{"title":"Over £250","description":"\u003cdiv class=\"qMYqUG_convSearchResultHighlightRoot\"\u003e\n\u003cdiv class=\"\" data-turn-id-container=\"request-6a2ac5f6-9a00-83ed-9c27-d54967bc7727-8\" data-is-intersecting=\"true\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-6a2ac5f6-9a00-83ed-9c27-d54967bc7727-8\" data-turn-id-container=\"request-6a2ac5f6-9a00-83ed-9c27-d54967bc7727-8\" data-testid=\"conversation-turn-18\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv data-conversation-screenshot-content=\"\" class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"7c058e97-9ee8-41a6-8a1c-f53abc0d0c4b\" dir=\"auto\" data-message-model-slug=\"gpt-5-5-thinking\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"24\"\u003e\u003cstrong data-start=\"0\" data-end=\"24\"\u003eKnives £250 and Over\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"26\" data-end=\"277\"\u003eThis collection brings together knives over £250, including some of our most refined Japanese kitchen knives. Here you will find higher-end steels, more complex finishes, specialist blade shapes, and work from some of the most skilled makers we carry.\u003c\/p\u003e\n\u003cp data-start=\"279\" data-end=\"535\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThese knives are chosen for cutting performance, precise geometry, fit and finish, and long-term enjoyment in the kitchen. They are well suited to industry professionals, keen cooks, collectors and kitchen knife enthusiasts and anyone looking for a serious knife with a more considered level of craftsmanship.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\n\u003cdiv class=\"text-center\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"sakai-kikumori-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":"akifusa-kurouchi-suminagashi-gyuto-210mm","title":"Akifusa Aogami Super Gyuto Knife 210mm Suminagashi","description":"\u003ch1\u003e\u003cspan\u003eAkifusa Aogami Super Gyuto 210mm Suminagashi Kurouchi\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA substantial 210mm gyuto from Akifusa, combining an Aogami Super carbon steel core with reactive suminagashi cladding, a rustic kurouchi finish and a traditional rosewood handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is a really characterful Japanese chef’s knife, combining excellent cutting performance with the traditional appearance and changing character of reactive carbon steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eKnife Shape \u0026amp; Finish\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe gyuto is the Japanese equivalent of a Western chef’s knife and one of the most versatile shapes in the kitchen. Its pointed tip and gently curved edge make it equally useful for vegetables, meat, fish and general everyday prep.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis knife combines two particularly traditional-looking finishes. The upper blade retains a dark kurouchi surface, while the suminagashi cladding below creates a flowing, layered pattern across the blade. As with any handmade knife, the exact pattern and finish will vary slightly from piece to piece.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eSteel \u0026amp; Construction\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe cutting core is Aogami Super, or Blue Super, a high-carbon Japanese steel known for its excellent edge retention and ability to take an extremely keen edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe blade uses san mai construction, with the hard Aogami Super core sandwiched between softer reactive cladding. Both the exposed core and cladding require proper care and will naturally develop a patina with use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eAbout Akifusa\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAkifusa knives combine traditional Japanese knife design with high-performance steels and precise modern production. The range is particularly focused on cutting performance, with carefully chosen steels designed to take and retain an excellent edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis Aogami Super range takes that performance-led approach and gives it a much more traditional character, pairing carbon steel with reactive layered cladding and a rustic kurouchi finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eSteel Care\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e• Always hand wash immediately after use — never in the dishwasher.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Dry completely with a towel to prevent rust or discolouration.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Sharpen regularly using whetstones for best long-term performance.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eSpecifications\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eBlade shape:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Gyuto\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMaker:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Akifusa\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eConstruction:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e San Mai\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eCore steel:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Aogami Super (Blue Super) carbon steel\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eCladding:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Reactive steel\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFinish:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Kurouchi \/ Suminagashi\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eHandle:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Rosewood\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eEdge grind:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 50\/50\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eBlade length:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 210mm\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTotal length:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 403mm\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAge restriction:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Knives are only available to persons aged 18 or over. Proof of age is required at checkout and upon delivery.\u003c\/span\u003e\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":53641273540993,"sku":null,"price":410.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/akifusa-kurouchi-suminagashi-gyuto-210mm-6477419.jpg?v=1772711046"},{"product_id":"akifusa-kurouchi-suminagashi-sujihiki-210mm","title":"Akifusa Aogami Super Sujihiki Knife 240mm Suminagashi","description":"\u003ch2 data-start=\"0\" data-end=\"80\"\u003e\n\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eAkifusa\u003c\/span\u003e\u003c\/span\u003e – Kurouchi Suminagashi Sujihiki 240mm\u003c\/h2\u003e\n\u003cp data-start=\"82\" data-end=\"130\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"132\" data-end=\"171\"\u003eSujihiki – Japanese Slicing Knife\u003c\/h3\u003e\n\u003cp data-start=\"173\" data-end=\"417\"\u003eThe sujihiki is a long, narrow slicing knife designed for clean, uninterrupted cuts. Ideal for carving meat, portioning fish, or trimming proteins, its slender profile reduces friction so the blade glides through food with minimal resistance.\u003c\/p\u003e\n\u003cp data-start=\"419\" data-end=\"536\"\u003eCompared to Western carving knives, it’s thinner and lighter — favouring precision and presentation over brute force.\u003c\/p\u003e\n\u003cp data-start=\"538\" data-end=\"586\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"588\" data-end=\"634\"\u003eSan Mai Construction – Aogami Super Core\u003c\/h3\u003e\n\u003cp data-start=\"636\" data-end=\"769\"\u003eThis blade is built using \u003cstrong data-start=\"662\" data-end=\"673\"\u003esan mai\u003c\/strong\u003e construction: a hard Aogami Super (Blue Super) carbon steel core clad in softer outer layers.\u003c\/p\u003e\n\u003cp data-start=\"771\" data-end=\"986\"\u003eAogami Super is a high-carbon steel known for exceptional sharpness, outstanding edge retention and impressive toughness when properly heat treated. It takes a very refined edge and holds it through extended prep.\u003c\/p\u003e\n\u003cp data-start=\"988\" data-end=\"1092\"\u003eExpect strong performance — with the character and maintenance requirements that come with carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"1094\" data-end=\"1142\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1144\" data-end=\"1179\"\u003eKurouchi \u0026amp; Suminagashi Finish\u003c\/h3\u003e\n\u003cp data-start=\"1181\" data-end=\"1302\"\u003eThe upper blade retains a dark \u003cstrong data-start=\"1212\" data-end=\"1224\"\u003ekurouchi\u003c\/strong\u003e finish — a protective forge scale that gives a raw, traditional appearance.\u003c\/p\u003e\n\u003cp data-start=\"1304\" data-end=\"1492\"\u003eBelow, the \u003cstrong data-start=\"1315\" data-end=\"1330\"\u003esuminagashi\u003c\/strong\u003e (ink-flow) pattern reveals the layered steel beneath, adding subtle movement to the blade face. The combination balances rustic character with refined detailing.\u003c\/p\u003e\n\u003cp data-start=\"1494\" data-end=\"1542\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1544\" data-end=\"1584\"\u003eAkifusa – Modern Performance Focus\u003c\/h3\u003e\n\u003cp data-start=\"1586\" data-end=\"1808\"\u003eAkifusa knives are respected for precise heat treatment and performance-driven geometry. Known for working with advanced steels and consistent grinds, they offer serious cutting ability without unnecessary ornamentation.\u003c\/p\u003e\n\u003cp data-start=\"1810\" data-end=\"1913\"\u003eThis is a knife built for function first — with aesthetics that follow naturally from its construction.\u003c\/p\u003e\n\u003cp data-start=\"1915\" data-end=\"1963\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1965\" data-end=\"1988\"\u003eHandle – Rosewood\u003c\/h3\u003e\n\u003cp data-start=\"1990\" data-end=\"2091\"\u003eFitted with a rosewood wa handle. Lightweight, stable and comfortable during longer slicing sessions.\u003c\/p\u003e\n\u003cp data-start=\"2093\" data-end=\"2141\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2143\" data-end=\"2159\"\u003eSteel Care\u003c\/h3\u003e\n\u003cp data-start=\"2161\" data-end=\"2473\"\u003e• Hand wash only — never dishwasher.\u003cbr data-start=\"2197\" data-end=\"2200\"\u003e• Dry thoroughly after use.\u003cbr data-start=\"2227\" data-end=\"2230\"\u003e• Use wooden or rubber boards to protect the edge.\u003cbr data-start=\"2280\" data-end=\"2283\"\u003e• Store safely in a block, on a magnetic rack, or in a saya.\u003cbr data-start=\"2343\" data-end=\"2346\"\u003e• Strop regularly; sharpen on whetstones when required.\u003cbr data-start=\"2401\" data-end=\"2404\"\u003e• Carbon steel will develop a patina — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2475\" data-end=\"2523\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2525\" data-end=\"2545\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"2547\" data-end=\"2730\"\u003eBlade shape — Sujihiki\u003cbr data-start=\"2569\" data-end=\"2572\"\u003eMaker — Akifusa\u003cbr data-start=\"2587\" data-end=\"2590\"\u003eConstruction — San mai\u003cbr data-start=\"2612\" data-end=\"2615\"\u003eCore steel — Aogami Super carbon steel\u003cbr data-start=\"2653\" data-end=\"2656\"\u003eFinish — Kurouchi \/ Suminagashi\u003cbr data-start=\"2687\" data-end=\"2690\"\u003eEdge grind — 50\/50\u003cbr data-start=\"2708\" data-end=\"2711\"\u003eHandle — Rosewood\u003c\/p\u003e\n\u003cp data-start=\"2732\" data-end=\"2879\"\u003eBlade length — 240mm\u003cbr data-start=\"2752\" data-end=\"2755\"\u003eTotal length — 403mm\u003cbr data-start=\"2775\" data-end=\"2778\"\u003eBlade height at heel — 53mm\u003cbr data-start=\"2805\" data-end=\"2808\"\u003eSpine thickness at heel — 3.85mm\u003cbr data-start=\"2840\" data-end=\"2843\"\u003eThickness behind the edge — 0.33mm\u003c\/p\u003e\n\u003cp data-start=\"2881\" data-end=\"2919\"\u003e(Weight and HRC available on request.)\u003c\/p\u003e\n\u003cp data-start=\"2921\" data-end=\"2969\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2971\" data-end=\"3150\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2971\" data-end=\"2990\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2990\" data-end=\"2993\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be required to verify their age at checkout.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":53649358127489,"sku":null,"price":334.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/akifusa-kurouchi-suminagashi-sujihiki-240mm-3930908.jpg?v=1772711031"},{"product_id":"nigara-hamono-vg-xeos-petty-150mm","title":"Nigara Hamono VG XEOS Petty Knife 150mm Kurouchi","description":"\u003ch3 data-start=\"181\" data-end=\"222\"\u003eNigara Hamono – VG XEOS Petty 150mm\u003c\/h3\u003e\n\u003cp data-start=\"224\" data-end=\"276\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"278\" data-end=\"634\"\u003e\u003cstrong data-start=\"278\" data-end=\"307\"\u003ePetty – Compact Precision\u003c\/strong\u003e\u003cbr data-start=\"307\" data-end=\"310\"\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/p\u003e\n\u003cp data-start=\"636\" data-end=\"688\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"690\" data-end=\"1022\"\u003e\u003cstrong data-start=\"690\" data-end=\"728\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"728\" data-end=\"731\"\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=\"1024\" data-end=\"1076\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1078\" data-end=\"1371\"\u003e\u003cstrong data-start=\"1078\" data-end=\"1118\"\u003eNigara Hamono – 350 Years of Forging\u003c\/strong\u003e\u003cbr data-start=\"1118\" data-end=\"1121\"\u003eBased in Aomori Prefecture, Nigara Hamono has been forging blades for over 350 years. Today, they are renowned for striking Damascus patterns and meticulous craftsmanship, blending artistic design with professional-level performance in the kitchen.\u003c\/p\u003e\n\u003cp data-start=\"1373\" data-end=\"1425\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1427\" data-end=\"1555\"\u003e\u003cstrong data-start=\"1427\" data-end=\"1464\"\u003eVGXEOS – Advanced Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"1464\" data-end=\"1467\"\u003eAdvanced stainless steel engineered for high wear resistance and long-term durability.\u003c\/p\u003e\n\u003cp data-start=\"1557\" data-end=\"1609\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1611\" data-end=\"2050\"\u003e\u003cstrong data-start=\"1611\" data-end=\"1625\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1625\" data-end=\"1628\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1695\" data-end=\"1698\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1762\" data-end=\"1765\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"1830\" data-end=\"1833\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"1897\" data-end=\"1900\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"1968\" data-end=\"1971\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2052\" data-end=\"2104\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2106\" data-end=\"2283\"\u003e\u003cstrong data-start=\"2106\" data-end=\"2125\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2125\" data-end=\"2128\"\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\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54627120939393,"sku":null,"price":264.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nigara-hamono-vg-xeos-petty-150mm-9863065.jpg?v=1772710720"},{"product_id":"sakai-takayuki-sugihara-guto-210mm","title":"Sakai Takayuki Sugihara VG10 Gyuto Knife 210mm Tsuchime","description":"\u003cp data-end=\"238\" data-start=\"199\"\u003e\u003cstrong data-end=\"238\" data-start=\"199\"\u003eSakai Takayuki Sugihara Gyuto 210mm\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 210mm\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":54998718185857,"sku":null,"price":275.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-sugihara-gyuto-210mm-6609696.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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-sugihara-gyuto-240mm-6845323.jpg?v=1772710663"},{"product_id":"sakai-takayuki-sugihara-santoku-180mm","title":"Sakai Takayuki Sugihara VG10 Santoku Knife 180mm Tsuchime","description":"\u003cp data-start=\"255\" data-end=\"297\"\u003e\u003cstrong data-start=\"255\" data-end=\"297\"\u003eSakai Takayuki Sugihara Santoku 180mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/span\u003e\u003cstrong data-start=\"299\" data-end=\"336\"\u003e\u003cb id=\"docs-internal-guid-3b8a4dca-7fff-6a6b-d65f-bbe4d53cb627\"\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"683\" data-end=\"686\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"688\" data-end=\"1012\"\u003e\u003cstrong data-start=\"688\" data-end=\"726\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"726\" data-end=\"729\"\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=\"1014\" data-end=\"1017\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1019\" data-end=\"1506\"\u003e\u003cstrong data-start=\"1019\" data-end=\"1064\"\u003eSakai Takayuki – Centuries of Sakai Craft\u003c\/strong\u003e\u003cbr data-start=\"1064\" data-end=\"1067\"\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=\"1508\" data-end=\"1511\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1513\" data-end=\"1776\"\u003e\u003cstrong data-start=\"1513\" data-end=\"1552\"\u003eVG10 – Modern Stainless Performance\u003c\/strong\u003e\u003cbr data-start=\"1552\" data-end=\"1555\"\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=\"1778\" data-end=\"1781\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1783\" data-end=\"2165\"\u003e\u003cstrong data-start=\"1783\" data-end=\"1797\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1797\" data-end=\"1800\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1841\" data-end=\"1844\"\u003e• Dry immediately and thoroughly to prevent corrosion\u003cbr data-start=\"1897\" data-end=\"1900\"\u003e• Use wooden or soft plastic chopping boards to preserve the edge\u003cbr data-start=\"1965\" data-end=\"1968\"\u003e• Store safely: knife block, magnetic rack or saya\u003cbr data-start=\"2018\" data-end=\"2021\"\u003e• Sharpen with whetstones for best long-term performance\u003cbr data-start=\"2077\" data-end=\"2080\"\u003e• Stainless steels remain bright, while carbon steels form a natural patina over time\u003c\/p\u003e\n\u003cp data-start=\"2167\" data-end=\"2170\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2172\" data-end=\"2517\"\u003e\u003cstrong data-start=\"2172\" data-end=\"2190\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2190\" data-end=\"2193\"\u003e• Blade shape: Santoku\u003cbr data-start=\"2216\" data-end=\"2219\"\u003e• Maker: Sakai Takayuki\u003cbr data-start=\"2242\" data-end=\"2245\"\u003e• Blade construction: Stainless clad\u003cbr data-start=\"2281\" data-end=\"2284\"\u003e• Steel: VG10\u003cbr data-start=\"2297\" data-end=\"2300\"\u003e• Handle: Desert Ironwood\u003cbr data-start=\"2325\" data-end=\"2328\"\u003e• Total length:\u003cbr data-start=\"2343\" data-end=\"2346\"\u003e• Blade length: 180mm\u003cbr data-start=\"2367\" data-end=\"2370\"\u003e• Blade height at heel:\u003cbr data-start=\"2393\" data-end=\"2396\"\u003e• Weight:\u003cbr data-start=\"2405\" data-end=\"2408\"\u003e• HRC:\u003cbr data-start=\"2414\" data-end=\"2417\"\u003e• Blade finish: Tsuchime\u003cbr data-start=\"2441\" data-end=\"2444\"\u003e• Edge grind:\u003cbr data-start=\"2457\" data-end=\"2460\"\u003e• Thickness behind the edge:\u003cbr data-start=\"2488\" data-end=\"2491\"\u003e• Spine thickness at heel:\u003c\/p\u003e\n\u003cp data-start=\"2519\" data-end=\"2522\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2524\" data-end=\"2799\"\u003e\u003cstrong data-start=\"2524\" data-end=\"2543\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2543\" data-end=\"2546\"\u003eYou must be \u003cstrong data-start=\"2558\" data-end=\"2572\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery reserves the right to request age verification and to withhold delivery if satisfactory proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54998845587841,"sku":null,"price":268.