{"title":"Chef Knives \u0026 Gyutos","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cbr data-start=\"24\" data-end=\"27\"\u003e\u003cspan\u003eThe all-rounders of the kitchen. Whether you prefer the familiarity of a Western chef’s knife or the lighter, finer feel of a Japanese gyuto, these are the blades designed to handle the broadest range of prep with ease. Ideal for slicing, chopping and everyday kitchen work, they offer versatility, efficiency and a satisfying sense of control. For many cooks, this is the knife category to build around — the one that earns its place fastest and gets reached for most.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"robert-herder-windmuhlenmesser-k5-largechef","title":"Robert Herder - Windmühlenmesser \"K5\" Chef","description":"\u003ch2 data-start=\"0\" data-end=\"77\"\u003e\n\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eRobert Herder\u003c\/span\u003e\u003c\/span\u003e – Windmühlenmesser “K5” Chef Knife\u003c\/h2\u003e\n\u003cp data-start=\"79\" data-end=\"127\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"129\" data-end=\"166\"\u003eK5 – Full-Size Chef Performance\u003c\/h3\u003e\n\u003cp data-start=\"168\" data-end=\"280\"\u003eThe K5 is the largest knife in the K Series — a classic chef’s knife influenced by the Japanese gyuto profile.\u003c\/p\u003e\n\u003cp data-start=\"282\" data-end=\"452\"\u003eAt 173mm, it offers generous blade height (44mm at the heel) and confident board presence, while remaining noticeably lighter and thinner than most Western equivalents.\u003c\/p\u003e\n\u003cp data-start=\"454\" data-end=\"471\"\u003eWell suited to:\u003c\/p\u003e\n\u003cp data-start=\"473\" data-end=\"564\"\u003e– Filleting and carving\u003cbr data-start=\"496\" data-end=\"499\"\u003e– Chopping\u003cbr data-start=\"509\" data-end=\"512\"\u003e– Fish and meat preparation\u003cbr data-start=\"539\" data-end=\"542\"\u003e– General board work\u003c\/p\u003e\n\u003cp data-start=\"566\" data-end=\"628\"\u003eIt’s a chef’s knife built around precision rather than weight.\u003c\/p\u003e\n\u003cp data-start=\"630\" data-end=\"678\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"680\" data-end=\"714\"\u003eK Series – Thin by Tradition\u003c\/h3\u003e\n\u003cp data-start=\"716\" data-end=\"834\"\u003eInspired by Japanese double bevel geometry, the K Series prioritises cutting efficiency and refined grind over mass.\u003c\/p\u003e\n\u003cp data-start=\"836\" data-end=\"1093\"\u003eEach blade is shaped using Windmühlenmesser’s traditional \u003cstrong data-start=\"894\" data-end=\"915\"\u003edry-fine grinding\u003c\/strong\u003e technique. This produces a razor-sharp edge and thin cross-section (approx. 0.29mm behind the edge), combined with a subtle concavity along the blade face to aid food release.\u003c\/p\u003e\n\u003cp data-start=\"1095\" data-end=\"1173\"\u003eThe result is a Western chef knife that feels agile and clean through product.\u003c\/p\u003e\n\u003cp data-start=\"1175\" data-end=\"1223\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1225\" data-end=\"1266\"\u003eRobert Herder – Solingen Since 1872\u003c\/h3\u003e\n\u003cp data-start=\"1268\" data-end=\"1387\"\u003eFounded in 1872 in Solingen, Germany, Robert Herder remains family run and committed to traditional grinding methods.\u003c\/p\u003e\n\u003cp data-start=\"1389\" data-end=\"1568\"\u003eTheir knives are refreshingly thin and light by Western standards — less overbuilt, more geometry-led. Performance comes from grind and heat treatment rather than sheer thickness.\u003c\/p\u003e\n\u003cp data-start=\"1570\" data-end=\"1618\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1620\" data-end=\"1661\"\u003eSteel Options – Stainless or Carbon\u003c\/h3\u003e\n\u003cp data-start=\"1663\" data-end=\"1718\"\u003eAvailable in stainless steel or classic carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"1720\" data-end=\"1915\"\u003eThe carbon version (approx. 60 HRC) takes a particularly keen edge and sharpens beautifully on stones. The stainless option offers easier maintenance while retaining strong cutting performance.\u003c\/p\u003e\n\u003cp data-start=\"1917\" data-end=\"2001\"\u003eBoth benefit from the same thin, performance-driven grind that defines the K Series.\u003c\/p\u003e\n\u003cp data-start=\"2003\" data-end=\"2051\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2053\" data-end=\"2076\"\u003eHandle – Plumwood\u003c\/h3\u003e\n\u003cp data-start=\"2078\" data-end=\"2186\"\u003eFitted with a plumwood handle — warm in tone, comfortable in hand and well balanced against the 173mm blade.\u003c\/p\u003e\n\u003cp data-start=\"2188\" data-end=\"2236\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2238\" data-end=\"2266\"\u003eA Note on Carbon Steel\u003c\/h3\u003e\n\u003cp data-start=\"2268\" data-end=\"2323\"\u003eCarbon steel rewards care with exceptional sharpness.\u003c\/p\u003e\n\u003cp data-start=\"2325\" data-end=\"2547\"\u003eWash and dry thoroughly after use. If light surface rust appears, a gentle rub with a dry scourer will usually remove it. Over time, a patina will develop — natural, protective and entirely part of the knife’s character.\u003c\/p\u003e\n\u003cp data-start=\"2549\" data-end=\"2612\"\u003eAnd for many reasons — never put your knives in the dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"2614\" data-end=\"2662\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2664\" data-end=\"2684\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"2686\" data-end=\"2877\"\u003eBlade shape — Chef\u003cbr data-start=\"2704\" data-end=\"2707\"\u003eMaker — Robert Herder\u003cbr data-start=\"2728\" data-end=\"2731\"\u003eConstruction — Monosteel\u003cbr data-start=\"2755\" data-end=\"2758\"\u003eSteel — Stainless steel or carbon steel\u003cbr data-start=\"2797\" data-end=\"2800\"\u003eHardness — 60 HRC (carbon version)\u003cbr data-start=\"2834\" data-end=\"2837\"\u003eEdge grind — 50\/50\u003cbr data-start=\"2855\" data-end=\"2858\"\u003eHandle — Plumwood\u003c\/p\u003e\n\u003cp data-start=\"2879\" data-end=\"3042\"\u003eBlade length — 173mm\u003cbr data-start=\"2899\" data-end=\"2902\"\u003eTotal length — 300mm\u003cbr data-start=\"2922\" data-end=\"2925\"\u003eBlade height at heel — 44mm\u003cbr data-start=\"2952\" data-end=\"2955\"\u003eWeight — 142g\u003cbr data-start=\"2968\" data-end=\"2971\"\u003eSpine thickness at heel — 2.38mm\u003cbr data-start=\"3003\" data-end=\"3006\"\u003eThickness behind the edge — 0.29mm\u003c\/p\u003e\n\u003cp data-start=\"3044\" data-end=\"3092\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3094\" data-end=\"3273\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"3094\" data-end=\"3113\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"3113\" data-end=\"3116\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be required to verify their age at checkout.\u003c\/p\u003e\n\u003cp class=\"\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e \u003c\/p\u003e","brand":"Robert Herder","offers":[{"title":"Carbon Steel","offer_id":41416396308619,"sku":"SQ4414039","price":182.0,"currency_code":"GBP","in_stock":true},{"title":"Stainless Steel","offer_id":41416396341387,"sku":"SQ4414040","price":182.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/image_eab5b36b-ef28-44fd-a967-bd286ac8828c.heic?v=1682158386"},{"product_id":"pallares-kitchen-knives","title":"Pallares - Kitchen Knives","description":"\u003ch2 data-end=\"471\" data-start=\"423\"\u003e\u003cstrong data-end=\"471\" data-start=\"429\"\u003ePallares – Carbon Steel Kitchen Knives\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"831\" data-start=\"473\"\u003eSimple, functional, and beautifully made — these \u003cstrong data-end=\"561\" data-start=\"522\"\u003ehandcrafted Pallares kitchen knives\u003c\/strong\u003e combine hand-ground \u003cstrong data-end=\"605\" data-start=\"582\"\u003ecarbon or stainless steel blades\u003c\/strong\u003e with smooth \u003cstrong data-end=\"637\" data-start=\"618\"\u003eboxwood handles\u003c\/strong\u003e, bringing a sense of rustic elegance to everyday cooking.\u003c\/p\u003e\n\u003cp data-end=\"831\" data-start=\"473\"\u003e\u003cbr data-end=\"703\" data-start=\"700\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"915\" data-start=\"885\"\u003e\u003cstrong data-end=\"913\" data-start=\"889\"\u003eBlade Shapes \u0026amp; Sizes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1193\" data-start=\"916\"\u003eAvailable in \u003cstrong data-end=\"954\" data-start=\"929\"\u003e9 cm, 11 cm, or 13 cm\u003c\/strong\u003e for in-hand tasks such as peeling and paring, or for those who prefer a smaller knife for daily prep.\u003cbr data-end=\"1059\" data-start=\"1056\"\u003eThe \u003cstrong\u003e16 cm\u003c\/strong\u003e \u003cstrong data-end=\"1085\" data-start=\"1063\"\u003e22 cm chef’s knife\u003c\/strong\u003e offers a longer, curved blade ideal for larger ingredients and for those who favour a rock-chopping motion.\u003c\/p\u003e\n\u003cp data-end=\"1245\" data-start=\"1195\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"1301\" data-start=\"1247\"\u003e\u003cstrong data-end=\"1299\" data-start=\"1251\"\u003ePallares – A Century of Spanish Knife Making\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1605\" data-start=\"1302\"\u003eHailing from \u003cstrong data-end=\"1344\" data-start=\"1315\"\u003eSolsona in northern Spain\u003c\/strong\u003e, the \u003cstrong data-end=\"1369\" data-start=\"1350\"\u003ePallares family\u003c\/strong\u003e have been producing knives for more than a hundred years.\u003cbr data-end=\"1430\" data-start=\"1427\"\u003eNow led by the third generation, they continue to make practical, timeless tools that balance \u003cstrong data-end=\"1546\" data-start=\"1524\"\u003eutility and beauty\u003c\/strong\u003e — knives designed to be used daily and to last a lifetime.\u003c\/p\u003e\n\u003cp data-end=\"1657\" data-start=\"1607\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"356\" data-end=\"401\"\u003e\u003cstrong data-start=\"360\" data-end=\"399\"\u003eSteel Options – Carbon or Stainless\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"402\" data-end=\"521\"\u003ePallares knives are available in \u003cstrong data-start=\"435\" data-end=\"451\"\u003ecarbon steel\u003c\/strong\u003e or \u003cstrong data-start=\"455\" data-end=\"474\"\u003estainless steel\u003c\/strong\u003e, each with its own character and advantages.\u003c\/p\u003e\n\u003cp data-start=\"523\" data-end=\"903\"\u003e\u003cstrong data-start=\"523\" data-end=\"539\"\u003eCarbon steel\u003c\/strong\u003e takes a finer, sharper edge and holds it for longer, giving that lively, responsive feel you’ll notice the first time you cut. Over time it develops a soft grey patina — a natural layer that protects the blade and tells the story of use. It does, however, need a little extra care: wash and dry thoroughly after each use to prevent rust, and never leave it wet.\u003c\/p\u003e\n\u003cp data-start=\"905\" data-end=\"1232\"\u003e\u003cstrong data-start=\"905\" data-end=\"924\"\u003eStainless steel\u003c\/strong\u003e, by contrast, offers easy maintenance and corrosion resistance, making it ideal for busy kitchens or those who prefer a little less upkeep. While it doesn’t take quite as keen an edge as carbon, Pallares’ stainless blades are well heat-treated and deliver excellent everyday performance with minimal fuss.\u003c\/p\u003e\n\u003cp data-start=\"1234\" data-end=\"1389\"\u003eWhichever steel you choose, every Pallares knife is hand-finished, well-balanced, and made to be used daily — simple tools that reward care and honest use.\u003c\/p\u003e\n\u003cp data-end=\"2178\" data-start=\"2128\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2207\" data-start=\"2180\"\u003e\u003cstrong data-end=\"2205\" data-start=\"2184\"\u003eCare Instructions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"2617\" data-start=\"2208\"\u003e• Hand wash only — never put knives in the dishwasher.\u003cbr data-end=\"2265\" data-start=\"2262\"\u003e• Dry completely after each use to prevent rust or staining.\u003cbr data-end=\"2328\" data-start=\"2325\"\u003e• If light rust appears, gently remove it with a dry scourer and rinse again.\u003cbr data-end=\"2408\" data-start=\"2405\"\u003e• Use a wooden or soft plastic board to preserve the edge.\u003cbr data-end=\"2469\" data-start=\"2466\"\u003e• Sharpen with whetstones for best long-term performance.\u003cbr data-end=\"2529\" data-start=\"2526\"\u003e• Allow the patina to form naturally on carbon steel  — it protects the steel and tells the story of use.\u003c\/p\u003e\n\u003cp data-end=\"2669\" data-start=\"2619\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2695\" data-start=\"2671\"\u003e\u003cstrong data-end=\"2693\" data-start=\"2675\"\u003eSpecifications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"2897\" data-start=\"2696\"\u003eBlade steel – Carbon or Stainless steel\u003cbr data-end=\"2725\" data-start=\"2722\"\u003eHandle – Boxwood\u003cbr data-end=\"2744\" data-start=\"2741\"\u003eBlade lengths – 9 cm, 11 cm, 13 cm, 22 cm\u003cbr data-end=\"2788\" data-start=\"2785\"\u003eOrigin – Solsona, Spain\u003cbr data-end=\"2814\" data-start=\"2811\"\u003eEdge grind – Double bevel\u003cbr data-end=\"2871\" data-start=\"2868\"\u003eMaker – Pallares Solsona\u003c\/p\u003e\n\u003cp data-end=\"2949\" data-start=\"2899\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2976\" data-start=\"2951\"\u003e\u003cstrong data-end=\"2974\" data-start=\"2955\"\u003eAge Restriction\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"3151\" data-start=\"2977\"\u003eKnives are only available to persons over 18 years of age.\u003cbr data-end=\"3038\" data-start=\"3035\"\u003eDue to the nature of our business, all customers will be asked to verify their age at checkout and upon delivery.\u003c\/p\u003e\n\u003cp class=\"\"\u003e \u003c\/p\u003e","brand":"Pallares Solsana","offers":[{"title":"9cm Carbon","offer_id":39786439475339,"sku":"","price":24.0,"currency_code":"GBP","in_stock":true},{"title":"11cm Carbon","offer_id":39786439508107,"sku":"","price":26.0,"currency_code":"GBP","in_stock":true},{"title":"13cm Carbon","offer_id":39786439540875,"sku":"","price":28.0,"currency_code":"GBP","in_stock":true},{"title":"16cm Carbon","offer_id":39786439606411,"sku":"","price":36.0,"currency_code":"GBP","in_stock":true},{"title":"22cm Carbon","offer_id":39786439573643,"sku":"","price":62.0,"currency_code":"GBP","in_stock":true},{"title":"9cm Stainless","offer_id":41106131255435,"sku":"","price":24.0,"currency_code":"GBP","in_stock":true},{"title":"11cm Stainless","offer_id":39786439639179,"sku":"","price":26.0,"currency_code":"GBP","in_stock":true},{"title":"13cm Stainless","offer_id":41106136367243,"sku":"","price":28.0,"currency_code":"GBP","in_stock":true},{"title":"16cm Stainless","offer_id":39786439671947,"sku":"","price":36.0,"currency_code":"GBP","in_stock":true},{"title":"22cm Stainless","offer_id":41106159796363,"sku":"","price":62.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/pallares-kitchen-knives-1121235.jpg?v=1772711581"},{"product_id":"sakai-kikumori-nihonko-gyuto-210mm","title":"Sakai Kikumori  Nihonko SK Carbon  Gyuto Knife 210mm Migaki","description":"\u003cp data-start=\"186\" data-end=\"224\"\u003e\u003cstrong data-start=\"186\" data-end=\"224\"\u003eSakai Kikumori Nihonko Gyuto 210mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"226\" data-end=\"229\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"231\" data-end=\"608\"\u003e\u003cstrong data-start=\"231\" data-end=\"268\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"268\" data-end=\"271\"\u003eThe gyuto is Japan’s answer to the Western chef’s knife — a true multipurpose blade. With a gently curved edge and fine pointed tip, it’s designed for slicing, chopping and rocking with precision. Thinner and lighter than European-style knives, the gyuto offers speed, control and sharpness for both professional kitchens and home cooks.\u003c\/p\u003e\n\u003cp data-start=\"610\" data-end=\"613\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"615\" data-end=\"835\"\u003e\u003cstrong data-start=\"615\" data-end=\"643\"\u003eMigaki – Polished Finish\u003c\/strong\u003e\u003cbr data-start=\"643\" data-end=\"646\"\u003eMigaki translates to “polished.” This smooth, reflective finish gives the blade a clean, modern appearance while reducing friction during cutting, helping with food release and ease of use.\u003c\/p\u003e\n\u003cp data-start=\"837\" data-end=\"840\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"842\" data-end=\"1155\"\u003e\u003cstrong data-start=\"842\" data-end=\"882\"\u003eSakai Kikumori – Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"882\" data-end=\"885\"\u003eMade in Sakai, Osaka, \u003cstrong data-start=\"907\" data-end=\"948\"\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 alongside skilled blacksmiths and sharpeners, their knives are known for precise geometry, excellent balance and dependable performance.