Two emails a month:
All But The Kitchen Sink
Everything we like: books, food, travel, music
From The Workshop
Knife knowledge, sharpening & what's happening here.
Join 3,000+ people who care about good tools and get 10% off your first order when you sign up.
Gyuto – The Japanese Chef’s Knife
The 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.
––––––––––––––––––
Kurouchi – Blacksmith’s Finish
Kurouchi 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.
––––––––––––––––––
Tosa / Ohishi – Traditional Workhorse Craft
Produced 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.
––––––––––––––––––
Aogami #1 (Blue 1) Steel – Iron Clad Construction & Care
Aogami #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.
This 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.
––––––––––––––––––
Handle – Rosewood (Wa Handle)
Fitted 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.
––––––––––––––––––
Specifications
Blade Length: 210mm
Blade Height: Approx. 45–50mm
Steel: Aogami #1 (Blue 1) Carbon Steel
Construction: San Mai (iron clad)
Finish: Kurouchi
Handle: Rosewood Wa Handle
Origin: Tosa, Japan
We ship Tuesday to Saturday using Royal Mail Tracked 24.
All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.
The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.
of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