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-sugihara-santoku-180mm-8914846.jpg?v=1772710659"},{"product_id":"sakai-takayuki-sugihara-nakiri-160mm","title":"Sakai Takayuki Sugihara VG10 Nakiri Knife 160mm Tsuchime","description":"\u003cp data-start=\"255\" data-end=\"297\"\u003e\u003cstrong data-start=\"255\" data-end=\"297\"\u003eSakai Takayuki Sugihara Nakiri 160mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNakiri – The Vegetable Knife\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe nakiri is a traditional Japanese vegetable knife, recognisable by its straight edge and rectangular blade. Designed for clean, even cuts through vegetables and herbs, the nakiri excels at push-cutting, chopping, and slicing without rocking. Its tall profile provides knuckle clearance and makes it easy to guide through large quantities of prep.\u003c\/span\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-afd5464e-7fff-be37-7db3-060290b6fccb\"\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"683\" data-end=\"686\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"688\" data-end=\"1012\"\u003e\u003cstrong data-start=\"688\" data-end=\"726\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"726\" data-end=\"729\"\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=\"1014\" data-end=\"1017\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1019\" data-end=\"1506\"\u003e\u003cstrong data-start=\"1019\" data-end=\"1064\"\u003eSakai Takayuki – Centuries of Sakai Craft\u003c\/strong\u003e\u003cbr data-start=\"1064\" data-end=\"1067\"\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=\"1508\" data-end=\"1511\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1513\" data-end=\"1776\"\u003e\u003cstrong data-start=\"1513\" data-end=\"1552\"\u003eVG10 – Modern Stainless Performance\u003c\/strong\u003e\u003cbr data-start=\"1552\" data-end=\"1555\"\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=\"1778\" data-end=\"1781\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1783\" data-end=\"2165\"\u003e\u003cstrong data-start=\"1783\" data-end=\"1797\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1797\" data-end=\"1800\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1841\" data-end=\"1844\"\u003e• Dry immediately and thoroughly to prevent corrosion\u003cbr data-start=\"1897\" data-end=\"1900\"\u003e• Use wooden or soft plastic chopping boards to preserve the edge\u003cbr data-start=\"1965\" data-end=\"1968\"\u003e• Store safely: knife block, magnetic rack or saya\u003cbr data-start=\"2018\" data-end=\"2021\"\u003e• Sharpen with whetstones for best long-term performance\u003cbr data-start=\"2077\" data-end=\"2080\"\u003e• Stainless steels remain bright, while carbon steels form a natural patina over time\u003c\/p\u003e\n\u003cp data-start=\"2167\" data-end=\"2170\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2172\" data-end=\"2517\"\u003e\u003cstrong data-start=\"2172\" data-end=\"2190\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2190\" data-end=\"2193\"\u003e• Blade shape: Nakiri\u003cbr data-start=\"2216\" data-end=\"2219\"\u003e• Maker: Sakai Takayuki\u003cbr data-start=\"2242\" data-end=\"2245\"\u003e• Blade construction: Stainless clad\u003cbr data-start=\"2281\" data-end=\"2284\"\u003e• Steel: VG10\u003cbr data-start=\"2297\" data-end=\"2300\"\u003e• Handle: Desert Ironwood\u003cbr data-start=\"2325\" data-end=\"2328\"\u003e• Total length:\u003cbr data-start=\"2343\" data-end=\"2346\"\u003e• Blade length: 160mm\u003cbr data-start=\"2367\" data-end=\"2370\"\u003e• Blade height at heel:\u003cbr data-start=\"2393\" data-end=\"2396\"\u003e• Weight:\u003cbr data-start=\"2405\" data-end=\"2408\"\u003e• HRC:\u003cbr data-start=\"2414\" data-end=\"2417\"\u003e• Blade finish: Tsuchime\u003cbr data-start=\"2441\" data-end=\"2444\"\u003e• Edge grind:\u003cbr data-start=\"2457\" data-end=\"2460\"\u003e• Thickness behind the edge:\u003cbr data-start=\"2488\" data-end=\"2491\"\u003e• Spine thickness at heel:\u003c\/p\u003e\n\u003cp data-start=\"2519\" data-end=\"2522\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2524\" data-end=\"2799\"\u003e\u003cstrong data-start=\"2524\" data-end=\"2543\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2543\" data-end=\"2546\"\u003eYou must be \u003cstrong data-start=\"2558\" data-end=\"2572\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery reserves the right to request age verification and to withhold delivery if satisfactory proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54998885073281,"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-nakiri-160mm-5352030.jpg?v=1772710653"},{"product_id":"sakai-takayuki-hanafubuki-kengata-yanagiba-hand-engraved-cherry-blossom-300mm","title":"Sakai Takayuki Hana Fubuki Ginsan Yanagiba Knife 300mm Damascus","description":"\u003cp data-start=\"105\" data-end=\"188\"\u003e\u003cstrong data-start=\"105\" data-end=\"188\"\u003e Sakai Takayuki Hien Hanafubuki Kengata Yanagiba – Hand Engraved Cherry Blossom 300mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"190\" data-end=\"193\"\u003eThis is a truly special knife, probably the most beautiful knife we've had the pleasure of meeting.\u003c\/p\u003e\n\u003cp data-start=\"190\" data-end=\"193\"\u003eCrafted from Hitachi Yasugi’s stainless steel Gin San (Silver-3 Steel), forged and sharpened  by skilled artisans in Sakai, this knife combines the refined tradition of Japanese wa-bocho craftsmanship with modern steel technology and the results are spectacular.\u003c\/p\u003e\n\u003cp data-start=\"190\" data-end=\"193\"\u003eThe Hana Fubuki (華吹雪) series draws inspiration from cherry blossom petals scattering in a swift breeze, with delicate sakura motifs engraved on the blade. It is not only visually stunning, but also excels in cutting performance and usability. Featuring a modified tip and thicker spine compared to traditional yanagibas, giving it greater weight, balance, and stability, makeing it exceptionally reliable for slicing sushi and sashimi with absolute precision.\u003cbr\u003e\u003cbr\u003eThe handle is crafted from premium wenge wood with double buffalo horn ferrules, paired with a black speckled lacquered saya, creating a luxurious and refined finish.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"190\" data-end=\"193\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"195\" data-end=\"506\"\u003e\u003cstrong data-start=\"195\" data-end=\"235\"\u003eYanagiba – Traditional Sashimi Knife\u003c\/strong\u003e\u003cbr data-start=\"235\" data-end=\"238\"\u003eThe yanagiba is a long, single-bevel specialist blade designed for slicing raw fish for sashimi and sushi. Its length allows for smooth, uninterrupted pulling cuts that preserve texture, freshness and presentation — an essential tool in professional Japanese kitchens.\u003c\/p\u003e\n\u003cp data-start=\"508\" data-end=\"511\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"513\" data-end=\"867\"\u003e\u003cstrong data-start=\"513\" data-end=\"542\"\u003eDamascus – Layered Beauty\u003c\/strong\u003e\u003cbr data-start=\"542\" data-end=\"545\"\u003eDamascus cladding is created by forging multiple layers of steel into flowing, organic patterns that ripple across the blade. Beyond its visual appeal, this layered construction adds strength and protects the core steel. Each blade is unique, with patterns shaped by the maker’s technique and artistry.\u003c\/p\u003e\n\u003cp data-start=\"869\" data-end=\"872\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"874\" data-end=\"1316\"\u003e\u003cstrong data-start=\"874\" data-end=\"919\"\u003eSakai Takayuki – Centuries of Sakai Craft\u003c\/strong\u003e\u003cbr data-start=\"919\" data-end=\"922\"\u003eSakai Takayuki is one of the most respected names in Japanese cutlery, representing more than 600 years of blade-making tradition in Sakai, Osaka. Working with master blacksmiths, sharpeners and engravers, they produce knives celebrated for their balance, consistency and exceptional cutting performance. This engraved Hanafubuki series showcases the deep craftsmanship the region is known for.\u003c\/p\u003e\n\u003cp data-start=\"1318\" data-end=\"1321\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1323\" data-end=\"1501\"\u003e\u003cstrong data-start=\"1323\" data-end=\"1339\"\u003eGinsan Steel\u003c\/strong\u003e\u003cbr data-start=\"1339\" data-end=\"1342\"\u003eA fine-grained stainless steel offering carbon-steel-like sharpness with easier maintenance and excellent edge retention — ideal for professional sashimi work.\u003c\/p\u003e\n\u003cp data-start=\"1503\" data-end=\"1506\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1508\" data-end=\"1808\"\u003e\u003cstrong data-start=\"1508\" data-end=\"1522\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1522\" data-end=\"1525\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1566\" data-end=\"1569\"\u003e• Dry thoroughly after use\u003cbr data-start=\"1595\" data-end=\"1598\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-start=\"1642\" data-end=\"1645\"\u003e• Store safely: saya, block, or magnetic rack\u003cbr data-start=\"1690\" data-end=\"1693\"\u003e• Sharpen with whetstones for optimal performance\u003cbr data-start=\"1742\" data-end=\"1745\"\u003e• Stainless steels resist patina, but may still mark with use\u003c\/p\u003e\n\u003cp data-start=\"1810\" data-end=\"1813\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1815\" data-end=\"2045\"\u003e\u003cstrong data-start=\"1815\" data-end=\"1833\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1833\" data-end=\"1836\"\u003e• \u003cstrong data-start=\"1838\" data-end=\"1854\"\u003eBlade shape:\u003c\/strong\u003e Kiritsuke Yanagiba, \u003cbr data-start=\"1863\" data-end=\"1866\"\u003e• \u003cstrong data-start=\"1868\" data-end=\"1878\"\u003eMaker:\u003c\/strong\u003e Sakai Takayuki\u003cbr data-start=\"1893\" data-end=\"1896\"\u003e• \u003cstrong data-start=\"1898\" data-end=\"1908\"\u003eSteel:\u003c\/strong\u003e Ginsan\u003cbr data-start=\"1915\" data-end=\"1918\"\u003e• \u003cstrong data-start=\"1920\" data-end=\"1931\"\u003eHandle: \u003c\/strong\u003eWenge\u003cstrong data-start=\"1920\" data-end=\"1931\"\u003e \u003c\/strong\u003ewith horn ferrule\u003cbr data-start=\"1931\" data-end=\"1934\"\u003e• \u003cstrong data-start=\"1936\" data-end=\"1953\"\u003eBlade length:\u003c\/strong\u003e 300mm\u003c\/p\u003e\n\u003cp data-start=\"1815\" data-end=\"2045\"\u003e\u003cstrong\u003e• Overall Length:\u003c\/strong\u003e 455mm\u003c\/p\u003e\n\u003cp data-start=\"1815\" data-end=\"2045\"\u003e \u003cstrong\u003eEdge Grind \u003c\/strong\u003e: Single Bevel\u003cbr data-start=\"1959\" data-end=\"1962\"\u003e• \u003cstrong data-start=\"1964\" data-end=\"1981\"\u003eBlade finish:\u003c\/strong\u003e Stainless Damascus cladding with hand-engraved cherry blossom\u003c\/p\u003e\n\u003cp data-start=\"1815\" data-end=\"2045\"\u003e\u003cstrong\u003e• Handle: Wenge with double buffalo horn ferrules\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e • Saya (Sheath): Black speckled lacquered magnolia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2047\" data-end=\"2050\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"2047\" data-end=\"2050\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2052\" data-end=\"2306\"\u003e\u003cstrong data-start=\"2052\" data-end=\"2071\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2071\" data-end=\"2074\"\u003eYou must be \u003cstrong data-start=\"2086\" data-end=\"2100\"\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 may withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55017209954689,"sku":null,"price":960.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-hana-fubuki-kengata-yanagiba-with-hand-engraved-cherry-blossom-300mm-6487955.jpg?v=1772710624"},{"product_id":"nigara-hamono-vgxeos-santoku-165mm","title":"Nigara Hamono VGXEOS Santoku Knife 165mm Kurouchi","description":"\u003cp data-start=\"131\" data-end=\"169\"\u003e\u003cstrong data-start=\"131\" data-end=\"169\"\u003eNigara Hamono VGXEOS Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"171\" data-end=\"631\"\u003e\u003cstrong data-start=\"171\" data-end=\"209\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"209\" data-end=\"212\"\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, it offers precision, control and versatility in everyday cooking. The flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/p\u003e\n\u003cp data-start=\"633\" data-end=\"636\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"638\" data-end=\"862\"\u003e\u003cstrong data-start=\"638\" data-end=\"679\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"679\" data-end=\"682\"\u003eKurouchi is the dark, textured finish left on the blade from the forging process. It helps protect the steel from oxidation while giving each knife a unique, hand-forged character.\u003c\/p\u003e\n\u003cp data-start=\"864\" data-end=\"867\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"869\" data-end=\"1235\"\u003e\u003cstrong data-start=\"869\" data-end=\"909\"\u003eNigara Hamono – 350 Years of Forging\u003c\/strong\u003e\u003cbr data-start=\"909\" data-end=\"912\"\u003eBased in Aomori Prefecture, Nigara Hamono has been forging blades for over 350 years. Today, they are renowned for their striking Damascus patterns, traditional craftsmanship and modern design. Their knives balance performance with bold aesthetic expression, making Nigara pieces highly prized by both chefs and collectors.\u003c\/p\u003e\n\u003cp data-start=\"1237\" data-end=\"1240\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1242\" data-end=\"1472\"\u003e\u003cstrong data-start=\"1242\" data-end=\"1252\"\u003eVGXEOS\u003c\/strong\u003e\u003cbr data-start=\"1252\" data-end=\"1255\"\u003eVGXEOS is an advanced high-performance stainless steel engineered for exceptional wear resistance, long-lasting sharpness and overall durability. It offers a fine cutting feel with the convenience of easy maintenance.\u003c\/p\u003e\n\u003cp data-start=\"1474\" data-end=\"1477\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1479\" data-end=\"1910\"\u003e\u003cstrong data-start=\"1479\" data-end=\"1493\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1493\" data-end=\"1496\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1563\" data-end=\"1566\"\u003e• Dry thoroughly with a towel to prevent rust or discolouration.\u003cbr data-start=\"1630\" data-end=\"1633\"\u003e• Use wooden or soft plastic chopping boards to preserve the edge.\u003cbr data-start=\"1699\" data-end=\"1702\"\u003e• Store safely in a block, on a magnetic rack or in a saya cover.\u003cbr data-start=\"1767\" data-end=\"1770\"\u003e• Sharpen with whetstones for optimal long-term performance.\u003cbr data-start=\"1830\" data-end=\"1833\"\u003e• Carbon steels will naturally form a patina — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"1912\" data-end=\"1915\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1917\" data-end=\"2056\"\u003e\u003cstrong data-start=\"1917\" data-end=\"1935\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1935\" data-end=\"1938\"\u003e• Blade shape: Santoku\u003cbr data-start=\"1960\" data-end=\"1963\"\u003e• Maker: Nigara Hamono\u003cbr data-start=\"1985\" data-end=\"1988\"\u003e• Steel: VGXEOS\u003cbr data-start=\"2003\" data-end=\"2006\"\u003e• Blade length: 165mm\u003cbr data-start=\"2027\" data-end=\"2030\"\u003e• Blade finish: Kurouchi\u003c\/p\u003e\n\u003cp data-start=\"2058\" data-end=\"2061\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2063\" data-end=\"2313\"\u003e\u003cstrong data-start=\"2063\" data-end=\"2082\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2082\" data-end=\"2085\"\u003eYou must be 18 or over to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and may withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55020451463553,"sku":null,"price":298.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nigara-hamono-vgxeos-santoku-165mm-1514877.jpg?v=1772710602"},{"product_id":"teruyasa-fujiwara-denka-petty-120mm","title":"Teruyasa Fujiwara Denka Super Blue Petty Knife 120mm Kurouchi","description":"\u003ch2 data-end=\"297\" data-start=\"268\"\u003eFujiwara Denka Petty 120mm\u003c\/h2\u003e\n\u003cp data-end=\"594\" data-start=\"299\"\u003eThe Denka series represents the most performance-focused expression of Fujiwara’s craft. Forged from Super Blue (Aogami Super) carbon steel — referred to by Fujiwara as Chigusa-kō — and hardened to a high level, the Denka delivers exceptional edge retention with a crisp, assertive cutting feel.\u003c\/p\u003e\n\u003cp data-end=\"784\" data-start=\"596\"\u003eAt 180mm, this gyuto offers compact precision with serious cutting authority. Agile and responsive on the board, it suits cooks who prefer a shorter blade without compromising performance.\u003c\/p\u003e\n\u003cp data-end=\"859\" data-start=\"786\"\u003eLike all Fujiwara knives, it is built first and foremost for how it cuts.\u003c\/p\u003e\n\u003chr data-end=\"864\" data-start=\"861\"\u003e\n\u003ch3 data-end=\"909\" data-start=\"866\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1006\" data-start=\"911\"\u003eFujiwara Denka knives prioritise steel performance and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1166\" data-start=\"1008\"\u003e• Tool marks and visual irregularities are normal\u003cbr data-end=\"1060\" data-start=\"1057\"\u003e• Bevel polish may vary\u003cbr data-end=\"1086\" data-start=\"1083\"\u003e• Spine and choil finishing may be minimal\u003cbr data-end=\"1131\" data-start=\"1128\"\u003e• Each knife will differ slightly\u003c\/p\u003e\n\u003cp data-end=\"1261\" data-start=\"1168\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1395\" data-start=\"1263\"\u003eDenka knives are hardened to a high level and are less forgiving than softer steels. Proper technique and maintenance are essential.\u003c\/p\u003e\n\u003cp data-end=\"1495\" data-start=\"1397\"\u003eBest suited to experienced users comfortable sharpening and caring for high-hardness carbon steel.\u003c\/p\u003e\n\u003chr data-end=\"1500\" data-start=\"1497\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1502\"\u003eSteel \u0026amp; Heat Treatment\u003c\/h3\u003e\n\u003cp data-end=\"1703\" data-start=\"1530\"\u003eAogami Super (Super Blue steel) is a high-carbon steel alloyed with tungsten and molybdenum, increasing wear resistance and edge retention compared to simpler carbon steels.\u003c\/p\u003e\n\u003cp data-end=\"1767\" data-start=\"1705\"\u003eIn the Denka series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1956\" data-start=\"1769\"\u003e• Excellent edge retention\u003cbr data-end=\"1798\" data-start=\"1795\"\u003e• Strong, aggressive bite through dense produce and proteins\u003cbr data-end=\"1861\" data-start=\"1858\"\u003e• Greater wear resistance than White steels\u003cbr data-end=\"1907\" data-start=\"1904\"\u003e• High performance stability for a carbon blade\u003c\/p\u003e\n\u003cp data-end=\"2048\" data-start=\"1958\"\u003eThe trade-off is reduced tolerance to twisting cuts, bone, frozen food, or lateral stress.\u003c\/p\u003e\n\u003cp data-end=\"2156\" data-start=\"2050\"\u003eUsed correctly, the Denka rewards disciplined technique with long-lasting, high-level cutting performance.