\u003c\/p\u003e\n\u003cp data-start=\"1157\" data-end=\"1160\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1162\" data-end=\"1404\"\u003e\u003cstrong data-start=\"1162\" data-end=\"1181\"\u003eSK Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"1181\" data-end=\"1184\"\u003eSK carbon steel is a fine-grained carbon steel offering excellent sharpness, strong edge retention and straightforward maintenance. A great choice for cooks who value cutting performance and enjoy caring for their tools.\u003c\/p\u003e\n\u003cp data-start=\"1406\" data-end=\"1409\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1411\" data-end=\"1764\"\u003e\u003cstrong data-start=\"1411\" data-end=\"1425\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1425\" data-end=\"1428\"\u003e• Hand wash immediately after use — never use a dishwasher\u003cbr data-start=\"1486\" data-end=\"1489\"\u003e• Dry thoroughly to prevent rust or discolouration\u003cbr data-start=\"1539\" data-end=\"1542\"\u003e• Use wooden or rubberised chopping boards\u003cbr data-start=\"1584\" data-end=\"1587\"\u003e• Store safely: block, rack or saya\u003cbr data-start=\"1622\" data-end=\"1625\"\u003e• Strop regularly and sharpen with whetstones as needed\u003cbr data-start=\"1680\" data-end=\"1683\"\u003e• Carbon steel will develop a patina over time — this is natural and protective\u003c\/p\u003e\n\u003cp data-start=\"1766\" data-end=\"1769\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1771\" data-end=\"2149\"\u003e\u003cstrong data-start=\"1771\" data-end=\"1789\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1789\" data-end=\"1792\"\u003e• Blade shape: Gyuto\u003cbr data-start=\"1812\" data-end=\"1815\"\u003e• Maker: Sakai Kikumori\u003cbr data-start=\"1838\" data-end=\"1841\"\u003e• Construction: Monosteel\u003cbr data-start=\"1866\" data-end=\"1869\"\u003e• Steel: SK Carbon Steel\u003cbr data-start=\"1893\" data-end=\"1896\"\u003e• Handle: Polywood\u003cbr data-start=\"1914\" data-end=\"1917\"\u003e• Blade length: 210mm\u003cbr data-start=\"1938\" data-end=\"1941\"\u003e• Total length: 330mm\u003cbr data-start=\"1962\" data-end=\"1965\"\u003e• Blade height (heel): 47mm\u003cbr data-start=\"1992\" data-end=\"1995\"\u003e• Weight: 157g\u003cbr data-start=\"2009\" data-end=\"2012\"\u003e• Hardness: HRC 62\u003cbr data-start=\"2030\" data-end=\"2033\"\u003e• Blade finish: Migaki\u003cbr data-start=\"2055\" data-end=\"2058\"\u003e• Edge grind: 50\/50\u003cbr data-start=\"2077\" data-end=\"2080\"\u003e• Thickness behind edge: 0.42mm\u003cbr data-start=\"2111\" data-end=\"2114\" data-is-only-node=\"\"\u003e• Spine thickness at heel: 1.83mm\u003c\/p\u003e\n\u003cp data-start=\"2151\" data-end=\"2154\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2156\" data-end=\"2402\"\u003e\u003cstrong data-start=\"2156\" data-end=\"2175\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2175\" data-end=\"2178\"\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":39786450223243,"sku":"","price":110.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/sakai-kikumori-nihonko-gyuto-210mm-5613161.jpg?v=1772711552"},{"product_id":"sakai-kikumori-nihonko-gyuto-240mm","title":"Sakai Kikumori  Nihonko SK Carbon Gyuto 240mm Migaki","description":"\u003cp data-end=\"223\" data-start=\"183\"\u003e\u003cstrong data-end=\"223\" data-start=\"183\"\u003eSakai Kikumori – Nihonko Gyuto 240mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"275\" data-start=\"225\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"701\" data-start=\"277\"\u003e\u003cstrong data-end=\"314\" data-start=\"277\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-end=\"317\" data-start=\"314\"\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-end=\"753\" data-start=\"703\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1023\" data-start=\"755\"\u003e\u003cstrong data-end=\"783\" data-start=\"755\"\u003eMigaki – Polished Finish\u003c\/strong\u003e\u003cbr data-end=\"786\" data-start=\"783\"\u003eMigaki means “polished.” A migaki finish leaves the blade smooth and reflective, often bringing out subtle details in the steel. It gives knives a clean, modern appearance and makes food release easier thanks to the low-friction surface.\u003c\/p\u003e\n\u003cp data-end=\"1075\" data-start=\"1025\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1401\" data-start=\"1077\"\u003e\u003cstrong data-end=\"1129\" data-start=\"1077\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-end=\"1132\" data-start=\"1129\"\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-end=\"1453\" data-start=\"1403\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1545\" data-start=\"1455\"\u003e\u003cstrong data-end=\"1467\" data-start=\"1455\"\u003eSK Steel\u003c\/strong\u003e\u003cbr data-end=\"1470\" data-start=\"1467\"\u003eModern alloyed carbon steel with durability and excellent edge performance.\u003c\/p\u003e\n\u003cp data-end=\"1597\" data-start=\"1547\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2036\" data-start=\"1599\"\u003e\u003cstrong data-end=\"1613\" data-start=\"1599\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1616\" data-start=\"1613\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-end=\"1686\" data-start=\"1683\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-end=\"1753\" data-start=\"1750\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-end=\"1821\" data-start=\"1818\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-end=\"1888\" data-start=\"1885\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-end=\"1959\" data-start=\"1956\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-end=\"2088\" data-start=\"2038\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2130\" data-start=\"2090\"\u003e\u003cstrong data-end=\"2130\" data-start=\"2090\"\u003eSpecifications – Nihonko Gyuto 240mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"2305\" data-start=\"2132\"\u003eBlade material – SK Carbon Steel\u003cbr data-end=\"2167\" data-start=\"2164\"\u003eHandle material – Black polywood\u003cbr data-end=\"2202\" data-start=\"2199\"\u003eBlade length – 240mm\u003cbr data-end=\"2225\" data-start=\"2222\"\u003eTotal length – 370mm\u003cbr data-end=\"2248\" data-start=\"2245\"\u003eBlade height – 50mm\u003cbr data-end=\"2270\" data-start=\"2267\"\u003eWeight – 215g\u003cbr data-end=\"2286\" data-start=\"2283\"\u003eHardness – 62 HRC\u003c\/p\u003e\n\u003cp data-end=\"2357\" data-start=\"2307\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2495\" data-start=\"2359\"\u003e\u003cstrong data-end=\"2378\" data-start=\"2359\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"2381\" data-start=\"2378\"\u003eKnives are only available to persons over 18 years of age. Proof of age is required at checkout and upon delivery.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39786450256011,"sku":"","price":125.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/sakai-kikumori-nihonko-gyuto-240mm-7624150.jpg?v=1772711551"},{"product_id":"sakai-kikumori-kurouchi-gyuto-210mm","title":"Sakai Kikumori  White #1 Gyuto Knife 210mm Kurouchi","description":"\u003cp data-end=\"504\" data-start=\"60\"\u003e\u003cstrong data-end=\"97\" data-start=\"60\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-end=\"100\" data-start=\"97\"\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Typically thinner and lighter than European equivalents, it offers good edge feel and precise tip control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/p\u003e\n\u003chr data-end=\"509\" data-start=\"506\"\u003e\n\u003cp data-end=\"844\" data-start=\"511\"\u003e\u003cstrong data-end=\"545\" data-start=\"511\"\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-end=\"548\" data-start=\"545\"\u003eKurouchi is the dark, textured finish left on the blade from the forging process. It gives the knife a rustic, traditional appearance while helping to reduce reactivity on the upper section of the blade. Over time, the finish will naturally wear and soften with use, developing its own character.\u003c\/p\u003e\n\u003chr data-end=\"849\" data-start=\"846\"\u003e\n\u003cp data-end=\"1257\" data-start=\"851\"\u003e\u003cstrong data-end=\"903\" data-start=\"851\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-end=\"906\" data-start=\"903\"\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-end=\"1262\" data-start=\"1259\"\u003e\n\u003cp data-end=\"1538\" data-start=\"1264\"\u003e\u003cstrong data-end=\"1308\" data-start=\"1264\"\u003eWhite #1 Steel – Pure Carbon Performance\u003c\/strong\u003e\u003cbr data-end=\"1311\" data-start=\"1308\"\u003eWhite #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.\u003c\/p\u003e\n\u003cp data-end=\"1643\" data-start=\"1540\"\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-end=\"1648\" data-start=\"1645\"\u003e\n\u003cp data-end=\"1935\" data-start=\"1650\"\u003e\u003cstrong data-end=\"1688\" data-start=\"1650\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-end=\"1691\" data-start=\"1688\"\u003eConstructed 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.\u003c\/p\u003e\n\u003chr data-end=\"1940\" data-start=\"1937\"\u003e\n\u003cp data-end=\"2341\" data-start=\"1942\"\u003e\u003cstrong data-end=\"1960\" data-start=\"1942\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-end=\"1963\" data-start=\"1960\"\u003eKurouchi 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.\u003c\/p\u003e\n\u003chr data-end=\"2346\" data-start=\"2343\"\u003e\n\u003cp data-end=\"2636\" data-start=\"2348\"\u003e\u003cstrong data-end=\"2365\" data-start=\"2348\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-end=\"2368\" data-start=\"2365\"\u003eBlade Shape: Gyuto\u003cbr data-end=\"2389\" data-start=\"2386\"\u003eBlade Length: 210mm\u003cbr data-end=\"2411\" data-start=\"2408\"\u003eBlade Height: 60mm\u003cbr data-end=\"2432\" data-start=\"2429\"\u003eSteel: White #1 Carbon Steel\u003cbr data-end=\"2463\" data-start=\"2460\"\u003eConstruction: San Mai\u003cbr data-end=\"2487\" data-start=\"2484\"\u003eCladding: Iron\u003cbr data-end=\"2504\" data-start=\"2501\"\u003eFinish: Kurouchi\u003cbr data-end=\"2523\" data-start=\"2520\"\u003eHandle: Lacquered Oak\u003cbr data-end=\"2547\" data-start=\"2544\"\u003eHandle Type:\u003cbr data-end=\"2563\" data-start=\"2559\"\u003eHRC: 63–64\u003cbr data-end=\"2576\" data-start=\"2573\"\u003eBevel: Double bevel\u003cbr data-end=\"2598\" data-start=\"2595\"\u003eWeight: 200g\u003cbr data-end=\"2613\" data-start=\"2610\"\u003eOverall Length: 365mm\u003c\/p\u003e\n\u003chr data-end=\"2641\" data-start=\"2638\"\u003e\n\u003cp data-end=\"2951\" data-start=\"2643\"\u003e\u003cstrong data-end=\"2651\" data-start=\"2643\"\u003eCare\u003c\/strong\u003e\u003cbr data-end=\"2654\" data-start=\"2651\"\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 data-end=\"2956\" data-start=\"2953\"\u003e\n\u003cp data-end=\"3206\" data-start=\"2958\"\u003e\u003cstrong data-end=\"2978\" data-start=\"2958\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-end=\"2981\" data-start=\"2978\"\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\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39786450911371,"sku":"","price":265.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/sakai-kikumori-kurouchi-gyuto-210mm-4466774.jpg?v=1772711563"},{"product_id":"ohishi-suminagashi-gyuto-210mm-1","title":"Ohishi VG10 Gyuto knife 210mm Suminagashi","description":"\u003ch3 data-start=\"204\" data-end=\"242\"\u003eOhishi – Suminagashi Gyuto 210mm\u003c\/h3\u003e\n\u003cp data-start=\"244\" data-end=\"776\"\u003eA note from the maker – “Oishi! – That is what people in Japan say during or after having a delicious meal. With a different spelling and meaning but a similar sounding, Ohishi is also the name of the small village near the famous Mount Fuji, where our business was started. Finally and completing, Ohishi is the motto and brand name we have selected to build up and present our individual concept and understanding of a smart and fine-tuned knife set. Our idea was to help creating Oishi meals using Ohishi knives. We succeeded.”\u003c\/p\u003e\n\u003cp data-start=\"778\" data-end=\"830\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"832\" data-end=\"1258\"\u003e\u003cstrong data-start=\"832\" data-end=\"869\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"869\" data-end=\"872\"\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/p\u003e\n\u003cp data-start=\"1260\" data-end=\"1312\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1314\" data-end=\"1646\"\u003e\u003cstrong data-start=\"1314\" data-end=\"1352\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1352\" data-end=\"1355\"\u003eSan mai means “three layers.” It describes the traditional Japanese method of sandwiching a hard steel core between two softer layers of protective cladding. The hard core provides razor-sharp cutting performance, while the outer layers add toughness and make the knife easier to maintain.\u003c\/p\u003e\n\u003cp data-start=\"1648\" data-end=\"1700\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1702\" data-end=\"2005\"\u003e\u003cstrong data-start=\"1702\" data-end=\"1740\"\u003eOhishi – Everyday Japanese Quality\u003c\/strong\u003e\u003cbr data-start=\"1740\" data-end=\"1743\"\u003eOhishi knives are crafted in Echizen, Japan, with a focus on balance, ease of sharpening, and durability. Designed as versatile all-rounders, they offer excellent cutting performance without being delicate, making them an ideal introduction to Japanese knives.\u003c\/p\u003e\n\u003cp data-start=\"2007\" data-end=\"2059\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2061\" data-end=\"2173\"\u003e\u003cstrong data-start=\"2061\" data-end=\"2085\"\u003eVG10 Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"2085\" data-end=\"2088\"\u003eHigh-quality stainless steel delivering sharpness with strong corrosion resistance.\u003c\/p\u003e\n\u003cp data-start=\"2175\" data-end=\"2227\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2229\" data-end=\"2668\"\u003e\u003cstrong data-start=\"2229\" data-end=\"2243\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2243\" data-end=\"2246\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"2313\" data-end=\"2316\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2380\" data-end=\"2383\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2448\" data-end=\"2451\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2515\" data-end=\"2518\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2586\" data-end=\"2589\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2670\" data-end=\"2722\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2724\" data-end=\"3092\"\u003e\u003cstrong data-start=\"2724\" data-end=\"2742\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2742\" data-end=\"2745\"\u003eBlade shape – Gyuto\u003cbr data-start=\"2764\" data-end=\"2767\"\u003eMaker – Ohishi\u003cbr data-start=\"2781\" data-end=\"2784\"\u003eBlade construction – San Mai\u003cbr data-start=\"2812\" data-end=\"2815\"\u003eSteel – VG10 Stainless\u003cbr data-start=\"2837\" data-end=\"2840\"\u003eHandle – Lacquered Oak\u003cbr data-start=\"2862\" data-end=\"2865\"\u003eTotal length – 370 mm\u003cbr data-start=\"2886\" data-end=\"2889\"\u003eBlade length – 210 mm\u003cbr data-start=\"2910\" data-end=\"2913\"\u003eBlade height at heel – 47 mm\u003cbr data-start=\"2941\" data-end=\"2944\"\u003eWeight – 182 g\u003cbr data-start=\"2958\" data-end=\"2961\"\u003eHRC – [ ]\u003cbr data-start=\"2970\" data-end=\"2973\"\u003eBlade finish – Suminagashi\u003cbr data-start=\"2999\" data-end=\"3002\"\u003eEdge grind – 50\/50\u003cbr data-start=\"3020\" data-end=\"3023\"\u003eThickness behind edge – 0.60 mm\u003cbr data-start=\"3054\" data-end=\"3057\"\u003eSpine thickness at heel – 3.80 mm\u003c\/p\u003e\n\u003cp data-start=\"3094\" data-end=\"3146\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3148\" data-end=\"3344\"\u003e\u003cstrong data-start=\"3148\" data-end=\"3167\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"3167\" data-end=\"3170\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be asked to verify their age at checkout and upon delivery.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":42665460793483,"sku":null,"price":212.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-suminagashi-gyuto-210mm-4138322.jpg?v=1772711148"},{"product_id":"ohishi-vg10-tcshime-gyuto-210mm","title":"Ohishi VG10 Gyuto Knife 210mm Tsuchime","description":"\u003ch2 data-start=\"0\" data-end=\"68\"\u003e\n\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eOhishi\u003c\/span\u003e\u003c\/span\u003e – VG10 Tsuchime Gyuto 210mm\u003c\/h2\u003e\n\u003cp data-start=\"70\" data-end=\"118\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"120\" data-end=\"159\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/h3\u003e\n\u003cp data-start=\"161\" data-end=\"379\"\u003eThe gyuto is Japan’s take on the classic chef’s knife — designed as a genuine all-rounder. With a gentle curve through the belly and a fine, controllable tip, it handles slicing, chopping and light rocking with ease.\u003c\/p\u003e\n\u003cp data-start=\"381\" data-end=\"512\"\u003eCompared to most Western equivalents, it’s thinner and lighter, offering greater precision and a cleaner cutting feel on the board.