{"title":"Ohishi","description":"\u003cp data-start=\"71\" data-end=\"372\"\u003eOhishi Hamono is a small Japanese knife maker based in Kumamoto, on the island of Kyushu. The company produces a wide range of kitchen knives using both traditional carbon steels and modern stainless steels, combining dependable heat treatment with clean, practical designs suited to everyday cooking.\u003c\/p\u003e\n\u003cp data-start=\"374\" data-end=\"725\"\u003eMany Ohishi knives are made using a layered construction, where a hard cutting core is clad in softer steel to improve durability and make sharpening more forgiving. The range often includes steels such as Blue #2 carbon steel as well as stainless and semi-stainless options, offering strong edge retention while remaining relatively easy to maintain.\u003c\/p\u003e\n\u003cp data-start=\"727\" data-end=\"1092\"\u003eOhishi knives are well known for offering excellent performance and value, with thin, well-ground blades that take a keen edge and perform beautifully on the board. While they may not always carry the name of a specific individual blacksmith, they are carefully produced by experienced craftsmen using techniques that reflect Japan’s long tradition of blade making.\u003c\/p\u003e\n\u003cp data-start=\"1094\" data-end=\"1301\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eIn this collection you’ll find a selection of Ohishi knives chosen for their reliable performance, attractive finishes and the balance they strike between traditional craftsmanship and everyday practicality.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","products":[{"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":"ohishi-blue-1-kiritsuke-210mm-gyuto","title":"Ohishi Blue #1 kurouchi Gyuto Knife 210mm","description":"\u003cp data-start=\"85\" data-end=\"480\"\u003e\u003cstrong data-start=\"85\" data-end=\"122\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"122\" data-end=\"125\"\u003eThe gyuto is the Japanese equivalent of the Western chef’s knife — a true all-rounder suited to meat, fish, and vegetables. With a gently curved edge and a fine, pointed tip, it handles everything from push-cutting to rocking and detailed prep. At 210mm, it offers a versatile balance of length, control, and efficiency for both home and professional use.\u003c\/p\u003e\n\u003cp data-start=\"482\" data-end=\"500\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"502\" data-end=\"873\"\u003e\u003cstrong data-start=\"502\" data-end=\"536\"\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"536\" data-end=\"539\"\u003eKurouchi refers to the dark, forge-scale finish left on the upper portion of the blade. This rustic surface is a byproduct of the heat-treatment process, offering a subtle layer of protection against corrosion while giving the knife a raw, characterful appearance. Each blade carries slight variation, reflecting its handmade origins.\u003c\/p\u003e\n\u003cp data-start=\"875\" data-end=\"893\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"895\" data-end=\"1251\"\u003e\u003cstrong data-start=\"895\" data-end=\"942\"\u003eTosa \/ Ohishi – Traditional Workhorse Craft\u003c\/strong\u003e\u003cbr data-start=\"942\" data-end=\"945\"\u003eProduced in Tosa, a region known for its straightforward, performance-driven blades, and finished under the Ohishi name, these knives embody a practical, no-nonsense approach to Japanese knife-making. They prioritise cutting ability and durability over refinement — dependable tools built for everyday use.\u003c\/p\u003e\n\u003cp data-start=\"1253\" data-end=\"1271\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1273\" data-end=\"1578\"\u003e\u003cstrong data-start=\"1273\" data-end=\"1333\"\u003eAogami #1 (Blue 1) Steel – Iron Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr data-start=\"1333\" data-end=\"1336\"\u003eAogami #1 is a high-carbon steel known for its ability to take an exceptionally fine, aggressive edge. With higher carbon content than Blue 2, it offers excellent edge retention and sharpness, making it well-suited to precise slicing tasks.\u003c\/p\u003e\n\u003cp data-start=\"1580\" data-end=\"1960\"\u003eThis knife features a reactive iron cladding over the core steel. The softer outer layer acts as a shock absorber, helping protect the harder core during use. Both the core and cladding will develop a natural patina over time and will rust quickly if left wet. Dry thoroughly after use, avoid prolonged contact with acidic foods, and wipe during prep to keep it in good condition.\u003c\/p\u003e\n\u003cp data-start=\"1962\" data-end=\"1980\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1982\" data-end=\"2255\"\u003e\u003cstrong data-start=\"1982\" data-end=\"2015\"\u003eHandle – Rosewood (Wa Handle)\u003c\/strong\u003e\u003cbr data-start=\"2015\" data-end=\"2018\"\u003eFitted with a traditional Japanese wa handle in rosewood, this knife offers a lightweight, comfortable grip with a warm, natural feel. The octagonal profile provides control and orientation in hand, complementing the blade’s versatility.