\u003c\/p\u003e\n\u003chr data-end=\"2161\" data-start=\"2158\"\u003e\n\u003ch3 data-end=\"2190\" data-start=\"2163\"\u003eGeometry \u0026amp; Cutting Feel\u003c\/h3\u003e\n\u003cp data-end=\"2227\" data-start=\"2192\"\u003eThe Denka 180mm typically features:\u003c\/p\u003e\n\u003cp data-end=\"2396\" data-start=\"2229\"\u003e• Noticeable distal taper\u003cbr data-end=\"2257\" data-start=\"2254\"\u003e• Thin edge geometry\u003cbr data-end=\"2280\" data-start=\"2277\"\u003e• Strong engagement through vegetables and proteins\u003cbr data-end=\"2334\" data-start=\"2331\"\u003e• Convex grind characteristics that assist with food release\u003c\/p\u003e\n\u003chr data-end=\"2470\" data-start=\"2467\"\u003e\n\u003ch3 data-end=\"2498\" data-start=\"2472\"\u003e Petty – Compact Precision\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/p\u003e\n\u003chr data-end=\"2470\" data-start=\"2467\"\u003e\n\u003ch3 data-end=\"2498\" data-start=\"2472\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2509\" data-start=\"2500\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2649\" data-start=\"2511\"\u003e• You sharpen your own knives\u003cbr data-end=\"2543\" data-start=\"2540\"\u003e• You value edge retention and cutting authority\u003cbr data-end=\"2594\" data-start=\"2591\"\u003e• You prioritise performance over cosmetic refinement\u003c\/p\u003e\n\u003cp data-end=\"2673\" data-start=\"2651\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2796\" data-start=\"2675\"\u003e• You prefer stainless or low-maintenance steels\u003cbr data-end=\"2726\" data-start=\"2723\"\u003e• You want refined fit and finish\u003cbr data-end=\"2762\" data-start=\"2759\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2801\" data-start=\"2798\"\u003e\n\u003ch3 data-end=\"2811\" data-start=\"2803\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2965\" data-start=\"2813\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2881\" data-start=\"2878\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2935\" data-start=\"2932\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2998\" data-start=\"2967\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"3018\" data-start=\"3000\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3244\" data-start=\"3020\"\u003eBlade length – 120mm\u003cbr data-end=\"3043\" data-start=\"3040\"\u003eSteel – Super Blue (Aogami Super \/ Chigusa-kō) carbon steel core\u003cbr data-end=\"3110\" data-start=\"3107\"\u003eCladding – Stainless \u003cbr data-end=\"3144\" data-start=\"3141\"\u003eConstruction – San-mai\u003cbr data-end=\"3169\" data-start=\"3166\"\u003eHandle – Pakkawood\u003cbr data-end=\"3201\" data-start=\"3198\"\u003eFinish – Kurouchi\u003cbr data-end=\"3228\" data-start=\"3225\"\u003eOrigin – Japan\u003c\/p\u003e\n\u003cp data-end=\"3277\" data-start=\"3246\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312318529921,"sku":null,"price":468.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-denka-petty-120mm-1390678.jpg?v=1772710596"},{"product_id":"teruyasa-fujiwara-denka-gyuto-180mm","title":"Teruyasa Fujiwara Denka Super Blue Gyuto Knife 180mm Kurouchi","description":"\u003ch2 data-start=\"268\" data-end=\"297\"\u003eFujiwara Denka Gyuto 180mm\u003c\/h2\u003e\n\u003cp data-start=\"299\" data-end=\"594\"\u003eThe Denka series represents the most performance-focused expression of Fujiwara’s craft. Forged from Super Blue (Aogami Super) carbon steel — referred to by Fujiwara as Chigusa-kō — and hardened to a high level, the Denka delivers exceptional edge retention with a crisp, assertive cutting feel.\u003c\/p\u003e\n\u003cp data-start=\"596\" data-end=\"784\"\u003eAt 180mm, this gyuto offers compact precision with serious cutting authority. Agile and responsive on the board, it suits cooks who prefer a shorter blade without compromising performance.\u003c\/p\u003e\n\u003cp data-start=\"786\" data-end=\"859\"\u003eLike all Fujiwara knives, it is built first and foremost for how it cuts.\u003c\/p\u003e\n\u003chr data-start=\"861\" data-end=\"864\"\u003e\n\u003ch3 data-start=\"866\" data-end=\"909\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-start=\"911\" data-end=\"1006\"\u003eFujiwara Denka knives prioritise steel performance and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-start=\"1008\" data-end=\"1166\"\u003e• Tool marks and visual irregularities are normal\u003cbr data-start=\"1057\" data-end=\"1060\"\u003e• Bevel polish may vary\u003cbr data-start=\"1083\" data-end=\"1086\"\u003e• Spine and choil finishing may be minimal\u003cbr data-start=\"1128\" data-end=\"1131\"\u003e• Each knife will differ slightly\u003c\/p\u003e\n\u003cp data-start=\"1168\" data-end=\"1261\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-start=\"1263\" data-end=\"1395\"\u003eDenka knives are hardened to a high level and are less forgiving than softer steels. Proper technique and maintenance are essential.\u003c\/p\u003e\n\u003cp data-start=\"1397\" data-end=\"1495\"\u003eBest suited to experienced users comfortable sharpening and caring for high-hardness carbon steel.\u003c\/p\u003e\n\u003chr data-start=\"1497\" data-end=\"1500\"\u003e\n\u003ch3 data-start=\"1502\" data-end=\"1528\"\u003eSteel \u0026amp; Heat Treatment\u003c\/h3\u003e\n\u003cp data-start=\"1530\" data-end=\"1703\"\u003eAogami Super (Super Blue steel) is a high-carbon steel alloyed with tungsten and molybdenum, increasing wear resistance and edge retention compared to simpler carbon steels.\u003c\/p\u003e\n\u003cp data-start=\"1705\" data-end=\"1767\"\u003eIn the Denka series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-start=\"1769\" data-end=\"1956\"\u003e• Excellent edge retention\u003cbr data-start=\"1795\" data-end=\"1798\"\u003e• Strong, aggressive bite through dense produce and proteins\u003cbr data-start=\"1858\" data-end=\"1861\"\u003e• Greater wear resistance than White steels\u003cbr data-start=\"1904\" data-end=\"1907\"\u003e• High performance stability for a carbon blade\u003c\/p\u003e\n\u003cp data-start=\"1958\" data-end=\"2048\"\u003eThe trade-off is reduced tolerance to twisting cuts, bone, frozen food, or lateral stress.\u003c\/p\u003e\n\u003cp data-start=\"2050\" data-end=\"2156\"\u003eUsed correctly, the Denka rewards disciplined technique with long-lasting, high-level cutting performance.\u003c\/p\u003e\n\u003chr data-start=\"2158\" data-end=\"2161\"\u003e\n\u003ch3 data-start=\"2163\" data-end=\"2190\"\u003eGeometry \u0026amp; Cutting Feel\u003c\/h3\u003e\n\u003cp data-start=\"2192\" data-end=\"2227\"\u003eThe Denka 180mm typically features:\u003c\/p\u003e\n\u003cp data-start=\"2229\" data-end=\"2396\"\u003e• Noticeable distal taper\u003cbr data-start=\"2254\" data-end=\"2257\"\u003e• Thin edge geometry\u003cbr data-start=\"2277\" data-end=\"2280\"\u003e• Strong engagement through vegetables and proteins\u003cbr data-start=\"2331\" data-end=\"2334\"\u003e• Convex grind characteristics that assist with food release\u003c\/p\u003e\n\u003chr data-start=\"2467\" data-end=\"2470\"\u003e\n\u003ch3 data-start=\"2472\" data-end=\"2498\"\u003e \u003cspan\u003eGyuto – The Japanese Chef’s Knife\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2467\" data-end=\"2470\"\u003e\n\u003ch3 data-start=\"2472\" data-end=\"2498\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-start=\"2500\" data-end=\"2509\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-start=\"2511\" data-end=\"2649\"\u003e• You sharpen your own knives\u003cbr data-start=\"2540\" data-end=\"2543\"\u003e• You value edge retention and cutting authority\u003cbr data-start=\"2591\" data-end=\"2594\"\u003e• You prioritise performance over cosmetic refinement\u003c\/p\u003e\n\u003cp data-start=\"2651\" data-end=\"2673\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-start=\"2675\" data-end=\"2796\"\u003e• You prefer stainless or low-maintenance steels\u003cbr data-start=\"2723\" data-end=\"2726\"\u003e• You want refined fit and finish\u003cbr data-start=\"2759\" data-end=\"2762\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-start=\"2798\" data-end=\"2801\"\u003e\n\u003ch3 data-start=\"2803\" data-end=\"2811\"\u003eCare\u003c\/h3\u003e\n\u003cp data-start=\"2813\" data-end=\"2965\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-start=\"2878\" data-end=\"2881\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-start=\"2932\" data-end=\"2935\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"2967\" data-end=\"2998\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"3000\" data-end=\"3018\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"3020\" data-end=\"3244\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-start=\"1715\" data-end=\"1733\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1733\" data-end=\"1736\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1738\" data-end=\"1754\"\u003eBlade shape:\u003c\/strong\u003e\u003cspan\u003e Gyuto\u003c\/span\u003e\u003cbr data-start=\"1762\" data-end=\"1765\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1767\" data-end=\"1777\"\u003eMaker:\u003c\/strong\u003e\u003cspan\u003e Fujiwara\u003c\/span\u003e\u003cbr data-start=\"1784\" data-end=\"1787\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1789\" data-end=\"1812\"\u003eBlade construction: \u003c\/strong\u003eSan Mai\u003cbr data-start=\"1840\" data-end=\"1843\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1845\" data-end=\"1855\"\u003eSteel:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eBlue Super\u003c\/span\u003e\u003cbr data-start=\"1876\" data-end=\"1879\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1881\" data-end=\"1892\"\u003eHandle:\u003c\/strong\u003e\u003cspan\u003e Pakkawoood\u003c\/span\u003e\u003cbr data-start=\"1901\" data-end=\"1904\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1906\" data-end=\"1923\"\u003eTotal length:\u003c\/strong\u003e\u003cspan\u003e 300mm\u003c\/span\u003e\u003cbr data-start=\"1929\" data-end=\"1932\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1934\" data-end=\"1951\"\u003eBlade length:\u003c\/strong\u003e\u003cspan\u003e 180mm\u003c\/span\u003e\u003cbr data-start=\"1957\" data-end=\"1960\" data-is-only-node=\"\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1962\" data-end=\"1979\"\u003eBlade height:\u003c\/strong\u003e\u003cspan\u003e 45mm\u003c\/span\u003e\u003cbr data-start=\"1984\" data-end=\"1987\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1989\" data-end=\"2000\"\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 175g\u003c\/span\u003e\u003cbr data-start=\"2005\" data-end=\"2008\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"2010\" data-end=\"2027\"\u003eBlade finish:\u003c\/strong\u003e\u003cspan\u003e Kurouchi\u003c\/span\u003e\u003cbr data-start=\"2036\" data-end=\"2039\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"2041\" data-end=\"2056\"\u003eEdge grind:\u003c\/strong\u003e\u003cspan\u003e 50\/50\u003c\/span\u003e\u003cbr data-start=\"2062\" data-end=\"2065\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"2067\" data-end=\"2097\"\u003eThickness behind the edge:\u003c\/strong\u003e\u003cspan\u003e 0.19.mm\u003c\/span\u003e\u003cbr data-start=\"2104\" data-end=\"2107\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"2109\" data-end=\"2137\"\u003eSpine thickness at heel:\u003c\/strong\u003e\u003cspan\u003e 2.88mm\u003c\/span\u003e\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312324428161,"sku":null,"price":548.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-denka-gyuto-180mm-1400545.jpg?v=1772710592"},{"product_id":"teruyasa-fujiwara-sujihiki-210mm","title":"Teruyasa Fujiwara Denka Super Blue Sujihiki Knife 210mm Kurouchi","description":"\u003ch2 data-end=\"297\" data-start=\"268\"\u003eFujiwara Denka Sujihiki 210mm\u003c\/h2\u003e\n\u003cp data-end=\"594\" data-start=\"299\"\u003eThe Denka series represents the most performance-focused expression of Fujiwara’s craft. Forged from Super Blue (Aogami Super) carbon steel — referred to by Fujiwara as Chigusa-kō — and hardened to a high level, the Denka delivers exceptional edge retention with a crisp, assertive cutting feel.\u003c\/p\u003e\n\u003cp data-end=\"784\" data-start=\"596\"\u003eAt 180mm, this gyuto offers compact precision with serious cutting authority. Agile and responsive on the board, it suits cooks who prefer a shorter blade without compromising performance.\u003c\/p\u003e\n\u003cp data-end=\"859\" data-start=\"786\"\u003eLike all Fujiwara knives, it is built first and foremost for how it cuts.\u003c\/p\u003e\n\u003chr data-end=\"864\" data-start=\"861\"\u003e\n\u003ch3 data-end=\"909\" data-start=\"866\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1006\" data-start=\"911\"\u003eFujiwara Denka knives prioritise steel performance and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1166\" data-start=\"1008\"\u003e• Tool marks and visual irregularities are normal\u003cbr data-end=\"1060\" data-start=\"1057\"\u003e• Bevel polish may vary\u003cbr data-end=\"1086\" data-start=\"1083\"\u003e• Spine and choil finishing may be minimal\u003cbr data-end=\"1131\" data-start=\"1128\"\u003e• Each knife will differ slightly\u003c\/p\u003e\n\u003cp data-end=\"1261\" data-start=\"1168\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1395\" data-start=\"1263\"\u003eDenka knives are hardened to a high level and are less forgiving than softer steels. Proper technique and maintenance are essential.\u003c\/p\u003e\n\u003cp data-end=\"1495\" data-start=\"1397\"\u003eBest suited to experienced users comfortable sharpening and caring for high-hardness carbon steel.\u003c\/p\u003e\n\u003chr data-end=\"1500\" data-start=\"1497\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1502\"\u003eSteel \u0026amp; Heat Treatment\u003c\/h3\u003e\n\u003cp data-end=\"1703\" data-start=\"1530\"\u003eAogami Super (Super Blue steel) is a high-carbon steel alloyed with tungsten and molybdenum, increasing wear resistance and edge retention compared to simpler carbon steels.\u003c\/p\u003e\n\u003cp data-end=\"1767\" data-start=\"1705\"\u003eIn the Denka series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1956\" data-start=\"1769\"\u003e• Excellent edge retention\u003cbr data-end=\"1798\" data-start=\"1795\"\u003e• Strong, aggressive bite through dense produce and proteins\u003cbr data-end=\"1861\" data-start=\"1858\"\u003e• Greater wear resistance than White steels\u003cbr data-end=\"1907\" data-start=\"1904\"\u003e• High performance stability for a carbon blade\u003c\/p\u003e\n\u003cp data-end=\"2048\" data-start=\"1958\"\u003eThe trade-off is reduced tolerance to twisting cuts, bone, frozen food, or lateral stress.\u003c\/p\u003e\n\u003cp data-end=\"2156\" data-start=\"2050\"\u003eUsed correctly, the Denka rewards disciplined technique with long-lasting, high-level cutting performance.\u003c\/p\u003e\n\u003chr data-end=\"2161\" data-start=\"2158\"\u003e\n\u003ch3 data-end=\"2190\" data-start=\"2163\"\u003eGeometry \u0026amp; Cutting Feel\u003c\/h3\u003e\n\u003cp data-end=\"2227\" data-start=\"2192\"\u003eThe Denka 180mm typically features:\u003c\/p\u003e\n\u003cp data-end=\"2396\" data-start=\"2229\"\u003e• Noticeable distal taper\u003cbr data-end=\"2257\" data-start=\"2254\"\u003e• Thin edge geometry\u003cbr data-end=\"2280\" data-start=\"2277\"\u003e• Strong engagement through vegetables and proteins\u003cbr data-end=\"2334\" data-start=\"2331\"\u003e• Convex grind characteristics that assist with food release\u003c\/p\u003e\n\u003chr data-end=\"2470\" data-start=\"2467\"\u003e\n\u003ch3 data-end=\"2498\" data-start=\"2472\"\u003e \u003cspan\u003eSujihiki – Japanese Slicing Knife\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe sujihiki is a long, slender slicing knife, perfect for carving meat, portioning fish, and creating smooth, even cuts. Its narrow profile reduces friction, allowing the blade to glide cleanly through food while preserving presentation. Lighter and thinner than Western carving knives, the sujihiki offers precision with minimal resistance.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2470\" data-start=\"2467\"\u003e\n\u003ch3 data-end=\"2498\" data-start=\"2472\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2509\" data-start=\"2500\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2649\" data-start=\"2511\"\u003e• You sharpen your own knives\u003cbr data-end=\"2543\" data-start=\"2540\"\u003e• You value edge retention and cutting authority\u003cbr data-end=\"2594\" data-start=\"2591\"\u003e• You prioritise performance over cosmetic refinement\u003c\/p\u003e\n\u003cp data-end=\"2673\" data-start=\"2651\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2796\" data-start=\"2675\"\u003e• You prefer stainless or low-maintenance steels\u003cbr data-end=\"2726\" data-start=\"2723\"\u003e• You want refined fit and finish\u003cbr data-end=\"2762\" data-start=\"2759\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2801\" data-start=\"2798\"\u003e\n\u003ch3 data-end=\"2811\" data-start=\"2803\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2965\" data-start=\"2813\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2881\" data-start=\"2878\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2935\" data-start=\"2932\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2998\" data-start=\"2967\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"3018\" data-start=\"3000\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3244\" data-start=\"3020\"\u003eBlade length – 210mm\u003cbr data-end=\"3043\" data-start=\"3040\"\u003eSteel – Super Blue (Aogami Super \/ Chigusa-kō) carbon steel core\u003cbr data-end=\"3110\" data-start=\"3107\"\u003eCladding – Stainless \u003cbr data-end=\"3144\" data-start=\"3141\"\u003eConstruction – San-mai\u003cbr data-end=\"3169\" data-start=\"3166\"\u003eHandle – Pakkawood\u003cbr data-end=\"3201\" data-start=\"3198\"\u003eFinish – Kurouchi\u003cbr data-end=\"3228\" data-start=\"3225\"\u003eOrigin – Japan\u003c\/p\u003e\n\u003cp data-end=\"3277\" data-start=\"3246\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312326066561,"sku":null,"price":662.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-denka-sujihiki-210mm-7518350.jpg?v=1772710590"},{"product_id":"teruyasa-fujiwara-maboroshi-nakiri-165mm","title":"Teruyasa Fujiwara Maboroshi White #1 Nakiri Knife 165mm Migaki","description":"\u003ch2 data-end=\"381\" data-start=\"348\"\u003eFujiwara Maboroshi Nakiri 165mm\u003c\/h2\u003e\n\u003cp data-end=\"524\" data-start=\"383\"\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-end=\"773\" data-start=\"526\"\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-end=\"959\" data-start=\"775\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr data-end=\"964\" data-start=\"961\"\u003e\n\u003ch3 data-end=\"1009\" data-start=\"966\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1096\" data-start=\"1011\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1297\" data-start=\"1098\"\u003e• Finish is intentionally utilitarian\u003cbr data-end=\"1138\" data-start=\"1135\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-end=\"1218\" data-start=\"1215\"\u003e• Spine and choil may not be highly rounded\u003cbr data-end=\"1264\" data-start=\"1261\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-end=\"1392\" data-start=\"1299\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1498\" data-start=\"1394\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-end=\"1503\" data-start=\"1500\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1505\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-end=\"1691\" data-start=\"1530\"\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-end=\"1847\" data-start=\"1693\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-end=\"1748\" data-start=\"1745\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-end=\"1802\" data-start=\"1799\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-end=\"1976\" data-start=\"1849\"\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-end=\"1981\" data-start=\"1978\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-end=\"2043\" data-start=\"2004\"\u003eThe Maboroshi  typically features:\u003c\/p\u003e\n\u003cp data-end=\"2202\" data-start=\"2045\"\u003e• Noticeable distal taper\u003cbr data-end=\"2073\" data-start=\"2070\"\u003e• Thin edge geometry\u003cbr data-end=\"2096\" data-start=\"2093\"\u003e• Strong cutting engagement through dense produce\u003cbr data-end=\"2148\" data-start=\"2145\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-end=\"2304\" data-start=\"2204\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003e\n\u003cspan\u003eNakiri – The Vegetable Knife\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe nakiri is a traditional Japanese vegetable knife, recognisable by its straight edge and rectangular blade. Designed for clean, even cuts through vegetables and herbs, the nakiri excels at push-cutting, chopping, and slicing without rocking. Its tall profile provides knuckle clearance and makes it easy to guide through large quantities of prep.