nimble, small knife which is an invaluable addition to anyones knife roll. Ground thin with a nice tip these Nihonko pettys are truly versatile, being more than capable of taking on detailed tasks whilst also up to peeling, finely slicing garlic and even tackling larger veg. Along with a chef knife they’re the most useful knife in the kitchen.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54275820585345,"sku":null,"price":158.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/blue-super-petty-150-keyaki-handle-2656904.jpg?v=1772710849"},{"product_id":"blue-1-nashiji-petty-135mm","title":"Blue #1 Petty Knife 135mm Nashiji","description":"\u003ch3 data-start=\"222\" data-end=\"257\"\u003eBlue #1 Nashiji Petty 135mm\u003c\/h3\u003e\n\u003cp data-start=\"259\" data-end=\"311\"\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=\"788\" data-end=\"840\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"842\" data-end=\"1065\"\u003e\u003cstrong data-start=\"842\" data-end=\"875\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003cbr data-start=\"875\" data-end=\"878\"\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=\"1067\" data-end=\"1119\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1121\" data-end=\"1195\"\u003e\u003cstrong data-start=\"1121\" data-end=\"1138\"\u003eBlue #1 Steel\u003c\/strong\u003e\u003cbr data-start=\"1138\" data-end=\"1141\"\u003eEnhanced wear resistance with strong edge retention.\u003c\/p\u003e\n\u003cp data-start=\"1197\" data-end=\"1249\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1251\" data-end=\"1690\"\u003e\u003cstrong data-start=\"1251\" data-end=\"1265\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1265\" data-end=\"1268\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1335\" data-end=\"1338\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1402\" data-end=\"1405\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"1470\" data-end=\"1473\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"1537\" data-end=\"1540\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"1608\" data-end=\"1611\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"1692\" data-end=\"1744\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1746\" data-end=\"2108\"\u003e\u003cstrong data-start=\"1746\" data-end=\"1764\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1764\" data-end=\"1767\"\u003eBlade shape – Petty\u003cbr data-start=\"1884\" data-end=\"1887\"\u003eSteel – Blue #1 Carbon Steel\u003cbr data-start=\"1915\" data-end=\"1918\"\u003eTotal length – \u003cbr data-start=\"1939\" data-end=\"1942\"\u003eBlade length - \u003cbr data-start=\"1963\" data-end=\"1966\"\u003eBlade height at heel – \u003cbr data-start=\"1994\" data-end=\"1997\"\u003eWeight – \u003cbr data-start=\"2011\" data-end=\"2014\"\u003eBlade finish – Nashiji\u003cbr data-start=\"2036\" data-end=\"2039\"\u003eThickness behind edge – \u003cbr data-start=\"2070\" data-end=\"2073\"\u003eSpine thickness at heel – \u003c\/p\u003e\n\u003cp data-start=\"2110\" data-end=\"2162\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2164\" data-end=\"2360\"\u003e\u003cstrong data-start=\"2164\" data-end=\"2183\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2183\" data-end=\"2186\"\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":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54275825828225,"sku":null,"price":110.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/blue-1-nashiji-petty-135mm-6615606.jpg?v=1772710840"},{"product_id":"blue-1-nashiji-santoku-180","title":"Blue #1 Santoku 180mm Nashiji","description":"\u003ch3 data-start=\"222\" data-end=\"257\"\u003eBlue #1 Nashiji Santoku 180mm\u003c\/h3\u003e\n\u003cp data-start=\"259\" data-end=\"311\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"313\" data-end=\"786\"\u003e\u003cstrong data-start=\"313\" data-end=\"351\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"351\" data-end=\"354\"\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\/p\u003e\n\u003cp data-start=\"788\" data-end=\"840\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"842\" data-end=\"1065\"\u003e\u003cstrong data-start=\"842\" data-end=\"875\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003cbr data-start=\"875\" data-end=\"878\"\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=\"1067\" data-end=\"1119\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1121\" data-end=\"1195\"\u003e\u003cstrong data-start=\"1121\" data-end=\"1138\"\u003eBlue #1 Steel\u003c\/strong\u003e\u003cbr data-start=\"1138\" data-end=\"1141\"\u003eEnhanced wear resistance with strong edge retention.\u003c\/p\u003e\n\u003cp data-start=\"1197\" data-end=\"1249\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1251\" data-end=\"1690\"\u003e\u003cstrong data-start=\"1251\" data-end=\"1265\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1265\" data-end=\"1268\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1335\" data-end=\"1338\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1402\" data-end=\"1405\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"1470\" data-end=\"1473\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"1537\" data-end=\"1540\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"1608\" data-end=\"1611\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"1692\" data-end=\"1744\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1746\" data-end=\"2108\"\u003e\u003cstrong data-start=\"1746\" data-end=\"1764\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1764\" data-end=\"1767\"\u003eBlade shape – Santoku\u003cbr data-start=\"1884\" data-end=\"1887\"\u003eSteel – Blue #1 Carbon Steel\u003cbr data-start=\"1915\" data-end=\"1918\"\u003eTotal length – 305 mm\u003cbr data-start=\"1939\" data-end=\"1942\"\u003eBlade length – 175 mm\u003cbr data-start=\"1963\" data-end=\"1966\"\u003eBlade height at heel – 45 mm\u003cbr data-start=\"1994\" data-end=\"1997\"\u003eWeight – 126 g\u003cbr data-start=\"2011\" data-end=\"2014\"\u003eBlade finish – Nashiji\u003cbr data-start=\"2036\" data-end=\"2039\"\u003eThickness behind edge – 0.40 mm\u003cbr data-start=\"2070\" data-end=\"2073\"\u003eSpine thickness at heel – 1.70 mm\u003c\/p\u003e\n\u003cp data-start=\"2110\" data-end=\"2162\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2164\" data-end=\"2360\"\u003e\u003cstrong data-start=\"2164\" data-end=\"2183\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2183\" data-end=\"2186\"\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":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54275831628161,"sku":null,"price":136.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/blue-1-nashiji-santoku-180mm-6881632.jpg?v=1772710848"},{"product_id":"blue-1-nashiji-gyuto-200","title":"Blue #1 Gyuto 200mm Nashiji","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe Gyuto is Japan’s answer to the western chef knife, in a country where the food culture has given birth to a myriad of highly specialised knives with specific jobs, the gyuto is an all round knife to cover all the bases. It was created in the latter part of the 19c after the son of a prominent Japanese blacksmith visited the west to investigate new knife making technologies, he returned with a few samples and a load of ideas and ever since then it has evolve into the hugely popular style we recognise today.\u003c\/span\u003e\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54275833856385,"sku":null,"price":142.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/blue-1-nashiji-gyuto-200-8821679.jpg?v=1772710845"},{"product_id":"carbon-steel-petty-120mm-copy","title":"Blue #2 Ko Nakiri Knife 120mm Kurouchi","description":"","brand":"Hado","offers":[{"title":"Default Title","offer_id":54275912368513,"sku":null,"price":96.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/kurouchi-ko-nakiri-120mm-blue-2-1609385.jpg?v=1772710838"},{"product_id":"ohishi-suminagashi-gyuto-210mm-copy","title":"Ohishi Blue #1 Kiritsuke 240mm Kurouchi","description":"\u003cp\u003eThe Kiritsuke, is a knife similar to a gyuto but with less curve at the belly and the classic K tip. It's great for both meat and veg prep as well slicing cooked meat and fish.\u003c\/p\u003e\n\u003cp\u003eA note from the maker - \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e”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\/span\u003e\u003cbr\u003e--\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSpecifications - \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Kiritsuke\u003c\/li\u003e\n\u003cli\u003eMaker - Ohishi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade construction - Carbon steel clad San Mai\u003c\/li\u003e\n\u003cli\u003eSteel -  Blue #1 Carbon steel\u003c\/li\u003e\n\u003cli\u003eHandle - Rosewood\u003c\/li\u003e\n\u003cli\u003eTotal length - 400mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 240mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 48mm\u003c\/li\u003e\n\u003cli\u003eWeight - 195g\u003c\/li\u003e\n\u003cli\u003eHRC - \u003c\/li\u003e\n\u003cli\u003eBlade Finish - Kurouchi \u003c\/li\u003e\n\u003cli\u003eEdge grind - 50\/50\u003c\/li\u003e\n\u003cli\u003eThickness behind the edge - 0.3mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eA note on carbon steel \u003c\/strong\u003e- \u003cem\u003eLike many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife we recommend giving it a wash and a thorough dry, as \u003c\/em\u003e\u003cstrong\u003e\u003cem\u003eif left wet it will start to rust\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like yo knife developing its own fingerprint! \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eAnd for many reasons - Never put your knives in the dishwasher.\u003c\/em\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":"Akifusa","offers":[{"title":"Default Title","offer_id":54563371024769,"sku":null,"price":170.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-kurouchi-kiritsuke-240mm-2315798.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":188.0,"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":"tsuchime-santoku-165mm-blue-super-magnolia-handle","title":"Tsuchime Blue Super Santoku Knife 165mm Kurouchi","description":"\u003ch3 data-start=\"210\" data-end=\"278\"\u003eTsuchime Santoku 165mm – Kurouchi, Blue Super, Magnolia Handle\u003c\/h3\u003e\n\u003cp data-start=\"280\" data-end=\"332\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"334\" data-end=\"807\"\u003e\u003cstrong data-start=\"334\" data-end=\"372\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"372\" data-end=\"375\"\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\/p\u003e\n\u003cp data-start=\"809\" data-end=\"861\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"863\" data-end=\"1195\"\u003e\u003cstrong data-start=\"863\" data-end=\"901\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"901\" data-end=\"904\"\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=\"1197\" data-end=\"1249\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1251\" data-end=\"1597\"\u003e\u003cstrong data-start=\"1251\" data-end=\"1289\"\u003eStamped Tsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"1289\" data-end=\"1292\"\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=\"1599\" data-end=\"1651\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1653\" data-end=\"1747\"\u003e\u003cstrong data-start=\"1653\" data-end=\"1673\"\u003eBlue Super Steel\u003c\/strong\u003e\u003cbr data-start=\"1673\" data-end=\"1676\"\u003ePremium alloy providing standout sharpness, retention, and toughness.\u003c\/p\u003e\n\u003cp data-start=\"1749\" data-end=\"1801\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1803\" data-end=\"2242\"\u003e\u003cstrong data-start=\"1803\" data-end=\"1817\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1817\" data-end=\"1820\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1887\" data-end=\"1890\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1954\" data-end=\"1957\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2022\" data-end=\"2025\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2089\" data-end=\"2092\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2160\" data-end=\"2163\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2244\" data-end=\"2296\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2298\" data-end=\"2666\"\u003e\u003cstrong data-start=\"2298\" data-end=\"2316\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2316\" data-end=\"2319\"\u003eBlade shape – Santoku\u003cbr data-start=\"2340\" data-end=\"2343\"\u003eBlade construction – San Mai\u003cbr data-start=\"2371\" data-end=\"2374\"\u003eSteel – Blue Super Carbon Steel\u003cbr data-start=\"2405\" data-end=\"2408\"\u003eHandle – Magnolia with Ebony Ferrule\u003cbr data-start=\"2444\" data-end=\"2447\"\u003eTotal length – 310 mm\u003cbr data-start=\"2468\" data-end=\"2471\"\u003eBlade length – 165 mm\u003cbr data-start=\"2492\" data-end=\"2495\"\u003eBlade height at heel – 48 mm\u003cbr data-start=\"2523\" data-end=\"2526\"\u003eWeight – 115 g\u003cbr data-start=\"2540\" data-end=\"2543\"\u003eBlade finish – Tsuchime\u003cbr data-start=\"2566\" data-end=\"2569\"\u003eEdge grind – 50\/50\u003cbr data-start=\"2587\" data-end=\"2590\"\u003eThickness behind the edge – 0.40 mm\u003cbr data-start=\"2625\" data-end=\"2628\"\u003eThickness of spine at heel – 2.00 mm\u003c\/p\u003e\n\u003cp data-start=\"2668\" data-end=\"2720\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2722\" data-end=\"2917\"\u003e\u003cstrong data-start=\"2722\" data-end=\"2741\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2741\" data-end=\"2744\"\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 and upon delivery.