\u003c\/p\u003e\n\u003cp data-start=\"514\" data-end=\"562\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"564\" data-end=\"602\"\u003eSan Mai Construction – VG10 Core\u003c\/h3\u003e\n\u003cp data-start=\"604\" data-end=\"744\"\u003eThis knife is built using \u003cstrong data-start=\"630\" data-end=\"641\"\u003esan mai\u003c\/strong\u003e (three-layer) construction: a hard VG10 stainless core steel, clad in softer stainless outer layers.\u003c\/p\u003e\n\u003cp data-start=\"746\" data-end=\"965\"\u003eVG10 is a proven high-performance stainless steel. It takes a fine edge, holds it well, and offers strong corrosion resistance — making it a practical choice for busy home kitchens and professional environments alike.\u003c\/p\u003e\n\u003cp data-start=\"967\" data-end=\"1053\"\u003eIt’s the kind of steel that delivers performance without demanding constant attention.\u003c\/p\u003e\n\u003cp data-start=\"1055\" data-end=\"1103\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1105\" data-end=\"1146\"\u003eTsuchime Finish – Practical Texture\u003c\/h3\u003e\n\u003cp data-start=\"1148\" data-end=\"1344\"\u003eThe stamped \u003cstrong data-start=\"1160\" data-end=\"1172\"\u003etsuchime\u003c\/strong\u003e (hammered) finish creates shallow dimples across the blade face. These help reduce surface drag and minimise food sticking, particularly when slicing taller ingredients.\u003c\/p\u003e\n\u003cp data-start=\"1346\" data-end=\"1433\"\u003eIt also gives the knife a subtle, worked aesthetic — functional rather than decorative.\u003c\/p\u003e\n\u003cp data-start=\"1435\" data-end=\"1483\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1485\" data-end=\"1529\"\u003eOhishi – Balanced Everyday Performance\u003c\/h3\u003e\n\u003cp data-start=\"1531\" data-end=\"1688\"\u003eCrafted in Echizen, Japan, Ohishi knives are designed to strike a sensible balance: good geometry, reliable heat treatment and straightforward maintenance.\u003c\/p\u003e\n\u003cp data-start=\"1690\" data-end=\"1863\"\u003eThey’re an excellent entry point into Japanese knives, but equally at home in a more established kit. Thin behind the edge, well finished, and robust enough for regular use.\u003c\/p\u003e\n\u003cp data-start=\"1865\" data-end=\"1913\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1915\" data-end=\"1938\"\u003eHandle – Rosewood\u003c\/h3\u003e\n\u003cp data-start=\"1940\" data-end=\"2060\"\u003eFitted with a traditional rosewood wa handle. Lightweight, comfortable and well balanced against the 210mm blade length.\u003c\/p\u003e\n\u003cp data-start=\"2062\" data-end=\"2110\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2112\" data-end=\"2128\"\u003eSteel Care\u003c\/h3\u003e\n\u003cp data-start=\"2130\" data-end=\"2337\"\u003e• Hand wash only — never dishwasher.\u003cbr data-start=\"2166\" data-end=\"2169\"\u003e• Dry thoroughly after use.\u003cbr data-start=\"2196\" data-end=\"2199\"\u003e• Use wooden or soft plastic boards.\u003cbr data-start=\"2235\" data-end=\"2238\"\u003e• Store safely in a block, on a magnetic rack, or in a saya.\u003cbr data-start=\"2298\" data-end=\"2301\"\u003e• Sharpen on whetstones as needed.\u003c\/p\u003e\n\u003cp data-start=\"2339\" data-end=\"2446\"\u003eVG10 is stainless and will resist rust, but good habits will always extend edge life and overall longevity.\u003c\/p\u003e\n\u003cp data-start=\"2448\" data-end=\"2496\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2498\" data-end=\"2518\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"2520\" data-end=\"2674\"\u003eBlade shape — Gyuto\u003cbr data-start=\"2539\" data-end=\"2542\"\u003eMaker — Ohishi\u003cbr data-start=\"2556\" data-end=\"2559\"\u003eConstruction — San mai\u003cbr data-start=\"2581\" data-end=\"2584\"\u003eCore steel — VG10 stainless\u003cbr data-start=\"2611\" data-end=\"2614\"\u003eFinish — Tsuchime\u003cbr data-start=\"2631\" data-end=\"2634\"\u003eEdge grind — 50\/50\u003cbr data-start=\"2652\" data-end=\"2655\"\u003eHandle — Rosewood\u003c\/p\u003e\n\u003cp data-start=\"2676\" data-end=\"2837\"\u003eBlade length — 210mm\u003cbr data-start=\"2696\" data-end=\"2699\"\u003eTotal length — 335mm\u003cbr data-start=\"2719\" data-end=\"2722\"\u003eBlade height at heel — 45mm\u003cbr data-start=\"2749\" data-end=\"2752\"\u003eWeight — 182g\u003cbr data-start=\"2765\" data-end=\"2768\"\u003eSpine thickness at heel — 1.8mm\u003cbr data-start=\"2799\" data-end=\"2802\"\u003eThickness behind the edge — 0.3mm\u003c\/p\u003e\n\u003cp data-start=\"2839\" data-end=\"2887\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2889\" data-end=\"2910\"\u003eAge Restriction\u003c\/h3\u003e\n\u003cp data-start=\"2912\" data-end=\"3136\" data-is-last-node=\"\" data-is-only-node=\"\"\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":53649899585921,"sku":null,"price":125.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-vg10-tsuchime-gyuto-210mm-5672681.jpg?v=1772711024"},{"product_id":"nihonko-270mm-gyuto","title":"Nihonko Gyuto Knife 270mm","description":"","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54264200528257,"sku":"","price":152.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nihonko-gyuto-270mm-8234330.jpg?v=1775968223"},{"product_id":"ohishi-vg10-tsuchime-gyuto-180mm","title":"Ohishi VG10 Santoku knife 180mm Tsuchime","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\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 19 century after the son of a prominent Japanese blacksmith visited Europe  to investigate  knife making technologies. Shofrtly afterwards he returned to Japan with a few samples and a load of ideas, ever since then it has evolved into the hugely popular style we recognise today.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSpecifications - \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Gyuto\u003c\/li\u003e\n\u003cli\u003eMaker - Ohishi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade construction - San Mai\u003c\/li\u003e\n\u003cli\u003eSteel - VG10\u003c\/li\u003e\n\u003cli\u003eHandle - Rosewood \u003c\/li\u003e\n\u003cli\u003eTotal length - 305mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 180mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 42mm\u003c\/li\u003e\n\u003cli\u003eWeight - 165g\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finish - Tsuchime \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\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":54517135868289,"sku":null,"price":115.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-vg10-tsuchime-gyuto-180mm-6282179.jpg?v=1772710769"},{"product_id":"ohishi-kurouchi-gyuto-210mm","title":"Ohishi SLD Gyuto Knife 210mm Kurouchi","description":"\u003cp data-start=\"138\" data-end=\"173\"\u003e\u003cstrong data-start=\"138\" data-end=\"173\"\u003eOhishi SLD Kurouchi Gyuto 210mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"175\" data-end=\"178\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"180\" data-end=\"506\"\u003e\u003cstrong data-start=\"180\" data-end=\"217\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"217\" data-end=\"220\"\u003eThe gyuto is Japan’s answer to the Western chef’s knife — a true multipurpose blade. With its gently curved edge and pointed tip, it handles slicing, chopping and rocking with ease. Lightweight, thin and highly responsive, it’s a favourite for both professional kitchens and home cooks.\u003c\/p\u003e\n\u003cp data-start=\"508\" data-end=\"511\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"513\" data-end=\"700\"\u003e\u003cstrong data-start=\"513\" data-end=\"554\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"554\" data-end=\"557\"\u003eKurouchi is the dark, textured finish left from forging. It offers a degree of protection while giving each knife a rugged, handmade character.\u003c\/p\u003e\n\u003cp data-start=\"702\" data-end=\"705\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"707\" data-end=\"1017\"\u003e\u003cstrong data-start=\"707\" data-end=\"745\"\u003eOhishi – Everyday Japanese Quality\u003c\/strong\u003e\u003cbr data-start=\"745\" data-end=\"748\"\u003eCrafted in Echizen, Japan, Ohishi knives prioritise balance, durability and easy sharpening. Designed as dependable all-rounders, they deliver excellent cutting performance without being overly delicate — ideal for those new to Japanese knives and seasoned cooks alike.\u003c\/p\u003e\n\u003cp data-start=\"1019\" data-end=\"1022\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1024\" data-end=\"1189\"\u003e\u003cstrong data-start=\"1024\" data-end=\"1037\"\u003eSLD Steel\u003c\/strong\u003e\u003cbr data-start=\"1037\" data-end=\"1040\"\u003eA tough semi-stainless tool steel offering strong edge retention, good sharpness and easy maintenance — durable, reliable and ideal for everyday use.\u003c\/p\u003e\n\u003cp data-start=\"1191\" data-end=\"1194\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1196\" data-end=\"1481\"\u003e\u003cstrong data-start=\"1196\" data-end=\"1210\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1210\" data-end=\"1213\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1254\" data-end=\"1257\"\u003e• Dry thoroughly after use\u003cbr data-start=\"1283\" data-end=\"1286\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-start=\"1330\" data-end=\"1333\"\u003e• Store safely: block, rack or saya\u003cbr data-start=\"1368\" data-end=\"1371\"\u003e• Sharpen with whetstones for best long-term results\u003cbr data-start=\"1423\" data-end=\"1426\"\u003e• Patina formation on semi-stainless steels is normal\u003c\/p\u003e\n\u003cp data-start=\"1483\" data-end=\"1486\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1488\" data-end=\"1660\"\u003e\u003cstrong data-start=\"1488\" data-end=\"1506\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1506\" data-end=\"1509\"\u003e• \u003cstrong data-start=\"1511\" data-end=\"1527\"\u003eBlade shape:\u003c\/strong\u003e Gyuto\u003cbr data-start=\"1533\" data-end=\"1536\"\u003e• \u003cstrong data-start=\"1538\" data-end=\"1548\"\u003eMaker:\u003c\/strong\u003e Ohishi\u003cbr data-start=\"1555\" data-end=\"1558\"\u003e• \u003cstrong data-start=\"1560\" data-end=\"1570\"\u003eSteel:\u003c\/strong\u003e SLD\u003cbr data-start=\"1574\" data-end=\"1577\"\u003e• \u003cstrong data-start=\"1579\" data-end=\"1590\"\u003eHandle:\u003c\/strong\u003e Rosewood\u003cbr data-start=\"1599\" data-end=\"1602\"\u003e• \u003cstrong data-start=\"1604\" data-end=\"1621\"\u003eBlade length:\u003c\/strong\u003e 210mm\u003cbr data-start=\"1627\" data-end=\"1630\"\u003e• \u003cstrong data-start=\"1632\" data-end=\"1649\"\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003c\/p\u003e\n\u003cp data-start=\"1662\" data-end=\"1665\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1667\" data-end=\"1917\"\u003e\u003cstrong data-start=\"1667\" data-end=\"1686\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"1686\" data-end=\"1689\"\u003eYou must be \u003cstrong data-start=\"1701\" data-end=\"1715\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54932942979457,"sku":null,"price":196.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-sld-kurouchi-gyuto-210mm-2739015.jpg?v=1772710668"},{"product_id":"sakai-takayuki-sugihara-gyuto-180mm","title":"Sakai Takayuki Sugihara VG10 Gyuto Knife 180mm Tsuchime","description":"\u003cp data-end=\"238\" data-start=\"199\"\u003e\u003cstrong data-end=\"238\" data-start=\"199\"\u003eSakai Takayuki Sugihara Gyuto 180mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"694\" data-start=\"240\"\u003e\u003cstrong data-end=\"277\" data-start=\"240\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-end=\"280\" data-start=\"277\"\u003eThe gyuto is Japan’s interpretation of the Western chef’s knife: a true multipurpose blade designed to handle almost any kitchen task. With its gently curved belly and pointed tip, it excels at slicing, chopping and rocking through a wide variety of ingredients. Lighter and thinner than European equivalents, the gyuto offers speed, accuracy and effortless control — equally loved by professionals and home cooks.\u003c\/p\u003e\n\u003cp data-end=\"699\" data-start=\"696\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1025\" data-start=\"701\"\u003e\u003cstrong data-end=\"739\" data-start=\"701\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-end=\"742\" data-start=\"739\"\u003eTsuchime means “hammered” in Japanese. This stamped tsuchime finish recreates the textured dimpling of hand-hammered blades using a precise pressing technique. The shallow impressions help reduce drag and minimise food sticking, while adding a subtle, crafted character to the blade.\u003c\/p\u003e\n\u003cp data-end=\"1030\" data-start=\"1027\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1519\" data-start=\"1032\"\u003e\u003cstrong data-end=\"1077\" data-start=\"1032\"\u003eSakai Takayuki – Centuries of Sakai Craft\u003c\/strong\u003e\u003cbr data-end=\"1080\" data-start=\"1077\"\u003eSakai Takayuki is one of the most respected names in Japanese cutlery, representing over 600 years of blade-making tradition in Sakai, Osaka. Working with highly skilled blacksmiths and sharpeners, they produce knives known for their consistency, balance and exceptional cutting performance. Blending time-honoured methods with modern precision, Sakai Takayuki create reliable, beautifully finished tools trusted by chefs around the world.\u003c\/p\u003e\n\u003cp data-end=\"1524\" data-start=\"1521\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1789\" data-start=\"1526\"\u003e\u003cstrong data-end=\"1565\" data-start=\"1526\"\u003eVG10 – Modern Stainless Performance\u003c\/strong\u003e\u003cbr data-end=\"1568\" data-start=\"1565\"\u003eVG10 is a premium stainless steel offering excellent sharpness, strong edge retention and impressive corrosion resistance. A practical choice for cooks who want a high-performance blade with easier day-to-day maintenance.\u003c\/p\u003e\n\u003cp data-end=\"1794\" data-start=\"1791\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2170\" data-start=\"1796\"\u003e\u003cstrong data-end=\"1810\" data-start=\"1796\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1813\" data-start=\"1810\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-end=\"1857\" data-start=\"1854\"\u003e• Dry immediately and thoroughly to prevent corrosion\u003cbr data-end=\"1913\" data-start=\"1910\"\u003e• Use wooden or soft plastic chopping boards to preserve the edge\u003cbr data-end=\"1981\" data-start=\"1978\"\u003e• Store safely: knife block, magnetic rack or saya\u003cbr data-end=\"2034\" data-start=\"2031\"\u003e• Sharpen with whetstones for best long-term performance\u003cbr data-end=\"2093\" data-start=\"2090\"\u003e• Carbon steel will form a natural patina over time — protective and normal\u003c\/p\u003e\n\u003cp data-end=\"2175\" data-start=\"2172\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2577\" data-start=\"2177\"\u003e\u003cstrong data-end=\"2195\" data-start=\"2177\"\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"2577\" data-start=\"2177\"\u003e• \u003cstrong data-end=\"2216\" data-start=\"2200\"\u003eBlade shape:\u003c\/strong\u003e Gyuto\u003cbr data-end=\"2225\" data-start=\"2222\"\u003e• \u003cstrong data-end=\"2237\" data-start=\"2227\"\u003eMaker:\u003c\/strong\u003e Sakai Takayuki\u003cbr data-end=\"2255\" data-start=\"2252\"\u003e• \u003cstrong data-end=\"2280\" data-start=\"2257\"\u003eBlade construction:\u003c\/strong\u003e Stainless clad\u003cbr data-end=\"2298\" data-start=\"2295\"\u003e• \u003cstrong data-end=\"2310\" data-start=\"2300\"\u003eSteel:\u003c\/strong\u003e VG10\u003cbr data-end=\"2318\" data-start=\"2315\"\u003e• \u003cstrong data-end=\"2331\" data-start=\"2320\"\u003eHandle:\u003c\/strong\u003e Desert Ironwood\u003cbr data-end=\"2350\" data-start=\"2347\"\u003e• \u003cstrong data-end=\"2369\" data-start=\"2352\"\u003eTotal length:\u003c\/strong\u003e\u003cbr data-is-only-node=\"\" data-end=\"2372\" data-start=\"2369\"\u003e• \u003cstrong data-end=\"2391\" data-start=\"2374\"\u003eBlade length:\u003c\/strong\u003e 180mm\u003cbr data-end=\"2400\" data-start=\"2397\"\u003e• \u003cstrong data-end=\"2427\" data-start=\"2402\"\u003eBlade height at heel:\u003c\/strong\u003e\u003cbr data-end=\"2430\" data-start=\"2427\"\u003e• \u003cstrong data-end=\"2443\" data-start=\"2432\"\u003eWeight:\u003c\/strong\u003e\u003cbr data-end=\"2446\" data-start=\"2443\"\u003e• \u003cstrong data-end=\"2456\" data-start=\"2448\"\u003eHRC:\u003c\/strong\u003e\u003cbr data-end=\"2459\" data-start=\"2456\"\u003e• \u003cstrong data-end=\"2478\" data-start=\"2461\"\u003eBlade finish:\u003c\/strong\u003e Tsuchime\u003cbr data-end=\"2490\" data-start=\"2487\"\u003e• \u003cstrong data-end=\"2507\" data-start=\"2492\"\u003eEdge grind:\u003c\/strong\u003e\u003cbr data-end=\"2510\" data-start=\"2507\"\u003e• \u003cstrong data-end=\"2542\" data-start=\"2512\"\u003eThickness behind the edge:\u003c\/strong\u003e\u003cbr data-end=\"2545\" data-start=\"2542\"\u003e• \u003cstrong data-end=\"2575\" data-start=\"2547\"\u003eSpine thickness at heel:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"2577\" data-start=\"2177\"\u003e\u003cstrong data-end=\"2575\" data-start=\"2547\"\u003e\u003cstrong data-end=\"137\" data-start=\"118\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"140\" data-start=\"137\"\u003e\u003c\/strong\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":54998703079809,"sku":null,"price":268.