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2348\" data-start=\"2339\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2487\" data-start=\"2350\"\u003e• You sharpen your own knives\u003cbr data-end=\"2382\" data-start=\"2379\"\u003e• You value performance over cosmetic perfection\u003cbr data-end=\"2433\" data-start=\"2430\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-end=\"2511\" data-start=\"2489\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2633\" data-start=\"2513\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-end=\"2562\" data-start=\"2559\"\u003e• You want flawless fit and finish\u003cbr data-end=\"2599\" data-start=\"2596\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2638\" data-start=\"2635\"\u003e\n\u003ch3 data-end=\"2648\" data-start=\"2640\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2802\" data-start=\"2650\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2718\" data-start=\"2715\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2772\" data-start=\"2769\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2835\" data-start=\"2804\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2855\" data-start=\"2837\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3068\" data-start=\"2857\"\u003eBlade length – 165mm\u003cbr data-end=\"2880\" data-start=\"2877\"\u003eSteel – White #1 carbon steel core\u003cbr data-end=\"2917\" data-start=\"2914\"\u003eCladding – Stainless\u003cbr data-end=\"2940\" data-start=\"2937\"\u003eConstruction – San-mai\u003cbr data-end=\"2965\" data-start=\"2962\"\u003eHandle – Yo Pakkawood\u003cbr data-end=\"2997\" data-start=\"2994\"\u003eFinish – Migaki\u003cbr data-end=\"3052\" data-start=\"3049\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312381378945,"sku":null,"price":302.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-nakiri-165mm-6571031.jpg?v=1772710593"},{"product_id":"teruyasa-fujiwara-maboroshi-nakiri-165mm-copy","title":"Teruyasa Fujiwara Maboroshi White #1 Santoku Knife 180mm Migaki","description":"\u003ch2 data-end=\"381\" data-start=\"348\"\u003eFujiwara Maboroshi Santoku 180mm\u003c\/h2\u003e\n\u003cp data-end=\"524\" data-start=\"383\"\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-end=\"773\" data-start=\"526\"\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-end=\"959\" data-start=\"775\"\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-end=\"964\" data-start=\"961\"\u003e\n\u003ch3 data-end=\"1009\" data-start=\"966\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1096\" data-start=\"1011\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1297\" data-start=\"1098\"\u003e• Finish is intentionally utilitarian\u003cbr data-end=\"1138\" data-start=\"1135\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-end=\"1218\" data-start=\"1215\"\u003e• Spine and choil may not be highly rounded\u003cbr data-end=\"1264\" data-start=\"1261\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-end=\"1392\" data-start=\"1299\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1498\" data-start=\"1394\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-end=\"1503\" data-start=\"1500\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1505\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-end=\"1691\" data-start=\"1530\"\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-end=\"1847\" data-start=\"1693\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-end=\"1748\" data-start=\"1745\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-end=\"1802\" data-start=\"1799\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-end=\"1976\" data-start=\"1849\"\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-end=\"1981\" data-start=\"1978\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-end=\"2043\" data-start=\"2004\"\u003eThe Maboroshi  typically features:\u003c\/p\u003e\n\u003cp data-end=\"2202\" data-start=\"2045\"\u003e• Noticeable distal taper\u003cbr data-end=\"2073\" data-start=\"2070\"\u003e• Thin edge geometry\u003cbr data-end=\"2096\" data-start=\"2093\"\u003e• Strong cutting engagement through dense produce\u003cbr data-end=\"2148\" data-start=\"2145\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-end=\"2304\" data-start=\"2204\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003e\u003cspan\u003eSantoku – The Japanese All-Rounder\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2348\" data-start=\"2339\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2487\" data-start=\"2350\"\u003e• You sharpen your own knives\u003cbr data-end=\"2382\" data-start=\"2379\"\u003e• You value performance over cosmetic perfection\u003cbr data-end=\"2433\" data-start=\"2430\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-end=\"2511\" data-start=\"2489\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2633\" data-start=\"2513\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-end=\"2562\" data-start=\"2559\"\u003e• You want flawless fit and finish\u003cbr data-end=\"2599\" data-start=\"2596\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2638\" data-start=\"2635\"\u003e\n\u003ch3 data-end=\"2648\" data-start=\"2640\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2802\" data-start=\"2650\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2718\" data-start=\"2715\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2772\" data-start=\"2769\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2835\" data-start=\"2804\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2855\" data-start=\"2837\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3068\" data-start=\"2857\"\u003eBlade length – 180mm\u003cbr data-end=\"2880\" data-start=\"2877\"\u003eSteel – White #1 carbon steel core\u003cbr data-end=\"2917\" data-start=\"2914\"\u003eCladding – Stainless\u003cbr data-end=\"2940\" data-start=\"2937\"\u003eConstruction – San-mai\u003cbr data-end=\"2965\" data-start=\"2962\"\u003eHandle – Yo Pakkawood\u003cbr data-end=\"2997\" data-start=\"2994\"\u003eFinish – Migaki\u003cbr data-end=\"3052\" data-start=\"3049\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312382198145,"sku":null,"price":292.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-santoku-165mm-8766805.jpg?v=1772710555"},{"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":false}],"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":"sakai-kikumori-kikizuk-kuro-kiritsuke-santoku-180mm","title":"Sakai Kikumori Kikuzuki Kuro Kiritsuke Santoku Knife 180mm","description":"\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSakai Kikumori Kikuzuki Kuro Kiritsuke Santoku Knife 180mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKiritsuke Santoku – Precision All-Rounder\u003c\/strong\u003e\u003cbr\u003eThe kiritsuke santoku combines the flatter edge profile and blade height of a santoku with a more angular, kiritsuke-style tip. It naturally suits push cutting and straight up-and-down chopping, while the finer tip is useful for detail work, scoring, and precise slicing. A versatile shape with a little more tip definition than a standard santoku — and it looks ace.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr\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\u003e\n\u003cp\u003e\u003cstrong\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr\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\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #2 Steel – Pure Carbon Performance\u003c\/strong\u003e\u003cbr\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\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\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhy We Like It\u003c\/strong\u003e\u003cbr\u003eA rustic, practical all-rounder with a bit more attitude than a standard santoku. The kurouchi finish gives it that dark, traditional look we’re always drawn to, while the kiritsuke-style tip adds a finer point for more precise work. At 180mm, it gives you a little more blade than a typical santoku without feeling oversized.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSpecification\u003c\/strong\u003e\u003cbr\u003eBlade Shape: Kiritsuke Santoku\u003cbr\u003eBlade Length: 180mm\u003cbr\u003eBlade Height:\u003cbr\u003eSteel: White #2\u003cbr\u003eConstruction:\u003cbr\u003eCladding:\u003cbr\u003eFinish: Kurouchi\u003cbr\u003eHandle: Magnolia\u003cbr\u003eHandle Type:\u003cbr\u003eHRC:\u003cbr\u003eBevel:\u003cbr\u003eWeight:\u003cbr\u003eOverall Length:\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003cbr\u003eHand wash only. Dry thoroughly after use. As a carbon steel knife, it will develop a natural patina and can rust if left wet. Wipe during use, especially when working with acidic ingredients. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr\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","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55368668840321,"sku":null,"price":282.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-blue-2-kikizuki-kiritsuke-santoku-180mm-kurouchi-5619678.jpg?v=1775966373"},{"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":false}],"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":"takeshi-saji-super-gold-2-petty-150mm-damascus","title":"Takeshi Saji Super Gold 2 Petty Knife 150mm 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=\"0\" data-end=\"326\"\u003e\u003cstrong data-start=\"0\" data-end=\"29\"\u003ePetty – Compact Precision\u003c\/strong\u003e\u003cbr data-start=\"29\" data-end=\"32\"\u003eThe petty knife is the smallest member of the Japanese kitchen knife family, designed for detail work where control matters most. Sitting between a utility knife and a small chef’s knife, it excels at trimming meat, peeling fruit and vegetables, and handling smaller ingredients with accuracy.\u003c\/p\u003e\n\u003cp data-start=\"328\" data-end=\"614\"\u003eSlim, nimble and easy to manoeuvre, the petty is ideal for  board work where a larger knife would feel cumbersome. Whether you’re segmenting citrus, deveining prawns or making fine, precise cuts, it offers the control and finesse that bigger blades can’t match.\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 – Petty 150mm\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":55477879308673,"sku":null,"price":348.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/takeshi-saji-super-gold-2-petty-150mm-damascus-6183338.jpg?v=1775138015"},{"product_id":"wakui-toshihiro-sujihiji-240mm","title":"Wakui Toshihiro Damascus Sujihiki Knife 240mm","description":"\u003cp data-end=\"174\" data-start=\"131\"\u003e\u003cstrong data-end=\"174\" data-start=\"131\"\u003eWakui Toshihiro Damascus Sujihiki 240mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-end=\"179\" data-start=\"176\"\u003e\n\u003cp data-end=\"544\" data-start=\"181\"\u003e\u003cstrong data-end=\"218\" data-start=\"181\"\u003eSujihiki – Japanese Slicing Knife\u003c\/strong\u003e\u003cbr data-end=\"221\" data-start=\"218\"\u003eThe sujihiki is Japan’s answer to the carving knife — long, narrow, and designed for clean, single-direction cuts. Its extended blade length reduces drag, allowing you to slice proteins in one smooth motion without sawing. Ideal for meat and fish, it produces neat, precise slices while preserving texture and presentation.\u003c\/p\u003e\n\u003cp data-end=\"564\" data-start=\"546\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"939\" data-start=\"566\"\u003e\u003cstrong data-end=\"601\" data-start=\"566\"\u003eDamascus – Layered Steel Finish\u003c\/strong\u003e\u003cbr data-end=\"604\" data-start=\"601\"\u003eThe Damascus finish is created by layering multiple steels together, then revealing the flowing pattern through grinding and polishing. On this knife, the cladding is carbon steel, giving it a more traditional, fully reactive construction. Each blade carries its own unique pattern, developing further character as it patinas with use.\u003c\/p\u003e\n\u003cp data-end=\"959\" data-start=\"941\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1414\" data-start=\"961\"\u003e\u003cstrong data-end=\"1002\" data-start=\"961\"\u003eWakui Toshihiro – Sanjo Craftsmanship\u003c\/strong\u003e\u003cbr data-end=\"1005\" data-start=\"1002\"\u003eWakui Toshihiro is a highly respected blacksmith working out of Sanjo, Niigata — a region known for robust, performance-focused blades. His knives are defined by clean forging, excellent heat treatment, and precise grinds that prioritise cutting feel above all else. Typically thin behind the edge with a confident spine, Wakui’s work strikes a rare balance between durability and refined cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1434\" data-start=\"1416\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1740\" data-start=\"1436\"\u003e\u003cstrong data-end=\"1498\" data-start=\"1436\"\u003eAogami #2 (Blue 2) Steel – Carbon Damascus Cladding \u0026amp; Care\u003c\/strong\u003e\u003cbr data-end=\"1501\" data-start=\"1498\"\u003eAogami #2 is a high-carbon steel known for its excellent balance of sharpness, edge retention, and toughness. It takes a very fine edge with ease and holds it well, making it a dependable choice for both precise slicing and general prep.\u003c\/p\u003e\n\u003cp data-end=\"2135\" data-start=\"1742\"\u003eThis knife features a fully reactive carbon steel Damascus cladding over the core. The softer outer layers act as a shock absorber, helping protect the harder core during use. Both core and cladding will develop a natural patina over time and will rust quickly if left wet. Dry thoroughly after use, avoid prolonged contact with acidic foods, and wipe during prep to keep it in good condition.\u003c\/p\u003e\n\u003cp data-end=\"2155\" data-start=\"2137\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2459\" data-start=\"2157\"\u003e\u003cstrong data-end=\"2171\" data-start=\"2157\"\u003eCare \u0026amp; Use\u003c\/strong\u003e\u003cbr data-end=\"2174\" data-start=\"2171\"\u003eAs a fully reactive carbon steel construction, this knife requires a little more attention in day-to-day use. Rinse and dry after use, never leave it wet, and store in a dry environment. Use a wooden or rubber board and avoid twisting or scraping with the edge to maintain performance.\u003c\/p\u003e\n\u003cp data-end=\"2479\" data-start=\"2461\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2697\" data-start=\"2481\"\u003e\u003cstrong data-start=\"37\" data-end=\"55\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"55\" data-end=\"58\"\u003e\u003cspan\u003eBlade Length: 240mm\u003c\/span\u003e\u003cbr data-start=\"77\" data-end=\"80\"\u003e\u003cspan\u003eBlade Shape: Sujihiki\u003c\/span\u003e\u003cbr data-start=\"101\" data-end=\"104\"\u003e\u003cspan\u003eSteel: Aogami #2 (Blue 2) Carbon Steel Core\u003c\/span\u003e\u003cbr data-start=\"147\" data-end=\"150\"\u003e\u003cspan\u003eConstruction: San Mai (carbon steel Damascus clad)\u003c\/span\u003e\u003cbr data-start=\"200\" data-end=\"203\"\u003e\u003cspan\u003eFinish: Damascus\u003c\/span\u003e\u003cbr data-start=\"219\" data-end=\"222\"\u003e\u003cspan\u003eHandle: Ebony Wa Handle\u003c\/span\u003e\u003cbr data-start=\"245\" data-end=\"248\"\u003e\u003cspan\u003eOrigin: Sanjo, Niigata, Japan\u003c\/span\u003e\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477915222401,"sku":null,"price":528.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/wakui-toshihiro-damascus-sujihiki-240mm-6859008.jpg?v=1776628954"},{"product_id":"wakui-toshihiro-tsuchime-sujihiki-210mm","title":"Wakui Toshihiro Tsuchime Sujihiki Knife 210mm","description":"\u003cdiv class=\"flex h-svh w-screen flex-col\"\u003e\n\u003cdiv class=\"relative z-0 flex min-h-0 w-full flex-1\"\u003e\n\u003cdiv class=\"relative flex min-h-0 w-full flex-1\"\u003e\n\u003cdiv class=\"@container\/main relative flex min-w-0 flex-1 flex-col -translate-y-[calc(env(safe-area-inset-bottom,0px)\/2)] pt-[calc(env(safe-area-inset-bottom,0px)\/2)]\"\u003e\n\u003cdiv data-scroll-from-top=\"\" class=\"@w-sm\/main:[scrollbar-gutter:var(--stage-scroll-gutter)] touch:[scrollbar-width:none] group\/scroll-root relative flex min-h-0 min-w-0 flex-1 flex-col [scrollbar-gutter:stable] not-print:overflow-x-clip not-print:overflow-y-auto group-data-stream-active\/scroll-root:[overflow-anchor:none] scroll-pt-(--header-height) [--sticky-padding-top:var(--header-height)] [--sticky-padding-bottom:0px] [--scroll-root-safe-area-inset-top:calc(var(--sticky-padding-top)+env(safe-area-inset-top,0px))] [--scroll-root-safe-area-inset-bottom:calc(var(--sticky-padding-bottom)+var(--screen-keyboard-height,0px)+env(safe-area-inset-bottom,0px))] [--scroll-root-safe-area-height:calc(100lvh-var(--scroll-root-safe-area-inset-top)-var(--scroll-root-safe-area-inset-bottom))] has-data-[fixed-header=less-than-xl]:@w-xl\/main:scroll-pt-0 has-data-[fixed-header=less-than-xl]:@w-xl\/main:[--sticky-padding-top:0px] has-data-[fixed-header=less-than-xxl]:@w-2xl\/main:scroll-pt-0 has-data-[fixed-header=less-than-xxl]:@w-2xl\/main:[--sticky-padding-top:0px]\" data-scroll-root=\"\"\u003e\u003cmain id=\"main\" class=\"min-h-0 flex-1\"\u003e\n\u003cdiv class=\"group\/thread flex flex-col min-h-full\" id=\"thread\"\u003e\n\u003cdiv class=\"composer-parent flex flex-1 flex-col focus-visible:outline-0\" role=\"presentation\"\u003e\n\u003cdiv class=\"relative basis-auto flex-col -mb-(--composer-overlap-px) pb-(--composer-overlap-px) [--composer-overlap-px:28px] grow flex\"\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003csection data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-26\" data-turn-id=\"request-69c6a1b6-5bd0-838d-9aa1-f708198ef26c-7\" 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 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-5-3\" dir=\"auto\" data-message-id=\"e92f8027-0f62-4ef7-a41e-b6f1f3b38424\" 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-start=\"162\" data-end=\"205\"\u003e\u003cstrong data-start=\"162\" data-end=\"205\"\u003eWakui Toshihiro Tsuchime Sujihiki 210mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"207\" data-end=\"210\"\u003e\n\u003cp data-start=\"212\" data-end=\"563\"\u003e\u003cstrong data-start=\"212\" data-end=\"249\"\u003eSujihiki – Japanese Slicing Knife\u003c\/strong\u003e\u003cbr data-start=\"249\" data-end=\"252\"\u003eThe sujihiki is built for clean, controlled slicing. Its long, narrow blade minimises drag, allowing for smooth, single-draw cuts through meat and fish. Ideal for carving, portioning and trimming proteins, it delivers precise, tidy results without tearing — a go-to for anyone who values accuracy in their prep.\u003c\/p\u003e\n\u003cp data-start=\"565\" data-end=\"583\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"585\" data-end=\"877\"\u003e\u003cstrong data-start=\"585\" data-end=\"615\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"615\" data-end=\"618\"\u003eTsuchime means “hammered” in Japanese. This finish features a pattern of shallow indentations across the blade, helping to reduce drag and minimise food sticking as you slice. Beyond its functional benefits, it gives the knife a subtle, handcrafted character.\u003c\/p\u003e\n\u003cp data-start=\"879\" data-end=\"897\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"899\" data-end=\"1378\"\u003e\u003cstrong data-start=\"899\" data-end=\"940\"\u003eWakui Toshihiro – Sanjo Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"940\" data-end=\"943\"\u003eWakui Toshihiro is a highly regarded blacksmith based in Sanjo, Niigata — a region known for its robust, workhorse-style knives. His blades are celebrated for their excellent heat treatment, fine geometry and consistency. Typically ground thin behind the edge with a slightly more substantial spine, Wakui’s knives strike a balance between cutting performance and durability, making them dependable tools for everyday professional use.\u003c\/p\u003e\n\u003cp data-start=\"1380\" data-end=\"1398\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1400\" data-end=\"1693\"\u003e\u003cstrong data-start=\"1400\" data-end=\"1470\"\u003eWhite #2 (Shirogami #2) Steel – Stainless Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr data-start=\"1470\" data-end=\"1473\"\u003eWhite #2 is a simple, high-purity carbon steel known for taking an exceptionally fine edge. With minimal alloying elements, it sharpens easily and responds quickly on the stones, making it a favourite among sharpeners.