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54864181232001,"sku":null,"price":184.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/tsuchime-santoku-165mm-kurouchi-blue-super-magnolia-handle-2115857.jpg?v=1772710707"},{"product_id":"ohishi-blue-1-kurouchi-santoku-180mm","title":"Ohishi Blue 1  Santoku Knife 180mm Kurouchi","description":"\u003cp data-start=\"129\" data-end=\"169\"\u003e\u003cstrong data-start=\"129\" data-end=\"169\"\u003eOhishi Blue 1 Kurouchi Santoku 180mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"171\" data-end=\"174\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"176\" data-end=\"632\"\u003e\u003cstrong data-start=\"176\" data-end=\"214\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"214\" data-end=\"217\"\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-start=\"634\" data-end=\"637\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"639\" data-end=\"863\"\u003e\u003cstrong data-start=\"639\" data-end=\"680\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"680\" data-end=\"683\"\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-start=\"865\" data-end=\"868\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"870\" data-end=\"1179\"\u003e\u003cstrong data-start=\"870\" data-end=\"908\"\u003eOhishi – Everyday Japanese Quality\u003c\/strong\u003e\u003cbr data-start=\"908\" data-end=\"911\"\u003eOhishi knives are crafted in Echizen, Japan, with a focus on balance, durability and ease of sharpening. Designed as dependable all-rounders, they deliver excellent cutting performance without being overly delicate — an ideal gateway into the world of Japanese knives.\u003c\/p\u003e\n\u003cp data-start=\"1181\" data-end=\"1184\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1186\" data-end=\"1406\"\u003e\u003cstrong data-start=\"1186\" data-end=\"1228\"\u003eBlue 1 – Traditional High-Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"1228\" data-end=\"1231\"\u003eBlue #1 is a high-carbon steel known for exceptional edge retention and refined sharpness. A superb choice for those who want long-lasting performance with a traditional feel.\u003c\/p\u003e\n\u003cp data-start=\"1408\" data-end=\"1411\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1413\" data-end=\"1708\"\u003e\u003cstrong data-start=\"1413\" data-end=\"1427\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1427\" data-end=\"1430\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1471\" data-end=\"1474\"\u003e• Dry immediately and thoroughly to prevent rust\u003cbr data-start=\"1522\" data-end=\"1525\"\u003e• Use wooden or soft plastic cutting boards\u003cbr data-start=\"1568\" data-end=\"1571\"\u003e• Store safely: magnetic rack, block or saya\u003cbr data-start=\"1615\" data-end=\"1618\"\u003e• Sharpen regularly with whetstones\u003cbr data-start=\"1653\" data-end=\"1656\"\u003e• Carbon steel naturally forms a protective patina\u003c\/p\u003e\n\u003cp data-start=\"1710\" data-end=\"1713\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1715\" data-end=\"2146\"\u003e\u003cstrong data-start=\"1715\" data-end=\"1733\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1733\" data-end=\"1736\"\u003e• \u003cstrong data-start=\"1738\" data-end=\"1754\"\u003eBlade shape:\u003c\/strong\u003e Santoku\u003cbr data-start=\"1762\" data-end=\"1765\"\u003e• \u003cstrong data-start=\"1767\" data-end=\"1777\"\u003eMaker:\u003c\/strong\u003e Ohishi\u003cbr data-start=\"1784\" data-end=\"1787\"\u003e• \u003cstrong data-start=\"1789\" data-end=\"1812\"\u003eBlade construction:\u003c\/strong\u003e San mai (carbon steel clad)\u003cbr data-start=\"1840\" data-end=\"1843\"\u003e• \u003cstrong data-start=\"1845\" data-end=\"1855\"\u003eSteel:\u003c\/strong\u003e Blue #1 carbon steel\u003cbr data-start=\"1876\" data-end=\"1879\"\u003e• \u003cstrong data-start=\"1881\" data-end=\"1892\"\u003eHandle:\u003c\/strong\u003e Rosewood\u003cbr data-start=\"1901\" data-end=\"1904\"\u003e• \u003cstrong data-start=\"1906\" data-end=\"1923\"\u003eTotal length:\u003c\/strong\u003e 330mm\u003cbr data-start=\"1929\" data-end=\"1932\"\u003e• \u003cstrong data-start=\"1934\" data-end=\"1951\"\u003eBlade length:\u003c\/strong\u003e 180mm\u003cbr data-start=\"1957\" data-end=\"1960\" data-is-only-node=\"\"\u003e• \u003cstrong data-start=\"1962\" data-end=\"1979\"\u003eBlade height:\u003c\/strong\u003e 50mm\u003cbr data-start=\"1984\" data-end=\"1987\"\u003e• \u003cstrong data-start=\"1989\" data-end=\"2000\"\u003eWeight:\u003c\/strong\u003e 142g\u003cbr data-start=\"2005\" data-end=\"2008\"\u003e• \u003cstrong data-start=\"2010\" data-end=\"2027\"\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003cbr data-start=\"2036\" data-end=\"2039\"\u003e• \u003cstrong data-start=\"2041\" data-end=\"2056\"\u003eEdge grind:\u003c\/strong\u003e 50\/50\u003cbr data-start=\"2062\" data-end=\"2065\"\u003e• \u003cstrong data-start=\"2067\" data-end=\"2097\"\u003eThickness behind the edge:\u003c\/strong\u003e 0.55mm\u003cbr data-start=\"2104\" data-end=\"2107\"\u003e• \u003cstrong data-start=\"2109\" data-end=\"2137\"\u003eSpine thickness at heel:\u003c\/strong\u003e 3.34mm\u003c\/p\u003e\n\u003cp data-start=\"2148\" data-end=\"2151\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2153\" data-end=\"2403\"\u003e\u003cstrong data-start=\"2153\" data-end=\"2172\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2172\" data-end=\"2175\"\u003eYou must be \u003cstrong data-start=\"2187\" data-end=\"2201\"\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":54932978958721,"sku":null,"price":106.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-blue-1-kurouchi-santoku-180mm-7911629.jpg?v=1772710668"},{"product_id":"sakai-takayuki-kuro-blue-2-nakiri-170mm","title":"Sakai Takayuki Blue #2 Nakiri Knife 170mm Kurouchi","description":"\u003cp data-start=\"152\" data-end=\"195\"\u003e\u003cstrong data-start=\"152\" data-end=\"195\"\u003eSakai Takayuki Kuro Blue 2 Nakiri 170mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"197\" data-end=\"200\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"202\" data-end=\"574\"\u003e\u003cstrong data-start=\"202\" data-end=\"234\"\u003eNakiri – The Vegetable Knife\u003c\/strong\u003e\u003cbr data-start=\"234\" data-end=\"237\"\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 fast, efficient prep. The tall blade provides generous knuckle clearance and keeps chopping movements stable and controlled.\u003c\/p\u003e\n\u003cp data-start=\"576\" data-end=\"579\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"581\" data-end=\"804\"\u003e\u003cstrong data-start=\"581\" data-end=\"622\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"622\" data-end=\"625\"\u003eKurouchi is the dark, textured finish left on the blade after forging. It offers a degree of oxidation resistance while giving each knife a unique, deeply characterful appearance.\u003c\/p\u003e\n\u003cp data-start=\"806\" data-end=\"809\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"811\" data-end=\"1245\"\u003e\u003cstrong data-start=\"811\" data-end=\"856\"\u003eSakai Takayuki – Centuries of Sakai Craft\u003c\/strong\u003e\u003cbr data-start=\"856\" data-end=\"859\"\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 create knives known for consistency, balance and exceptional cutting performance. Blending time-honoured techniques with modern precision, their blades are trusted by chefs worldwide.\u003c\/p\u003e\n\u003cp data-start=\"1247\" data-end=\"1250\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1252\" data-end=\"1498\"\u003e\u003cstrong data-start=\"1252\" data-end=\"1294\"\u003eBlue 2 – Traditional High-Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"1294\" data-end=\"1297\"\u003eBlue #2 is a superbly balanced high-carbon steel offering excellent edge retention and refined sharpness without being overly delicate. A favourite for those who value performance and traditional feel.\u003c\/p\u003e\n\u003cp data-start=\"1500\" data-end=\"1503\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1505\" data-end=\"1838\"\u003e\u003cstrong data-start=\"1505\" data-end=\"1519\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1519\" data-end=\"1522\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1563\" data-end=\"1566\"\u003e• Dry immediately to prevent rust or discolouration\u003cbr data-start=\"1617\" data-end=\"1620\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-start=\"1664\" data-end=\"1667\"\u003e• Store safely in a saya, block or on a magnetic rack\u003cbr data-start=\"1720\" data-end=\"1723\"\u003e• Sharpen regularly using whetstones\u003cbr data-start=\"1759\" data-end=\"1762\"\u003e• Carbon steel develops a natural patina over time — protective and normal\u003c\/p\u003e\n\u003cp data-start=\"1840\" data-end=\"1843\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1845\" data-end=\"2239\"\u003e\u003cstrong data-start=\"1845\" data-end=\"1863\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1863\" data-end=\"1866\"\u003e• \u003cstrong data-start=\"1868\" data-end=\"1884\"\u003eBlade shape:\u003c\/strong\u003e Nakiri\u003cbr data-start=\"1891\" data-end=\"1894\"\u003e• \u003cstrong data-start=\"1896\" data-end=\"1906\"\u003eMaker:\u003c\/strong\u003e Sakai Takayuki\u003cbr data-start=\"1921\" data-end=\"1924\"\u003e• \u003cstrong data-start=\"1926\" data-end=\"1949\"\u003eBlade construction:\u003c\/strong\u003e Stainless clad\u003cbr data-start=\"1964\" data-end=\"1967\"\u003e• \u003cstrong data-start=\"1969\" data-end=\"1979\"\u003eSteel:\u003c\/strong\u003e Blue 2\u003cbr data-start=\"1986\" data-end=\"1989\"\u003e• \u003cstrong data-start=\"1991\" data-end=\"2002\"\u003eHandle:\u003c\/strong\u003e Walnut\u003cbr data-start=\"2009\" data-end=\"2012\"\u003e• \u003cstrong data-start=\"2014\" data-end=\"2031\"\u003eTotal length:\u003c\/strong\u003e\u003cbr data-start=\"2031\" data-end=\"2034\"\u003e• \u003cstrong data-start=\"2036\" data-end=\"2053\"\u003eBlade length:\u003c\/strong\u003e 170mm\u003cbr data-start=\"2059\" data-end=\"2062\"\u003e• \u003cstrong data-start=\"2064\" data-end=\"2089\"\u003eBlade height at heel:\u003c\/strong\u003e\u003cbr data-start=\"2089\" data-end=\"2092\"\u003e• \u003cstrong data-start=\"2094\" data-end=\"2105\"\u003eWeight:\u003c\/strong\u003e\u003cbr data-start=\"2105\" data-end=\"2108\"\u003e• \u003cstrong data-start=\"2110\" data-end=\"2118\"\u003eHRC:\u003c\/strong\u003e\u003cbr data-start=\"2118\" data-end=\"2121\"\u003e• \u003cstrong data-start=\"2123\" data-end=\"2140\"\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003cbr data-start=\"2149\" data-end=\"2152\"\u003e• \u003cstrong data-start=\"2154\" data-end=\"2169\"\u003eEdge grind:\u003c\/strong\u003e\u003cbr data-start=\"2169\" data-end=\"2172\"\u003e• \u003cstrong data-start=\"2174\" data-end=\"2204\"\u003eThickness behind the edge:\u003c\/strong\u003e\u003cbr data-start=\"2204\" data-end=\"2207\"\u003e• \u003cstrong data-start=\"2209\" data-end=\"2237\"\u003eSpine thickness at heel:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2366\" data-end=\"2369\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2371\" data-end=\"2643\"\u003e\u003cstrong data-start=\"2371\" data-end=\"2390\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2390\" data-end=\"2393\"\u003eYou must be \u003cstrong data-start=\"2405\" data-end=\"2419\"\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":54999906386305,"sku":null,"price":142.