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-sugihara-gyuto-180mm-9860539.jpg?v=1772710664"},{"product_id":"sakai-takayuki-sugihara-gyuto-240mm","title":"Sakai Takayuki Sugihara VG10 Gyuto Knife 240mm Tsuchime","description":"\u003cp data-start=\"199\" data-end=\"238\"\u003e\u003cstrong data-start=\"199\" data-end=\"238\"\u003eSakai Takayuki Sugihara Gyuto 240mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"240\" data-end=\"694\"\u003e\u003cstrong data-start=\"240\" data-end=\"277\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"277\" data-end=\"280\"\u003eThe gyuto is Japan’s interpretation of the Western chef’s knife: a true multipurpose blade designed to handle almost any kitchen task. With its gently curved belly and pointed tip, it excels at slicing, chopping and rocking through a wide variety of ingredients. Lighter and thinner than European equivalents, the gyuto offers speed, accuracy and effortless control — equally loved by professionals and home cooks.\u003c\/p\u003e\n\u003cp data-start=\"696\" data-end=\"699\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"701\" data-end=\"1025\"\u003e\u003cstrong data-start=\"701\" data-end=\"739\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"739\" data-end=\"742\"\u003eTsuchime means “hammered” in Japanese. This stamped tsuchime finish recreates the textured dimpling of hand-hammered blades using a precise pressing technique. The shallow impressions help reduce drag and minimise food sticking, while adding a subtle, crafted character to the blade.\u003c\/p\u003e\n\u003cp data-start=\"1027\" data-end=\"1030\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1032\" data-end=\"1519\"\u003e\u003cstrong data-start=\"1032\" data-end=\"1077\"\u003eSakai Takayuki – Centuries of Sakai Craft\u003c\/strong\u003e\u003cbr data-start=\"1077\" data-end=\"1080\"\u003eSakai Takayuki is one of the most respected names in Japanese cutlery, representing over 600 years of blade-making tradition in Sakai, Osaka. Working with highly skilled blacksmiths and sharpeners, they produce knives known for their consistency, balance and exceptional cutting performance. Blending time-honoured methods with modern precision, Sakai Takayuki create reliable, beautifully finished tools trusted by chefs around the world.\u003c\/p\u003e\n\u003cp data-start=\"1521\" data-end=\"1524\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1526\" data-end=\"1789\"\u003e\u003cstrong data-start=\"1526\" data-end=\"1565\"\u003eVG10 – Modern Stainless Performance\u003c\/strong\u003e\u003cbr data-start=\"1565\" data-end=\"1568\"\u003eVG10 is a premium stainless steel offering excellent sharpness, strong edge retention and impressive corrosion resistance. A practical choice for cooks who want a high-performance blade with easier day-to-day maintenance.\u003c\/p\u003e\n\u003cp data-start=\"1791\" data-end=\"1794\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1796\" data-end=\"2170\"\u003e\u003cstrong data-start=\"1796\" data-end=\"1810\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1810\" data-end=\"1813\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1854\" data-end=\"1857\"\u003e• Dry immediately and thoroughly to prevent corrosion\u003cbr data-start=\"1910\" data-end=\"1913\"\u003e• Use wooden or soft plastic chopping boards to preserve the edge\u003cbr data-start=\"1978\" data-end=\"1981\"\u003e• Store safely: knife block, magnetic rack or saya\u003cbr data-start=\"2031\" data-end=\"2034\"\u003e• Sharpen with whetstones for best long-term performance\u003cbr data-start=\"2090\" data-end=\"2093\"\u003e• Carbon steel will form a natural patina over time — protective and normal\u003c\/p\u003e\n\u003cp data-start=\"2172\" data-end=\"2175\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2177\" data-end=\"2577\"\u003e\u003cstrong data-start=\"2177\" data-end=\"2195\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2195\" data-end=\"2198\"\u003e• \u003cstrong data-start=\"2200\" data-end=\"2216\"\u003eBlade shape:\u003c\/strong\u003e Gyuto\u003cbr data-start=\"2222\" data-end=\"2225\"\u003e• \u003cstrong data-start=\"2227\" data-end=\"2237\"\u003eMaker:\u003c\/strong\u003e Sakai Takayuki\u003cbr data-start=\"2252\" data-end=\"2255\"\u003e• \u003cstrong data-start=\"2257\" data-end=\"2280\"\u003eBlade construction:\u003c\/strong\u003e Stainless clad\u003cbr data-start=\"2295\" data-end=\"2298\"\u003e• \u003cstrong data-start=\"2300\" data-end=\"2310\"\u003eSteel:\u003c\/strong\u003e VG10\u003cbr data-start=\"2315\" data-end=\"2318\"\u003e• \u003cstrong data-start=\"2320\" data-end=\"2331\"\u003eHandle:\u003c\/strong\u003e Desert Ironwood\u003cbr data-start=\"2347\" data-end=\"2350\"\u003e• \u003cstrong data-start=\"2352\" data-end=\"2369\"\u003eTotal length:\u003c\/strong\u003e\u003cbr data-start=\"2369\" data-end=\"2372\" data-is-only-node=\"\"\u003e• \u003cstrong data-start=\"2374\" data-end=\"2391\"\u003eBlade length:\u003c\/strong\u003e 240mm\u003cbr data-start=\"2397\" data-end=\"2400\"\u003e• \u003cstrong data-start=\"2402\" data-end=\"2427\"\u003eBlade height at heel:\u003c\/strong\u003e\u003cbr data-start=\"2427\" data-end=\"2430\"\u003e• \u003cstrong data-start=\"2432\" data-end=\"2443\"\u003eWeight:\u003c\/strong\u003e\u003cbr data-start=\"2443\" data-end=\"2446\"\u003e• \u003cstrong data-start=\"2448\" data-end=\"2456\"\u003eHRC:\u003c\/strong\u003e\u003cbr data-start=\"2456\" data-end=\"2459\"\u003e• \u003cstrong data-start=\"2461\" data-end=\"2478\"\u003eBlade finish:\u003c\/strong\u003e Tsuchime\u003cbr data-start=\"2487\" data-end=\"2490\"\u003e• \u003cstrong data-start=\"2492\" data-end=\"2507\"\u003eEdge grind:\u003c\/strong\u003e\u003cbr data-start=\"2507\" data-end=\"2510\"\u003e• \u003cstrong data-start=\"2512\" data-end=\"2542\"\u003eThickness behind the edge:\u003c\/strong\u003e\u003cbr data-start=\"2542\" data-end=\"2545\"\u003e• \u003cstrong data-start=\"2547\" data-end=\"2575\"\u003eSpine thickness at heel:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2177\" data-end=\"2577\"\u003e\u003cstrong data-start=\"2547\" data-end=\"2575\"\u003e\u003cstrong data-start=\"118\" data-end=\"137\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"137\" data-end=\"140\"\u003e\u003c\/strong\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":54998760161665,"sku":null,"price":314.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-sugihara-gyuto-240mm-6845323.jpg?v=1772710663"},{"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-maboroshi-gyuto-210mm","title":"Teruyasa Fujiwara Maboroshi White #1 Gyuto Knife 210mm Migaki","description":"\u003ch2 data-start=\"348\" data-end=\"381\"\u003eFujiwara Maboroshi Gyuto 210mm\u003c\/h2\u003e\n\u003cp data-start=\"383\" data-end=\"524\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-start=\"526\" data-end=\"773\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003cp data-start=\"775\" data-end=\"959\"\u003eThe 210mm gyuto is a true all-rounder. Long enough for confident protein work, agile enough for everyday prep, and capable of extremely fine edge refinement for precise vegetable work.\u003c\/p\u003e\n\u003chr data-start=\"961\" data-end=\"964\"\u003e\n\u003ch3 data-start=\"966\" data-end=\"1009\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-start=\"1011\" data-end=\"1096\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-start=\"1098\" data-end=\"1297\"\u003e• Finish is intentionally utilitarian\u003cbr data-start=\"1135\" data-end=\"1138\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-start=\"1215\" data-end=\"1218\"\u003e• Spine and choil may not be highly rounded\u003cbr data-start=\"1261\" data-end=\"1264\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-start=\"1299\" data-end=\"1392\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-start=\"1394\" data-end=\"1498\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-start=\"1500\" data-end=\"1503\"\u003e\n\u003ch3 data-start=\"1505\" data-end=\"1528\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-start=\"1530\" data-end=\"1691\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-start=\"1693\" data-end=\"1847\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-start=\"1745\" data-end=\"1748\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-start=\"1799\" data-end=\"1802\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-start=\"1849\" data-end=\"1976\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-start=\"1978\" data-end=\"1981\"\u003e\n\u003ch3 data-start=\"1983\" data-end=\"2002\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-start=\"2004\" data-end=\"2043\"\u003eThe Maboroshi 210mm typically features:\u003c\/p\u003e\n\u003cp data-start=\"2045\" data-end=\"2202\"\u003e• Noticeable distal taper\u003cbr data-start=\"2070\" data-end=\"2073\"\u003e• Thin edge geometry\u003cbr data-start=\"2093\" data-end=\"2096\"\u003e• Strong cutting engagement through dense produce\u003cbr data-start=\"2145\" data-end=\"2148\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-start=\"2204\" data-end=\"2304\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-start=\"2306\" data-end=\"2309\"\u003e\n\u003ch3 data-start=\"2311\" data-end=\"2337\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 data-start=\"1983\" data-end=\"2002\"\u003e Gyoto - \u003cspan\u003eThe Japanese Chef’s Knife\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\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\u003chr data-start=\"2306\" data-end=\"2309\"\u003e\n\u003ch3 data-start=\"2311\" data-end=\"2337\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-start=\"2339\" data-end=\"2348\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-start=\"2350\" data-end=\"2487\"\u003e• You sharpen your own knives\u003cbr data-start=\"2379\" data-end=\"2382\"\u003e• You value performance over cosmetic perfection\u003cbr data-start=\"2430\" data-end=\"2433\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-start=\"2489\" data-end=\"2511\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-start=\"2513\" data-end=\"2633\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-start=\"2559\" data-end=\"2562\"\u003e• You want flawless fit and finish\u003cbr data-start=\"2596\" data-end=\"2599\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-start=\"2635\" data-end=\"2638\"\u003e\n\u003ch3 data-start=\"2640\" data-end=\"2648\"\u003eCare\u003c\/h3\u003e\n\u003cp data-start=\"2650\" data-end=\"2802\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-start=\"2715\" data-end=\"2718\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-start=\"2769\" data-end=\"2772\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"2804\" data-end=\"2835\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2837\" data-end=\"2855\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"2857\" data-end=\"3068\"\u003eBlade length – 210mm\u003cbr data-start=\"2877\" data-end=\"2880\"\u003eSteel – White #1 carbon steel core\u003cbr data-start=\"2914\" data-end=\"2917\"\u003eCladding – Stainless\u003cbr data-start=\"2937\" data-end=\"2940\"\u003eConstruction – San-mai\u003cbr data-start=\"2962\" data-end=\"2965\"\u003eHandle – Yo Pakkawood\u003cbr data-start=\"2994\" data-end=\"2997\"\u003eFinish – Migaki\u003cbr data-start=\"3049\" data-end=\"3052\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312383181185,"sku":null,"price":412.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-gyuto-210mm-6696556.jpg?v=1772710553"},{"product_id":"takeshi-saji-damascus-gyuto-180mm","title":"Takeshi Saji Super Gold 2 Gyuto Knife 180mm Damascus","description":"\u003ch2\u003eTakeshi Saji – Echizen Master of Damascus\u003c\/h2\u003e\n\u003cp\u003eTakeshi Saji is one of the most recognisable and individual blacksmiths working in Echizen, Japan. A former chairman of the Takefu Knife Village and one of its founding members, Saji-san has spent decades refining a style that blends traditional forging skill with bold visual expression.\u003c\/p\u003e\n\u003cp\u003eWorking primarily with high-performance steels such as VG10 and Aogami Super, he is best known for his richly patterned Damascus blades and distinctive handle work. His knives often feature layered, hammered, or coloured finishes that stand apart from the more restrained aesthetic typical of many Japanese makers.\u003c\/p\u003e\n\u003cp\u003eDespite the visual impact, Saji’s work remains grounded in solid fundamentals: reliable heat treatment, confident edge geometry, and practical cutting performance. His blades tend to have a slightly more substantial feel than ultra-thin Sakai-style knives, offering durability alongside edge retention.\u003c\/p\u003e\n\u003cp\u003eTakeshi Saji knives are chosen by those who appreciate individuality in their tools — forged performance with character, presence, and unmistakable identity.\u003c\/p\u003e\n\u003cp data-start=\"778\" data-end=\"830\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"832\" data-end=\"1258\"\u003e\u003cstrong data-start=\"832\" data-end=\"869\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"869\" data-end=\"872\"\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/p\u003e\n\u003cp data-start=\"1260\" data-end=\"1312\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1314\" data-end=\"1646\"\u003e\u003cstrong data-start=\"1314\" data-end=\"1352\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1352\" data-end=\"1355\"\u003eSan mai means “three layers.” It describes the traditional Japanese method of sandwiching a hard steel core between two softer layers of protective cladding. The hard core provides razor-sharp cutting performance, while the outer layers add toughness and make the knife easier to maintain.\u003c\/p\u003e\n\u003cp data-start=\"1648\" data-end=\"1700\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDamascus – Layered Beauty\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eDamascus steel knives are made by forging together multiple layers of steel, often in striking patterns that swirl, ripple, or wave across the blade. While visually stunning, damascus cladding also helps protect the core steel. Each damascus knife is unique, with patterns that reflect the skill and creativity of the maker.\u003c\/p\u003e\n\u003cp data-start=\"2007\" data-end=\"2059\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSuper Gold 2 Steel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFine-grained powdered stainless steel offering excellent edge retention, easy sharpening, and strong corrosion resistance.\u003c\/p\u003e\n\u003cp data-start=\"2175\" data-end=\"2227\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2229\" data-end=\"2668\"\u003e\u003cstrong data-start=\"2229\" data-end=\"2243\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2243\" data-end=\"2246\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"2313\" data-end=\"2316\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2380\" data-end=\"2383\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2448\" data-end=\"2451\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2515\" data-end=\"2518\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2586\" data-end=\"2589\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2670\" data-end=\"2722\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2724\" data-end=\"3092\"\u003e\u003cstrong data-start=\"2724\" data-end=\"2742\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2742\" data-end=\"2745\"\u003eBlade shape – Gyuto 180mm\u003cbr data-start=\"2764\" data-end=\"2767\"\u003eMaker – Tajeshi Saji\u003cbr data-start=\"2781\" data-end=\"2784\"\u003eBlade construction – San Mai\u003cbr data-start=\"2812\" data-end=\"2815\"\u003eSteel – SPG2 Stainless Powder Steel\u003cbr data-start=\"2837\" data-end=\"2840\"\u003eHandle – Dessert Ironwood with Mosaic Pin\u003cbr data-start=\"2862\" data-end=\"2865\"\u003eTotal length – 300mm\u003cbr data-start=\"2886\" data-end=\"2889\"\u003eBlade length –  180mm\u003cbr data-start=\"2910\" data-end=\"2913\"\u003eBlade height at heel – 45mm\u003cbr data-start=\"2941\" data-end=\"2944\"\u003eWeight –  200g\u003cbr data-start=\"2958\" data-end=\"2961\"\u003eHRC – \u003cbr data-start=\"2970\" data-end=\"2973\"\u003eBlade finish – Damascus\u003cbr data-start=\"2999\" data-end=\"3002\"\u003eEdge grind – 50\/50\u003cbr data-start=\"3020\" data-end=\"3023\"\u003eThickness behind edge – 0.28 mm\u003cbr data-start=\"3054\" data-end=\"3057\"\u003eSpine thickness at heel –  2.71 mm\u003c\/p\u003e\n\u003cp data-start=\"3094\" data-end=\"3146\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3148\" data-end=\"3344\"\u003e\u003cstrong data-start=\"3148\" data-end=\"3167\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"3167\" data-end=\"3170\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be asked to verify their age at checkout and upon delivery.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312388358529,"sku":null,"price":390.