\u003c\/p\u003e\n\u003cp data-start=\"1695\" data-end=\"2078\"\u003eThis knife features stainless steel cladding over the carbon steel core, significantly reducing day-to-day maintenance. The core steel will still develop a patina and can rust if neglected, but the outer layers are far more resistant to corrosion. Dry thoroughly after use, avoid prolonged contact with acidic foods, and treat the exposed edge with the same care as any carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2080\" data-end=\"2098\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2100\" data-end=\"2344\"\u003e\u003cstrong data-start=\"2100\" data-end=\"2118\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2118\" data-end=\"2121\"\u003eBlade Length: 210mm\u003cbr data-start=\"2140\" data-end=\"2143\"\u003eBlade Shape: Sujihiki\u003cbr data-start=\"2164\" data-end=\"2167\"\u003eSteel: White #2 (Shirogami #2) Carbon Steel Core\u003cbr data-start=\"2215\" data-end=\"2218\"\u003eConstruction: San Mai (stainless clad)\u003cbr data-start=\"2256\" data-end=\"2259\"\u003eFinish: Tsuchime\u003cbr data-start=\"2275\" data-end=\"2278\"\u003eHandle: Burnt Chestnut Wa Handle\u003cbr data-start=\"2310\" data-end=\"2313\"\u003eOrigin: Sanjo, Niigata, Japan\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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/main\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477915451777,"sku":null,"price":306.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/wakui-toshihiro-tsuchime-sujihiki-210mm-5721260.jpg?v=1775883389"},{"product_id":"teruyasa-fujiwara-maboroshi-white-1-santoku-180mm-migaki-copy","title":"Teruyasa Fujiwara Maboroshi White #1 Santoku Knife 165mm Migaki","description":"\u003ch2 data-start=\"348\" data-end=\"381\"\u003eFujiwara Maboroshi Santoku 165mm\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\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  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\u003cspan\u003eSantoku – The Japanese All-Rounder\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/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 – 165mm\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":55488918356353,"sku":null,"price":292.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-santoku-165mm-8766805.jpg?v=1772710555"},{"product_id":"hado-kirisame-white-1-santoku-180mm","title":"Hado Kirisame White #1 Santoku Knife 180mm","description":"\u003cp\u003e\u003cstrong\u003eHado Kirisame Santoku 180mm – White #1, Urushi Oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr\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 versatile balance of length and control — ideal for everyday prep in both home and professional kitchens.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNashiji – “Pear Skin” Finish\u003c\/strong\u003e\u003cbr\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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHado Kirisame – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr\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\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\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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #1 (Shirogami #1) Steel – Stainless Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr\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\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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003cbr\u003eBlade Length: 180mm\u003c\/p\u003e\n\u003cp\u003eTotal length: 315mm\u003c\/p\u003e\n\u003cp\u003eWeight: 168g\u003c\/p\u003e\n\u003cp\u003eBlade height at heel: 45mm\u003c\/p\u003e\n\u003cp\u003eThickness behind edge: 0.40mm\u003c\/p\u003e\n\u003cp\u003eThickness at heel: 3.74mm\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eBlade Shape: Santoku\u003cbr\u003eSteel: White #1 (Shirogami #1) Carbon Steel Core\u003cbr\u003eConstruction: San Mai (stainless clad)\u003cbr\u003eFinish: Nashiji (Kirisame line)\u003cbr\u003eHandle: Urushi Lacquered Oak\u003cbr\u003eOrigin: Sakai, Japan\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAge Restriction\u003c\/strong\u003e\u003cbr\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":55490246345089,"sku":null,"price":368.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-kirisame-white-1-santoku-180mm-5662271.jpg?v=1775883396"},{"product_id":"hado-kirisame-white-1-gyuto-210mm","title":"Hado Kirisame White #1 Gyuto Knife 210mm","description":"\u003cp\u003e\u003cstrong\u003eHado Kirisame Gyuto 210mm – White #1, Urushi Oak\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 — 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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNashiji – “Pear Skin” Finish\u003c\/strong\u003e\u003cbr\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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHado Kirisame – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr\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\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\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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #1 (Shirogami #1) Steel – Stainless Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr\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\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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003eBlade Length: 210mm\u003c\/p\u003e\n\u003cp\u003eTotal length: 350mm\u003c\/p\u003e\n\u003cp\u003eWeight: 172g\u003c\/p\u003e\n\u003cp\u003eBlade height at heel: 45mm\u003c\/p\u003e\n\u003cp\u003eThickness behind edge: 0.42mm\u003c\/p\u003e\n\u003cp\u003eThickness at heel: 3.37mm\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eBlade Shape: Gyuto\u003cbr\u003eSteel: White #1 (Shirogami #1) Carbon Steel Core\u003cbr\u003eConstruction: San Mai (stainless clad)\u003cbr\u003eFinish: Nashiji (Kirisame line)\u003cbr\u003eHandle: Urushi Lacquered Oak\u003cbr\u003eOrigin: Sakai, Japan\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAge Restriction\u003c\/strong\u003e\u003cbr\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\u003e\u003cstrong\u003eHado Kirisame Gyuto 240mm – White #1, Urushi Oak\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 — 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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNashiji – “Pear Skin” Finish\u003c\/strong\u003e\u003cbr\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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHado Kirisame – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr\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\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\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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #1 (Shirogami #1) Steel – Stainless Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr\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\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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003cbr\u003eBlade Length: 240mm\u003c\/p\u003e\n\u003cp\u003eTotal length: 385mm\u003c\/p\u003e\n\u003cp\u003eWeight: 206g\u003c\/p\u003e\n\u003cp\u003eBlade height at heel: 50mm\u003c\/p\u003e\n\u003cp\u003eThickness behind edge: 0.38mm\u003c\/p\u003e\n\u003cp\u003eThickness at heel: 3.68mm\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eBlade Shape: Gyuto\u003cbr\u003eSteel: White #1 (Shirogami #1) Carbon Steel Core\u003cbr\u003eConstruction: San Mai (stainless clad)\u003cbr\u003eFinish: Nashiji (Kirisame line)\u003cbr\u003eHandle: Urushi Lacquered Oak\u003cbr\u003eOrigin: Sakai, Japan\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAge Restriction\u003c\/strong\u003e\u003cbr\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":"hado-kirisame-white-1-ko-bunka-135mm","title":"Hado Kirisame White #1 Ko Bunka Knife 135mm","description":"\u003cp\u003e\u003cstrong\u003eHado Kirisame Ko-Bunka 135mm – White #1, Urushi Oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKo-Bunka – Compact Precision\u003c\/strong\u003e\u003cbr\u003eThe ko-bunka is a smaller, more agile take on the bunka — combining a flat cutting edge with a pointed, angled tip. At 135mm, it excels in detail work, small ingredient prep, and tasks where control is key. Ideal for fruit, herbs, and fine vegetable work, it offers the versatility of a larger knife in a compact, highly manoeuvrable form.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNashiji – “Pear Skin” Finish\u003c\/strong\u003e\u003cbr\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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHado Kirisame – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr\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\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\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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #1 (Shirogami #1) Steel – Stainless Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr\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\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\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003cbr\u003eBlade Length: 135mm\u003c\/p\u003e\n\u003cp\u003eTotal length: 265mm\u003c\/p\u003e\n\u003cp\u003eWeight: 125g\u003c\/p\u003e\n\u003cp\u003eBlade height at heel: 45mm\u003c\/p\u003e\n\u003cp\u003eThickness behind edge: 0.44mm\u003c\/p\u003e\n\u003cp\u003eThickness at heel: 3.22mm\u003c\/p\u003e\n\u003cp\u003eBlade Shape: Ko-Bunka\u003cbr\u003eSteel: White #1 (Shirogami #1) Carbon Steel Core\u003cbr\u003eConstruction: San Mai (stainless clad)\u003cbr\u003eFinish: Nashiji (Kirisame line)\u003cbr\u003eHandle: Urushi Lacquered Oak\u003cbr\u003eOrigin: Sakai, Japan\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAge Restriction\u003c\/strong\u003e\u003cbr\u003eThis product is strictly for sale to customers aged 18 or over. Age verification is required at checkout and on delivery.\u003c\/p\u003e\n\u003chr\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55490304475521,"sku":null,"price":356.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-kirisame-white-1-ko-bunka-135mm-9402977.jpg?v=1775883398"},{"product_id":"hado-kirisame-white-1-bunka-180mm","title":"Hado Kirisame White #1 Bunka Knife  180mm","description":"\u003cp\u003e\u003cstrong\u003eBunka – A Versatile All-Rounder\u003c\/strong\u003e\u003cbr\u003eThe bunka is a highly versatile, do-it-all knife with a slightly more assertive profile than a santoku. Featuring a flatter edge and a distinctive kiritsuke-style tip, it excels at push-cutting, chopping, and precise tip work. At 180mm, it offers a confident presence on the board while remaining agile and controlled — a strong choice for both everyday prep and more refined work.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKirisame – Refined Textured Finish\u003c\/strong\u003e\u003cbr\u003e“Kirisame” translates to “drizzle,” reflected in the fine, mist-like texture across the blade. Subtle and elegant, this finish adds visual depth while maintaining a smooth, low-resistance cutting feel. It’s a quiet, refined expression of Hado’s craftsmanship.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHado Kirisame – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr\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\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\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\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #1 Steel (Shirogami #1)\u003c\/strong\u003e\u003cbr\u003eWhite #1 is an exceptionally pure high-carbon steel, capable of taking a razor-sharp, highly refined edge. It sharpens easily and delivers outstanding feedback, making it a favourite for those who prioritise ultimate sharpness and cutting feel.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eCarbon Steel Care\u003c\/strong\u003e\u003cbr\u003eAs a carbon steel, White #1 will develop a natural patina and can rust if left wet. Wipe dry after use and avoid prolonged contact with moisture or acidic ingredients. With proper care, it offers unmatched sharpness and responsiveness.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHandle – Urushi Oak (Wa Handle)\u003c\/strong\u003e\u003cbr\u003eFitted with an urushi lacquered oak handle, this knife offers a tactile, slightly grippy surface that improves with use. Durable and water-resistant, it provides a secure and comfortable grip with a refined traditional finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003cbr\u003eBlade Length: 180mm\u003c\/p\u003e\n\u003cp\u003eTotal length: 310mm\u003c\/p\u003e\n\u003cp\u003eWeight: 180mm\u003c\/p\u003e\n\u003cp\u003eBlade height at heel: 50mm\u003c\/p\u003e\n\u003cp\u003eThickness behind edge: 0.49mm\u003c\/p\u003e\n\u003cp\u003eThickness at heel: 3.83mm\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eBlade Height: Approx. 45–50mm\u003cbr\u003eSteel: White #1 (Shirogami #1) Carbon Steel\u003cbr\u003eConstruction: San Mai\u003cbr\u003eFinish: Kirisame\u003cbr\u003eHandle: Urushi Lacquered Oak Wa Handle\u003cbr\u003eOrigin: Sakai, Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55490319450497,"sku":null,"price":394.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-kirisame-white-1-bunka-180mm-8618537.jpg?v=1775883397"},{"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":"kaen-coreless-santoku","title":"Makoto Kurosaki Kaen Coreless VG10\/VG2 Santoku Knife 170mm","description":"\u003cp data-end=\"480\" data-start=\"149\"\u003e\u003cstrong data-end=\"184\" data-start=\"149\"\u003eMakoto Kurosaki – Echizen Craft\u003c\/strong\u003e\u003cbr data-end=\"187\" data-start=\"184\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eMakoto Kurosaki\u003c\/span\u003e\u003c\/span\u003e is a knife maker based in Echizen, Fukui — one of Japan’s historic centres of forged cutlery. He trained under master \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eHiroshi Kato\u003c\/span\u003e\u003c\/span\u003e, developing a strong foundation in sharpening and finishing before moving into full knife-making.\u003c\/p\u003e\n\u003cp data-end=\"712\" data-start=\"482\"\u003eHe is also the elder brother of \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eYu Kurosaki\u003c\/span\u003e\u003c\/span\u003e, and the two share a close professional connection. Makoto’s work is produced in small batches and is known for clean grinds, keen edges, and refined finishing.\u003c\/p\u003e\n\u003chr data-end=\"717\" data-start=\"714\"\u003e\n\u003cp data-end=\"1139\" data-start=\"719\"\u003e\u003cstrong data-end=\"757\" data-start=\"719\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-end=\"760\" data-start=\"757\"\u003eSantoku translates to “three virtues”, referring to its suitability for meat, fish, and vegetables. With a flatter edge profile and a relatively low tip, it naturally suits push cutting and straight up-and-down chopping. Typically shorter and slightly taller than a gyuto, it offers good board contact and control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/p\u003e\n\u003chr data-end=\"1144\" data-start=\"1141\"\u003e\n\u003cp data-end=\"1539\" data-start=\"1146\"\u003e\u003cstrong data-end=\"1193\" data-start=\"1146\"\u003eCoreless Damascus – VG10 \/ VG2 Construction\u003c\/strong\u003e\u003cbr data-end=\"1196\" data-start=\"1193\"\u003eThis knife uses a coreless damascus construction, meaning there is no distinct central core steel as you would usually see in san mai knives. Instead, layers of VG10 and VG2 are forged together, creating a patterned structure through the blade. The result is a distinctive look, less commonly seen than typical core-and-cladding constructions.\u003c\/p\u003e\n\u003chr data-end=\"1544\" data-start=\"1541\"\u003e\n\u003cp data-end=\"1768\" data-start=\"1546\"\u003e\u003cstrong data-end=\"1576\" data-start=\"1546\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-end=\"1579\" data-start=\"1576\"\u003eThe hammered (tsuchime) finish adds a subtle texture across the blade face. Alongside its visual appeal, it can help reduce surface contact between the blade and ingredients during cutting.\u003c\/p\u003e\n\u003chr data-end=\"1773\" data-start=\"1770\"\u003e\n\u003cp data-end=\"2181\" data-start=\"1775\"\u003e\u003cstrong data-end=\"1793\" data-start=\"1775\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-end=\"1796\" data-start=\"1793\"\u003eWe’re big fans of the distinctive tsuchime finish here — it gives the blade plenty of character. The coreless construction is something you don’t come across all that often, giving it a look that stands out on the board. The handle adds a bit of colour, which we always like to see, and with Kurosaki-san’s background in sharpening, edge performance is consistent and easy to maintain.\u003c\/p\u003e\n\u003chr data-end=\"2186\" data-start=\"2183\"\u003e\n\u003cp data-end=\"2400\" data-start=\"2188\"\u003e\u003cstrong data-end=\"2205\" data-start=\"2188\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-end=\"2208\" data-start=\"2205\"\u003eBlade Length: 170mm\u003cbr data-end=\"2230\" data-start=\"2227\"\u003eBlade Height: ~48–52mm\u003cbr data-end=\"2255\" data-start=\"2252\"\u003eSteel: VG10 \/ VG2 (stainless)\u003cbr data-end=\"2287\" data-start=\"2284\"\u003eConstruction: Coreless damascus\u003cbr data-end=\"2321\" data-start=\"2318\"\u003eFinish: Tsuchime\u003cbr data-end=\"2349\" data-start=\"2346\"\u003eHandle: Octagonal wa handle\u003cbr data-end=\"2379\" data-start=\"2376\"\u003eBevel: Double bevel\u003c\/p\u003e\n\u003chr data-end=\"2405\" data-start=\"2402\"\u003e\n\u003cp data-end=\"2622\" data-start=\"2407\"\u003e\u003cstrong data-end=\"2415\" data-start=\"2407\"\u003eCare\u003c\/strong\u003e\u003cbr data-end=\"2418\" data-start=\"2415\"\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-end=\"2627\" data-start=\"2624\"\u003e\n\u003cp data-end=\"2877\" data-start=\"2629\"\u003e\u003cstrong data-end=\"2649\" data-start=\"2629\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-end=\"2652\" data-start=\"2649\"\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":55565179748737,"sku":null,"price":260.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/makoto-kurosaki-kaen-coreless-vg10vg2-santoku-170mm-1447895.jpg?v=1778368945"},{"product_id":"sakai-kikumori-sg2-bunka-165mm-damascus","title":"Sakai Kikumori OHS SG2 Bunka 165mm Knife Damascus","description":"\u003cp\u003eThe Sakai Kikumori OHS Bunka 165mm combines SG2 powdered steel performance with an elegant damascus finish and a lightweight traditional magnolia handle. Thin, precise and exceptionally capable, it’s a knife designed for cooks who want high performance cutting with a refined, understated aesthetic.\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr\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\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBunka – A Versatile All-Rounder\u003c\/strong\u003e\u003cbr\u003eThe bunka is a versatile Japanese kitchen knife designed for everyday prep work. Similar in function to a santoku but with a more aggressive kiritsuke-style tip, it offers excellent precision for detailed knife work while still handling larger vegetables, herbs and proteins with ease. The flatter edge profile encourages efficient push cutting and chopping, making it a favourite for home and professional kitchens alike.\u003c\/p\u003e\n\u003cp\u003eAt 165mm, this bunka feels nimble and highly controllable while still offering enough length for most day-to-day tasks.