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-kurouchi-nakiri-170mm-1823153.jpg?v=1772710646"},{"product_id":"sakai-takayuki-kuro-blue-2-gyuto-210mm","title":"Sakai Takayuki Blue #2 Gyuto Knife 210mm Kurouchi","description":"\u003cp data-start=\"152\" data-end=\"195\"\u003e\u003cstrong data-start=\"152\" data-end=\"195\"\u003eSakai Takayuki Kurouchi Gyuto 210mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"197\" data-end=\"200\"\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=\"576\" data-end=\"579\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"581\" data-end=\"804\"\u003e\u003cstrong data-start=\"581\" data-end=\"622\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"622\" data-end=\"625\"\u003eKurouchi is the dark, textured finish left on the blade after forging. It offers a degree of oxidation resistance while giving each knife a unique, deeply characterful appearance.\u003c\/p\u003e\n\u003cp data-start=\"806\" data-end=\"809\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"811\" data-end=\"1245\"\u003e\u003cstrong data-start=\"811\" data-end=\"856\"\u003eSakai Takayuki – Centuries of Sakai Craft\u003c\/strong\u003e\u003cbr data-start=\"856\" data-end=\"859\"\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 create knives known for consistency, balance and exceptional cutting performance. Blending time-honoured techniques with modern precision, their blades are trusted by chefs worldwide.\u003c\/p\u003e\n\u003cp data-start=\"1247\" data-end=\"1250\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1252\" data-end=\"1498\"\u003e\u003cstrong data-start=\"1252\" data-end=\"1294\"\u003eBlue 2 – Traditional High-Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"1294\" data-end=\"1297\"\u003eBlue #2 is a superbly balanced high-carbon steel offering excellent edge retention and refined sharpness without being overly delicate. A favourite for those who value performance and traditional feel.\u003c\/p\u003e\n\u003cp data-start=\"1500\" data-end=\"1503\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1505\" data-end=\"1838\"\u003e\u003cstrong data-start=\"1505\" data-end=\"1519\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1519\" data-end=\"1522\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1563\" data-end=\"1566\"\u003e• Dry immediately to prevent rust or discolouration\u003cbr data-start=\"1617\" data-end=\"1620\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-start=\"1664\" data-end=\"1667\"\u003e• Store safely in a saya, block or on a magnetic rack\u003cbr data-start=\"1720\" data-end=\"1723\"\u003e• Sharpen regularly using whetstones\u003cbr data-start=\"1759\" data-end=\"1762\"\u003e• Carbon steel develops a natural patina over time — protective and normal\u003c\/p\u003e\n\u003cp data-start=\"1840\" data-end=\"1843\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1845\" data-end=\"2239\"\u003e\u003cstrong data-start=\"1845\" data-end=\"1863\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1863\" data-end=\"1866\"\u003e• \u003cstrong data-start=\"1868\" data-end=\"1884\"\u003eBlade shape:\u003c\/strong\u003e Gyuto\u003cbr data-start=\"1891\" data-end=\"1894\"\u003e• \u003cstrong data-start=\"1896\" data-end=\"1906\"\u003eMaker:\u003c\/strong\u003e Sakai Takayuki\u003cbr data-start=\"1921\" data-end=\"1924\"\u003e• \u003cstrong data-start=\"1926\" data-end=\"1949\"\u003eBlade construction:\u003c\/strong\u003e Stainless clad\u003cbr data-start=\"1964\" data-end=\"1967\"\u003e• \u003cstrong data-start=\"1969\" data-end=\"1979\"\u003eSteel:\u003c\/strong\u003e Blue 2\u003cbr data-start=\"1986\" data-end=\"1989\"\u003e• \u003cstrong data-start=\"1991\" data-end=\"2002\"\u003eHandle:\u003c\/strong\u003e Walnut\u003cbr data-start=\"2009\" data-end=\"2012\"\u003e• \u003cstrong data-start=\"2014\" data-end=\"2031\"\u003eTotal length:\u003c\/strong\u003e\u003cbr data-start=\"2031\" data-end=\"2034\"\u003e• \u003cstrong data-start=\"2036\" data-end=\"2053\"\u003eBlade length:\u003c\/strong\u003e 210mm\u003cbr data-start=\"2059\" data-end=\"2062\"\u003e• \u003cstrong data-start=\"2064\" data-end=\"2089\"\u003eBlade height at heel:\u003c\/strong\u003e\u003cbr data-start=\"2089\" data-end=\"2092\"\u003e• \u003cstrong data-start=\"2094\" data-end=\"2105\"\u003eWeight:\u003c\/strong\u003e\u003cbr data-start=\"2105\" data-end=\"2108\"\u003e• \u003cstrong data-start=\"2110\" data-end=\"2118\"\u003eHRC:\u003c\/strong\u003e\u003cbr data-start=\"2118\" data-end=\"2121\"\u003e• \u003cstrong data-start=\"2123\" data-end=\"2140\"\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003cbr data-start=\"2149\" data-end=\"2152\"\u003e• \u003cstrong data-start=\"2154\" data-end=\"2169\"\u003eEdge grind:\u003c\/strong\u003e\u003cbr data-start=\"2169\" data-end=\"2172\"\u003e• \u003cstrong data-start=\"2174\" data-end=\"2204\"\u003eThickness behind the edge:\u003c\/strong\u003e\u003cbr data-start=\"2204\" data-end=\"2207\"\u003e• \u003cstrong data-start=\"2209\" data-end=\"2237\"\u003eSpine thickness at heel:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2366\" data-end=\"2369\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2371\" data-end=\"2643\"\u003e\u003cstrong data-start=\"2371\" data-end=\"2390\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2390\" data-end=\"2393\"\u003eYou must be \u003cstrong data-start=\"2405\" data-end=\"2419\"\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":54999923949953,"sku":null,"price":170.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-kurouchi-gyuto-210mm-2739441.jpg?v=1772710647"},{"product_id":"sakai-takayuki-homura-kengata-santoku-195mm","title":"Sakai Takayuki Homura Blue #2 Kengata Santoku Knife 195mm Kurouchi","description":"\u003cp data-start=\"143\" data-end=\"190\"\u003e\u003cstrong data-start=\"143\" data-end=\"190\"\u003eSakai Takayuki Homura Kengata Santoku 195mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"192\" data-end=\"195\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"197\" data-end=\"614\"\u003e\u003cstrong data-start=\"197\" data-end=\"216\"\u003eKengata Santoku\u003c\/strong\u003e\u003cbr data-start=\"216\" data-end=\"219\"\u003eA bold, angular twist on the classic santoku, the kengata features a clipped, sword-like tip for added precision and control. Still every bit the versatile all-rounder, it excels at slicing, chopping and fine detail work, with the pointed profile especially handy for scoring, trimming and working around tighter ingredients. A striking, do-everything kitchen knife.\u003c\/p\u003e\n\u003cp data-start=\"616\" data-end=\"619\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"621\" data-end=\"859\"\u003e\u003cstrong data-start=\"621\" data-end=\"662\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"662\" data-end=\"665\"\u003eKurouchi is the dark, textured finish left on the blade after forging. It offers light protection against oxidation while giving each knife a unique, rugged character straight from the workshop.\u003c\/p\u003e\n\u003cp data-start=\"861\" data-end=\"864\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"866\" data-end=\"1343\"\u003e\u003cstrong data-start=\"866\" data-end=\"911\"\u003eSakai Takayuki – Centuries of Sakai Craft\u003c\/strong\u003e\u003cbr data-start=\"911\" data-end=\"914\"\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 techniques with modern precision, their blades are trusted by professional chefs and serious home cooks worldwide.\u003c\/p\u003e\n\u003cp data-start=\"1345\" data-end=\"1348\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1350\" data-end=\"1610\"\u003e\u003cstrong data-start=\"1350\" data-end=\"1392\"\u003eBlue 2 – Traditional High-Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"1392\" data-end=\"1395\"\u003eBlue #2 is a beloved high-carbon steel offering excellent sharpness and long-lasting edge retention without being overly delicate. A superb choice for cooks who value performance, feel and traditional craftsmanship.\u003c\/p\u003e\n\u003cp data-start=\"1612\" data-end=\"1615\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1617\" data-end=\"1952\"\u003e\u003cstrong data-start=\"1617\" data-end=\"1631\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1631\" data-end=\"1634\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1675\" data-end=\"1678\"\u003e• Dry immediately to prevent rust or discolouration\u003cbr data-start=\"1729\" data-end=\"1732\"\u003e• Use wooden or soft plastic cutting boards\u003cbr data-start=\"1775\" data-end=\"1778\"\u003e• Store safely: saya, block or magnetic rack\u003cbr data-start=\"1822\" data-end=\"1825\"\u003e• Sharpen on whetstones for the best long-term performance\u003cbr data-start=\"1883\" data-end=\"1886\"\u003e• Carbon steel develops a natural patina — normal and protective\u003c\/p\u003e\n\u003cp data-start=\"1954\" data-end=\"1957\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1959\" data-end=\"2364\"\u003e\u003cstrong data-start=\"1959\" data-end=\"1977\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1977\" data-end=\"1980\"\u003e• \u003cstrong data-start=\"1982\" data-end=\"1998\"\u003eBlade shape:\u003c\/strong\u003e Kengata Santoku\u003cbr data-start=\"2014\" data-end=\"2017\"\u003e• \u003cstrong data-start=\"2019\" data-end=\"2029\"\u003eMaker:\u003c\/strong\u003e Sakai Takayuki\u003cbr data-start=\"2044\" data-end=\"2047\"\u003e• \u003cstrong data-start=\"2049\" data-end=\"2072\"\u003eBlade construction:\u003c\/strong\u003e\u003cbr data-start=\"2072\" data-end=\"2075\"\u003e• \u003cstrong data-start=\"2077\" data-end=\"2087\"\u003eSteel:\u003c\/strong\u003e Blue 2\u003cbr data-start=\"2094\" data-end=\"2097\"\u003e• \u003cstrong data-start=\"2099\" data-end=\"2110\"\u003eHandle:\u003c\/strong\u003e Ebony with horn ferrule\u003cbr data-start=\"2134\" data-end=\"2137\"\u003e• \u003cstrong data-start=\"2139\" data-end=\"2156\"\u003eTotal length:\u003c\/strong\u003e\u003cbr data-start=\"2156\" data-end=\"2159\"\u003e• \u003cstrong data-start=\"2161\" data-end=\"2178\"\u003eBlade length:\u003c\/strong\u003e 195mm\u003cbr data-start=\"2184\" data-end=\"2187\"\u003e• \u003cstrong data-start=\"2189\" data-end=\"2214\"\u003eBlade height at heel:\u003c\/strong\u003e\u003cbr data-start=\"2214\" data-end=\"2217\"\u003e• \u003cstrong data-start=\"2219\" data-end=\"2230\"\u003eWeight:\u003c\/strong\u003e\u003cbr data-start=\"2230\" data-end=\"2233\"\u003e• \u003cstrong data-start=\"2235\" data-end=\"2243\"\u003eHRC:\u003c\/strong\u003e\u003cbr data-start=\"2243\" data-end=\"2246\"\u003e• \u003cstrong data-start=\"2248\" data-end=\"2265\"\u003eBlade finish:\u003c\/strong\u003e Migaki\u003cbr data-start=\"2274\" data-end=\"2277\"\u003e• \u003cstrong data-start=\"2279\" data-end=\"2294\"\u003eEdge grind:50\/50\u003c\/strong\u003e\u003cbr data-start=\"2294\" data-end=\"2297\"\u003e• \u003cstrong data-start=\"2299\" data-end=\"2329\"\u003eThickness behind the edge:\u003c\/strong\u003e\u003cbr data-start=\"2329\" data-end=\"2332\"\u003e• \u003cstrong data-start=\"2334\" data-end=\"2362\"\u003eSpine thickness at heel:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2366\" data-end=\"2369\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2371\" data-end=\"2643\"\u003e\u003cstrong data-start=\"2371\" data-end=\"2390\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2390\" data-end=\"2393\"\u003eYou must be \u003cstrong data-start=\"2405\" data-end=\"2419\"\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":54999963599233,"sku":null,"price":654.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-homura-kengata-santoku-195mm-8213635.jpg?v=1772710625"},{"product_id":"hidetsune-kurouchi-ryo-deba-150mm","title":"Hidetsune Blue#2 Ryo-Deba 150mm Kurouchi","description":"\u003cp data-start=\"145\" data-end=\"182\"\u003e\u003cstrong data-start=\"145\" data-end=\"182\"\u003eHidetsune Kurouchi Ryo-Deba 150mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"184\" data-end=\"658\"\u003e\u003cstrong data-start=\"184\" data-end=\"230\"\u003eRyo-Deba – Traditional Fish Butchery Knife\u003c\/strong\u003e\u003cbr data-start=\"230\" data-end=\"233\"\u003eThis ryo-deba, a double bevel version of the knife traditional deba, is a robust, Japanese knife designed for breaking down whole fish. With a thick spine, heavy weight and strong heel, it excels at tasks requiring controlled power — such as removing heads, cutting through small bones and filleting with precision. Despite its strength, the fine edge allows clean, accurate cuts, making the ryo-deba a staple for anyone preparing fish in a traditional Japanese style. \u003c\/p\u003e\n\u003cp data-start=\"660\" data-end=\"663\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"665\" data-end=\"889\"\u003e\u003cstrong data-start=\"665\" data-end=\"706\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"706\" data-end=\"709\"\u003eKurouchi is the dark, textured finish left on the blade from the forging process. It helps protect the steel from oxidation while giving each knife a unique, hand-forged character.