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/takeshi-saji-damascus-gyuto-180mm-3213899.jpg?v=1772710558"},{"product_id":"ohishi-sld-kurouchi-tsuchime-gyuto-240mm","title":"Ohishi SLD Gyuto Knife 240mm Kurouchi Tsuchime","description":"\u003cp data-start=\"138\" data-end=\"173\"\u003e\u003cstrong data-start=\"138\" data-end=\"173\"\u003eOhishi SLD Kurouchi Tsuchime Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"175\" data-end=\"178\"\u003e–––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"508\" data-end=\"511\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"513\" data-end=\"700\"\u003e\u003cstrong data-start=\"513\" data-end=\"554\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"554\" data-end=\"557\"\u003eKurouchi is the dark, textured finish left from forging. It offers a degree of protection while giving each knife a rugged, handmade character.\u003c\/p\u003e\n\u003cp data-start=\"702\" data-end=\"705\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"707\" data-end=\"1017\"\u003e\u003cstrong data-start=\"707\" data-end=\"745\"\u003eOhishi – Everyday Japanese Quality\u003c\/strong\u003e\u003cbr data-start=\"745\" data-end=\"748\"\u003eCrafted in Echizen, Japan, Ohishi knives prioritise balance, durability and easy sharpening. Designed as dependable all-rounders, they deliver excellent cutting performance without being overly delicate — ideal for those new to Japanese knives and seasoned cooks alike.\u003c\/p\u003e\n\u003cp data-start=\"1019\" data-end=\"1022\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1024\" data-end=\"1189\"\u003e\u003cstrong data-start=\"1024\" data-end=\"1037\"\u003eSLD Steel\u003c\/strong\u003e\u003cbr data-start=\"1037\" data-end=\"1040\"\u003eA tough semi-stainless tool steel offering strong edge retention, good sharpness and easy maintenance — durable, reliable and ideal for everyday use.\u003c\/p\u003e\n\u003cp data-start=\"1191\" data-end=\"1194\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1196\" data-end=\"1481\"\u003e\u003cstrong data-start=\"1196\" data-end=\"1210\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1210\" data-end=\"1213\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1254\" data-end=\"1257\"\u003e• Dry thoroughly after use\u003cbr data-start=\"1283\" data-end=\"1286\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-start=\"1330\" data-end=\"1333\"\u003e• Store safely: block, rack or saya\u003cbr data-start=\"1368\" data-end=\"1371\"\u003e• Sharpen with whetstones for best long-term results\u003cbr data-start=\"1423\" data-end=\"1426\"\u003e• Patina formation on semi-stainless steels is normal\u003c\/p\u003e\n\u003cp data-start=\"1483\" data-end=\"1486\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1488\" data-end=\"1660\"\u003e\u003cstrong data-start=\"1488\" data-end=\"1506\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1506\" data-end=\"1509\"\u003e• \u003cstrong data-start=\"1511\" data-end=\"1527\"\u003eBlade shape: \u003c\/strong\u003eGyuto\u003cbr data-start=\"1533\" data-end=\"1536\"\u003e• \u003cstrong data-start=\"1538\" data-end=\"1548\"\u003eMaker:\u003c\/strong\u003e Ohishi\u003cbr data-start=\"1555\" data-end=\"1558\"\u003e• \u003cstrong data-start=\"1560\" data-end=\"1570\"\u003eSteel:\u003c\/strong\u003e SLD\u003cbr data-start=\"1574\" data-end=\"1577\"\u003e• \u003cstrong data-start=\"1579\" data-end=\"1590\"\u003eHandle:\u003c\/strong\u003e Rosewood\u003cbr data-start=\"1599\" data-end=\"1602\"\u003e• \u003cstrong data-start=\"1604\" data-end=\"1621\"\u003eBlade length:\u003c\/strong\u003e 240mm\u003cbr data-start=\"1627\" data-end=\"1630\"\u003e• \u003cstrong data-start=\"1632\" data-end=\"1649\"\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003c\/p\u003e\n\u003cp data-start=\"1662\" data-end=\"1665\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1667\" data-end=\"1917\"\u003e\u003cstrong data-start=\"1667\" data-end=\"1686\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"1686\" data-end=\"1689\"\u003eYou must be \u003cstrong data-start=\"1701\" data-end=\"1715\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55320459051393,"sku":null,"price":219.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-sld-kurouchi-tsuchime-gyuto-240mm-9100643.jpg?v=1772710544"},{"product_id":"teruyasa-fujiwara-maboroshi-white-1-gyuto-180mm-migaki","title":"Teruyasa Fujiwara Maboroshi White #1 Gyuto Knife 180mm Migaki","description":"\u003ch2 data-start=\"348\" data-end=\"381\"\u003eFujiwara Maboroshi Gyuto 180mm\u003c\/h2\u003e\n\u003cp data-start=\"383\" data-end=\"524\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-start=\"526\" data-end=\"773\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003cp data-start=\"775\" data-end=\"959\"\u003eThe 180mm gyuto is a true all-rounder. Long enough for confident protein work, agile enough for everyday prep, and capable of extremely fine edge refinement for precise vegetable work.\u003c\/p\u003e\n\u003chr data-start=\"961\" data-end=\"964\"\u003e\n\u003ch3 data-start=\"966\" data-end=\"1009\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-start=\"1011\" data-end=\"1096\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-start=\"1098\" data-end=\"1297\"\u003e• Finish is intentionally utilitarian\u003cbr data-start=\"1135\" data-end=\"1138\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-start=\"1215\" data-end=\"1218\"\u003e• Spine and choil may not be highly rounded\u003cbr data-start=\"1261\" data-end=\"1264\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-start=\"1299\" data-end=\"1392\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-start=\"1394\" data-end=\"1498\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-start=\"1500\" data-end=\"1503\"\u003e\n\u003ch3 data-start=\"1505\" data-end=\"1528\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-start=\"1530\" data-end=\"1691\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-start=\"1693\" data-end=\"1847\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-start=\"1745\" data-end=\"1748\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-start=\"1799\" data-end=\"1802\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-start=\"1849\" data-end=\"1976\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-start=\"1978\" data-end=\"1981\"\u003e\n\u003ch3 data-start=\"1983\" data-end=\"2002\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-start=\"2004\" data-end=\"2043\"\u003eThe Maboroshi 180mm typically features:\u003c\/p\u003e\n\u003cp data-start=\"2045\" data-end=\"2202\"\u003e• Noticeable distal taper\u003cbr data-start=\"2070\" data-end=\"2073\"\u003e• Thin edge geometry\u003cbr data-start=\"2093\" data-end=\"2096\"\u003e• Strong cutting engagement through dense produce\u003cbr data-start=\"2145\" data-end=\"2148\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-start=\"2204\" data-end=\"2304\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-start=\"2306\" data-end=\"2309\"\u003e\n\u003ch3 data-start=\"2311\" data-end=\"2337\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 data-start=\"1983\" data-end=\"2002\"\u003e Gyoto - \u003cspan\u003eThe Japanese Chef’s Knife\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\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\u003chr data-start=\"2306\" data-end=\"2309\"\u003e\n\u003ch3 data-start=\"2311\" data-end=\"2337\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-start=\"2339\" data-end=\"2348\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-start=\"2350\" data-end=\"2487\"\u003e• You sharpen your own knives\u003cbr data-start=\"2379\" data-end=\"2382\"\u003e• You value performance over cosmetic perfection\u003cbr data-start=\"2430\" data-end=\"2433\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-start=\"2489\" data-end=\"2511\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-start=\"2513\" data-end=\"2633\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-start=\"2559\" data-end=\"2562\"\u003e• You want flawless fit and finish\u003cbr data-start=\"2596\" data-end=\"2599\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-start=\"2635\" data-end=\"2638\"\u003e\n\u003ch3 data-start=\"2640\" data-end=\"2648\"\u003eCare\u003c\/h3\u003e\n\u003cp data-start=\"2650\" data-end=\"2802\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-start=\"2715\" data-end=\"2718\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-start=\"2769\" data-end=\"2772\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"2804\" data-end=\"2835\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2837\" data-end=\"2855\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"2857\" data-end=\"3068\"\u003eBlade length – 180mm\u003cbr data-start=\"2877\" data-end=\"2880\"\u003eSteel – White #1 carbon steel core\u003cbr data-start=\"2914\" data-end=\"2917\"\u003eCladding – Stainless\u003cbr data-start=\"2937\" data-end=\"2940\"\u003eConstruction – San-mai\u003cbr data-start=\"2962\" data-end=\"2965\"\u003eHandle – Yo Pakkawood\u003cbr data-start=\"2994\" data-end=\"2997\"\u003eFinish – Migaki\u003cbr data-start=\"3049\" data-end=\"3052\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477837169025,"sku":null,"price":298.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-gyuto-210mm-6696556.jpg?v=1772710553"},{"product_id":"takeshi-saji-super-gold-2-gyuto-210mm-damascus","title":"Takeshi Saji Super Gold 2 Gyuto Knife 210mm Damascus","description":"\u003ch2\u003eTakeshi Saji – Echizen Master of Damascus\u003c\/h2\u003e\n\u003cp\u003eTakeshi Saji is one of the most recognisable and individual blacksmiths working in Echizen, Japan. A former chairman of the Takefu Knife Village and one of its founding members, Saji-san has spent decades refining a style that blends traditional forging skill with bold visual expression.\u003c\/p\u003e\n\u003cp\u003eWorking primarily with high-performance steels such as VG10 and Aogami Super, he is best known for his richly patterned Damascus blades and distinctive handle work. His knives often feature layered, hammered, or coloured finishes that stand apart from the more restrained aesthetic typical of many Japanese makers.\u003c\/p\u003e\n\u003cp\u003eDespite the visual impact, Saji’s work remains grounded in solid fundamentals: reliable heat treatment, confident edge geometry, and practical cutting performance. His blades tend to have a slightly more substantial feel than ultra-thin Sakai-style knives, offering durability alongside edge retention.\u003c\/p\u003e\n\u003cp\u003eTakeshi Saji knives are chosen by those who appreciate individuality in their tools — forged performance with character, presence, and unmistakable identity.\u003c\/p\u003e\n\u003cp data-start=\"778\" data-end=\"830\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"832\" data-end=\"1258\"\u003e\u003cstrong data-start=\"832\" data-end=\"869\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"869\" data-end=\"872\"\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/p\u003e\n\u003cp data-start=\"1260\" data-end=\"1312\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1314\" data-end=\"1646\"\u003e\u003cstrong data-start=\"1314\" data-end=\"1352\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1352\" data-end=\"1355\"\u003eSan mai means “three layers.” It describes the traditional Japanese method of sandwiching a hard steel core between two softer layers of protective cladding. The hard core provides razor-sharp cutting performance, while the outer layers add toughness and make the knife easier to maintain.\u003c\/p\u003e\n\u003cp data-start=\"1648\" data-end=\"1700\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDamascus – Layered Beauty\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eDamascus steel knives are made by forging together multiple layers of steel, often in striking patterns that swirl, ripple, or wave across the blade. While visually stunning, damascus cladding also helps protect the core steel. Each damascus knife is unique, with patterns that reflect the skill and creativity of the maker.\u003c\/p\u003e\n\u003cp data-start=\"2007\" data-end=\"2059\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSuper Gold 2 Steel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFine-grained powdered stainless steel offering excellent edge retention, easy sharpening, and strong corrosion resistance.\u003c\/p\u003e\n\u003cp data-start=\"2175\" data-end=\"2227\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2229\" data-end=\"2668\"\u003e\u003cstrong data-start=\"2229\" data-end=\"2243\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2243\" data-end=\"2246\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"2313\" data-end=\"2316\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2380\" data-end=\"2383\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2448\" data-end=\"2451\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2515\" data-end=\"2518\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2586\" data-end=\"2589\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2670\" data-end=\"2722\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2724\" data-end=\"3092\"\u003e\u003cstrong data-start=\"2724\" data-end=\"2742\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2742\" data-end=\"2745\"\u003eBlade shape – Gyuto 210mm\u003cbr data-start=\"2764\" data-end=\"2767\"\u003eMaker – Tajeshi Saji\u003cbr data-start=\"2781\" data-end=\"2784\"\u003eBlade construction – San Mai\u003cbr data-start=\"2812\" data-end=\"2815\"\u003eSteel – SPG2 Stainless Powder Steel\u003cbr data-start=\"2837\" data-end=\"2840\"\u003eHandle – Dessert Ironwood with Mosaic Pin\u003cbr data-start=\"2862\" data-end=\"2865\"\u003eTotal length – mm\u003cbr data-start=\"2886\" data-end=\"2889\"\u003eBlade length –  mm\u003cbr data-start=\"2910\" data-end=\"2913\"\u003eBlade height at heel – mm\u003cbr data-start=\"2941\" data-end=\"2944\"\u003eWeight –  g\u003cbr data-start=\"2958\" data-end=\"2961\"\u003eHRC – \u003cbr data-start=\"2970\" data-end=\"2973\"\u003eBlade finish – Damascus\u003cbr data-start=\"2999\" data-end=\"3002\"\u003eEdge grind – 50\/50\u003cbr data-start=\"3020\" data-end=\"3023\"\u003eThickness behind edge – 0.28 mm\u003cbr data-start=\"3054\" data-end=\"3057\"\u003eSpine thickness at heel –  2.71 mm\u003c\/p\u003e\n\u003cp data-start=\"3094\" data-end=\"3146\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3148\" data-end=\"3344\"\u003e\u003cstrong data-start=\"3148\" data-end=\"3167\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"3167\" data-end=\"3170\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be asked to verify their age at checkout and upon delivery.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477870395777,"sku":null,"price":447.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/takeshi-saji-super-gold-2-gyuto-210mm-damascus-6299032.jpg?v=1775138008"},{"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-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":"hado-kirisame-white-1-gyuto-210mm","title":"Hado Kirisame White #1 Gyuto Knife 210mm","description":"\u003cp data-start=\"79\" data-end=\"131\"\u003e\u003cstrong data-start=\"79\" data-end=\"131\"\u003eHado Kirisame Gyuto 210mm – White #1, Urushi Oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"133\" data-end=\"136\"\u003e\n\u003cp data-start=\"138\" data-end=\"543\"\u003e\u003cstrong data-start=\"138\" data-end=\"175\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"175\" data-end=\"178\"\u003eThe gyuto is the Japanese answer to 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 more delicate prep. At 210mm, it offers an ideal balance of length, control, and versatility for both home cooks and professional kitchens.\u003c\/p\u003e\n\u003cp data-start=\"545\" data-end=\"563\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"565\" data-end=\"941\"\u003e\u003cstrong data-start=\"565\" data-end=\"597\"\u003eNashiji – “Pear Skin” Finish\u003c\/strong\u003e\u003cbr data-start=\"597\" data-end=\"600\"\u003eNashiji translates to “pear skin,” describing the softly textured, matte finish across the blade. This subtle texture helps reduce food sticking during prep while giving the knife a quietly refined, workhorse aesthetic. On Hado’s Kirisame line, it’s executed with a particularly clean, even finish that complements the knife’s precise grind.\u003c\/p\u003e\n\u003cp data-start=\"943\" data-end=\"961\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"137\" data-end=\"553\"\u003e\u003cstrong data-start=\"137\" data-end=\"184\"\u003eHado Kirisame – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"184\" data-end=\"187\"\u003eKirisame, meaning “drizzle,” is the name given to this line — reflecting its understated, refined aesthetic. Hado is a Sakai-based workshop dedicated to preserving traditional Japanese knife-making. Many of their blades are forged in Sakai by the workshop of Tanaka-san, with work carried out by either father or son, continuing a respected lineage of blacksmithing.