\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDamascus Finish – Layered Steel Patterning\u003c\/strong\u003e\u003cbr\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 Powdered Steel – Exceptional Edge Retention\u003c\/strong\u003e\u003cbr\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagnolia Wa Handle – Lightweight Traditional Feel\u003c\/strong\u003e\u003cbr\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003cbr\u003e• Hand wash only — never place in the dishwasher\u003cbr\u003e• Dry thoroughly after use\u003cbr\u003e• Use a soft wooden or plastic chopping board\u003cbr\u003e• Store safely to protect the edge\u003cbr\u003e• Sharpen using whetstones when required\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003cbr\u003eBlade Length: 165mm\u003c\/p\u003e\n\u003cp\u003eTotal length: 310mm\u003c\/p\u003e\n\u003cp\u003eWeight: 118g\u003c\/p\u003e\n\u003cp\u003eBlade height at heel: 50mm\u003c\/p\u003e\n\u003cp\u003eThickness behind edge: 0.38mm\u003c\/p\u003e\n\u003cp\u003eThickness at heel: 1.95mm\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eBlade Shape: Bunka\u003cbr\u003eSteel: SG2 Powdered Stainless Steel\u003cbr\u003eFinish: Damascus\u003cbr\u003eHandle: Magnolia Wa Handle\u003cbr\u003eMade in: Sakai, Japan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\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","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55633319264641,"sku":null,"price":286.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-ohs-sg2-bunka-165mm-knife-damascus-7961940.jpg?v=1781185802"},{"product_id":"sakai-kikumori-sg2-bunka-165mm-damascus-copy","title":"Sakai Kikumori OHS SG2 Nakiri Knife 165mm Damascus","description":"\u003cp\u003eThe Sakai Kikumori OHS Nakiri 165mm combines SG2 powdered steel performance with an elegant fine damascus finish and a lightweight traditional magnolia handle. Thin behind the edge with excellent cutting feel and edge retention, it’s a refined vegetable knife built for fast, precise prep work.\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr\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\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNakiri – The Vegetable Knife\u003c\/strong\u003e\u003cbr\u003eThe nakiri is a traditional Japanese vegetable knife designed specifically for efficient, clean prep work. Its tall, rectangular blade and flat edge profile make it ideal for chopping, slicing and push cutting vegetables with excellent board contact from heel to tip. Thin and lightweight compared to many Western knives, the nakiri excels at fast, precise prep with very little resistance through food.\u003c\/p\u003e\n\u003cp\u003eAt 165mm, this nakiri offers an excellent balance of manoeuvrability and board coverage for everyday kitchen use.\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDamascus Finish – Layered Steel Patterning\u003c\/strong\u003e\u003cbr\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 Powdered Steel – Exceptional Edge Retention\u003c\/strong\u003e\u003cbr\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagnolia Wa Handle – Lightweight Traditional Feel\u003c\/strong\u003e\u003cbr\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003cbr\u003e• Hand wash only — never place in the dishwasher\u003cbr\u003e• Dry thoroughly after use\u003cbr\u003e• Use a soft wooden or plastic chopping board\u003cbr\u003e• Store safely to protect the edge\u003cbr\u003e• Sharpen using whetstones when required\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003cbr\u003eBlade Length: 165mm\u003c\/p\u003e\n\u003cp\u003eTotal length: 310mm\u003c\/p\u003e\n\u003cp\u003eWeight: 139mm\u003c\/p\u003e\n\u003cp\u003eBlade height at heel: 52mm\u003c\/p\u003e\n\u003cp\u003eThickness behind edge: 0.39mm\u003c\/p\u003e\n\u003cp\u003eThickness at heel: 2.08mm\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eBlade Shape: Nakiri\u003cbr\u003eSteel: SG2 Powdered Stainless Steel\u003cbr\u003eFinish: Damascus\u003cbr\u003eHandle: Magnolia Wa Handle\u003cbr\u003eMade in: Sakai, Japan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\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","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55633319559553,"sku":null,"price":286.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-ohs-sg2-nakiri-knife-165mm-damascus-1035486.jpg?v=1781185804"},{"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\"\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 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\"\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 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\" 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\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr\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\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKiritsuke Gyuto – Precision Meets Versatility\u003c\/strong\u003e\u003cbr\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\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDamascus Finish – Layered Steel Patterning\u003c\/strong\u003e\u003cbr\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 Powdered Steel – Exceptional Edge Retention\u003c\/strong\u003e\u003cbr\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMagnolia Wa Handle – Lightweight Traditional Feel\u003c\/strong\u003e\u003cbr\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\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003cbr\u003e• Hand wash only — never place in the dishwasher\u003cbr\u003e• Dry thoroughly after use\u003cbr\u003e• Use a soft wooden or plastic chopping board\u003cbr\u003e• Store safely to protect the edge\u003cbr\u003e• Sharpen using whetstones when required\u003c\/p\u003e\n\u003cp\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003cbr\u003eBlade Length: 210mm\u003c\/p\u003e\n\u003cp\u003eTotal length: 360mm\u003c\/p\u003e\n\u003cp\u003eWeight: 153g\u003c\/p\u003e\n\u003cp\u003eBlade height at heel: 55mm\u003c\/p\u003e\n\u003cp\u003eThickness behind edge: 0.34mm\u003c\/p\u003e\n\u003cp\u003eThickness at heel: 2.05mm\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eBlade Shape: Kiritsuke Gyuto\u003cbr\u003eSteel: SG2 Powdered Stainless Steel\u003cbr\u003eFinish: Damascus\u003cbr\u003eHandle: Magnolia Wa Handle\u003cbr\u003eMade in: Sakai, Japan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\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-santoku-knife-180mm","title":"Sakai Kikumori Kikuzuki Kuro Santoku Knife 180mm","description":"\u003cp\u003e \u003c\/p\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:de5c951c-48a7-4a3e-b620-7a4fb42fcdae-92\" data-testid=\"conversation-turn-161\" 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=\"1b91641b-5924-439e-9672-3f11c1c3d133\" 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=\"38\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"38\" data-end=\"41\"\u003eThe santoku is designed to handle meat, fish and vegetables with ease. With a flatter edge profile and generous blade height, it naturally suits push cutting and straight up-and-down chopping, offering clean, efficient board contact. Compared to a gyuto, it feels more compact and controlled, making it a reliable, everyday all-rounder in both home and professional kitchens.\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=\"1953\"\u003e\u003cstrong data-start=\"1670\" data-end=\"1688\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-start=\"1688\" data-end=\"1691\"\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, while the simple santoku profile keeps things practical and easy to use. At 180mm, it’s a really usable size — enough blade for most prep without ever feeling cumbersome.\u003c\/p\u003e\n\u003cp data-start=\"1955\" data-end=\"1958\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1960\" data-end=\"2183\"\u003e\u003cstrong data-start=\"1960\" data-end=\"1977\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"1977\" data-end=\"1980\"\u003eBlade Shape: Santoku\u003cbr data-start=\"2000\" data-end=\"2003\"\u003eBlade Length: 180mm\u003cbr data-start=\"2022\" data-end=\"2025\"\u003eBlade Height:\u003cbr data-start=\"2038\" data-end=\"2041\"\u003eSteel: White #2\u003cbr data-start=\"2056\" data-end=\"2059\"\u003eConstruction:\u003cbr data-start=\"2072\" data-end=\"2075\"\u003eCladding:\u003cbr data-start=\"2084\" data-end=\"2087\"\u003eFinish: Kurouchi\u003cbr data-start=\"2103\" data-end=\"2106\"\u003eHandle: Magnolia\u003cbr data-start=\"2122\" data-end=\"2125\"\u003eHandle Type:\u003cbr data-start=\"2137\" data-end=\"2140\"\u003eHRC:\u003cbr data-start=\"2144\" data-end=\"2147\"\u003eBevel:\u003cbr data-start=\"2153\" data-end=\"2156\"\u003eWeight:\u003cbr data-start=\"2163\" data-end=\"2166\"\u003eOverall Length:\u003c\/p\u003e\n\u003cp data-start=\"2185\" data-end=\"2188\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2190\" data-end=\"2487\"\u003e\u003cstrong data-start=\"2190\" data-end=\"2198\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2198\" data-end=\"2201\"\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=\"2489\" data-end=\"2492\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2494\" data-end=\"2742\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2494\" data-end=\"2514\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-start=\"2514\" data-end=\"2517\"\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":55653219467649,"sku":null,"price":282.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-kikuzuki-kuro-santoku-knife-180mm-9912968.jpg?v=1781185796"},{"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":false}],"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":"nakagawa-white-1-kiritsuke-santoku-knife-180mm-mirror-polish","title":"Nakagawa White #1 Kiritsuke Santoku Knife 180mm Mirror Polish, with saya","description":"\u003ch3 data-start=\"166\" data-end=\"231\"\u003eSakai Kikumori × Satoshi Nakagawa – Kiritsuke Santoku 180mm, White #1\u003c\/h3\u003e\n\u003cp data-start=\"233\" data-end=\"560\"\u003eA collaboration between Japanese knife suppliers \u003cstrong data-start=\"282\" data-end=\"300\"\u003eSakai Kikumori\u003c\/strong\u003e and blacksmith \u003cstrong data-start=\"316\" data-end=\"336\"\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 magnloia saya and a White #1 core steel for exceptional sharpenability. What’s not to love?\u003c\/p\u003e\n\u003cp data-start=\"562\" data-end=\"614\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"616\" data-end=\"1008\"\u003e\u003cstrong data-start=\"616\" data-end=\"654\"\u003e\u003cstrong data-start=\"610\" data-end=\"642\"\u003e\u003cb id=\"docs-internal-guid-c3c8e9b1-7fff-b7ea-13f5-a755f435b755\"\u003e\u003cspan\u003eBunka – A Versatile All-Rounder\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/strong\u003eThe bunka is a versatile Japanese knife with a distinctive angled tip. It performs like a santoku for everyday prep but offers more precision for detail work and scoring. A practical, characterful choice for those who want added versatility.\u003c\/p\u003e\n\u003cp data-start=\"1010\" data-end=\"1062\"\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=\"1336\" data-end=\"1388\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1390\" data-end=\"1716\"\u003e\u003cstrong data-start=\"1390\" data-end=\"1437\"\u003eSatoshi Nakagawa – Master Blacksmith, Sakai\u003c\/strong\u003e\u003cbr data-start=\"1437\" data-end=\"1440\"\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=\"1594\" data-end=\"1612\"\u003eShiraki Hamono\u003c\/strong\u003e in 2020, continuing its legacy of top-tier craftsmanship under his own name, \u003cstrong data-start=\"1690\" data-end=\"1713\"\u003eNakagawa Uchihamono\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1718\" data-end=\"2055\"\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=\"2057\" data-end=\"2109\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2111\" data-end=\"2437\"\u003e\u003cstrong data-start=\"2111\" data-end=\"2163\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"2163\" data-end=\"2166\"\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=\"2439\" data-end=\"2491\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2493\" data-end=\"2718\"\u003e\u003cstrong data-start=\"2493\" data-end=\"2511\"\u003eWhite #1 Steel\u003c\/strong\u003e\u003cbr data-start=\"2511\" data-end=\"2514\"\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=\"2720\" data-end=\"2772\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2774\" data-end=\"3213\"\u003e\u003cstrong data-start=\"2774\" data-end=\"2788\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2788\" data-end=\"2791\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"2858\" data-end=\"2861\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2925\" data-end=\"2928\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2993\" data-end=\"2996\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"3060\" data-end=\"3063\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"3131\" data-end=\"3134\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"3215\" data-end=\"3267\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3269\" data-end=\"3538\"\u003e\u003cstrong data-start=\"3269\" data-end=\"3295\"\u003eA Note on Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"3295\" data-end=\"3298\"\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=\"3540\" data-end=\"3953\"\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=\"3955\" data-end=\"4024\"\u003eAnd for many reasons — \u003cstrong data-start=\"3978\" data-end=\"4022\"\u003enever put your knives in the dishwasher.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3955\" data-end=\"4024\"\u003e\u003cstrong data-start=\"3978\" data-end=\"4022\"\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=\"4026\" data-end=\"4078\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"4080\" data-end=\"4471\"\u003e\u003cstrong data-start=\"4080\" data-end=\"4098\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"4098\" data-end=\"4101\"\u003eBlade shape – Santoku\u003cbr data-start=\"4122\" data-end=\"4125\"\u003eMaker – Sakai Kikumori\u003cbr data-start=\"4147\" data-end=\"4150\"\u003eBlacksmith – Satoshi Nakagawa\u003cbr data-start=\"4179\" data-end=\"4182\"\u003eBlade construction – San Mai\u003cbr\u003eSaya - Magnolia\u003cbr\u003eSteel – White #1\u003cbr data-start=\"4229\" data-end=\"4232\"\u003eHandle – Oak\u003cbr data-start=\"4244\" data-end=\"4247\"\u003eTotal length – 315 mm\u003cbr data-start=\"4268\" data-end=\"4271\"\u003eBlade length – 180 mm\u003cbr data-start=\"4292\" data-end=\"4295\"\u003eBlade height at heel – 48 mm\u003cbr data-start=\"4323\" data-end=\"4326\"\u003eWeight – 156 g\u003cbr data-start=\"4340\" data-end=\"4343\"\u003eHRC – 63–64\u003cbr data-start=\"4354\" data-end=\"4357\"\u003eBlade finish – Mirror\u003cbr data-start=\"4378\" data-end=\"4381\"\u003eEdge grind – 50\/50\u003cbr data-start=\"4399\" data-end=\"4402\"\u003eThickness behind edge – 0.20 mm\u003cbr data-start=\"4433\" data-end=\"4436\"\u003eSpine thickness at heel – 3.30 mm\u003c\/p\u003e\n\u003cp data-start=\"4473\" data-end=\"4525\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"4527\" data-end=\"4705\"\u003e\u003cstrong data-start=\"4527\" data-end=\"4546\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"4546\" data-end=\"4549\"\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","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":55788431114625,"sku":null,"price":422.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nakagawa-white-1-kiritsuke-santoku-knife-180mm-mirror-polish-with-saya-3950312.jpg?v=1781185779"},{"product_id":"nakagawa-white-1-santoku-knife-180mm-mirror-polish","title":"Nakagawa White #1 Santoku Knife 180mm Mirror Polish with Saya","description":"\u003ch3 data-start=\"257\" data-end=\"322\"\u003eSakai Kikumori × Satoshi Nakagawa – Santoku 180mm, White #1\u003c\/h3\u003e\n\u003cp data-start=\"324\" data-end=\"651\"\u003eA collaboration between Japanese knife suppliers \u003cstrong data-start=\"373\" data-end=\"391\"\u003eSakai Kikumori\u003c\/strong\u003e and blacksmith \u003cstrong data-start=\"407\" data-end=\"427\"\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=\"653\" data-end=\"705\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"707\" data-end=\"1180\"\u003e\u003cstrong data-start=\"707\" data-end=\"745\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"745\" data-end=\"748\"\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/p\u003e\n\u003cp data-start=\"1182\" data-end=\"1234\"\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=\"1508\" data-end=\"1560\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1562\" data-end=\"1888\"\u003e\u003cstrong data-start=\"1562\" data-end=\"1609\"\u003eSatoshi Nakagawa – Master Blacksmith, Sakai\u003c\/strong\u003e\u003cbr data-start=\"1609\" data-end=\"1612\"\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=\"1766\" data-end=\"1784\"\u003eShiraki Hamono\u003c\/strong\u003e in 2020, continuing its legacy of top-tier craftsmanship under his own name, \u003cstrong data-start=\"1862\" data-end=\"1885\"\u003eNakagawa Uchihamono\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1890\" data-end=\"2227\"\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=\"2229\" data-end=\"2281\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2283\" data-end=\"2609\"\u003e\u003cstrong data-start=\"2283\" data-end=\"2335\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"2335\" data-end=\"2338\"\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=\"2611\" data-end=\"2663\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2665\" data-end=\"2890\"\u003e\u003cstrong data-start=\"2665\" data-end=\"2683\"\u003eWhite #1 Steel\u003c\/strong\u003e\u003cbr data-start=\"2683\" data-end=\"2686\"\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=\"2892\" data-end=\"2944\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2946\" data-end=\"3385\"\u003e\u003cstrong data-start=\"2946\" data-end=\"2960\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2960\" data-end=\"2963\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"3030\" data-end=\"3033\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"3097\" data-end=\"3100\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"3165\" data-end=\"3168\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"3232\" data-end=\"3235\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"3303\" data-end=\"3306\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"3387\" data-end=\"3439\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3441\" data-end=\"3710\"\u003e\u003cstrong data-start=\"3441\" data-end=\"3467\"\u003eA Note on Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"3467\" data-end=\"3470\"\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=\"3712\" data-end=\"4125\"\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=\"4127\" data-end=\"4196\"\u003eAnd for many reasons — \u003cstrong data-start=\"4150\" data-end=\"4194\"\u003enever put your knives in the dishwasher.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"4127\" data-end=\"4196\"\u003e\u003cstrong data-start=\"4150\" data-end=\"4194\"\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=\"4198\" data-end=\"4250\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"4252\" data-end=\"4643\"\u003e\u003cstrong data-start=\"4252\" data-end=\"4270\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"4270\" data-end=\"4273\"\u003eBlade shape – Santoku\u003cbr data-start=\"4294\" data-end=\"4297\"\u003eMaker – Sakai Kikumori\u003cbr data-start=\"4319\" data-end=\"4322\"\u003eBlacksmith – Satoshi Nakagawa\u003cbr data-start=\"4351\" data-end=\"4354\"\u003eBlade construction – San Mai\u003cbr data-start=\"4382\" data-end=\"4385\"\u003eSteel – White #1\u003cbr\u003eSaya - Magnolia\u003cbr\u003eHandle – Oak\u003cbr data-start=\"4416\" data-end=\"4419\"\u003eTotal length – 315 mm\u003cbr data-start=\"4440\" data-end=\"4443\"\u003eBlade length – 180 mm\u003cbr data-start=\"4464\" data-end=\"4467\"\u003eBlade height at heel – 48 mm\u003cbr data-start=\"4495\" data-end=\"4498\"\u003eWeight – 161 g\u003cbr data-start=\"4512\" data-end=\"4515\"\u003eHRC – 63–64\u003cbr data-start=\"4526\" data-end=\"4529\"\u003eBlade finish – Migaki\u003cbr data-start=\"4550\" data-end=\"4553\"\u003eEdge grind – 50\/50\u003cbr data-start=\"4571\" data-end=\"4574\"\u003eThickness behind edge – 0.20 mm \u003cbr data-start=\"4605\" data-end=\"4608\"\u003eSpine thickness at heel – 3.30 mm\u003c\/p\u003e\n\u003cp data-start=\"4645\" data-end=\"4697\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"4699\" data-end=\"4877\"\u003e\u003cstrong data-start=\"4699\" data-end=\"4718\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"4718\" data-end=\"4721\"\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","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":55788642369921,"sku":null,"price":386.