\u003c\/p\u003e\n\u003cp data-start=\"891\" data-end=\"894\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"896\" data-end=\"1346\"\u003e\u003cstrong data-start=\"896\" data-end=\"909\"\u003eHidetsune\u003c\/strong\u003e\u003cbr data-start=\"909\" data-end=\"912\"\u003eHidetsune is a small, highly skilled workshop known for traditional Japanese craftsmanship and clean, reliable grinds. Working in the classic Sakai style, Hidetsune focuses on precise heat treatment, balanced profiles and blades that perform beautifully in everyday use. Their knives favour understated finishes, consistency and cutting performance over ornament — a dependable choice for cooks who appreciate honest, well-made tools.\u003c\/p\u003e\n\u003cp data-start=\"1348\" data-end=\"1351\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1353\" data-end=\"1644\"\u003e\u003cstrong data-start=\"1353\" data-end=\"1363\"\u003eBlue 2\u003c\/strong\u003e\u003cbr data-start=\"1363\" data-end=\"1366\"\u003eBlue 2 is a highly regarded high-carbon steel known for excellent edge retention, responsive sharpening and robust performance. \u003c\/p\u003e\n\u003cp data-start=\"1353\" data-end=\"1644\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1651\" data-end=\"2081\"\u003e\u003cstrong data-start=\"1651\" data-end=\"1665\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1665\" data-end=\"1668\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1735\" data-end=\"1738\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1802\" data-end=\"1805\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"1870\" data-end=\"1873\"\u003e• Store safely in a block, on a magnetic rack or in a saya cover.\u003cbr data-start=\"1938\" data-end=\"1941\"\u003e• Sharpen regularly on whetstones for long-term performance.\u003cbr data-start=\"2001\" data-end=\"2004\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2083\" data-end=\"2086\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2088\" data-end=\"2255\"\u003e\u003cstrong data-start=\"2088\" data-end=\"2106\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2106\" data-end=\"2109\"\u003e• Blade shape: Ryo-Deba\u003cbr data-start=\"2132\" data-end=\"2135\"\u003e• Maker: Hidetsune\u003cbr data-start=\"2153\" data-end=\"2156\"\u003e• Steel: Blue 2\u003cbr data-start=\"2171\" data-end=\"2174\"\u003e• Blade length: 150mm\u003cbr data-start=\"2195\" data-end=\"2198\"\u003e• Blade finish: Kurouchi\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2260\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2262\" data-end=\"2512\"\u003e\u003cstrong data-start=\"2262\" data-end=\"2281\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2281\" data-end=\"2284\"\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":55020311544193,"sku":null,"price":128.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hidetsune-kurouchi-ryo-deba-150mm-7983243.jpg?v=1772710621"},{"product_id":"teruyasa-fujiwara-denka-petty-120mm","title":"Teruyasa Fujiwara Denka Super Blue Petty Knife 120mm Kurouchi","description":"\u003ch2 data-end=\"297\" data-start=\"268\"\u003eFujiwara Denka Petty 120mm\u003c\/h2\u003e\n\u003cp data-end=\"594\" data-start=\"299\"\u003eThe Denka series represents the most performance-focused expression of Fujiwara’s craft. Forged from Super Blue (Aogami Super) carbon steel — referred to by Fujiwara as Chigusa-kō — and hardened to a high level, the Denka delivers exceptional edge retention with a crisp, assertive cutting feel.\u003c\/p\u003e\n\u003cp data-end=\"784\" data-start=\"596\"\u003eAt 180mm, this gyuto offers compact precision with serious cutting authority. Agile and responsive on the board, it suits cooks who prefer a shorter blade without compromising performance.\u003c\/p\u003e\n\u003cp data-end=\"859\" data-start=\"786\"\u003eLike all Fujiwara knives, it is built first and foremost for how it cuts.\u003c\/p\u003e\n\u003chr data-end=\"864\" data-start=\"861\"\u003e\n\u003ch3 data-end=\"909\" data-start=\"866\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1006\" data-start=\"911\"\u003eFujiwara Denka knives prioritise steel performance and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1166\" data-start=\"1008\"\u003e• Tool marks and visual irregularities are normal\u003cbr data-end=\"1060\" data-start=\"1057\"\u003e• Bevel polish may vary\u003cbr data-end=\"1086\" data-start=\"1083\"\u003e• Spine and choil finishing may be minimal\u003cbr data-end=\"1131\" data-start=\"1128\"\u003e• Each knife will differ slightly\u003c\/p\u003e\n\u003cp data-end=\"1261\" data-start=\"1168\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1395\" data-start=\"1263\"\u003eDenka knives are hardened to a high level and are less forgiving than softer steels. Proper technique and maintenance are essential.\u003c\/p\u003e\n\u003cp data-end=\"1495\" data-start=\"1397\"\u003eBest suited to experienced users comfortable sharpening and caring for high-hardness carbon steel.\u003c\/p\u003e\n\u003chr data-end=\"1500\" data-start=\"1497\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1502\"\u003eSteel \u0026amp; Heat Treatment\u003c\/h3\u003e\n\u003cp data-end=\"1703\" data-start=\"1530\"\u003eAogami Super (Super Blue steel) is a high-carbon steel alloyed with tungsten and molybdenum, increasing wear resistance and edge retention compared to simpler carbon steels.\u003c\/p\u003e\n\u003cp data-end=\"1767\" data-start=\"1705\"\u003eIn the Denka series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1956\" data-start=\"1769\"\u003e• Excellent edge retention\u003cbr data-end=\"1798\" data-start=\"1795\"\u003e• Strong, aggressive bite through dense produce and proteins\u003cbr data-end=\"1861\" data-start=\"1858\"\u003e• Greater wear resistance than White steels\u003cbr data-end=\"1907\" data-start=\"1904\"\u003e• High performance stability for a carbon blade\u003c\/p\u003e\n\u003cp data-end=\"2048\" data-start=\"1958\"\u003eThe trade-off is reduced tolerance to twisting cuts, bone, frozen food, or lateral stress.\u003c\/p\u003e\n\u003cp data-end=\"2156\" data-start=\"2050\"\u003eUsed correctly, the Denka rewards disciplined technique with long-lasting, high-level cutting performance.\u003c\/p\u003e\n\u003chr data-end=\"2161\" data-start=\"2158\"\u003e\n\u003ch3 data-end=\"2190\" data-start=\"2163\"\u003eGeometry \u0026amp; Cutting Feel\u003c\/h3\u003e\n\u003cp data-end=\"2227\" data-start=\"2192\"\u003eThe Denka 180mm typically features:\u003c\/p\u003e\n\u003cp data-end=\"2396\" data-start=\"2229\"\u003e• Noticeable distal taper\u003cbr data-end=\"2257\" data-start=\"2254\"\u003e• Thin edge geometry\u003cbr data-end=\"2280\" data-start=\"2277\"\u003e• Strong engagement through vegetables and proteins\u003cbr data-end=\"2334\" data-start=\"2331\"\u003e• Convex grind characteristics that assist with food release\u003c\/p\u003e\n\u003chr data-end=\"2470\" data-start=\"2467\"\u003e\n\u003ch3 data-end=\"2498\" data-start=\"2472\"\u003e Petty – 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=\"2470\" data-start=\"2467\"\u003e\n\u003ch3 data-end=\"2498\" data-start=\"2472\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2509\" data-start=\"2500\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2649\" data-start=\"2511\"\u003e• You sharpen your own knives\u003cbr data-end=\"2543\" data-start=\"2540\"\u003e• You value edge retention and cutting authority\u003cbr data-end=\"2594\" data-start=\"2591\"\u003e• You prioritise performance over cosmetic refinement\u003c\/p\u003e\n\u003cp data-end=\"2673\" data-start=\"2651\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2796\" data-start=\"2675\"\u003e• You prefer stainless or low-maintenance steels\u003cbr data-end=\"2726\" data-start=\"2723\"\u003e• You want refined fit and finish\u003cbr data-end=\"2762\" data-start=\"2759\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2801\" data-start=\"2798\"\u003e\n\u003ch3 data-end=\"2811\" data-start=\"2803\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2965\" data-start=\"2813\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2881\" data-start=\"2878\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2935\" data-start=\"2932\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2998\" data-start=\"2967\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"3018\" data-start=\"3000\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3244\" data-start=\"3020\"\u003eBlade length – 120mm\u003cbr data-end=\"3043\" data-start=\"3040\"\u003eSteel – Super Blue (Aogami Super \/ Chigusa-kō) carbon steel core\u003cbr data-end=\"3110\" data-start=\"3107\"\u003eCladding – Stainless \u003cbr data-end=\"3144\" data-start=\"3141\"\u003eConstruction – San-mai\u003cbr data-end=\"3169\" data-start=\"3166\"\u003eHandle – Pakkawood\u003cbr data-end=\"3201\" data-start=\"3198\"\u003eFinish – Kurouchi\u003cbr data-end=\"3228\" data-start=\"3225\"\u003eOrigin – Japan\u003c\/p\u003e\n\u003cp data-end=\"3277\" data-start=\"3246\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312318529921,"sku":null,"price":468.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-denka-petty-120mm-1390678.jpg?v=1772710596"},{"product_id":"teruyasa-fujiwara-denka-gyuto-180mm","title":"Teruyasa Fujiwara Denka Super Blue Gyuto Knife 180mm Kurouchi","description":"\u003ch2 data-start=\"268\" data-end=\"297\"\u003eFujiwara Denka Gyuto 180mm\u003c\/h2\u003e\n\u003cp data-start=\"299\" data-end=\"594\"\u003eThe Denka series represents the most performance-focused expression of Fujiwara’s craft. Forged from Super Blue (Aogami Super) carbon steel — referred to by Fujiwara as Chigusa-kō — and hardened to a high level, the Denka delivers exceptional edge retention with a crisp, assertive cutting feel.\u003c\/p\u003e\n\u003cp data-start=\"596\" data-end=\"784\"\u003eAt 180mm, this gyuto offers compact precision with serious cutting authority. Agile and responsive on the board, it suits cooks who prefer a shorter blade without compromising performance.\u003c\/p\u003e\n\u003cp data-start=\"786\" data-end=\"859\"\u003eLike all Fujiwara knives, it is built first and foremost for how it cuts.\u003c\/p\u003e\n\u003chr data-start=\"861\" data-end=\"864\"\u003e\n\u003ch3 data-start=\"866\" data-end=\"909\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-start=\"911\" data-end=\"1006\"\u003eFujiwara Denka knives prioritise steel performance and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-start=\"1008\" data-end=\"1166\"\u003e• Tool marks and visual irregularities are normal\u003cbr data-start=\"1057\" data-end=\"1060\"\u003e• Bevel polish may vary\u003cbr data-start=\"1083\" data-end=\"1086\"\u003e• Spine and choil finishing may be minimal\u003cbr data-start=\"1128\" data-end=\"1131\"\u003e• Each knife will differ slightly\u003c\/p\u003e\n\u003cp data-start=\"1168\" data-end=\"1261\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-start=\"1263\" data-end=\"1395\"\u003eDenka knives are hardened to a high level and are less forgiving than softer steels. Proper technique and maintenance are essential.\u003c\/p\u003e\n\u003cp data-start=\"1397\" data-end=\"1495\"\u003eBest suited to experienced users comfortable sharpening and caring for high-hardness carbon steel.\u003c\/p\u003e\n\u003chr data-start=\"1497\" data-end=\"1500\"\u003e\n\u003ch3 data-start=\"1502\" data-end=\"1528\"\u003eSteel \u0026amp; Heat Treatment\u003c\/h3\u003e\n\u003cp data-start=\"1530\" data-end=\"1703\"\u003eAogami Super (Super Blue steel) is a high-carbon steel alloyed with tungsten and molybdenum, increasing wear resistance and edge retention compared to simpler carbon steels.\u003c\/p\u003e\n\u003cp data-start=\"1705\" data-end=\"1767\"\u003eIn the Denka series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-start=\"1769\" data-end=\"1956\"\u003e• Excellent edge retention\u003cbr data-start=\"1795\" data-end=\"1798\"\u003e• Strong, aggressive bite through dense produce and proteins\u003cbr data-start=\"1858\" data-end=\"1861\"\u003e• Greater wear resistance than White steels\u003cbr data-start=\"1904\" data-end=\"1907\"\u003e• High performance stability for a carbon blade\u003c\/p\u003e\n\u003cp data-start=\"1958\" data-end=\"2048\"\u003eThe trade-off is reduced tolerance to twisting cuts, bone, frozen food, or lateral stress.\u003c\/p\u003e\n\u003cp data-start=\"2050\" data-end=\"2156\"\u003eUsed correctly, the Denka rewards disciplined technique with long-lasting, high-level cutting performance.