\u003c\/p\u003e\n\u003cp data-start=\"555\" data-end=\"969\"\u003eDuring our visit to Sakai in 2026, we were fortunate enough to spend time in the Hado workshop while our own batch of Kirisame knives was in production. The blades had been freshly delivered from the blacksmith and were moving through the final stages — being ground and sharpened by Hado’s highly skilled craftsmen. Seeing this process first-hand gave a real insight into the precision and care behind each knife.\u003c\/p\u003e\n\u003cp data-start=\"971\" data-end=\"1223\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eKnown for exceptionally clean grinds and elegant finishes, Hado knives reflect a high level of attention to detail — right through to their beautifully considered packaging. The result is a knife that feels as refined in presentation as it does in use.\u003c\/p\u003e\n\u003cp data-start=\"1637\" data-end=\"1655\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1657\" data-end=\"1988\"\u003e\u003cstrong data-start=\"1657\" data-end=\"1727\"\u003eWhite #1 (Shirogami #1) Steel – Stainless Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr data-start=\"1727\" data-end=\"1730\"\u003eWhite #1 is a high-purity carbon steel capable of taking an exceptionally fine, razor-like edge. With slightly higher carbon content than White #2, it offers increased sharpness potential and edge retention, while remaining highly responsive on the stones.\u003c\/p\u003e\n\u003cp data-start=\"1990\" data-end=\"2334\"\u003eThis knife features stainless steel cladding over the core, reducing day-to-day maintenance. The exposed edge will still develop a patina and can rust if left wet, but the outer layers are far more resistant to corrosion. Dry thoroughly after use, avoid prolonged contact with acidic foods, and treat the edge with the care of any carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2336\" data-end=\"2354\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2356\" data-end=\"2599\"\u003e\u003cstrong data-start=\"2356\" data-end=\"2374\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2374\" data-end=\"2377\"\u003eBlade Length: 210mm\u003cbr data-start=\"2396\" data-end=\"2399\"\u003eBlade Shape: Gyuto\u003cbr data-start=\"2417\" data-end=\"2420\"\u003eSteel: White #1 (Shirogami #1) Carbon Steel Core\u003cbr data-start=\"2468\" data-end=\"2471\"\u003eConstruction: San Mai (stainless clad)\u003cbr data-start=\"2509\" data-end=\"2512\"\u003eFinish: Nashiji (Kirisame line)\u003cbr data-start=\"2543\" data-end=\"2546\"\u003eHandle: Urushi Lacquered Oak\u003cbr data-start=\"2574\" data-end=\"2577\"\u003eOrigin: Sakai, Japan\u003c\/p\u003e\n\u003cp data-start=\"2601\" data-end=\"2619\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2621\" data-end=\"2764\"\u003e\u003cstrong data-start=\"2621\" data-end=\"2640\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2640\" data-end=\"2643\"\u003eThis product is strictly for sale to customers aged 18 or over. Age verification is required at checkout and on delivery.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55490297823617,"sku":null,"price":426.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-kirisame-white-1-gyuto-210mm-8834987.jpg?v=1775883392"},{"product_id":"hado-kirisame-white-1-gyuto-210mm-copy","title":"Hado Kirisame White #1 Gyuto Knife 240mm","description":"\u003cp data-start=\"79\" data-end=\"131\"\u003e\u003cstrong data-start=\"79\" data-end=\"131\"\u003eHado Kirisame Gyuto 240mm – White #1, Urushi Oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"133\" data-end=\"136\"\u003e\n\u003cp data-start=\"138\" data-end=\"543\"\u003e\u003cstrong data-start=\"138\" data-end=\"175\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"175\" data-end=\"178\"\u003eThe gyuto is the Japanese answer to 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 more delicate prep. At 210mm, it offers an ideal balance of length, control, and versatility for both home cooks and professional kitchens.\u003c\/p\u003e\n\u003cp data-start=\"545\" data-end=\"563\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"565\" data-end=\"941\"\u003e\u003cstrong data-start=\"565\" data-end=\"597\"\u003eNashiji – “Pear Skin” Finish\u003c\/strong\u003e\u003cbr data-start=\"597\" data-end=\"600\"\u003eNashiji translates to “pear skin,” describing the softly textured, matte finish across the blade. This subtle texture helps reduce food sticking during prep while giving the knife a quietly refined, workhorse aesthetic. On Hado’s Kirisame line, it’s executed with a particularly clean, even finish that complements the knife’s precise grind.\u003c\/p\u003e\n\u003cp data-start=\"943\" data-end=\"961\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"137\" data-end=\"553\"\u003e\u003cstrong data-start=\"137\" data-end=\"184\"\u003eHado Kirisame – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"184\" data-end=\"187\"\u003eKirisame, meaning “drizzle,” is the name given to this line — reflecting its understated, refined aesthetic. Hado is a Sakai-based workshop dedicated to preserving traditional Japanese knife-making. Many of their blades are forged in Sakai by the workshop of Tanaka-san, with work carried out by either father or son, continuing a respected lineage of blacksmithing.\u003c\/p\u003e\n\u003cp data-start=\"555\" data-end=\"969\"\u003eDuring our visit to Sakai in 2026, we were fortunate enough to spend time in the Hado workshop while our own batch of Kirisame knives was in production. The blades had been freshly delivered from the blacksmith and were moving through the final stages — being ground and sharpened by Hado’s highly skilled craftsmen. Seeing this process first-hand gave a real insight into the precision and care behind each knife.\u003c\/p\u003e\n\u003cp data-start=\"971\" data-end=\"1223\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eKnown for exceptionally clean grinds and elegant finishes, Hado knives reflect a high level of attention to detail — right through to their beautifully considered packaging. The result is a knife that feels as refined in presentation as it does in use.\u003c\/p\u003e\n\u003cp data-start=\"1637\" data-end=\"1655\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1657\" data-end=\"1988\"\u003e\u003cstrong data-start=\"1657\" data-end=\"1727\"\u003eWhite #1 (Shirogami #1) Steel – Stainless Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr data-start=\"1727\" data-end=\"1730\"\u003eWhite #1 is a high-purity carbon steel capable of taking an exceptionally fine, razor-like edge. With slightly higher carbon content than White #2, it offers increased sharpness potential and edge retention, while remaining highly responsive on the stones.\u003c\/p\u003e\n\u003cp data-start=\"1990\" data-end=\"2334\"\u003eThis knife features stainless steel cladding over the core, reducing day-to-day maintenance. The exposed edge will still develop a patina and can rust if left wet, but the outer layers are far more resistant to corrosion. Dry thoroughly after use, avoid prolonged contact with acidic foods, and treat the edge with the care of any carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2336\" data-end=\"2354\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2356\" data-end=\"2599\"\u003e\u003cstrong data-start=\"2356\" data-end=\"2374\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2374\" data-end=\"2377\"\u003eBlade Length: 240mm\u003cbr data-start=\"2396\" data-end=\"2399\"\u003eBlade Shape: Gyuto\u003cbr data-start=\"2417\" data-end=\"2420\"\u003eSteel: White #1 (Shirogami #1) Carbon Steel Core\u003cbr data-start=\"2468\" data-end=\"2471\"\u003eConstruction: San Mai (stainless clad)\u003cbr data-start=\"2509\" data-end=\"2512\"\u003eFinish: Nashiji (Kirisame line)\u003cbr data-start=\"2543\" data-end=\"2546\"\u003eHandle: Urushi Lacquered Oak\u003cbr data-start=\"2574\" data-end=\"2577\"\u003eOrigin: Sakai, Japan\u003c\/p\u003e\n\u003cp data-start=\"2601\" data-end=\"2619\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2621\" data-end=\"2764\"\u003e\u003cstrong data-start=\"2621\" data-end=\"2640\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2640\" data-end=\"2643\"\u003eThis product is strictly for sale to customers aged 18 or over. Age verification is required at checkout and on delivery.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55490298052993,"sku":null,"price":488.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-kirisame-white-1-gyuto-240mm-6290191.jpg?v=1775883395"},{"product_id":"kotetsu-chromax-210mm-gyuto-rosewood-handle","title":"Koutetsu Chromax Gyuto Knife 210mm Rosewood Handle","description":"\u003cp data-start=\"0\" data-end=\"55\"\u003e\u003cstrong data-start=\"0\" data-end=\"55\"\u003eKoutetsu Chromax K-Tip Gyuto 210mm – Rosewood Handle\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"57\" data-end=\"60\"\u003e\n\u003cp data-start=\"62\" data-end=\"446\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-end=\"343\" data-start=\"286\"\u003eKoutetsu by Takayuki Shibata – Precision from Fukuyama\u003c\/strong\u003e\u003cbr data-end=\"346\" data-start=\"343\"\u003e\u003cspan\u003eKoutetsu is one of the house brand of Takayuki Shibata, a highly respected sharpener and knife maker based in Fukuyama, Hiroshima. His knives are known for very thin grinds and precise geometry, with a strong focus on edge performance. The result is a blade that moves cleanly through ingredients with minimal wedging.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr data-start=\"448\" data-end=\"451\"\u003e\n\u003cp data-start=\"453\" data-end=\"877\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-start=\"59\" data-end=\"96\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"96\" data-end=\"99\"\u003e\u003cspan\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Typically thinner and lighter than European equivalents, it offers good edge feel and precise tip control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"879\" data-end=\"882\"\u003e\n\u003cp data-start=\"5\" data-end=\"381\"\u003e\u003cstrong data-start=\"5\" data-end=\"36\"\u003eK-Tip (Kiritsuke-Style Tip)\u003c\/strong\u003e\u003cbr data-start=\"36\" data-end=\"39\"\u003eThis gyuto features a kiritsuke-style “K-tip”, giving it a more angular, aggressive point. It excels in precise tip work — fine slicing, scoring, and detail tasks — while still maintaining the versatility of a standard gyuto. A subtle change in profile that provides a finer, more precise tip without affecting general use — and it looks ace.\u003c\/p\u003e\n\u003chr data-start=\"1225\" data-end=\"1228\"\u003e\n\u003cp data-start=\"1230\" data-end=\"1570\"\u003e\u003cstrong data-start=\"1230\" data-end=\"1276\"\u003eChromax Steel – Semi-Stainless Performance\u003c\/strong\u003e\u003cbr data-start=\"1276\" data-end=\"1279\"\u003eChromax is a semi-stainless steel developed to bridge the gap between carbon and stainless. It takes a very keen edge and holds it well, with a toughness that suits daily use. It’s more forgiving than many high-carbon steels, while still offering that crisp, responsive feel on the stones.\u003c\/p\u003e\n\u003cp data-start=\"1572\" data-end=\"1789\"\u003eIt’s not fully stainless, so it may develop a light patina over time, but it’s far less reactive than traditional carbon steels — a practical option for those who want performance without the full maintenance demands.\u003c\/p\u003e\n\u003chr data-start=\"1791\" data-end=\"1794\"\u003e\n\u003cp data-start=\"1796\" data-end=\"2052\"\u003e\u003cstrong data-start=\"1796\" data-end=\"1834\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1834\" data-end=\"1837\"\u003eConstructed using san mai, with a hard Chromax core steel clad in softer stainless steel. This structure protects the core, adds durability, and makes maintenance easier by reducing reactivity along the blade faces.\u003c\/p\u003e\n\u003chr data-start=\"2301\" data-end=\"2304\"\u003e\n\u003cp data-start=\"2306\" data-end=\"2619\"\u003e\u003cstrong data-start=\"2306\" data-end=\"2324\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-start=\"2324\" data-end=\"2327\"\u003eA properly thin, high-performance gyuto with a beautiful curve into the K-tip. The Chromax steel makes it practical for daily use, while the grind and Shibata san's \"bitey\" edge gives it serious cutting ability. If you like the idea of a laser-style knife but want something slightly more forgiving, this is a strong option.\u003c\/p\u003e\n\u003chr data-start=\"2621\" data-end=\"2624\"\u003e\n\u003cp data-start=\"2626\" data-end=\"2875\"\u003e\u003cstrong data-start=\"2626\" data-end=\"2643\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"2643\" data-end=\"2646\"\u003eBlade Length: 210mm\u003cbr data-start=\"2665\" data-end=\"2668\"\u003eBlade Height: ~45mm\u003cbr data-start=\"2687\" data-end=\"2690\"\u003eSteel: Chromax (semi-stainless)\u003cbr data-start=\"2721\" data-end=\"2724\"\u003eConstruction: San Mai (stainless clad)\u003cbr data-start=\"2762\" data-end=\"2765\"\u003eFinish: Migaki (polished)\u003cbr data-start=\"2790\" data-end=\"2793\"\u003eHandle: Rosewood (Western \/ yo handle)\u003cbr data-start=\"2831\" data-end=\"2834\"\u003eHardness: ~HRC 62\u003cbr data-start=\"2851\" data-end=\"2854\"\u003eBevel: Double bevel\u003c\/p\u003e\n\u003chr data-start=\"2877\" data-end=\"2880\"\u003e\n\u003cp data-start=\"2882\" data-end=\"3093\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2882\" data-end=\"2890\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2890\" data-end=\"2893\"\u003eHand wash only. Dry thoroughly after use. Avoid prolonged contact with acidic foods and do not leave wet. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr data-start=\"2877\" data-end=\"2880\"\u003e\n\u003cp data-start=\"2882\" data-end=\"3093\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-end=\"453\" data-start=\"433\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-end=\"456\" data-start=\"453\"\u003e\u003cspan\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/span\u003e\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55565146849665,"sku":null,"price":236.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/kotetsu-chromax-210mm-gyuto-rosewood-handle-1377303.jpg?v=1778368946"},{"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":"tsunehisa-nawame-aus10-gyuto-240mm-damascus","title":"Tsunehisa Nawame AUS10 Gyuto Knife 240mm Damascus","description":"\u003cp data-start=\"59\" data-end=\"372\"\u003e\u003cstrong data-start=\"59\" data-end=\"72\"\u003eTsunehisa\u003c\/strong\u003e\u003cbr data-start=\"72\" data-end=\"75\"\u003eTsunehisa produces reliable, well-priced Japanese kitchen knives designed for consistent, everyday performance. Their blades combine modern steels with practical grinds and straightforward finishes, making them a popular choice among home cooks and professionals who want quality without pretence.\u003c\/p\u003e\n\u003chr data-start=\"374\" data-end=\"377\"\u003e\n\u003cp data-start=\"379\" data-end=\"823\"\u003e\u003cstrong data-start=\"379\" data-end=\"416\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"416\" data-end=\"419\"\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Typically thinner and lighter than European equivalents, it offers good edge feel and precise tip control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/p\u003e\n\u003chr data-start=\"825\" data-end=\"828\"\u003e\n\u003cp data-start=\"830\" data-end=\"1059\"\u003e\u003cstrong data-start=\"830\" data-end=\"857\"\u003eAUS10 – Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"857\" data-end=\"860\"\u003eAUS10 is a Japanese stainless steel known for balancing edge retention, toughness, and ease of sharpening. It takes a fine edge and holds it well, while remaining relatively forgiving in daily use.\u003c\/p\u003e\n\u003cp data-start=\"1061\" data-end=\"1176\"\u003eIn use, that translates to:\u003cbr data-start=\"1088\" data-end=\"1091\"\u003e• A stable, fine edge\u003cbr data-start=\"1112\" data-end=\"1115\"\u003e• Good corrosion resistance\u003cbr data-start=\"1142\" data-end=\"1145\"\u003e• Straightforward maintenance\u003c\/p\u003e\n\u003chr data-start=\"1178\" data-end=\"1181\"\u003e\n\u003cp data-start=\"1183\" data-end=\"1463\"\u003e\u003cstrong data-start=\"1183\" data-end=\"1218\"\u003eDamascus – Layered Construction\u003c\/strong\u003e\u003cbr data-start=\"1218\" data-end=\"1221\"\u003eThe blade features layered damascus cladding, visible in the flowing pattern across the surface. This sits over the core steel, adding durability and reducing reactivity along the blade faces. Each knife will show slight variation in pattern.\u003c\/p\u003e\n\u003chr data-start=\"1465\" data-end=\"1468\"\u003e\n\u003cp data-start=\"1470\" data-end=\"1688\"\u003e\u003cstrong data-start=\"1470\" data-end=\"1487\"\u003eNawame Finish\u003c\/strong\u003e\u003cbr data-start=\"1487\" data-end=\"1490\"\u003eThe “nawame” pattern gives the blade a distinctive, directional texture across the surface. It adds visual interest while subtly breaking up contact between the blade and ingredients during cutting.