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2275\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2277\" data-end=\"2498\"\u003e\u003cstrong data-start=\"2277\" data-end=\"2295\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2295\" data-end=\"2298\"\u003eBlade Length: 210mm\u003cbr data-start=\"2317\" data-end=\"2320\"\u003eBlade Height: Approx. 45–50mm\u003cbr data-start=\"2349\" data-end=\"2352\"\u003eSteel: Aogami #1 (Blue 1) Carbon Steel\u003cbr data-start=\"2390\" data-end=\"2393\"\u003eConstruction: San Mai (iron clad)\u003cbr data-start=\"2426\" data-end=\"2429\"\u003eFinish: Kurouchi\u003cbr data-start=\"2445\" data-end=\"2448\"\u003eHandle: Rosewood Wa Handle\u003cbr data-start=\"2474\" data-end=\"2477\"\u003eOrigin: Tosa, Japan\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":55477900804481,"sku":null,"price":120.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-blue-1-kurouchi-210mm-gyuto-2917932.jpg?v=1775138005"},{"product_id":"ohishi-blue-1-sujihiki-270mm","title":"Ohishi Blue #1 Sujihiki Knife 270mm Kurouchi","description":"\u003cp data-start=\"94\" data-end=\"425\"\u003e\u003cstrong data-start=\"94\" data-end=\"131\"\u003eSujihiki – Japanese Slicing Knife\u003c\/strong\u003e\u003cbr data-start=\"131\" data-end=\"134\"\u003eThe sujihiki is designed for clean, precise slicing of meat and fish. Long and narrow, it glides through proteins with minimal resistance, preserving texture and presentation. At 270mm, this is a full-length slicer — ideal for larger cuts, roasts, and portioning with confidence and control.\u003c\/p\u003e\n\u003cp data-start=\"427\" data-end=\"445\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"447\" data-end=\"818\"\u003e\u003cstrong data-start=\"447\" data-end=\"481\"\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"481\" data-end=\"484\"\u003eKurouchi refers to the dark, forge-scale finish left on the upper portion of the blade. This rustic surface is a byproduct of the heat-treatment process, offering a subtle layer of protection against corrosion while giving the knife a raw, characterful appearance. Each blade carries slight variation, reflecting its handmade origins.\u003c\/p\u003e\n\u003cp data-start=\"820\" data-end=\"838\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"840\" data-end=\"1196\"\u003e\u003cstrong data-start=\"840\" data-end=\"887\"\u003eTosa \/ Ohishi – Traditional Workhorse Craft\u003c\/strong\u003e\u003cbr data-start=\"887\" data-end=\"890\"\u003eProduced in Tosa, a region known for its straightforward, performance-driven blades, and finished under the Ohishi name, these knives embody a practical, no-nonsense approach to Japanese knife-making. They prioritise cutting ability and durability over refinement — dependable tools built for everyday use.\u003c\/p\u003e\n\u003cp data-start=\"1198\" data-end=\"1216\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1218\" data-end=\"1523\"\u003e\u003cstrong data-start=\"1218\" data-end=\"1278\"\u003eAogami #1 (Blue 1) Steel – Iron Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr data-start=\"1278\" data-end=\"1281\"\u003eAogami #1 is a high-carbon steel known for its ability to take an exceptionally fine, aggressive edge. With higher carbon content than Blue 2, it offers excellent edge retention and sharpness, making it well-suited to precise slicing tasks.\u003c\/p\u003e\n\u003cp data-start=\"1525\" data-end=\"1905\"\u003eThis knife features a reactive iron cladding over the core steel. The softer outer layer acts as a shock absorber, helping protect the harder core during use. Both the core and cladding will develop a natural patina over time and will rust quickly if left wet. Dry thoroughly after use, avoid prolonged contact with acidic foods, and wipe during prep to keep it in good condition.\u003c\/p\u003e\n\u003cp data-start=\"1907\" data-end=\"1925\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1927\" data-end=\"2198\"\u003e\u003cstrong data-start=\"1927\" data-end=\"1960\"\u003eHandle – Rosewood (Wa Handle)\u003c\/strong\u003e\u003cbr data-start=\"1960\" data-end=\"1963\"\u003eFitted with a traditional Japanese wa handle in rosewood, this knife offers a lightweight, comfortable grip with a warm, natural feel. The octagonal profile provides control and orientation in hand, complementing the blade’s precision.\u003c\/p\u003e\n\u003cp data-start=\"2200\" data-end=\"2218\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2220\" data-end=\"2441\"\u003e\u003cstrong data-start=\"2220\" data-end=\"2238\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2238\" data-end=\"2241\"\u003eBlade Length: 270mm\u003cbr data-start=\"2260\" data-end=\"2263\"\u003eBlade Height: Approx. 40–45mm\u003cbr data-start=\"2292\" data-end=\"2295\"\u003eSteel: Aogami #1 (Blue 1) Carbon Steel\u003cbr data-start=\"2333\" data-end=\"2336\"\u003eConstruction: San Mai (iron clad)\u003cbr data-start=\"2369\" data-end=\"2372\"\u003eFinish: Kurouchi\u003cbr data-start=\"2388\" data-end=\"2391\"\u003eHandle: Rosewood Wa Handle\u003cbr data-start=\"2417\" data-end=\"2420\"\u003eOrigin: Tosa, Japan\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":55477901787521,"sku":null,"price":144.