\u003c\/p\u003e\n\u003chr data-start=\"2158\" data-end=\"2161\"\u003e\n\u003ch3 data-start=\"2163\" data-end=\"2190\"\u003eGeometry \u0026amp; Cutting Feel\u003c\/h3\u003e\n\u003cp data-start=\"2192\" data-end=\"2227\"\u003eThe Denka 180mm typically features:\u003c\/p\u003e\n\u003cp data-start=\"2229\" data-end=\"2396\"\u003e• Noticeable distal taper\u003cbr data-start=\"2254\" data-end=\"2257\"\u003e• Thin edge geometry\u003cbr data-start=\"2277\" data-end=\"2280\"\u003e• Strong engagement through vegetables and proteins\u003cbr data-start=\"2331\" data-end=\"2334\"\u003e• Convex grind characteristics that assist with food release\u003c\/p\u003e\n\u003chr data-start=\"2467\" data-end=\"2470\"\u003e\n\u003ch3 data-start=\"2472\" data-end=\"2498\"\u003e \u003cspan\u003eGyuto – The Japanese Chef’s Knife\u003c\/span\u003e\n\u003c\/h3\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\u003chr data-start=\"2467\" data-end=\"2470\"\u003e\n\u003ch3 data-start=\"2472\" data-end=\"2498\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-start=\"2500\" data-end=\"2509\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-start=\"2511\" data-end=\"2649\"\u003e• You sharpen your own knives\u003cbr data-start=\"2540\" data-end=\"2543\"\u003e• You value edge retention and cutting authority\u003cbr data-start=\"2591\" data-end=\"2594\"\u003e• You prioritise performance over cosmetic refinement\u003c\/p\u003e\n\u003cp data-start=\"2651\" data-end=\"2673\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-start=\"2675\" data-end=\"2796\"\u003e• You prefer stainless or low-maintenance steels\u003cbr data-start=\"2723\" data-end=\"2726\"\u003e• You want refined fit and finish\u003cbr data-start=\"2759\" data-end=\"2762\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-start=\"2798\" data-end=\"2801\"\u003e\n\u003ch3 data-start=\"2803\" data-end=\"2811\"\u003eCare\u003c\/h3\u003e\n\u003cp data-start=\"2813\" data-end=\"2965\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-start=\"2878\" data-end=\"2881\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-start=\"2932\" data-end=\"2935\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"2967\" data-end=\"2998\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"3000\" data-end=\"3018\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"3020\" data-end=\"3244\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-start=\"1715\" data-end=\"1733\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1733\" data-end=\"1736\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1738\" data-end=\"1754\"\u003eBlade shape:\u003c\/strong\u003e\u003cspan\u003e Gyuto\u003c\/span\u003e\u003cbr data-start=\"1762\" data-end=\"1765\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1767\" data-end=\"1777\"\u003eMaker:\u003c\/strong\u003e\u003cspan\u003e Fujiwara\u003c\/span\u003e\u003cbr data-start=\"1784\" data-end=\"1787\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1789\" data-end=\"1812\"\u003eBlade construction: \u003c\/strong\u003eSan Mai\u003cbr data-start=\"1840\" data-end=\"1843\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1845\" data-end=\"1855\"\u003eSteel:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eBlue Super\u003c\/span\u003e\u003cbr data-start=\"1876\" data-end=\"1879\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1881\" data-end=\"1892\"\u003eHandle:\u003c\/strong\u003e\u003cspan\u003e Pakkawoood\u003c\/span\u003e\u003cbr data-start=\"1901\" data-end=\"1904\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1906\" data-end=\"1923\"\u003eTotal length:\u003c\/strong\u003e\u003cspan\u003e 300mm\u003c\/span\u003e\u003cbr data-start=\"1929\" data-end=\"1932\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1934\" data-end=\"1951\"\u003eBlade length:\u003c\/strong\u003e\u003cspan\u003e 180mm\u003c\/span\u003e\u003cbr data-start=\"1957\" data-end=\"1960\" data-is-only-node=\"\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1962\" data-end=\"1979\"\u003eBlade height:\u003c\/strong\u003e\u003cspan\u003e 45mm\u003c\/span\u003e\u003cbr data-start=\"1984\" data-end=\"1987\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1989\" data-end=\"2000\"\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 175g\u003c\/span\u003e\u003cbr data-start=\"2005\" data-end=\"2008\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"2010\" data-end=\"2027\"\u003eBlade finish:\u003c\/strong\u003e\u003cspan\u003e Kurouchi\u003c\/span\u003e\u003cbr data-start=\"2036\" data-end=\"2039\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"2041\" data-end=\"2056\"\u003eEdge grind:\u003c\/strong\u003e\u003cspan\u003e 50\/50\u003c\/span\u003e\u003cbr data-start=\"2062\" data-end=\"2065\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"2067\" data-end=\"2097\"\u003eThickness behind the edge:\u003c\/strong\u003e\u003cspan\u003e 0.19.mm\u003c\/span\u003e\u003cbr data-start=\"2104\" data-end=\"2107\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"2109\" data-end=\"2137\"\u003eSpine thickness at heel:\u003c\/strong\u003e\u003cspan\u003e 2.88mm\u003c\/span\u003e\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312324428161,"sku":null,"price":548.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-denka-gyuto-180mm-1400545.jpg?v=1772710592"},{"product_id":"teruyasa-fujiwara-sujihiki-210mm","title":"Teruyasa Fujiwara Denka Super Blue Sujihiki Knife 210mm Kurouchi","description":"\u003ch2 data-end=\"297\" data-start=\"268\"\u003eFujiwara Denka Sujihiki 210mm\u003c\/h2\u003e\n\u003cp data-end=\"594\" data-start=\"299\"\u003eThe Denka series represents the most performance-focused expression of Fujiwara’s craft. Forged from Super Blue (Aogami Super) carbon steel — referred to by Fujiwara as Chigusa-kō — and hardened to a high level, the Denka delivers exceptional edge retention with a crisp, assertive cutting feel.\u003c\/p\u003e\n\u003cp data-end=\"784\" data-start=\"596\"\u003eAt 180mm, this gyuto offers compact precision with serious cutting authority. Agile and responsive on the board, it suits cooks who prefer a shorter blade without compromising performance.\u003c\/p\u003e\n\u003cp data-end=\"859\" data-start=\"786\"\u003eLike all Fujiwara knives, it is built first and foremost for how it cuts.\u003c\/p\u003e\n\u003chr data-end=\"864\" data-start=\"861\"\u003e\n\u003ch3 data-end=\"909\" data-start=\"866\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1006\" data-start=\"911\"\u003eFujiwara Denka knives prioritise steel performance and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1166\" data-start=\"1008\"\u003e• Tool marks and visual irregularities are normal\u003cbr data-end=\"1060\" data-start=\"1057\"\u003e• Bevel polish may vary\u003cbr data-end=\"1086\" data-start=\"1083\"\u003e• Spine and choil finishing may be minimal\u003cbr data-end=\"1131\" data-start=\"1128\"\u003e• Each knife will differ slightly\u003c\/p\u003e\n\u003cp data-end=\"1261\" data-start=\"1168\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1395\" data-start=\"1263\"\u003eDenka knives are hardened to a high level and are less forgiving than softer steels. Proper technique and maintenance are essential.\u003c\/p\u003e\n\u003cp data-end=\"1495\" data-start=\"1397\"\u003eBest suited to experienced users comfortable sharpening and caring for high-hardness carbon steel.\u003c\/p\u003e\n\u003chr data-end=\"1500\" data-start=\"1497\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1502\"\u003eSteel \u0026amp; Heat Treatment\u003c\/h3\u003e\n\u003cp data-end=\"1703\" data-start=\"1530\"\u003eAogami Super (Super Blue steel) is a high-carbon steel alloyed with tungsten and molybdenum, increasing wear resistance and edge retention compared to simpler carbon steels.\u003c\/p\u003e\n\u003cp data-end=\"1767\" data-start=\"1705\"\u003eIn the Denka series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1956\" data-start=\"1769\"\u003e• Excellent edge retention\u003cbr data-end=\"1798\" data-start=\"1795\"\u003e• Strong, aggressive bite through dense produce and proteins\u003cbr data-end=\"1861\" data-start=\"1858\"\u003e• Greater wear resistance than White steels\u003cbr data-end=\"1907\" data-start=\"1904\"\u003e• High performance stability for a carbon blade\u003c\/p\u003e\n\u003cp data-end=\"2048\" data-start=\"1958\"\u003eThe trade-off is reduced tolerance to twisting cuts, bone, frozen food, or lateral stress.\u003c\/p\u003e\n\u003cp data-end=\"2156\" data-start=\"2050\"\u003eUsed correctly, the Denka rewards disciplined technique with long-lasting, high-level cutting performance.\u003c\/p\u003e\n\u003chr data-end=\"2161\" data-start=\"2158\"\u003e\n\u003ch3 data-end=\"2190\" data-start=\"2163\"\u003eGeometry \u0026amp; Cutting Feel\u003c\/h3\u003e\n\u003cp data-end=\"2227\" data-start=\"2192\"\u003eThe Denka 180mm typically features:\u003c\/p\u003e\n\u003cp data-end=\"2396\" data-start=\"2229\"\u003e• Noticeable distal taper\u003cbr data-end=\"2257\" data-start=\"2254\"\u003e• Thin edge geometry\u003cbr data-end=\"2280\" data-start=\"2277\"\u003e• Strong engagement through vegetables and proteins\u003cbr data-end=\"2334\" data-start=\"2331\"\u003e• Convex grind characteristics that assist with food release\u003c\/p\u003e\n\u003chr data-end=\"2470\" data-start=\"2467\"\u003e\n\u003ch3 data-end=\"2498\" data-start=\"2472\"\u003e \u003cspan\u003eSujihiki – Japanese Slicing Knife\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\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\u003chr data-end=\"2470\" data-start=\"2467\"\u003e\n\u003ch3 data-end=\"2498\" data-start=\"2472\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2509\" data-start=\"2500\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2649\" data-start=\"2511\"\u003e• You sharpen your own knives\u003cbr data-end=\"2543\" data-start=\"2540\"\u003e• You value edge retention and cutting authority\u003cbr data-end=\"2594\" data-start=\"2591\"\u003e• You prioritise performance over cosmetic refinement\u003c\/p\u003e\n\u003cp data-end=\"2673\" data-start=\"2651\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2796\" data-start=\"2675\"\u003e• You prefer stainless or low-maintenance steels\u003cbr data-end=\"2726\" data-start=\"2723\"\u003e• You want refined fit and finish\u003cbr data-end=\"2762\" data-start=\"2759\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2801\" data-start=\"2798\"\u003e\n\u003ch3 data-end=\"2811\" data-start=\"2803\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2965\" data-start=\"2813\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2881\" data-start=\"2878\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2935\" data-start=\"2932\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2998\" data-start=\"2967\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"3018\" data-start=\"3000\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3244\" data-start=\"3020\"\u003eBlade length – 210mm\u003cbr data-end=\"3043\" data-start=\"3040\"\u003eSteel – Super Blue (Aogami Super \/ Chigusa-kō) carbon steel core\u003cbr data-end=\"3110\" data-start=\"3107\"\u003eCladding – Stainless \u003cbr data-end=\"3144\" data-start=\"3141\"\u003eConstruction – San-mai\u003cbr data-end=\"3169\" data-start=\"3166\"\u003eHandle – Pakkawood\u003cbr data-end=\"3201\" data-start=\"3198\"\u003eFinish – Kurouchi\u003cbr data-end=\"3228\" data-start=\"3225\"\u003eOrigin – Japan\u003c\/p\u003e\n\u003cp data-end=\"3277\" data-start=\"3246\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312326066561,"sku":null,"price":662.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-denka-sujihiki-210mm-7518350.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":true}],"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":"sakai-kikumori-bas-petty-135mm","title":"Sakai Kikumori BAS Petty Knife 135mm","description":"\u003cp data-start=\"115\" data-end=\"149\"\u003e\u003cstrong data-start=\"115\" data-end=\"149\"\u003eSakai Kikumori BAS Petty 135mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"151\" data-end=\"154\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"156\" data-end=\"528\"\u003e\u003cstrong data-start=\"156\" data-end=\"185\"\u003ePetty – Compact Precision\u003c\/strong\u003e\u003cbr data-start=\"185\" data-end=\"188\"\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble and highly versatile, it’s ideal for precision tasks such as peeling fruit, trimming herbs, preparing garnishes and working with smaller cuts of meat. A petty makes the perfect companion to a gyuto or santoku, filling the gap where control matters most.\u003c\/p\u003e\n\u003cp data-start=\"530\" data-end=\"533\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"535\" data-end=\"772\"\u003e\u003cstrong data-start=\"535\" data-end=\"576\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"576\" data-end=\"579\"\u003eKurouchi is the dark, rustic finish left on the blade from the forging process. This textured surface offers a degree of protection while giving each knife a distinctive, handcrafted character.