\u003c\/p\u003e\n\u003chr data-start=\"1690\" data-end=\"1693\"\u003e\n\u003cp data-start=\"1695\" data-end=\"1906\"\u003e\u003cstrong data-start=\"1695\" data-end=\"1712\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"1712\" data-end=\"1715\"\u003eBlade Length: 240mm\u003cbr data-start=\"1734\" data-end=\"1737\"\u003eBlade Height: ~50–55mm\u003cbr data-start=\"1759\" data-end=\"1762\"\u003eSteel: AUS10 (stainless)\u003cbr data-start=\"1786\" data-end=\"1789\"\u003eConstruction: San Mai (damascus clad)\u003cbr data-start=\"1826\" data-end=\"1829\"\u003eFinish: Nawame damascus\u003cbr data-start=\"1852\" data-end=\"1855\"\u003eHandle: Octagonal wa handle\u003cbr data-start=\"1882\" data-end=\"1885\"\u003eBevel: Double bevel\u003c\/p\u003e\n\u003chr data-start=\"1908\" data-end=\"1911\"\u003e\n\u003cp data-start=\"1913\" data-end=\"2128\"\u003e\u003cstrong data-start=\"1913\" data-end=\"1921\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"1921\" data-end=\"1924\"\u003eHand wash only. Dry thoroughly after use. Although stainless, it should not be left wet for extended periods. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr data-start=\"2130\" data-end=\"2133\"\u003e\n\u003cp data-start=\"2135\" data-end=\"2383\"\u003e\u003cstrong data-start=\"2135\" data-end=\"2155\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-start=\"2155\" data-end=\"2158\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55567520989569,"sku":null,"price":176.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/tsunehisa-nawame-aus10-gyuto-240mm-damascus-4606793.jpg?v=1778368947"},{"product_id":"sakai-kikumori-sg2-nakiri-165mm-damascus-copy","title":"Sakai Kikumori OHS SG2 Kiritsuke Gyuto Knife 210mm Damascus","description":"\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"2a8c6176-25ee-4a4b-80ae-5fd5e8fb3b81\" data-testid=\"conversation-turn-25\" data-scroll-anchor=\"false\" data-turn=\"user\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pt-12 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"user\" data-message-id=\"2a8c6176-25ee-4a4b-80ae-5fd5e8fb3b81\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden items-end rtl:items-start\"\u003e\n\u003cdiv class=\"user-message-bubble-color corner-superellipse\/0.98 relative min-w-0 overflow-hidden rounded-[22px] px-4 py-2.5 leading-6 max-w-(--user-chat-width,70%)\"\u003e\n\u003cdiv class=\"max-w-full min-w-0 [overflow-wrap:anywhere] whitespace-pre-wrap\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex justify-end\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:d8f92ca5-7a79-469b-8527-c1a2d32d3a2e-12\" data-testid=\"conversation-turn-26\" 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 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=\"ef0fd63c-b687-437f-9337-46a14320f8aa\" dir=\"auto\" data-message-model-slug=\"gpt-5-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"324\"\u003eThe Sakai Kikumori OHS Kiritsuke Gyuto 210mm combines SG2 powdered steel performance with an elegant fine damascus finish and a lightweight traditional magnolia handle. Thin, precise and highly responsive, it’s a refined all-rounder with the aggressive profile and cutting feel that make kiritsuke-style knives so appealing.\u003c\/p\u003e\n\u003cp data-start=\"326\" data-end=\"329\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"331\" data-end=\"785\"\u003e\u003cstrong data-start=\"331\" data-end=\"383\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"383\" data-end=\"386\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSakai Kikumori\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-start=\"423\" data-end=\"426\"\u003eBased in Sakai, Osaka — Japan’s historic knife-making city — Sakai Kikumori has been producing kitchen knives for generations, working alongside some of the country’s most respected blacksmiths and sharpeners. Their knives balance traditional craftsmanship with practical performance, offering tools trusted by professional chefs and serious home cooks alike.\u003c\/p\u003e\n\u003cp data-start=\"787\" data-end=\"790\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"792\" data-end=\"1142\"\u003e\u003cstrong data-start=\"792\" data-end=\"841\"\u003eKiritsuke Gyuto – Precision Meets Versatility\u003c\/strong\u003e\u003cbr data-start=\"841\" data-end=\"844\"\u003eA kiritsuke gyuto combines the versatility of a gyuto with the angular, sweeping tip profile of a traditional kiritsuke. The pointed tip offers excellent precision for detailed prep work, while the longer blade length still handles larger vegetables, proteins and everyday chopping tasks with ease.\u003c\/p\u003e\n\u003cp data-start=\"1144\" data-end=\"1290\"\u003eAt 210mm, this size strikes an excellent balance between agility and versatility, making it equally comfortable in home and professional kitchens.\u003c\/p\u003e\n\u003cp data-start=\"1292\" data-end=\"1295\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1297\" data-end=\"1711\"\u003e\u003cstrong data-start=\"1297\" data-end=\"1343\"\u003eDamascus Finish – Layered Steel Patterning\u003c\/strong\u003e\u003cbr data-start=\"1343\" data-end=\"1346\"\u003eThis blade features a fine damascus finish created by layering multiple steels together before forging. The result is the flowing, rippled pattern visible across the blade face, giving each knife subtle individuality and a refined appearance. On the OHS range, the patterning is particularly fine and understated, complementing the clean overall finish beautifully.\u003c\/p\u003e\n\u003cp data-start=\"1713\" data-end=\"1716\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1718\" data-end=\"2198\"\u003e\u003cstrong data-start=\"1718\" data-end=\"1769\"\u003eSG2 Powdered Steel – Exceptional Edge Retention\u003c\/strong\u003e\u003cbr data-start=\"1769\" data-end=\"1772\"\u003eSG2 is a high-performance powdered stainless steel known for its excellent edge retention, fine grain structure and ability to take an extremely refined edge. Compared to many conventional stainless steels, SG2 offers longer lasting sharpness while still maintaining impressive toughness and corrosion resistance. It’s a favourite among cooks looking for top-level cutting performance with lower maintenance than carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2200\" data-end=\"2203\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2205\" data-end=\"2518\"\u003e\u003cstrong data-start=\"2205\" data-end=\"2258\"\u003eMagnolia Wa Handle – Lightweight Traditional Feel\u003c\/strong\u003e\u003cbr data-start=\"2258\" data-end=\"2261\"\u003eFitted with a traditional Japanese magnolia wood wa handle, the OHS range feels lightweight, balanced and comfortable in hand. Magnolia is prized for its subtle texture and low weight, helping keep the knife agile and responsive during longer prep sessions.\u003c\/p\u003e\n\u003cp data-start=\"2520\" data-end=\"2523\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2525\" data-end=\"2743\"\u003e\u003cstrong data-start=\"2525\" data-end=\"2533\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2533\" data-end=\"2536\"\u003e• Hand wash only — never place in the dishwasher\u003cbr data-start=\"2584\" data-end=\"2587\"\u003e• Dry thoroughly after use\u003cbr data-start=\"2613\" data-end=\"2616\"\u003e• Use a soft wooden or plastic chopping board\u003cbr data-start=\"2661\" data-end=\"2664\"\u003e• Store safely to protect the edge\u003cbr data-start=\"2698\" data-end=\"2701\"\u003e• Sharpen using whetstones when required\u003c\/p\u003e\n\u003cp data-start=\"2745\" data-end=\"2748\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2750\" data-end=\"2931\"\u003e\u003cstrong data-start=\"2750\" data-end=\"2768\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2768\" data-end=\"2771\"\u003eBlade Length: 210mm\u003cbr data-start=\"2790\" data-end=\"2793\"\u003eBlade Shape: Kiritsuke Gyuto\u003cbr data-start=\"2821\" data-end=\"2824\"\u003eSteel: SG2 Powdered Stainless Steel\u003cbr data-start=\"2859\" data-end=\"2862\"\u003eFinish: Damascus\u003cbr data-start=\"2878\" data-end=\"2881\"\u003eHandle: Magnolia Wa Handle\u003cbr data-start=\"2907\" data-end=\"2910\"\u003eMade in: Sakai, Japan\u003c\/p\u003e\n\u003cp data-start=\"2933\" data-end=\"3081\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2933\" data-end=\"2949\"\u003ePlease note:\u003c\/strong\u003e Due to the handmade nature of Japanese knives, slight variations in finish, pattern and measurements may occur from knife to knife.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55633320771969,"sku":null,"price":338.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-ohs-sg2-kiritsuke-gyuto-knife-210mm-damascus-5476902.jpg?v=1781185797"},{"product_id":"sakai-kikumori-kikuzuki-kuro-gyuto-knife-210mm","title":"Sakai Kikumori Kikuzuki Kuro Gyuto Knife 210mm","description":"\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:de5c951c-48a7-4a3e-b620-7a4fb42fcdae-93\" data-testid=\"conversation-turn-163\" data-scroll-anchor=\"false\" data-turn=\"assistant\" style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"c381a22a-3a65-4838-a1bf-7c3307abcefd\" dir=\"auto\" data-message-model-slug=\"gpt-5-5-thinking\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"381\"\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 answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved edge and pointed tip, it handles slicing, chopping and rocking with ease. Compared to heavier European knives, it’s thinner and more responsive, offering a clean, precise cutting feel across a wide range of ingredients.\u003c\/p\u003e\n\u003cp data-start=\"383\" data-end=\"546\"\u003eAt 210mm, this is a particularly versatile size — long enough for larger vegetables and proteins, while still feeling agile and manageable on a home kitchen board.\u003c\/p\u003e\n\u003cp data-start=\"548\" data-end=\"551\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"553\" data-end=\"886\"\u003e\u003cstrong data-start=\"553\" data-end=\"587\"\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"587\" data-end=\"590\"\u003eKurouchi is the dark, textured finish left on the blade from the forging process. It gives the knife a rustic, traditional appearance while helping to reduce reactivity on the upper section of the blade. Over time, the finish will naturally wear and soften with use, developing its own character.\u003c\/p\u003e\n\u003cp data-start=\"888\" data-end=\"891\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"893\" data-end=\"1339\"\u003e\u003cstrong data-start=\"893\" data-end=\"945\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"945\" data-end=\"948\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSakai Kikumori\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-start=\"985\" data-end=\"988\"\u003eSakai Kikumori is a long-established knife brand based in Sakai, Osaka — one of Japan’s most important centres of kitchen knife production. Drawing on the city’s long history of specialist forging, sharpening, and handle fitting, Sakai Kikumori offers a wide range of Japanese kitchen knives that balance traditional craft with practical everyday use.\u003c\/p\u003e\n\u003cp data-start=\"1341\" data-end=\"1344\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1346\" data-end=\"1674\"\u003e\u003cstrong data-start=\"1346\" data-end=\"1390\"\u003eWhite #2 Steel – Pure Carbon Performance\u003c\/strong\u003e\u003cbr data-start=\"1390\" data-end=\"1393\"\u003eWhite #2 is a traditional Japanese carbon steel known for its fine grain structure and ability to take a very keen edge. It sharpens easily on whetstones and responds well to regular maintenance, making it a strong choice for those who enjoy keeping their knives in good condition.\u003c\/p\u003e\n\u003cp data-start=\"1676\" data-end=\"1793\"\u003eAs with all carbon steels, the exposed edge will develop a patina over time and should be dried thoroughly after use.\u003c\/p\u003e\n\u003cp data-start=\"1795\" data-end=\"1798\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1800\" data-end=\"2126\"\u003e\u003cstrong data-start=\"1800\" data-end=\"1818\"\u003e\u003cstrong data-end=\"1688\" data-start=\"1670\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-end=\"1691\" data-start=\"1688\"\u003e\u003c\/strong\u003eThis is a very nice range from Sakai Kikumori, the grind line is nice and high, the thick kurouchi finish gives it that dark, traditional look,\u003cstrong data-start=\"1800\" data-end=\"1818\"\u003e \u003c\/strong\u003ewhile the White #2 steel keeps things simple and rewarding to sharpen. At 210mm, it hits that sweet spot — versatile, comfortable, and capable of handling almost anything you throw at it.\u003c\/p\u003e\n\u003cp data-start=\"2128\" data-end=\"2131\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2133\" data-end=\"2354\"\u003e\u003cstrong data-start=\"2133\" data-end=\"2150\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"2150\" data-end=\"2153\"\u003eBlade Shape: Gyuto\u003cbr data-start=\"2171\" data-end=\"2174\"\u003eBlade Length: 210mm\u003cbr data-start=\"2193\" data-end=\"2196\"\u003eBlade Height:\u003cbr data-start=\"2209\" data-end=\"2212\"\u003eSteel: White #2\u003cbr data-start=\"2227\" data-end=\"2230\"\u003eConstruction:\u003cbr data-start=\"2243\" data-end=\"2246\"\u003eCladding:\u003cbr data-start=\"2255\" data-end=\"2258\"\u003eFinish: Kurouchi\u003cbr data-start=\"2274\" data-end=\"2277\"\u003eHandle: Magnolia\u003cbr data-start=\"2293\" data-end=\"2296\"\u003eHandle Type:\u003cbr data-start=\"2308\" data-end=\"2311\"\u003eHRC:\u003cbr data-start=\"2315\" data-end=\"2318\"\u003eBevel:\u003cbr data-start=\"2324\" data-end=\"2327\"\u003eWeight:\u003cbr data-start=\"2334\" data-end=\"2337\"\u003eOverall Length:\u003c\/p\u003e\n\u003cp data-start=\"2356\" data-end=\"2359\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2361\" data-end=\"2658\"\u003e\u003cstrong data-start=\"2361\" data-end=\"2369\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2369\" data-end=\"2372\"\u003eHand wash only. Dry thoroughly after use. As a carbon steel knife, it will develop a natural patina and can rust if left wet. Wipe during use, especially when working with acidic ingredients. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003cp data-start=\"2660\" data-end=\"2663\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2665\" data-end=\"2913\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2665\" data-end=\"2685\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-start=\"2685\" data-end=\"2688\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55653240340865,"sku":null,"price":298.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-kikuzuki-kuro-gyuto-knife-210mm-5240933.jpg?v=1781185797"},{"product_id":"sakai-kikumori-kikuzuki-kuro-petty-knife-150mm","title":"Sakai Kikumori Kikuzuki Kuro Petty Knife 150mm","description":"\u003csection style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-163\" data-turn-id=\"request-WEB:de5c951c-48a7-4a3e-b620-7a4fb42fcdae-93\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-5-thinking\" dir=\"auto\" data-message-id=\"c381a22a-3a65-4838-a1bf-7c3307abcefd\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-end=\"404\" data-start=\"0\"\u003e\u003cstrong data-end=\"29\" data-start=\"0\"\u003ePetty – Compact Precision\u003c\/strong\u003e\u003cbr data-end=\"32\" data-start=\"29\"\u003eThe petty knife is the Japanese equivalent of a utility knife — small, nimble and incredibly useful. At 150mm, it offers a bit more reach than shorter petty knives while still feeling agile and easy to control. Ideal for trimming meat, slicing shallots, garlic and herbs, or handling smaller fruit and vegetables, it’s the kind of knife that quietly becomes indispensable.\u003c\/p\u003e\n\u003cp data-end=\"409\" data-start=\"406\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"744\" data-start=\"411\"\u003e\u003cstrong data-end=\"445\" data-start=\"411\"\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-end=\"448\" data-start=\"445\"\u003eKurouchi is the dark, textured finish left on the blade from the forging process. It gives the knife a rustic, traditional appearance while helping to reduce reactivity on the upper section of the blade. Over time, the finish will naturally wear and soften with use, developing its own character.\u003c\/p\u003e\n\u003cp data-end=\"749\" data-start=\"746\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1197\" data-start=\"751\"\u003e\u003cstrong data-end=\"803\" data-start=\"751\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-end=\"806\" data-start=\"803\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSakai Kikumori\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-end=\"846\" data-start=\"843\"\u003eSakai Kikumori is a long-established knife brand based in Sakai, Osaka — one of Japan’s most important centres of kitchen knife production. Drawing on the city’s long history of specialist forging, sharpening, and handle fitting, Sakai Kikumori offers a wide range of Japanese kitchen knives that balance traditional craft with practical everyday use.