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nakagawa-white-1-santoku-knife-180mm-mirror-polish-with-saya-1095400.jpg?v=1781185777"},{"product_id":"nakagawa-white-1-nakiri-knife-180mm-mirror-polish","title":"Nakagawa White #1 Nakiri Knife 180mm Mirror Polish","description":"\u003ch3 data-start=\"167\" data-end=\"225\"\u003eSakai Kikumori × Satoshi Nakagawa – Nakiri, White #1\u003c\/h3\u003e\n\u003cp data-start=\"227\" data-end=\"554\"\u003eA collaboration between Japanese knife suppliers \u003cstrong data-start=\"276\" data-end=\"294\"\u003eSakai Kikumori\u003c\/strong\u003e and blacksmith \u003cstrong data-start=\"310\" data-end=\"330\"\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=\"556\" data-end=\"608\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"610\" data-end=\"996\"\u003e\u003cstrong data-start=\"610\" data-end=\"642\"\u003eNakiri – The Vegetable Knife\u003c\/strong\u003e\u003cbr data-start=\"642\" data-end=\"645\"\u003eThe nakiri is a traditional Japanese vegetable knife, recognisable by its straight edge and rectangular blade. Designed for clean, even cuts through vegetables and herbs, the nakiri excels at push-cutting, chopping, and slicing without rocking. Its tall profile provides knuckle clearance and makes it easy to guide through large quantities of prep.\u003c\/p\u003e\n\u003cp data-start=\"998\" data-end=\"1050\"\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=\"1324\" data-end=\"1376\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1378\" data-end=\"1704\"\u003e\u003cstrong data-start=\"1378\" data-end=\"1425\"\u003eSatoshi Nakagawa – Master Blacksmith, Sakai\u003c\/strong\u003e\u003cbr data-start=\"1425\" data-end=\"1428\"\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=\"1582\" data-end=\"1600\"\u003eShiraki Hamono\u003c\/strong\u003e in 2020, continuing its legacy of top-tier craftsmanship under his own name, \u003cstrong data-start=\"1678\" data-end=\"1701\"\u003eNakagawa Uchihamono\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1706\" data-end=\"2043\"\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=\"2045\" data-end=\"2097\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2099\" data-end=\"2425\"\u003e\u003cstrong data-start=\"2099\" data-end=\"2151\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"2151\" data-end=\"2154\"\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=\"2427\" data-end=\"2479\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2481\" data-end=\"2706\"\u003e\u003cstrong data-start=\"2481\" data-end=\"2499\"\u003eWhite #1 Steel\u003c\/strong\u003e\u003cbr data-start=\"2499\" data-end=\"2502\"\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=\"2708\" data-end=\"2760\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2762\" data-end=\"3201\"\u003e\u003cstrong data-start=\"2762\" data-end=\"2776\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2776\" data-end=\"2779\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"2846\" data-end=\"2849\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2913\" data-end=\"2916\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2981\" data-end=\"2984\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"3048\" data-end=\"3051\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"3119\" data-end=\"3122\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"3203\" data-end=\"3255\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3257\" data-end=\"3526\"\u003e\u003cstrong data-start=\"3257\" data-end=\"3283\"\u003eA Note on Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"3283\" data-end=\"3286\"\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=\"3528\" data-end=\"3941\"\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=\"3943\" data-end=\"4012\"\u003eAnd for many reasons — \u003cstrong data-start=\"3966\" data-end=\"4010\"\u003enever put your knives in the dishwasher.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"4014\" data-end=\"4066\"\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\/p\u003e\n\u003cp data-start=\"4014\" data-end=\"4066\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"4068\" data-end=\"4458\"\u003e\u003cstrong data-start=\"4068\" data-end=\"4086\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"4086\" data-end=\"4089\"\u003eBlade shape – Nakiri\u003cbr data-start=\"4109\" data-end=\"4112\"\u003eMaker – Sakai Kikumori\u003cbr data-start=\"4134\" data-end=\"4137\"\u003eBlacksmith – Satoshi Nakagawa\u003cbr data-start=\"4166\" data-end=\"4169\"\u003eBlade construction – San Mai\u003cbr data-start=\"4197\" data-end=\"4200\"\u003eSteel – White #1\u003cbr\u003eSaya - Magnolia\u003cbr\u003eHandle – Oak\u003cbr data-start=\"4231\" data-end=\"4234\"\u003eTotal length – 318 mm\u003cbr data-start=\"4255\" data-end=\"4258\"\u003eBlade length – 180 mm\u003cbr data-start=\"4279\" data-end=\"4282\"\u003eBlade height at heel – 51 mm\u003cbr data-start=\"4310\" data-end=\"4313\"\u003eWeight – 205 g\u003cbr data-start=\"4327\" data-end=\"4330\"\u003eHRC – 63–64\u003cbr data-start=\"4341\" data-end=\"4344\"\u003eBlade finish – Migaki\u003cbr data-start=\"4365\" data-end=\"4368\"\u003eEdge grind – 50\/50\u003cbr data-start=\"4386\" data-end=\"4389\"\u003eThickness behind edge – 0.20 mm\u003cbr data-start=\"4420\" data-end=\"4423\"\u003eSpine thickness at heel – 3.30 mm\u003c\/p\u003e\n\u003cp data-start=\"4460\" data-end=\"4512\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"4514\" data-end=\"4692\"\u003e\u003cstrong data-start=\"4514\" data-end=\"4533\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"4533\" data-end=\"4536\"\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","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":55788702499201,"sku":null,"price":428.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nakagawa-white-1-nakiri-knife-180mm-mirror-polish-4966851.jpg?v=1781185780"},{"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":false}],"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":"nakagawa-white-1-petty-knife-150mm-mirror","title":"Nakagawa White #1 Petty Knife 150mm Mirror Polish with Saya","description":"\u003cdiv class=\"product-block\"\u003e\u003c\/div\u003e\n\u003ch3 data-end=\"258\" data-start=\"201\"\u003eSakai Kikumori × Satoshi Nakagawa – Petty, White #1\u003c\/h3\u003e\n\u003cp data-end=\"587\" data-start=\"260\"\u003eA collaboration between Japanese knife suppliers \u003cstrong data-end=\"327\" data-start=\"309\"\u003eSakai Kikumori\u003c\/strong\u003e and blacksmith \u003cstrong data-end=\"363\" data-start=\"343\"\u003eSatoshi Nakagawa\u003c\/strong\u003e, the Nakagawa range — newly released in 2025 — is a thing of beauty. Polished choil and spine, flawless migaki finish, superb feel in the hand, and a White #1 core steel for exceptional sharpenability. What’s not to love?\u003c\/p\u003e\n\u003cp data-end=\"641\" data-start=\"589\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"999\" data-start=\"643\"\u003e\u003cstrong data-end=\"672\" data-start=\"643\"\u003ePetty – Compact Precision\u003c\/strong\u003e\u003cbr data-end=\"675\" data-start=\"672\"\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/p\u003e\n\u003cp data-end=\"1053\" data-start=\"1001\"\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-end=\"1379\" data-start=\"1327\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1703\" data-start=\"1381\"\u003e\u003cstrong data-end=\"1428\" data-start=\"1381\"\u003eSatoshi Nakagawa – Master Blacksmith, Sakai\u003c\/strong\u003e\u003cbr data-end=\"1431\" data-start=\"1428\"\u003eSatoshi Nakagawa is a highly respected blacksmith based in Sakai, Japan. After a long apprenticeship under master Kenichi Shiraki, Nakagawa-san took over Shiraki Hamono in 2020, continuing its legacy of top-tier craftsmanship under his own name, \u003cstrong data-end=\"1700\" data-start=\"1677\"\u003eNakagawa Uchihamono\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"2042\" data-start=\"1705\"\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-end=\"2096\" data-start=\"2044\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2424\" data-start=\"2098\"\u003e\u003cstrong data-end=\"2150\" data-start=\"2098\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-end=\"2153\" data-start=\"2150\"\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=\"2478\" data-start=\"2426\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2705\" data-start=\"2480\"\u003e\u003cstrong data-end=\"2498\" data-start=\"2480\"\u003eWhite #1 Steel\u003c\/strong\u003e\u003cbr data-end=\"2501\" data-start=\"2498\"\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-end=\"2759\" data-start=\"2707\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"3200\" data-start=\"2761\"\u003e\u003cstrong data-end=\"2775\" data-start=\"2761\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"2778\" data-start=\"2775\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-end=\"2848\" data-start=\"2845\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-end=\"2915\" data-start=\"2912\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-end=\"2983\" data-start=\"2980\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-end=\"3050\" data-start=\"3047\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-end=\"3121\" data-start=\"3118\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-end=\"3254\" data-start=\"3202\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"3525\" data-start=\"3256\"\u003e\u003cstrong data-end=\"3282\" data-start=\"3256\"\u003eA Note on Carbon Steel\u003c\/strong\u003e\u003cbr data-end=\"3285\" data-start=\"3282\"\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-end=\"3940\" data-start=\"3527\"\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-end=\"4011\" data-start=\"3942\"\u003eAnd for many reasons — \u003cstrong data-end=\"4009\" data-start=\"3965\"\u003enever put your knives in the dishwasher.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"4011\" data-start=\"3942\"\u003e\u003cstrong data-end=\"4009\" data-start=\"3965\"\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-end=\"4065\" data-start=\"4013\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"4456\" data-start=\"4067\"\u003e\u003cstrong data-end=\"4085\" data-start=\"4067\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"4088\" data-start=\"4085\"\u003eBlade shape – Petty\u003cbr data-end=\"4110\" data-start=\"4107\"\u003eMaker – Sakai Kikumori\u003cbr data-end=\"4135\" data-start=\"4132\"\u003eBlacksmith – Satoshi Nakagawa\u003cbr data-end=\"4167\" data-start=\"4164\"\u003eBlade construction – San Mai\u003cbr data-end=\"4198\" data-start=\"4195\"\u003eSteel – White #1\u003cbr data-end=\"4217\" data-start=\"4214\"\u003eHandle – Oak\u003cbr data-end=\"4232\" data-start=\"4229\"\u003eTotal length – 280 mm\u003cbr data-end=\"4256\" data-start=\"4253\"\u003eBlade length – 150 mm\u003cbr data-end=\"4280\" data-start=\"4277\"\u003eBlade height at heel – 30 mm\u003cbr data-end=\"4311\" data-start=\"4308\"\u003eWeight – 102 g\u003cbr data-end=\"4328\" data-start=\"4325\"\u003eHRC – 63–64\u003cbr data-end=\"4342\" data-start=\"4339\"\u003eBlade finish – Mirror\u003cbr data-end=\"4366\" data-start=\"4363\"\u003eEdge grind – 50\/50\u003cbr data-end=\"4387\" data-start=\"4384\"\u003eThickness behind edge – 0.20 mm\u003cbr data-end=\"4421\" data-start=\"4418\"\u003eSpine thickness at heel – 3.30 mm\u003c\/p\u003e\n\u003cp data-end=\"4510\" data-start=\"4458\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"4690\" data-start=\"4512\"\u003e\u003cstrong data-end=\"4531\" data-start=\"4512\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"4534\" data-start=\"4531\"\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","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":55788744442241,"sku":null,"price":306.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nakagawa-white-1-petty-knife-150mm-mirror-polish-with-saya-9517483.jpg?v=1781185781"},{"product_id":"nakagawa-blue-1-damascus-gyuto-210mm","title":"Nakagawa  Blue #1 Damascus Gyuto 210mm","description":"\u003cdiv class=\"product-block\"\u003e\n\u003cdiv class=\"rte\"\u003e\n\u003ch2\u003eNakagawa Blue #1 Damascus Gyuto Knife 210mm\u003c\/h2\u003e\n\u003cp\u003eA tall, elegant gyuto from Satoshi Nakagawa, forged with a Blue #1 carbon steel core and iron Damascus cladding. The 210mm blade gives plenty of usable length for everyday prep, while the broad profile adds knuckle clearance and a confident feel on the board.\u003c\/p\u003e\n\u003cp\u003eBlue #1 is a carbon steel known for taking a very fine edge. It is not stainless, so it will develop a patina with use and needs to be kept dry after washing. The iron Damascus cladding gives the blade a layered, low-contrast pattern across the face, adding texture and depth without feeling overly decorative.\u003c\/p\u003e\n\u003cp\u003eFinished with an ebony handle, this is a refined gyuto with a substantial profile, clean geometry, and a classic carbon-steel feel.\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 #1 Carbon Steel\u003c\/h2\u003e\n\u003cp\u003eBlue #1, also known as Aogami #1, is a high-carbon steel made for sharpness and edge retention. It can take a very fine edge and suits users who enjoy the feel and feedback of carbon steel. It is reactive, so it will form a natural patina over time and should be dried thoroughly after use.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eIron Damascus Cladding\u003c\/h2\u003e\n\u003cp\u003eIron Damascus cladding gives the blade its layered pattern while supporting the hard carbon steel core. The iron outer layers are reactive, so they will darken and patina with use. Wipe the blade during prep, especially when cutting acidic ingredients, and dry thoroughly after washing to prevent rust.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eEbony Handle\u003c\/h2\u003e\n\u003cp\u003eEbony is a dense, dark hardwood often used on higher-end Japanese knives. It gives the knife a clean, understated appearance and a solid feel in the hand, pairing well with the refined Damascus blade.\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 #1 \/ Aogami #1\u003cbr\u003e\u003cstrong\u003eConstruction:\u003c\/strong\u003e San Mai\u003cbr\u003e\u003cstrong\u003eCladding:\u003c\/strong\u003e Iron Damascus\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Damascus\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e Ebony\u003cbr\u003e\u003cstrong\u003eHandle Type:\u003c\/strong\u003e Wa Handle\u003cbr\u003e\u003cstrong\u003eHRC: 64\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBevel:\u003c\/strong\u003e Double Bevel\u003cbr\u003e\u003cstrong\u003eWeight: 136g\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eOverall Length:\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eThis is a carbon steel knife with reactive iron cladding. It will develop a patina over time and can rust if left wet. Wash by hand only, dry thoroughly after use, and do not put it in the dishwasher. Avoid leaving it wet on the board or in the sink.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAge Verification\u003c\/h2\u003e\n\u003cp\u003eYou must be 18 or over to purchase this knife. Age is verified at checkout and again by the courier upon delivery. The parcel must be received by someone over 18.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":55788899139969,"sku":null,"price":448.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nakagawa-blue-1-damascus-gyuto-210mm-5416172.jpg?v=1783588653"},{"product_id":"mutsumi-honoura-blue-super-kurouchi-suminagashi-petty-knife-150mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Petty Knife 150mm","description":"\u003ch2\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Petty Knife 150mm\u003c\/h2\u003e\n\u003cp\u003eA compact hand-forged petty knife from Mutsumi Hinoura, made with a Blue Super carbon steel core, iron cladding, and a dark kurouchi finish over suminagashi layering.\u003c\/p\u003e\n\u003cp\u003eAt 150mm, this is a very useful small knife for everyday prep: trimming vegetables, preparing fruit, slicing garlic and shallots, and portioning small ingredients. The blade has a more substantial feel than many lighter petty knives, with a thicker spine and a reassuring weight in hand.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\n\u003cp\u003eWe like this petty for the contrast between its rustic kurouchi upper blade and the suminagashi patterning below.\u003c\/p\u003e\n\u003cp\u003eCompared with many lighter petty knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the compact 135mm blade keeps it nimble for smaller prep jobs.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003ePetty – Compact Precision\u003c\/h2\u003e\n\u003cp\u003eThe petty is the small utility knife in a Japanese line-up. It is ideal for jobs where a gyuto or santoku feels too large, such as trimming vegetables, preparing fruit, slicing garlic and shallots, portioning small ingredients, and general off-board prep.\u003c\/p\u003e\n\u003cp\u003eAt 135mm, this petty sits in a very practical middle ground: compact enough for controlled hand work, but long enough to use comfortably on a chopping board.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eBlue Super \/ Aogami Super – High-Carbon Edge Steel\u003c\/h2\u003e\n\u003cp\u003eBlue Super, also known as Aogami Super, is a high-carbon Japanese steel known for excellent sharpness and edge retention. Compared with simpler carbon steels, it contains additional alloying elements that help it hold an edge for longer, making it well suited to users who want strong cutting performance and are happy to give the knife the care carbon steel requires.\u003c\/p\u003e\n\u003cp\u003eIt is not stainless. The blade will develop a patina with use and can rust if left wet, so it should be wiped during prep and dried thoroughly after washing.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/h2\u003e\n\u003cp\u003eKurouchi is the dark, rustic finish left from the forging process. It gives the blade a traditional appearance and helps protect the upper section of the knife, while still allowing the cutting edge and lower blade face to be ground and finished for performance.\u003c\/p\u003e\n\u003cp\u003eAs with all hand-forged finishes, there will be natural variation from knife to knife. This is part of the character of the blade rather than a flaw.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSuminagashi \/ Damascus – Layered Steel Finish\u003c\/h2\u003e\n\u003cp\u003eSuminagashi means “floating ink” and refers to the flowing pattern created by layers of steel in the cladding. Often described as a type of Damascus finish, it gives the blade movement and depth, with each knife showing slight variation in the pattern.\u003c\/p\u003e\n\u003cp\u003eOn this knife, the suminagashi sits beneath the darker kurouchi finish, giving a strong contrast between the rustic upper blade and the layered steel below.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eMutsumi Hinoura – Sanjo Blacksmithing Heritage\u003c\/h2\u003e\n\u003cp\u003eMutsumi Hinoura is a fourth-generation blacksmith from Sanjo, Niigata, and the son of master blacksmith Tsukasa Hinoura. He trained under and worked alongside his father before continuing the family’s long forging tradition in his own workshop.\u003c\/p\u003e\n\u003cp\u003eWe were lucky enough to visit Hinoura-san’s new workshop during our trip to Japan in 2026. Seeing the forge first-hand gave us a deeper appreciation for Mutsumi-san’s exceptional work.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eThis is an iron-clad carbon steel knife and should not be put in the dishwasher.\u003c\/p\u003e\n\u003cp\u003eThe Blue Super core steel and iron cladding are both reactive. The blade will develop a natural patina with use, especially when cutting acidic ingredients such as onions, citrus, and tomatoes. This is normal, but the knife can rust if left wet.