\u003c\/p\u003e\n\u003cp data-start=\"774\" data-end=\"777\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"779\" data-end=\"1094\"\u003e\u003cstrong data-start=\"779\" data-end=\"819\"\u003eSakai Kikumori – Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"819\" data-end=\"822\"\u003eMade in Sakai, Osaka, \u003cstrong data-start=\"844\" data-end=\"885\"\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=\"1096\" data-end=\"1099\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1101\" data-end=\"1363\"\u003e\u003cstrong data-start=\"1101\" data-end=\"1143\"\u003eBlue Super (Aogami Super) Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"1143\" data-end=\"1146\"\u003eBlue Super is a premium high-carbon steel with added alloying for exceptional edge retention, toughness and versatility. Favoured by serious cooks, it delivers outstanding cutting performance when cared for correctly.\u003c\/p\u003e\n\u003cp data-start=\"1365\" data-end=\"1368\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1370\" data-end=\"1723\"\u003e\u003cstrong data-start=\"1370\" data-end=\"1384\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1384\" data-end=\"1387\"\u003e• Hand wash immediately after use — never use a dishwasher\u003cbr data-start=\"1445\" data-end=\"1448\"\u003e• Dry thoroughly to prevent rust or discolouration\u003cbr data-start=\"1498\" data-end=\"1501\"\u003e• Use wooden or rubberised chopping boards\u003cbr data-start=\"1543\" data-end=\"1546\"\u003e• Store safely: block, rack or saya\u003cbr data-start=\"1581\" data-end=\"1584\"\u003e• Strop regularly and sharpen with whetstones as needed\u003cbr data-start=\"1639\" data-end=\"1642\"\u003e• Carbon steel will develop a patina over time — this is natural and protective\u003c\/p\u003e\n\u003cp data-start=\"1725\" data-end=\"1728\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1730\" data-end=\"1939\"\u003e\u003cstrong data-start=\"1730\" data-end=\"1748\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1748\" data-end=\"1751\"\u003e• Blade shape: Petty\u003cbr data-start=\"1765\" data-end=\"1768\"\u003e• Maker: Sakai Kikumori\u003cbr data-start=\"1776\" data-end=\"1779\"\u003e• Construction:\u003cbr data-start=\"1794\" data-end=\"1797\"\u003e• Steel: Blue Super\u003cbr data-start=\"1805\" data-end=\"1808\"\u003e• Handle: Walnut \u003cbr data-start=\"1817\" data-end=\"1820\"\u003e• Blade length: 135mm\u003cbr data-start=\"1835\" data-end=\"1838\"\u003e• Total length:\u003cbr data-start=\"1853\" data-end=\"1856\"\u003e• Blade height:\u003cbr data-start=\"1871\" data-end=\"1874\"\u003e• Weight:\u003cbr data-start=\"1883\" data-end=\"1886\"\u003e• Hardness (HRC):\u003cbr data-start=\"1903\" data-end=\"1906\"\u003e• Blade finish: Kurouchi\u003cbr data-start=\"1921\" data-end=\"1924\"\u003e• Edge grind:\u003c\/p\u003e\n\u003cp data-start=\"1941\" data-end=\"1944\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1946\" data-end=\"2192\"\u003e\u003cstrong data-start=\"1946\" data-end=\"1965\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"1965\" data-end=\"1968\"\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":55368598847873,"sku":null,"price":132.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-bas-petty-135mm-7421302.jpg?v=1775966365"},{"product_id":"ohishi-sld-nakiri-85mm-nashiji-petty","title":"Ohishi  Blue #2  Petty Knife 85mm","description":"\u003cp data-start=\"0\" data-end=\"310\"\u003e\u003cstrong data-start=\"0\" data-end=\"29\"\u003ePetty – Compact Precision\u003c\/strong\u003e\u003cbr data-start=\"29\" data-end=\"32\"\u003eThe petty is a small utility knife designed for detailed, in-hand work. Ideal for peeling, trimming, and precise prep, it offers far more control than a larger blade. At 85mm, this is a true small-format knife — perfect for intricate tasks and quick jobs where accuracy matters.\u003c\/p\u003e\n\u003chr data-start=\"312\" data-end=\"315\"\u003e\n\u003cp data-start=\"317\" data-end=\"660\"\u003e\u003cstrong data-start=\"317\" data-end=\"369\"\u003eKurouchi \u0026amp; Tsuchime – Textured Blacksmith Finish\u003c\/strong\u003e\u003cbr data-start=\"369\" data-end=\"372\"\u003eThis blade combines a rustic kurouchi finish with a hammered tsuchime pattern. The dark kurouchi layer retains the character of the forging process, while the tsuchime dimples help reduce drag and minimise food sticking. A functional pairing that brings both performance and visual depth.\u003c\/p\u003e\n\u003chr data-start=\"662\" data-end=\"665\"\u003e\n\u003cp data-start=\"667\" data-end=\"978\"\u003e\u003cstrong data-start=\"667\" data-end=\"699\"\u003eOhishi – Sanjo Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"699\" data-end=\"702\"\u003eOhishi knives are produced in Sanjo, Niigata — a region known for practical, performance-focused blades. With slightly thicker spines and a confident grind, they offer durability alongside strong cutting ability. Built as reliable daily tools, they favour function over flash.\u003c\/p\u003e\n\u003chr data-start=\"980\" data-end=\"983\"\u003e\n\u003cp data-start=\"985\" data-end=\"1243\"\u003e\u003cstrong data-start=\"985\" data-end=\"1013\"\u003eAogami #2 (Blue 2) Steel\u003c\/strong\u003e\u003cbr data-start=\"1013\" data-end=\"1016\"\u003eAogami #2 is a well-balanced high-carbon steel, known for its excellent edge retention and ease of sharpening. It takes a keen edge with less brittleness than more extreme steels, making it a dependable choice for everyday use.\u003c\/p\u003e\n\u003chr data-start=\"1245\" data-end=\"1248\"\u003e\n\u003cp data-start=\"1250\" data-end=\"1506\"\u003e\u003cstrong data-start=\"1250\" data-end=\"1271\"\u003eCarbon Steel Care\u003c\/strong\u003e\u003cbr data-start=\"1271\" data-end=\"1274\"\u003eAs a carbon steel, Aogami #2 will naturally develop a patina and can rust if left wet. Wipe dry after use and avoid prolonged exposure to moisture or acidic ingredients. With simple care, it will stay stable and perform beautifully.\u003c\/p\u003e\n\u003chr data-start=\"1508\" data-end=\"1511\"\u003e\n\u003cp data-start=\"1513\" data-end=\"1753\"\u003e\u003cstrong data-start=\"1513\" data-end=\"1546\"\u003eHandle – Rosewood (Wa Handle)\u003c\/strong\u003e\u003cbr data-start=\"1546\" data-end=\"1549\"\u003eFitted with a traditional rosewood wa handle, this knife feels light and nimble in hand. The octagonal shape provides comfort and control, well-suited to the fine, precise work this blade is designed for.\u003c\/p\u003e\n\u003chr data-start=\"1755\" data-end=\"1758\"\u003e\n\u003cp data-start=\"1760\" data-end=\"1945\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1760\" data-end=\"1778\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1778\" data-end=\"1781\"\u003eBlade Length: 85mm\u003cbr data-start=\"1799\" data-end=\"1802\"\u003eSteel: Aogami #2 (Blue 2) Carbon Steel\u003cbr data-start=\"1840\" data-end=\"1843\"\u003eConstruction: San Mai\u003cbr data-start=\"1864\" data-end=\"1867\"\u003eFinish: Kurouchi, Tsuchime\u003cbr data-start=\"1893\" data-end=\"1896\"\u003eHandle: Rosewood Wa Handle\u003cbr data-start=\"1922\" data-end=\"1925\"\u003eOrigin: Sanjo, Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477900575105,"sku":null,"price":126.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-blue-2-85mm-petty-6530381.jpg?v=1775138004"},{"product_id":"ohishi-blue-1-kiritsuke-210mm-gyuto","title":"Ohishi Blue #1 kurouchi Gyuto Knife 210mm","description":"\u003cp data-start=\"85\" data-end=\"480\"\u003e\u003cstrong data-start=\"85\" data-end=\"122\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"122\" data-end=\"125\"\u003eThe gyuto is the Japanese equivalent of the Western chef’s knife — a true all-rounder suited to meat, fish, and vegetables. With a gently curved edge and a fine, pointed tip, it handles everything from push-cutting to rocking and detailed prep. At 210mm, it offers a versatile balance of length, control, and efficiency for both home and professional use.\u003c\/p\u003e\n\u003cp data-start=\"482\" data-end=\"500\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"502\" data-end=\"873\"\u003e\u003cstrong data-start=\"502\" data-end=\"536\"\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"536\" data-end=\"539\"\u003eKurouchi refers to the dark, forge-scale finish left on the upper portion of the blade. This rustic surface is a byproduct of the heat-treatment process, offering a subtle layer of protection against corrosion while giving the knife a raw, characterful appearance. Each blade carries slight variation, reflecting its handmade origins.\u003c\/p\u003e\n\u003cp data-start=\"875\" data-end=\"893\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"895\" data-end=\"1251\"\u003e\u003cstrong data-start=\"895\" data-end=\"942\"\u003eTosa \/ Ohishi – Traditional Workhorse Craft\u003c\/strong\u003e\u003cbr data-start=\"942\" data-end=\"945\"\u003eProduced in Tosa, a region known for its straightforward, performance-driven blades, and finished under the Ohishi name, these knives embody a practical, no-nonsense approach to Japanese knife-making. They prioritise cutting ability and durability over refinement — dependable tools built for everyday use.\u003c\/p\u003e\n\u003cp data-start=\"1253\" data-end=\"1271\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1273\" data-end=\"1578\"\u003e\u003cstrong data-start=\"1273\" data-end=\"1333\"\u003eAogami #1 (Blue 1) Steel – Iron Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr data-start=\"1333\" data-end=\"1336\"\u003eAogami #1 is a high-carbon steel known for its ability to take an exceptionally fine, aggressive edge. With higher carbon content than Blue 2, it offers excellent edge retention and sharpness, making it well-suited to precise slicing tasks.\u003c\/p\u003e\n\u003cp data-start=\"1580\" data-end=\"1960\"\u003eThis knife features a reactive iron cladding over the core steel. The softer outer layer acts as a shock absorber, helping protect the harder core during use. Both the core and cladding will develop a natural patina over time and 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 data-start=\"1962\" data-end=\"1980\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1982\" data-end=\"2255\"\u003e\u003cstrong data-start=\"1982\" data-end=\"2015\"\u003eHandle – Rosewood (Wa Handle)\u003c\/strong\u003e\u003cbr data-start=\"2015\" data-end=\"2018\"\u003eFitted with a traditional Japanese wa handle in rosewood, this knife offers a lightweight, comfortable grip with a warm, natural feel. The octagonal profile provides control and orientation in hand, complementing the blade’s versatility.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2275\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2277\" data-end=\"2498\"\u003e\u003cstrong data-start=\"2277\" data-end=\"2295\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2295\" data-end=\"2298\"\u003eBlade Length: 210mm\u003cbr data-start=\"2317\" data-end=\"2320\"\u003eBlade Height: Approx. 45–50mm\u003cbr data-start=\"2349\" data-end=\"2352\"\u003eSteel: Aogami #1 (Blue 1) Carbon Steel\u003cbr data-start=\"2390\" data-end=\"2393\"\u003eConstruction: San Mai (iron clad)\u003cbr data-start=\"2426\" data-end=\"2429\"\u003eFinish: Kurouchi\u003cbr data-start=\"2445\" data-end=\"2448\"\u003eHandle: Rosewood Wa Handle\u003cbr data-start=\"2474\" data-end=\"2477\"\u003eOrigin: Tosa, Japan\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":55477900804481,"sku":null,"price":120.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-blue-1-kurouchi-210mm-gyuto-2917932.jpg?v=1775138005"},{"product_id":"ohishi-blue-1-sujihiki-270mm","title":"Ohishi Blue #1 Sujihiki Knife 270mm Kurouchi","description":"\u003cp data-start=\"94\" data-end=\"425\"\u003e\u003cstrong data-start=\"94\" data-end=\"131\"\u003eSujihiki – Japanese Slicing Knife\u003c\/strong\u003e\u003cbr data-start=\"131\" data-end=\"134\"\u003eThe sujihiki is designed for clean, precise slicing of meat and fish. Long and narrow, it glides through proteins with minimal resistance, preserving texture and presentation. At 270mm, this is a full-length slicer — ideal for larger cuts, roasts, and portioning with confidence and control.\u003c\/p\u003e\n\u003cp data-start=\"427\" data-end=\"445\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"447\" data-end=\"818\"\u003e\u003cstrong data-start=\"447\" data-end=\"481\"\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"481\" data-end=\"484\"\u003eKurouchi refers to the dark, forge-scale finish left on the upper portion of the blade. This rustic surface is a byproduct of the heat-treatment process, offering a subtle layer of protection against corrosion while giving the knife a raw, characterful appearance. Each blade carries slight variation, reflecting its handmade origins.