\u003c\/p\u003e\n\u003cp data-end=\"1202\" data-start=\"1199\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1532\" data-start=\"1204\"\u003e\u003cstrong data-end=\"1248\" data-start=\"1204\"\u003eWhite #2 Steel – Pure Carbon Performance\u003c\/strong\u003e\u003cbr data-end=\"1251\" data-start=\"1248\"\u003eWhite #2 is a traditional Japanese carbon steel known for its fine grain structure and ability to take a very keen edge. It sharpens easily on whetstones and responds well to regular maintenance, making it a strong choice for those who enjoy keeping their knives in good condition.\u003c\/p\u003e\n\u003cp data-end=\"1651\" data-start=\"1534\"\u003eAs with all carbon steels, the exposed edge will develop a patina over time and should be dried thoroughly after use.\u003c\/p\u003e\n\u003cp data-end=\"1656\" data-start=\"1653\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1975\" data-start=\"1658\"\u003e\u003cstrong data-end=\"1676\" data-start=\"1658\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-end=\"1679\" data-start=\"1676\"\u003eA really useful size for those who want a bit more length without stepping up to a full chef’s knife. The kurouchi finish gives it that raw, traditional look, while the White #2 steel keeps it easy to sharpen and rewarding to use. One of those knives you end up reaching for more than you expect.\u003c\/p\u003e\n\u003cp data-end=\"1980\" data-start=\"1977\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2203\" data-start=\"1982\"\u003e\u003cstrong data-end=\"1999\" data-start=\"1982\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-end=\"2002\" data-start=\"1999\"\u003eBlade Shape: Petty\u003cbr data-end=\"2023\" data-start=\"2020\"\u003eBlade Length: 150mm\u003cbr data-end=\"2045\" data-start=\"2042\"\u003eBlade Height:\u003cbr data-end=\"2061\" data-start=\"2058\"\u003eSteel: White #2\u003cbr data-end=\"2079\" data-start=\"2076\"\u003eConstruction:\u003cbr data-end=\"2095\" data-start=\"2092\"\u003eCladding:\u003cbr data-end=\"2107\" data-start=\"2104\"\u003eFinish: Kurouchi\u003cbr data-end=\"2126\" data-start=\"2123\"\u003eHandle: Magnolia\u003cbr data-end=\"2145\" data-start=\"2142\"\u003eHandle Type:\u003cbr data-end=\"2160\" data-start=\"2157\"\u003eHRC:\u003cbr data-end=\"2167\" data-start=\"2164\"\u003eBevel:\u003cbr data-end=\"2176\" data-start=\"2173\"\u003eWeight:\u003cbr data-end=\"2186\" data-start=\"2183\"\u003eOverall Length:\u003c\/p\u003e\n\u003cp data-end=\"2208\" data-start=\"2205\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2507\" data-start=\"2210\"\u003e\u003cstrong data-end=\"2218\" data-start=\"2210\"\u003eCare\u003c\/strong\u003e\u003cbr data-end=\"2221\" data-start=\"2218\"\u003eHand wash only. Dry thoroughly after use. As a carbon steel knife, it will develop a natural patina and can rust if left wet. Wipe during use, especially when working with acidic ingredients. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003cp data-end=\"2512\" data-start=\"2509\"\u003e–––\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2762\" data-start=\"2514\"\u003e\u003cstrong data-end=\"2534\" data-start=\"2514\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-end=\"2537\" data-start=\"2534\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55653288051073,"sku":null,"price":228.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-kikuzuki-kuro-petty-knife-150mm-5491111.jpg?v=1781185799"},{"product_id":"sakai-kikumori-kikuzuki-kuro-kiristsuke-petty-knife-130mm","title":"Sakai Kikumori Kikuzuki Kuro Kiristsuke Petty Knife 135mm","description":"\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:de5c951c-48a7-4a3e-b620-7a4fb42fcdae-93\" data-testid=\"conversation-turn-163\" data-scroll-anchor=\"false\" data-turn=\"assistant\" style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"c381a22a-3a65-4838-a1bf-7c3307abcefd\" dir=\"auto\" data-message-model-slug=\"gpt-5-5-thinking\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"416\"\u003e\u003cstrong data-start=\"0\" data-end=\"47\"\u003eKiritsuke Petty – Precision with a Fine Tip\u003c\/strong\u003e\u003cbr data-start=\"47\" data-end=\"50\"\u003eA kiritsuke petty combines the compact versatility of a petty knife with the angular, kiritsuke-style tip. At 135mm, it’s nimble and highly controllable, ideal for shallots, garlic, herbs, trimming meat and smaller fruit and vegetables. The finer, more pointed tip gives you extra precision for detail work, shallow scoring and more delicate prep — and it looks ace.\u003c\/p\u003e\n\u003cp data-start=\"418\" data-end=\"421\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"423\" data-end=\"756\"\u003e\u003cstrong data-start=\"423\" data-end=\"457\"\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"457\" data-end=\"460\"\u003eKurouchi is the dark, textured finish left on the blade from the forging process. It gives the knife a rustic, traditional appearance while helping to reduce reactivity on the upper section of the blade. Over time, the finish will naturally wear and soften with use, developing its own character.\u003c\/p\u003e\n\u003cp data-start=\"758\" data-end=\"761\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"763\" data-end=\"1209\"\u003e\u003cstrong data-start=\"763\" data-end=\"815\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"815\" data-end=\"818\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSakai Kikumori\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-start=\"855\" data-end=\"858\"\u003eSakai Kikumori is a long-established knife brand based in Sakai, Osaka — one of Japan’s most important centres of kitchen knife production. Drawing on the city’s long history of specialist forging, sharpening, and handle fitting, Sakai Kikumori offers a wide range of Japanese kitchen knives that balance traditional craft with practical everyday use.\u003c\/p\u003e\n\u003cp data-start=\"1211\" data-end=\"1214\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1216\" data-end=\"1544\"\u003e\u003cstrong data-start=\"1216\" data-end=\"1260\"\u003eWhite #2 Steel – Pure Carbon Performance\u003c\/strong\u003e\u003cbr data-start=\"1260\" data-end=\"1263\"\u003eWhite #2 is a traditional Japanese carbon steel known for its fine grain structure and ability to take a very keen edge. It sharpens easily on whetstones and responds well to regular maintenance, making it a strong choice for those who enjoy keeping their knives in good condition.\u003c\/p\u003e\n\u003cp data-start=\"1546\" data-end=\"1663\"\u003eAs with all carbon steels, the exposed edge will develop a patina over time and should be dried thoroughly after use.\u003c\/p\u003e\n\u003cp data-start=\"1665\" data-end=\"1668\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1670\" data-end=\"1970\"\u003e\u003cstrong data-start=\"1670\" data-end=\"1688\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-start=\"1688\" data-end=\"1691\"\u003eWe love this range from Sakai Kikumori the heavy kurouchi and high grind lines look great and  the kiritsuke tip gives a lovely extra level of precision without losing the everyday usefulness of a petty.  White #2 steel keeps it simple, sharp and satisfying to maintain.\u003c\/p\u003e\n\u003cp data-start=\"1972\" data-end=\"1975\"\u003e–\u003c\/p\u003e\n\u003cp data-start=\"1977\" data-end=\"2208\"\u003e\u003cstrong data-start=\"1977\" data-end=\"1994\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"1994\" data-end=\"1997\"\u003eBlade Shape: Kiritsuke Petty\u003cbr data-start=\"2025\" data-end=\"2028\"\u003eBlade Length: 135mm\u003cbr data-start=\"2047\" data-end=\"2050\"\u003eBlade Height:\u003cbr data-start=\"2063\" data-end=\"2066\"\u003eSteel: White #2\u003cbr data-start=\"2081\" data-end=\"2084\"\u003eConstruction:\u003cbr data-start=\"2097\" data-end=\"2100\"\u003eCladding:\u003cbr data-start=\"2109\" data-end=\"2112\"\u003eFinish: Kurouchi\u003cbr data-start=\"2128\" data-end=\"2131\"\u003eHandle: Magnolia\u003cbr data-start=\"2147\" data-end=\"2150\"\u003eHandle Type:\u003cbr data-start=\"2162\" data-end=\"2165\"\u003eHRC:\u003cbr data-start=\"2169\" data-end=\"2172\"\u003eBevel:\u003cbr data-start=\"2178\" data-end=\"2181\"\u003eWeight:\u003cbr data-start=\"2188\" data-end=\"2191\"\u003eOverall Length:\u003c\/p\u003e\n\u003cp data-start=\"2210\" data-end=\"2213\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2215\" data-end=\"2512\"\u003e\u003cstrong data-start=\"2215\" data-end=\"2223\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2223\" data-end=\"2226\"\u003eHand wash only. Dry thoroughly after use. As a carbon steel knife, it will develop a natural patina and can rust if left wet. Wipe during use, especially when working with acidic ingredients. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003cp data-start=\"2514\" data-end=\"2517\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2519\" data-end=\"2767\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2519\" data-end=\"2539\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-start=\"2539\" data-end=\"2542\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55653289525633,"sku":null,"price":228.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-kikuzuki-kuro-kiristsuke-petty-knife-135mm-7447854.jpg?v=1781185773"},{"product_id":"nakagawa-white-1-gyuto-210mm-mirror-polish","title":"Nakagawa  White #1 Gyuto 210mm Mirror Polish with Saya","description":"\u003cdiv class=\"product-block\"\u003e\n\u003cdiv class=\"rte\"\u003e\n\u003ch3 data-start=\"262\" data-end=\"325\"\u003eSakai Kikumori × Satoshi Nakagawa – Gyuto 210mm, White #1\u003c\/h3\u003e\n\u003cp data-start=\"327\" data-end=\"654\"\u003eA collaboration between Japanese knife suppliers \u003cstrong data-start=\"376\" data-end=\"394\"\u003eSakai Kikumori\u003c\/strong\u003e and blacksmith \u003cstrong data-start=\"410\" data-end=\"430\"\u003eSatoshi Nakagawa\u003c\/strong\u003e, the Nakagawa range — newly released in 2025 — is a thing of beauty. Polished choil and spine, flawless mirror finish, superb feel in the hand, a Magnolia saya and a White #1 core steel for exceptional sharpenability. What’s not to love?\u003c\/p\u003e\n\u003cp data-start=\"656\" data-end=\"708\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"710\" data-end=\"1152\"\u003e\u003cstrong data-start=\"710\" data-end=\"747\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"747\" data-end=\"750\"\u003eThe gyuto is Japan’s take on the classic Western chef’s knife — a versatile all-rounder for slicing, chopping, and fine detail work. Its name translates to “cow sword,” reflecting its origins as a meat knife, but today it’s equally at home with fish, vegetables, and everyday prep. The long, gently curved blade allows for smooth rocking cuts, while the fine tip offers precision for intricate tasks.\u003c\/p\u003e\n\u003cp data-start=\"1154\" data-end=\"1206\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMirror Polish – High-Gloss Refined Finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA mirror polish is one of the most refined finishes found on Japanese knives. It takes much patience and skill to achieve, with the hira — the flat upper section of the blade — carefully polished to a smooth, highly reflective surface.  Mirror-polished areas do show fingerprints, water marks, and fine scratches more readily than more textured finishes, so they reward a little extra care in use.\u003c\/p\u003e\n\u003cp data-start=\"1480\" data-end=\"1532\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1534\" data-end=\"1860\"\u003e\u003cstrong data-start=\"1534\" data-end=\"1581\"\u003eSatoshi Nakagawa – Master Blacksmith, Sakai\u003c\/strong\u003e\u003cbr data-start=\"1581\" data-end=\"1584\"\u003eSatoshi Nakagawa is a highly respected blacksmith based in Sakai, Japan. After a long apprenticeship under master Kenichi Shiraki, Nakagawa-san took over \u003cstrong data-start=\"1738\" data-end=\"1756\"\u003eShiraki Hamono\u003c\/strong\u003e in 2020, continuing its legacy of top-tier craftsmanship under his own name, \u003cstrong data-start=\"1834\" data-end=\"1857\"\u003eNakagawa Uchihamono\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1862\" data-end=\"2199\"\u003eKnown for his ability to forge both carbon and stainless steels — as well as making honyaki — Nakagawa’s knives are celebrated for their exceptional heat treatment, precise grind geometry, and meticulous attention to detail. The result: blades with outstanding cutting performance, edge stability, and a refined, understated aesthetic.\u003c\/p\u003e\n\u003cp data-start=\"2201\" data-end=\"2253\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2255\" data-end=\"2581\"\u003e\u003cstrong data-start=\"2255\" data-end=\"2307\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"2307\" data-end=\"2310\"\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=\"2583\" data-end=\"2635\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2637\" data-end=\"2862\"\u003e\u003cstrong data-start=\"2637\" data-end=\"2655\"\u003eWhite #1 Steel\u003c\/strong\u003e\u003cbr data-start=\"2655\" data-end=\"2658\"\u003eHigh-carbon steel prized for its purity, exceptional sharpness, and refined cutting response. Known for taking an incredibly keen edge with ease of maintenance for those familiar with carbon steel care.\u003c\/p\u003e\n\u003cp data-start=\"2864\" data-end=\"2916\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2918\" data-end=\"3357\"\u003e\u003cstrong data-start=\"2918\" data-end=\"2932\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2932\" data-end=\"2935\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"3002\" data-end=\"3005\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"3069\" data-end=\"3072\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"3137\" data-end=\"3140\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"3204\" data-end=\"3207\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"3275\" data-end=\"3278\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"3359\" data-end=\"3411\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3413\" data-end=\"3682\"\u003e\u003cstrong data-start=\"3413\" data-end=\"3439\"\u003eA Note on Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"3439\" data-end=\"3442\"\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 simply care for it with a little more attention — particularly when washing.\u003c\/p\u003e\n\u003cp data-start=\"3684\" data-end=\"4097\"\u003eOnce you’ve finished using your knife, give it a quick wash and a thorough dry; if left wet, it will start to rust surprisingly quickly. Should this happen, take a dry scourer and lightly rub the surface — a rinse and dry will usually remove it with ease. Over time you’ll also notice the blade changing colour; this patina is natural, beautiful, and to be cherished — your knife developing its own fingerprint.\u003c\/p\u003e\n\u003cp data-start=\"4099\" data-end=\"4168\"\u003eAnd for many reasons — \u003cstrong data-start=\"4122\" data-end=\"4166\"\u003enever put your knives in the dishwasher.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"4099\" data-end=\"4168\"\u003e\u003cstrong data-start=\"4122\" data-end=\"4166\"\u003e\u003cspan\u003ePlease note- Rainbow effect on these knives is caused by a protective oil on the blade’s surface, which will be removed prior to shipping\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"4170\" data-end=\"4222\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"4224\" data-end=\"4613\"\u003e\u003cstrong data-start=\"4224\" data-end=\"4242\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"4242\" data-end=\"4245\"\u003eBlade shape – Gyuto\u003cbr data-start=\"4264\" data-end=\"4267\"\u003eMaker – Sakai Kikumori\u003cbr data-start=\"4289\" data-end=\"4292\"\u003eBlacksmith – Satoshi Nakagawa\u003cbr data-start=\"4321\" data-end=\"4324\"\u003eBlade construction – San Mai\u003cbr data-start=\"4352\" data-end=\"4355\"\u003eSteel – White #1\u003cbr\u003eSaya - Magnolia\u003cbr\u003eHandle – Oak\u003cbr data-start=\"4386\" data-end=\"4389\"\u003eTotal length – 346 mm\u003cbr data-start=\"4410\" data-end=\"4413\"\u003eBlade length – 210 mm\u003cbr data-start=\"4434\" data-end=\"4437\"\u003eBlade height at heel – 48 mm\u003cbr data-start=\"4465\" data-end=\"4468\"\u003eWeight – 180 g\u003cbr data-start=\"4482\" data-end=\"4485\"\u003eHRC – 63–64\u003cbr data-start=\"4496\" data-end=\"4499\"\u003eBlade finish – Migaki\u003cbr data-start=\"4520\" data-end=\"4523\"\u003eEdge grind – 50\/50\u003cbr data-start=\"4541\" data-end=\"4544\"\u003eThickness behind edge – 0.20 mm\u003cbr data-start=\"4575\" data-end=\"4578\"\u003eSpine thickness at heel – 3.30 mm\u003c\/p\u003e\n\u003cp data-start=\"4615\" data-end=\"4667\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"4669\" data-end=\"4847\"\u003e\u003cstrong data-start=\"4669\" data-end=\"4688\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"4688\" data-end=\"4691\"\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\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":55788713279873,"sku":null,"price":378.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nakagawa-white-1-gyuto-210mm-mirror-polish-with-saya-1103612.jpg?v=1781185779"},{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/collections\/chef-knives-gyutos-2984148.jpg?v=1772710414","url":"https:\/\/www.communitycutlery.co.uk\/collections\/chef-knives-larger-knives.oembed?page=2","provider":"Community Cutlery","version":"1.0","type":"link"}