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-blue-1-sujihiki-270mm-7500828.jpg?v=1775138003"},{"product_id":"ohishi-ginsan-santoku-180mm-nashiji","title":"Ohishi Ginsan Santoku Knife 180mm Nashiji","description":"\u003cdiv class=\"flex flex-col text-sm pb-25\"\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 scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-69c794b1-b844-838a-999f-6b50341fc75b-3\" data-testid=\"conversation-turn-12\" data-scroll-anchor=\"true\" 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=\"c84ffe11-f236-4e49-a6b0-f56ac9010efe\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" 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=\"68\" data-end=\"424\"\u003e\u003cstrong data-start=\"68\" data-end=\"106\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"106\" data-end=\"109\"\u003eSantoku translates to “three virtues,” referring to its ability to handle meat, fish, and vegetables with ease. With a relatively flat edge and a gently rounded tip, it excels at push-cutting and precise chopping. At 180mm, it offers a little more length and versatility while remaining compact and easy to control.\u003c\/p\u003e\n\u003chr data-start=\"426\" data-end=\"429\"\u003e\n\u003cp data-start=\"431\" data-end=\"702\"\u003e\u003cstrong data-start=\"431\" data-end=\"463\"\u003eNashiji – “Pear Skin” Finish\u003c\/strong\u003e\u003cbr data-start=\"463\" data-end=\"466\"\u003eNashiji translates to “pear skin,” describing the softly textured, matte finish on the upper portion of the blade. This subtle texture helps reduce food sticking during prep while giving the knife a quietly refined, workhorse aesthetic.\u003c\/p\u003e\n\u003chr data-start=\"704\" data-end=\"707\"\u003e\n\u003cp data-start=\"709\" data-end=\"1083\"\u003e\u003cstrong data-start=\"709\" data-end=\"741\"\u003eOhishi – Sanjo Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"741\" data-end=\"744\"\u003eOhishi knives are produced in Sanjo, Niigata — a region known for practical, performance-focused blades. Typically featuring a slightly thicker spine with a strong distal taper, they offer a reassuring balance of durability and cutting performance. Built for everyday use, they prioritise consistency, reliability, and ease of maintenance.\u003c\/p\u003e\n\u003chr data-start=\"1085\" data-end=\"1088\"\u003e\n\u003cp data-start=\"1090\" data-end=\"1386\"\u003e\u003cstrong data-start=\"1090\" data-end=\"1117\"\u003eGinsan (Silver 3) Steel\u003c\/strong\u003e\u003cbr data-start=\"1117\" data-end=\"1120\"\u003eGinsan is a high-quality stainless steel designed to behave like a traditional carbon steel. It takes a very fine edge, sharpens cleanly, and offers excellent corrosion resistance — ideal for those who want sharpness without the added maintenance of reactive steels.\u003c\/p\u003e\n\u003chr data-start=\"1388\" data-end=\"1391\"\u003e\n\u003cp data-start=\"1393\" data-end=\"1685\"\u003e\u003cstrong data-start=\"1393\" data-end=\"1416\"\u003ePakkawood Yo-Handle\u003c\/strong\u003e\u003cbr data-start=\"1416\" data-end=\"1419\"\u003eThe western-style (yo) handle is shaped for comfort and familiarity, secured with rivets and designed for balance in hand. Made from durable pakkawood, it offers the look of natural wood with added stability and resistance to moisture — well suited to busy kitchens.\u003c\/p\u003e\n\u003chr data-start=\"1687\" data-end=\"1690\"\u003e\n\u003cp data-start=\"1692\" data-end=\"1935\"\u003e\u003cstrong data-start=\"1692\" data-end=\"1706\"\u003eCare \u0026amp; Use\u003c\/strong\u003e\u003cbr data-start=\"1706\" data-end=\"1709\"\u003eGinsan is stainless, making it relatively low maintenance. Hand wash, dry after use, and avoid the dishwasher. Use on a wooden or rubber board, and avoid twisting or forcing through harder ingredients to protect the fine edge.\u003c\/p\u003e\n\u003chr data-start=\"1937\" data-end=\"1940\"\u003e\n\u003cp data-start=\"1942\" data-end=\"2122\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1942\" data-end=\"1960\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1960\" data-end=\"1963\"\u003eBlade Length: 180mm\u003cbr data-start=\"1982\" data-end=\"1985\"\u003eBlade Shape: Santoku\u003cbr data-start=\"2005\" data-end=\"2008\"\u003eSteel: Ginsan (Silver 3) Stainless\u003cbr data-start=\"2042\" data-end=\"2045\"\u003eFinish: Nashiji\u003cbr data-start=\"2060\" data-end=\"2063\"\u003eHandle: Pakkawood Yo-Handle\u003cbr data-start=\"2090\" data-end=\"2093\"\u003eOrigin: Sanjo, Niigata, Japan\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\n\u003cdiv class=\"text-center\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477905064321,"sku":null,"price":158.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-ginsan-santoku-180mm-nashiji-5830406.jpg?v=1775138002"},{"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"}],"url":"https:\/\/www.communitycutlery.co.uk\/collections\/ohishi.oembed","provider":"Community Cutlery","version":"1.0","type":"link"}