\u003c\/p\u003e\n\u003cp data-start=\"820\" data-end=\"838\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"840\" data-end=\"1196\"\u003e\u003cstrong data-start=\"840\" data-end=\"887\"\u003eTosa \/ Ohishi – Traditional Workhorse Craft\u003c\/strong\u003e\u003cbr data-start=\"887\" data-end=\"890\"\u003eProduced in Tosa, a region known for its straightforward, performance-driven blades, and finished under the Ohishi name, these knives embody a practical, no-nonsense approach to Japanese knife-making. They prioritise cutting ability and durability over refinement — dependable tools built for everyday use.\u003c\/p\u003e\n\u003cp data-start=\"1198\" data-end=\"1216\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1218\" data-end=\"1523\"\u003e\u003cstrong data-start=\"1218\" data-end=\"1278\"\u003eAogami #1 (Blue 1) Steel – Iron Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr data-start=\"1278\" data-end=\"1281\"\u003eAogami #1 is a high-carbon steel known for its ability to take an exceptionally fine, aggressive edge. With higher carbon content than Blue 2, it offers excellent edge retention and sharpness, making it well-suited to precise slicing tasks.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1905\"\u003eThis knife features a reactive iron cladding over the core steel. The softer outer layer acts as a shock absorber, helping protect the harder core during use. Both the core and cladding will develop a natural patina over time and 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 data-start=\"1907\" data-end=\"1925\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1927\" data-end=\"2198\"\u003e\u003cstrong data-start=\"1927\" data-end=\"1960\"\u003eHandle – Rosewood (Wa Handle)\u003c\/strong\u003e\u003cbr data-start=\"1960\" data-end=\"1963\"\u003eFitted with a traditional Japanese wa handle in rosewood, this knife offers a lightweight, comfortable grip with a warm, natural feel. The octagonal profile provides control and orientation in hand, complementing the blade’s precision.\u003c\/p\u003e\n\u003cp data-start=\"2200\" data-end=\"2218\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2220\" data-end=\"2441\"\u003e\u003cstrong data-start=\"2220\" data-end=\"2238\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2238\" data-end=\"2241\"\u003eBlade Length: 270mm\u003cbr data-start=\"2260\" data-end=\"2263\"\u003eBlade Height: Approx. 40–45mm\u003cbr data-start=\"2292\" data-end=\"2295\"\u003eSteel: Aogami #1 (Blue 1) Carbon Steel\u003cbr data-start=\"2333\" data-end=\"2336\"\u003eConstruction: San Mai (iron clad)\u003cbr data-start=\"2369\" data-end=\"2372\"\u003eFinish: Kurouchi\u003cbr data-start=\"2388\" data-end=\"2391\"\u003eHandle: Rosewood Wa Handle\u003cbr data-start=\"2417\" data-end=\"2420\"\u003eOrigin: Tosa, Japan\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":55477901787521,"sku":null,"price":144.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-blue-1-sujihiki-270mm-7500828.jpg?v=1775138003"},{"product_id":"wakui-toshihiro-sujihiji-240mm","title":"Wakui Toshihiro Damascus Sujihiki Knife 240mm","description":"\u003cp data-end=\"174\" data-start=\"131\"\u003e\u003cstrong data-end=\"174\" data-start=\"131\"\u003eWakui Toshihiro Damascus Sujihiki 240mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-end=\"179\" data-start=\"176\"\u003e\n\u003cp data-end=\"544\" data-start=\"181\"\u003e\u003cstrong data-end=\"218\" data-start=\"181\"\u003eSujihiki – Japanese Slicing Knife\u003c\/strong\u003e\u003cbr data-end=\"221\" data-start=\"218\"\u003eThe sujihiki is Japan’s answer to the carving knife — long, narrow, and designed for clean, single-direction cuts. Its extended blade length reduces drag, allowing you to slice proteins in one smooth motion without sawing. Ideal for meat and fish, it produces neat, precise slices while preserving texture and presentation.\u003c\/p\u003e\n\u003cp data-end=\"564\" data-start=\"546\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"939\" data-start=\"566\"\u003e\u003cstrong data-end=\"601\" data-start=\"566\"\u003eDamascus – Layered Steel Finish\u003c\/strong\u003e\u003cbr data-end=\"604\" data-start=\"601\"\u003eThe Damascus finish is created by layering multiple steels together, then revealing the flowing pattern through grinding and polishing. On this knife, the cladding is carbon steel, giving it a more traditional, fully reactive construction. Each blade carries its own unique pattern, developing further character as it patinas with use.\u003c\/p\u003e\n\u003cp data-end=\"959\" data-start=\"941\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1414\" data-start=\"961\"\u003e\u003cstrong data-end=\"1002\" data-start=\"961\"\u003eWakui Toshihiro – Sanjo Craftsmanship\u003c\/strong\u003e\u003cbr data-end=\"1005\" data-start=\"1002\"\u003eWakui Toshihiro is a highly respected blacksmith working out of Sanjo, Niigata — a region known for robust, performance-focused blades. His knives are defined by clean forging, excellent heat treatment, and precise grinds that prioritise cutting feel above all else. Typically thin behind the edge with a confident spine, Wakui’s work strikes a rare balance between durability and refined cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1434\" data-start=\"1416\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1740\" data-start=\"1436\"\u003e\u003cstrong data-end=\"1498\" data-start=\"1436\"\u003eAogami #2 (Blue 2) Steel – Carbon Damascus Cladding \u0026amp; Care\u003c\/strong\u003e\u003cbr data-end=\"1501\" data-start=\"1498\"\u003eAogami #2 is a high-carbon steel known for its excellent balance of sharpness, edge retention, and toughness. It takes a very fine edge with ease and holds it well, making it a dependable choice for both precise slicing and general prep.\u003c\/p\u003e\n\u003cp data-end=\"2135\" data-start=\"1742\"\u003eThis knife features a fully reactive carbon steel Damascus cladding over the core. The softer outer layers act as a shock absorber, helping protect the harder core during use. Both core and cladding will develop a natural patina over time and 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 data-end=\"2155\" data-start=\"2137\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2459\" data-start=\"2157\"\u003e\u003cstrong data-end=\"2171\" data-start=\"2157\"\u003eCare \u0026amp; Use\u003c\/strong\u003e\u003cbr data-end=\"2174\" data-start=\"2171\"\u003eAs a fully reactive carbon steel construction, this knife requires a little more attention in day-to-day use. Rinse and dry after use, never leave it wet, and store in a dry environment. Use a wooden or rubber board and avoid twisting or scraping with the edge to maintain performance.\u003c\/p\u003e\n\u003cp data-end=\"2479\" data-start=\"2461\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2697\" data-start=\"2481\"\u003e\u003cstrong data-start=\"37\" data-end=\"55\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"55\" data-end=\"58\"\u003e\u003cspan\u003eBlade Length: 240mm\u003c\/span\u003e\u003cbr data-start=\"77\" data-end=\"80\"\u003e\u003cspan\u003eBlade Shape: Sujihiki\u003c\/span\u003e\u003cbr data-start=\"101\" data-end=\"104\"\u003e\u003cspan\u003eSteel: Aogami #2 (Blue 2) Carbon Steel Core\u003c\/span\u003e\u003cbr data-start=\"147\" data-end=\"150\"\u003e\u003cspan\u003eConstruction: San Mai (carbon steel Damascus clad)\u003c\/span\u003e\u003cbr data-start=\"200\" data-end=\"203\"\u003e\u003cspan\u003eFinish: Damascus\u003c\/span\u003e\u003cbr data-start=\"219\" data-end=\"222\"\u003e\u003cspan\u003eHandle: Ebony Wa Handle\u003c\/span\u003e\u003cbr data-start=\"245\" data-end=\"248\"\u003e\u003cspan\u003eOrigin: Sanjo, Niigata, Japan\u003c\/span\u003e\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477915222401,"sku":null,"price":528.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/wakui-toshihiro-damascus-sujihiki-240mm-6859008.jpg?v=1776628954"},{"product_id":"tadafusa-sujihiki-240mm","title":"Tadafusa Sujihiki Knife 240mm","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":true}],"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":"kajiwara-blue-2-gyuto-180mm-damascus","title":"Kajiwara Blue #2 Gyuto Knife 180mm Damascus","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTsutomu Kajiwara Blue #2 Damascus Gyuto 210mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr\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\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 gyuto with the added durability of Blue #2. The extra length gives more draw for slicing, while the Damascus cladding adds a bit of character without changing how the knife behaves on the board.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSpecification\u003c\/strong\u003e\u003cbr\u003eBlade Length: 210mm\u003cbr\u003eBlade Height: ~48–52mm\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":55565172113793,"sku":null,"price":272.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/kajiwara-blue-2-gyuto-180mm-damascus-4348340.jpg?v=1778368946"},{"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\u003e\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\u003e\u003cbr\u003e\u003cstrong\u003eOverall Length:\u003c\/strong\u003e\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":"mutsumi-honoura-blue-super-kurouchi-suminagashi-petty-knife-150mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Petty Knife 150mm","description":"\u003ch2\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Petty Knife 150mm\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 150mm, 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\u003e\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\u003e\u003cbr\u003e\u003cstrong\u003eOverall Length:\u003c\/strong\u003e\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":55789810680193,"sku":null,"price":258.0,"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-150mm-6969010.jpg?v=1781185771"},{"product_id":"mutsumi-honoura-blue-super-kurouchi-suminagashi-santoku-knife-165mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Santoku Knife 165mm","description":"\u003ch1\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Santoku Knife 165mm\u003c\/h1\u003e\n\u003cp\u003eA hand-forged santoku 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 165mm, this is a practical everyday kitchen knife for slicing, chopping, and dicing vegetables, meat, fish, and herbs. The blade has a more substantial feel than many lighter santoku knives, with a thicker spine and a reassuring weight in hand, whilst remaining thin behind the edge for exceptional performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\n\u003cp\u003eWe like this santoku for the contrast between its rustic kurouchi finish and the suminagashi patterning below.\u003c\/p\u003e\n\u003cp\u003eCompared with many lighter santoku knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the 165mm blade keeps it compact and easy to control for everyday prep.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSantoku – The Everyday Japanese Kitchen Knife\u003c\/h2\u003e\n\u003cp\u003eThe santoku is one of the most popular Japanese kitchen knife shapes, designed as a practical all-rounder for everyday cooking. Its name roughly translates as “three virtues,” often understood as slicing, chopping, and dicing.\u003c\/p\u003e\n\u003cp\u003eWith its medium-length blade, flatter edge profile, and rounded tip, the santoku is especially well suited to vegetables, herbs, boneless meat, and fish. It offers plenty of cutting edge in a compact format, making it a comfortable choice for smaller boards and home kitchens.\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 Santoku\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 165mm\u003cbr\u003e\u003cstrong\u003eBlade Height:\u003c\/strong\u003e\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\u003e\u003cbr\u003e\u003cstrong\u003eOverall Length:\u003c\/strong\u003e\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":55790376944001,"sku":null,"price":279.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/mutsumi-honoura-blue-super-kurouchi-suminagashi-santoku-knife-165mm-9730752.jpg?v=1781185775"},{"product_id":"mutsumi-honoura-blue-super-kurouchi-suminagashi-hakata-knife-180mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Hakata Knife 180mm","description":"\u003ch1\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Hakata Knife\u003c\/h1\u003e\n\u003cp\u003eA hand-forged hakata 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\u003eThe hakata is a distinctive multipurpose shape, with a tall blade, broad heel, and sharply angled tip. It works well for slicing, chopping, and dicing vegetables, meat, fish, and herbs, while the pointed tip gives extra control for detail work.