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Gyuto – The Japanese Chef’s Knife
The 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.
Kurouchi – Blacksmith’s Finish
Kurouchi is the dark, textured finish left on the blade from the forging process. It gives the knife a rustic, traditional appearance while helping to reduce reactivity on the upper section of the blade. Over time, the finish will naturally wear and soften with use, developing its own character.
Sakai Kikumori – Centuries of Sakai Knife Making
Sakai 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.
White #1 Steel – Pure Carbon Performance
White #1 is a high-purity carbon steel known for its fine grain structure and ability to take a very keen edge. It sharpens quickly and responds well to whetstones, making it a strong choice for those who value edge refinement.
As with all carbon steels, it will develop a patina over time and should be dried thoroughly after use.
San Mai – Three-Layer Construction
Constructed using san mai, with a hard White #1 carbon steel core 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.
Why We Like It
Kurouchi is one of our favourite finishes — we love the rustic look, and the way it gradually fades and changes with use. We’re also big fans of a deep gyuto, and at 60mm tall this one gives you plenty of blade height on the board. This was one of the first ranges we brought in from Japan, and we’re still as into it now as we were back in 2020 when the first delivery arrived.
Specification
Blade Shape: Gyuto
Blade Length: 210mm
Blade Height: 60mm
Steel: White #1 Carbon Steel
Construction: San Mai
Cladding: Iron
Finish: Kurouchi
Handle: Lacquered Oak
Handle Type:
HRC: 63–64
Bevel: Double bevel
Weight: 200g
Overall Length: 365mm
Care
Hand 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.
Age Verification
This 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.
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.