\u003c\/p\u003e\n\u003cp\u003eThe blade has a more substantial feel than many lighter Japanese knives, with a thicker spine and a reassuring weight in hand, whilst remaining thin behind the edge for exceptional performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\n\u003cp\u003eWe like this hakata for the contrast between its rustic kurouchi finish and the suminagashi patterning below.\u003c\/p\u003e\n\u003cp\u003eCompared with many lighter Japanese knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the tall blade and pointed tip make it a very practical all-rounder for everyday prep.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eHakata – Tall, Versatile \u0026amp; Distinctive\u003c\/h2\u003e\n\u003cp\u003eThe hakata is a distinctive Japanese knife shape with a tall blade, generous heel, and sharply angled tip. It combines some of the practicality of a santoku or bunka with a broader blade profile, giving plenty of knuckle clearance and a useful amount of blade height for scooping and transferring ingredients.\u003c\/p\u003e\n\u003cp\u003eThe pointed tip makes it well suited to more precise work, such as trimming, scoring, and detailed cuts, while the main cutting edge handles everyday slicing and chopping with ease.\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 Hakata\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBlade Height:\u003c\/strong\u003e\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\u003e\u003cbr\u003e\u003cstrong\u003eOverall Length:\u003c\/strong\u003e\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":55790410531201,"sku":null,"price":328.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/mutsumi-honoura-blue-super-kurouchi-suminagashi-hakata-knife-180mm-2183093.jpg?v=1781185774"},{"product_id":"mutsumi-honoura-blue-super-kurouchi-suminagashi-nakiri-knife-165mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Nakiri Knife 165mm","description":"\u003ch1\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Nakiri Knife\u003c\/h1\u003e\n\u003cp\u003eA hand-forged nakiri 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\u003eThe nakiri is a specialist vegetable knife, with a tall rectangular blade and a flat cutting edge. It is designed for efficient chopping, slicing, and push-cutting through vegetables and herbs, with plenty of blade height for knuckle clearance and transferring ingredients.\u003c\/p\u003e\n\u003cp\u003eThe blade has a more substantial feel than many lighter nakiri knives, with a thicker spine and a reassuring weight in hand, whilst remaining thin behind the edge for exceptional performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\n\u003cp\u003eWe like this nakiri for the contrast between its rustic kurouchi finish and the suminagashi patterning below.\u003c\/p\u003e\n\u003cp\u003eCompared with many lighter nakiri knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the tall, flat blade makes it particularly satisfying for vegetable prep.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eNakiri – The Japanese Vegetable Knife\u003c\/h2\u003e\n\u003cp\u003eThe nakiri is a traditional Japanese vegetable knife, designed for efficient chopping, slicing, and push-cutting. Its tall rectangular blade gives excellent knuckle clearance, while the flat cutting edge makes clean contact with the board.\u003c\/p\u003e\n\u003cp\u003eIt is especially well suited to vegetables and herbs, from fine slicing spring onions to chopping cabbage, carrots, courgettes, and leafy greens. The wide blade also makes it useful for lifting and transferring ingredients from the board to the pan.\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 Nakiri\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBlade Height:\u003c\/strong\u003e\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\u003e\u003cbr\u003e\u003cstrong\u003eOverall Length:\u003c\/strong\u003e\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":55790484980097,"sku":null,"price":289.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/mutsumi-honoura-blue-super-kurouchi-suminagashi-nakiri-knife-165mm-9076027.jpg?v=1781185772"},{"product_id":"mutsumi-honoura-blue-super-kurouchi-suminagashi-gyuto-knife-210mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Gyuto Knife 210mm","description":"\u003ch1\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Gyuto Knife 210mm\u003c\/h1\u003e\n\u003cp\u003eA hand-forged gyuto knife from Mutsumi Hinoura, made with a Blue Super carbon steel core, iron cladding, and a dark kurouchi finish over suminagashi cladding \u003c\/p\u003e\n\u003cp\u003eAt 210mm, this is a versatile everyday chef’s knife for slicing, chopping, and general prep. The blade has a more substantial feel than many lighter gyuto knives, with a thicker spine and a reassuring weight in hand, whilst remaining thin behind the edge for exceptional performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\n\u003cp\u003eWe like this gyuto for the contrast between its rustic kurouchi finish and the suminagashi patterning below.\u003c\/p\u003e\n\u003cp\u003eCompared with many lighter gyuto knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the 210mm blade gives plenty of cutting length for everyday kitchen tasks.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eGyuto – The Japanese Chef’s Knife\u003c\/h2\u003e\n\u003cp\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly, pointed tip, and a thin, precise grind, it excels at slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control, making it well suited to a wide range of everyday kitchen tasks.\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 Gyuto\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 210mm\u003cbr\u003e\u003cstrong\u003eBlade Height:\u003c\/strong\u003e\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\u003e\u003cbr\u003e\u003cstrong\u003eOverall Length:\u003c\/strong\u003e\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":55791230747009,"sku":null,"price":366.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/mutsumi-honoura-blue-super-kurouchi-suminagashi-gyuto-knife-210mm-1532352.jpg?v=1781185776"},{"product_id":"mutsumi-honoura-blue-super-kurouchi-suminagashi-gyuto-knife-180mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Gyuto Knife 180mm","description":"\u003ch1\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Gyuto Knife 180mm\u003c\/h1\u003e\n\u003cp\u003eA hand-forged gyuto knife from Mutsumi Hinoura, made with a Blue Super carbon steel core, iron cladding, and a dark kurouchi finish over suminagashi cladding.\u003c\/p\u003e\n\u003cp\u003eAt 180mm, this is a compact everyday chef’s knife for slicing, chopping, and general prep. The blade has a more substantial feel than many lighter gyuto knives, with a thicker spine and a reassuring weight in hand, whilst remaining thin behind the edge for exceptional performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\n\u003cp\u003eWe like this gyuto for the contrast between its rustic kurouchi finish and the suminagashi patterning below.\u003c\/p\u003e\n\u003cp\u003eCompared with many lighter gyuto knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the 180mm blade keeps it compact and easy to control for everyday kitchen tasks.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eGyuto – The Japanese Chef’s Knife\u003c\/h2\u003e\n\u003cp\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly, pointed tip, and a thin, precise grind, it excels at slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control, making it well suited to a wide range of everyday kitchen tasks.\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 Gyuto\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 180mm\u003cbr\u003e\u003cstrong\u003eBlade Height:\u003c\/strong\u003e\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\u003e\u003cbr\u003e\u003cstrong\u003eOverall Length:\u003c\/strong\u003e\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":55791233466753,"sku":null,"price":328.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/mutsumi-honoura-blue-super-kurouchi-suminagashi-gyuto-knife-180mm-6542827.jpg?v=1781185773"},{"product_id":"mutsumi-honoura-blue-super-kurouchi-suminagashi-gyuto-knife-240mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Gyuto Knife 240mm","description":"\u003ch1\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Gyuto Knife 240mm\u003c\/h1\u003e\n\u003cp\u003eA hand-forged gyuto knife from Mutsumi Hinoura, made with a Blue Super carbon steel core, iron cladding, and a dark kurouchi finish over suminagashi cladding.\u003c\/p\u003e\n\u003cp\u003eAt 240mm, this is a longer chef’s knife with plenty of cutting length for slicing, chopping, and general prep. The blade has a more substantial feel than many lighter gyuto knives, with a thicker spine and a reassuring weight in hand, whilst remaining thin behind the edge for exceptional performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\n\u003cp\u003eWe like this gyuto for the contrast between its rustic kurouchi finish and the suminagashi patterning below.\u003c\/p\u003e\n\u003cp\u003eCompared with many lighter gyuto knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the 240mm blade gives extra cutting length for larger ingredients and longer slicing strokes.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eGyuto – The Japanese Chef’s Knife\u003c\/h2\u003e\n\u003cp\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly, pointed tip, and a thin, precise grind, it excels at slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control, making it well suited to a wide range of everyday kitchen tasks.\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 Gyuto\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 240mm\u003cbr\u003e\u003cstrong\u003eBlade Height:\u003c\/strong\u003e\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\u003e\u003cbr\u003e\u003cstrong\u003eOverall Length:\u003c\/strong\u003e\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":55791239725441,"sku":null,"price":416.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/mutsumi-honoura-blue-super-kurouchi-suminagashi-gyuto-knife-240mm-8052542.jpg?v=1781185774"},{"product_id":"mutsumi-honoura-blue-super-kurouchi-suminagashi-gyuto-knife-270mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Gyuto Knife 270mm","description":"\u003ch1\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Gyuto Knife 270mm\u003c\/h1\u003e\n\u003cp\u003eA hand-forged gyuto knife from Mutsumi Hinoura, made with a Blue Super carbon steel core, iron cladding, and a dark kurouchi finish over suminagashi cladding.\u003c\/p\u003e\n\u003cp\u003eAt 270mm, this is an extra large chef’s knife with serious cutting length for slicing, chopping, and general prep. The blade has a more substantial feel than many lighter gyuto knives, with a thicker spine and a reassuring weight in hand, whilst remaining thin behind the edge for exceptional performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\n\u003cp\u003eWe like this gyuto for the contrast between its rustic kurouchi finish and the suminagashi patterning below.\u003c\/p\u003e\n\u003cp\u003eCompared with many lighter gyuto knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the 270mm blade gives excellent cutting length for larger ingredients and long, clean slicing.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eGyuto – The Japanese Chef’s Knife\u003c\/h2\u003e\n\u003cp\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly, pointed tip, and a thin, precise grind, it excels at slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control, making it well suited to a wide range of everyday kitchen tasks.\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 Gyuto\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 270mm\u003cbr\u003e\u003cstrong\u003eBlade Height:\u003c\/strong\u003e\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\u003e\u003cbr\u003e\u003cstrong\u003eOverall Length:\u003c\/strong\u003e\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":55791241822593,"sku":null,"price":448.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/mutsumi-honoura-blue-super-kurouchi-suminagashi-gyuto-knife-270mm-3121233.jpg?v=1781185772"}],"url":"https:\/\/www.communitycutlery.co.uk\/collections\/blue-steel.oembed","provider":"Community Cutlery","version":"1.0","type":"link"}