\u003c\/p\u003e\n\u003cp\u003eWash by hand only, wipe during prep when working with acidic foods, and dry thoroughly after washing. Avoid leaving the blade sitting on a damp board or in the sink.\u003c\/p\u003e\n\u003cp\u003eUse on wooden or soft plastic chopping boards only. Avoid bones, frozen food, hard squash, and anything that may twist or chip the edge.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Shape:\u003c\/strong\u003e Petty\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 135mm\u003cbr\u003e\u003cstrong\u003eBlade Height: \u003c\/strong\u003e40mm\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\u003e113g\u003cbr\u003e\u003cstrong\u003eOverall Length: \u003c\/strong\u003e275mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness behind edge: \u003c\/strong\u003e0.31mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at heel: \u003c\/strong\u003e3.65mm\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAge Verification\u003c\/h2\u003e\n\u003cp\u003eYou must be over 18 to purchase this knife. Age is verified at checkout and again by the courier upon delivery. The parcel must be received by someone over the age of 18.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55789810680193,"sku":null,"price":258.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/mutsumi-honoura-blue-super-kurouchi-suminagashi-petty-knife-150mm-6969010.jpg?v=1781185771"},{"product_id":"mutsumi-honoura-blue-super-kurouchi-suminagashi-santoku-knife-165mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Santoku Knife 165mm","description":"\u003ch1\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Santoku Knife 165mm\u003c\/h1\u003e\n\u003cp\u003eA hand-forged santoku knife from Mutsumi Hinoura, made with a Blue Super carbon steel core, iron cladding, and a dark kurouchi finish over suminagashi layering.\u003c\/p\u003e\n\u003cp\u003eAt 165mm, this is a practical everyday kitchen knife for slicing, chopping, and dicing vegetables, meat, fish, and herbs. The blade has a more substantial feel than many lighter santoku knives, with a thicker spine and a reassuring weight in hand, whilst remaining thin behind the edge for exceptional performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\n\u003cp\u003eWe like this santoku for the contrast between its rustic kurouchi finish and the suminagashi patterning below.\u003c\/p\u003e\n\u003cp\u003eCompared with many lighter santoku knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the 165mm blade keeps it compact and easy to control for everyday prep.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSantoku – The Everyday Japanese Kitchen Knife\u003c\/h2\u003e\n\u003cp\u003eThe santoku is one of the most popular Japanese kitchen knife shapes, designed as a practical all-rounder for everyday cooking. Its name roughly translates as “three virtues,” often understood as slicing, chopping, and dicing.\u003c\/p\u003e\n\u003cp\u003eWith its medium-length blade, flatter edge profile, and rounded tip, the santoku is especially well suited to vegetables, herbs, boneless meat, and fish. It offers plenty of cutting edge in a compact format, making it a comfortable choice for smaller boards and home kitchens.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eBlue Super \/ Aogami Super – High-Carbon Edge Steel\u003c\/h2\u003e\n\u003cp\u003eBlue Super, also known as Aogami Super, is a high-carbon Japanese steel known for excellent sharpness and edge retention. Compared with simpler carbon steels, it contains additional alloying elements that help it hold an edge for longer, making it well suited to users who want strong cutting performance and are happy to give the knife the care carbon steel requires.\u003c\/p\u003e\n\u003cp\u003eIt is not stainless. The blade will develop a patina with use and can rust if left wet, so it should be wiped during prep and dried thoroughly after washing.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/h2\u003e\n\u003cp\u003eKurouchi is the dark, rustic finish left from the forging process. It gives the blade a traditional appearance and helps protect the upper section of the knife, while still allowing the cutting edge and lower blade face to be ground and finished for performance.\u003c\/p\u003e\n\u003cp\u003eAs with all hand-forged finishes, there will be natural variation from knife to knife. This is part of the character of the blade rather than a flaw.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSuminagashi \/ Damascus – Layered Steel Finish\u003c\/h2\u003e\n\u003cp\u003eSuminagashi means “floating ink” and refers to the flowing pattern created by layers of steel in the cladding. Often described as a type of Damascus finish, it gives the blade movement and depth, with each knife showing slight variation in the pattern.\u003c\/p\u003e\n\u003cp\u003eOn this knife, the suminagashi sits beneath the darker kurouchi finish, giving a strong contrast between the rustic upper blade and the layered steel below.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eMutsumi Hinoura – Sanjo Blacksmithing Heritage\u003c\/h2\u003e\n\u003cp\u003eMutsumi Hinoura is a fourth-generation blacksmith from Sanjo, Niigata, and the son of master blacksmith Tsukasa Hinoura. He trained under and worked alongside his father before continuing the family’s long forging tradition in his own workshop.\u003c\/p\u003e\n\u003cp\u003eWe were lucky enough to visit Hinoura-san’s new workshop during our trip to Japan in 2026. Seeing the forge first-hand gave us a deeper appreciation for Mutsumi-san’s exceptional work.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eThis is an iron-clad carbon steel knife and should not be put in the dishwasher.\u003c\/p\u003e\n\u003cp\u003eThe Blue Super core steel and iron cladding are both reactive. The blade will develop a natural patina with use, especially when cutting acidic ingredients such as onions, citrus, and tomatoes. This is normal, but the knife can rust if left wet.\u003c\/p\u003e\n\u003cp\u003eWash by hand only, wipe during prep when working with acidic foods, and dry thoroughly after washing. Avoid leaving the blade sitting on a damp board or in the sink.\u003c\/p\u003e\n\u003cp\u003eUse on wooden or soft plastic chopping boards only. Avoid bones, frozen food, hard squash, and anything that may twist or chip the edge.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Shape:\u003c\/strong\u003e Santoku\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 165mm\u003cbr\u003e\u003cstrong\u003eBlade Height: \u003c\/strong\u003e55mm\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\u003e187mm\u003cbr\u003e\u003cstrong\u003eOverall Length: \u003c\/strong\u003e310mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness behind edge: \u003c\/strong\u003e0.47mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at heel: \u003c\/strong\u003e3.64mm\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAge Verification\u003c\/h2\u003e\n\u003cp\u003eYou must be over 18 to purchase this knife. Age is verified at checkout and again by the courier upon delivery. The parcel must be received by someone over the age of 18.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55790376944001,"sku":null,"price":279.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/mutsumi-honoura-blue-super-kurouchi-suminagashi-santoku-knife-165mm-9730752.jpg?v=1781185775"},{"product_id":"mutsumi-honoura-blue-super-kurouchi-suminagashi-hakata-knife-180mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Hakata Knife 180mm","description":"\u003ch1\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Hakata Knife\u003c\/h1\u003e\n\u003cp\u003eA hand-forged hakata knife from Mutsumi Hinoura, made with a Blue Super carbon steel core, iron cladding, and a dark kurouchi finish over suminagashi layering.\u003c\/p\u003e\n\u003cp\u003eThe hakata is a distinctive multipurpose shape, with a tall blade, broad heel, and sharply angled tip. It works well for slicing, chopping, and dicing vegetables, meat, fish, and herbs, while the pointed tip gives extra control for detail work.\u003c\/p\u003e\n\u003cp\u003eThe blade has a more substantial feel than many lighter Japanese knives, with a thicker spine and a reassuring weight in hand, whilst remaining thin behind the edge for exceptional performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\n\u003cp\u003eWe like this hakata for the contrast between its rustic kurouchi finish and the suminagashi patterning below.\u003c\/p\u003e\n\u003cp\u003eCompared with many lighter Japanese knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the tall blade and pointed tip make it a very practical all-rounder for everyday prep.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eHakata – Tall, Versatile \u0026amp; Distinctive\u003c\/h2\u003e\n\u003cp\u003eThe hakata is a distinctive Japanese knife shape with a tall blade, generous heel, and sharply angled tip. It combines some of the practicality of a santoku or bunka with a broader blade profile, giving plenty of knuckle clearance and a useful amount of blade height for scooping and transferring ingredients.\u003c\/p\u003e\n\u003cp\u003eThe pointed tip makes it well suited to more precise work, such as trimming, scoring, and detailed cuts, while the main cutting edge handles everyday slicing and chopping with ease.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eBlue Super \/ Aogami Super – High-Carbon Edge Steel\u003c\/h2\u003e\n\u003cp\u003eBlue Super, also known as Aogami Super, is a high-carbon Japanese steel known for excellent sharpness and edge retention. Compared with simpler carbon steels, it contains additional alloying elements that help it hold an edge for longer, making it well suited to users who want strong cutting performance and are happy to give the knife the care carbon steel requires.\u003c\/p\u003e\n\u003cp\u003eIt is not stainless. The blade will develop a patina with use and can rust if left wet, so it should be wiped during prep and dried thoroughly after washing.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/h2\u003e\n\u003cp\u003eKurouchi is the dark, rustic finish left from the forging process. It gives the blade a traditional appearance and helps protect the upper section of the knife, while still allowing the cutting edge and lower blade face to be ground and finished for performance.\u003c\/p\u003e\n\u003cp\u003eAs with all hand-forged finishes, there will be natural variation from knife to knife. This is part of the character of the blade rather than a flaw.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSuminagashi \/ Damascus – Layered Steel Finish\u003c\/h2\u003e\n\u003cp\u003eSuminagashi means “floating ink” and refers to the flowing pattern created by layers of steel in the cladding. Often described as a type of Damascus finish, it gives the blade movement and depth, with each knife showing slight variation in the pattern.\u003c\/p\u003e\n\u003cp\u003eOn this knife, the suminagashi sits beneath the darker kurouchi finish, giving a strong contrast between the rustic upper blade and the layered steel below.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eMutsumi Hinoura – Sanjo Blacksmithing Heritage\u003c\/h2\u003e\n\u003cp\u003eMutsumi Hinoura is a fourth-generation blacksmith from Sanjo, Niigata, and the son of master blacksmith Tsukasa Hinoura. He trained under and worked alongside his father before continuing the family’s long forging tradition in his own workshop.\u003c\/p\u003e\n\u003cp\u003eWe were lucky enough to visit Hinoura-san’s new workshop during our trip to Japan in 2026. Seeing the forge first-hand gave us a deeper appreciation for Mutsumi-san’s exceptional work.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eThis is an iron-clad carbon steel knife and should not be put in the dishwasher.\u003c\/p\u003e\n\u003cp\u003eThe Blue Super core steel and iron cladding are both reactive. The blade will develop a natural patina with use, especially when cutting acidic ingredients such as onions, citrus, and tomatoes. This is normal, but the knife can rust if left wet.\u003c\/p\u003e\n\u003cp\u003eWash by hand only, wipe during prep when working with acidic foods, and dry thoroughly after washing. Avoid leaving the blade sitting on a damp board or in the sink.\u003c\/p\u003e\n\u003cp\u003eUse on wooden or soft plastic chopping boards only. Avoid bones, frozen food, hard squash, and anything that may twist or chip the edge.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Shape:\u003c\/strong\u003e Hakata\u003cbr\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e180mm\u003cbr\u003e\u003cstrong\u003eBlade Height: \u003c\/strong\u003e53mm\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\u003e194g\u003cbr\u003e\u003cstrong\u003eOverall Length: \u003c\/strong\u003e322mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness behind edge: \u003c\/strong\u003e0.35mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at heel: \u003c\/strong\u003e3.65mm\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAge Verification\u003c\/h2\u003e\n\u003cp\u003eYou must be over 18 to purchase this knife. Age is verified at checkout and again by the courier upon delivery. The parcel must be received by someone over the age of 18.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55790410531201,"sku":null,"price":328.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/mutsumi-honoura-blue-super-kurouchi-suminagashi-hakata-knife-180mm-2183093.jpg?v=1781185774"},{"product_id":"mutsumi-honoura-blue-super-kurouchi-suminagashi-nakiri-knife-165mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Nakiri Knife 165mm","description":"\u003ch1\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Nakiri Knife\u003c\/h1\u003e\n\u003cp\u003eA hand-forged nakiri knife from Mutsumi Hinoura, made with a Blue Super carbon steel core, iron cladding, and a dark kurouchi finish over suminagashi layering.\u003c\/p\u003e\n\u003cp\u003eThe nakiri is a specialist vegetable knife, with a tall rectangular blade and a flat cutting edge. It is designed for efficient chopping, slicing, and push-cutting through vegetables and herbs, with plenty of blade height for knuckle clearance and transferring ingredients.\u003c\/p\u003e\n\u003cp\u003eThe blade has a more substantial feel than many lighter nakiri knives, with a thicker spine and a reassuring weight in hand, whilst remaining thin behind the edge for exceptional performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\n\u003cp\u003eWe like this nakiri for the contrast between its rustic kurouchi finish and the suminagashi patterning below.\u003c\/p\u003e\n\u003cp\u003eCompared with many lighter nakiri knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the tall, flat blade makes it particularly satisfying for vegetable prep.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eNakiri – The Japanese Vegetable Knife\u003c\/h2\u003e\n\u003cp\u003eThe nakiri is a traditional Japanese vegetable knife, designed for efficient chopping, slicing, and push-cutting. Its tall rectangular blade gives excellent knuckle clearance, while the flat cutting edge makes clean contact with the board.\u003c\/p\u003e\n\u003cp\u003eIt is especially well suited to vegetables and herbs, from fine slicing spring onions to chopping cabbage, carrots, courgettes, and leafy greens. The wide blade also makes it useful for lifting and transferring ingredients from the board to the pan.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eBlue Super \/ Aogami Super – High-Carbon Edge Steel\u003c\/h2\u003e\n\u003cp\u003eBlue Super, also known as Aogami Super, is a high-carbon Japanese steel known for excellent sharpness and edge retention. Compared with simpler carbon steels, it contains additional alloying elements that help it hold an edge for longer, making it well suited to users who want strong cutting performance and are happy to give the knife the care carbon steel requires.\u003c\/p\u003e\n\u003cp\u003eIt is not stainless. The blade will develop a patina with use and can rust if left wet, so it should be wiped during prep and dried thoroughly after washing.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/h2\u003e\n\u003cp\u003eKurouchi is the dark, rustic finish left from the forging process. It gives the blade a traditional appearance and helps protect the upper section of the knife, while still allowing the cutting edge and lower blade face to be ground and finished for performance.\u003c\/p\u003e\n\u003cp\u003eAs with all hand-forged finishes, there will be natural variation from knife to knife. This is part of the character of the blade rather than a flaw.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSuminagashi \/ Damascus – Layered Steel Finish\u003c\/h2\u003e\n\u003cp\u003eSuminagashi means “floating ink” and refers to the flowing pattern created by layers of steel in the cladding. Often described as a type of Damascus finish, it gives the blade movement and depth, with each knife showing slight variation in the pattern.\u003c\/p\u003e\n\u003cp\u003eOn this knife, the suminagashi sits beneath the darker kurouchi finish, giving a strong contrast between the rustic upper blade and the layered steel below.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eMutsumi Hinoura – Sanjo Blacksmithing Heritage\u003c\/h2\u003e\n\u003cp\u003eMutsumi Hinoura is a fourth-generation blacksmith from Sanjo, Niigata, and the son of master blacksmith Tsukasa Hinoura. He trained under and worked alongside his father before continuing the family’s long forging tradition in his own workshop.\u003c\/p\u003e\n\u003cp\u003eWe were lucky enough to visit Hinoura-san’s new workshop during our trip to Japan in 2026. Seeing the forge first-hand gave us a deeper appreciation for Mutsumi-san’s exceptional work.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eThis is an iron-clad carbon steel knife and should not be put in the dishwasher.\u003c\/p\u003e\n\u003cp\u003eThe Blue Super core steel and iron cladding are both reactive. The blade will develop a natural patina with use, especially when cutting acidic ingredients such as onions, citrus, and tomatoes. This is normal, but the knife can rust if left wet.\u003c\/p\u003e\n\u003cp\u003eWash by hand only, wipe during prep when working with acidic foods, and dry thoroughly after washing. Avoid leaving the blade sitting on a damp board or in the sink.\u003c\/p\u003e\n\u003cp\u003eUse on wooden or soft plastic chopping boards only. Avoid bones, frozen food, hard squash, and anything that may twist or chip the edge.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Shape:\u003c\/strong\u003e Nakiri\u003cbr\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e165mm\u003cbr\u003e\u003cstrong\u003eBlade Height: \u003c\/strong\u003e55mm\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\u003e218g\u003cbr\u003e\u003cstrong\u003eOverall Length: \u003c\/strong\u003e310g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness behind edge: \u003c\/strong\u003e0.33mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at heel: \u003c\/strong\u003e3.66mm\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAge Verification\u003c\/h2\u003e\n\u003cp\u003eYou must be over 18 to purchase this knife. Age is verified at checkout and again by the courier upon delivery. The parcel must be received by someone over the age of 18.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55790484980097,"sku":null,"price":289.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/mutsumi-honoura-blue-super-kurouchi-suminagashi-nakiri-knife-165mm-9076027.jpg?v=1781185772"},{"product_id":"mutsumi-honoura-blue-super-kurouchi-suminagashi-gyuto-knife-210mm","title":"Mutsumi Honoura Blue Super Kurouchi Suminagashi Gyuto Knife 210mm","description":"\u003ch1\u003eMutsumi Hinoura Blue Super Kurouchi Suminagashi Gyuto Knife 210mm\u003c\/h1\u003e\n\u003cp\u003eA hand-forged gyuto knife from Mutsumi Hinoura, made with a Blue Super carbon steel core, iron cladding, and a dark kurouchi finish over suminagashi cladding \u003c\/p\u003e\n\u003cp\u003eAt 210mm, this is a versatile everyday chef’s knife for slicing, chopping, and general prep. The blade has a more substantial feel than many lighter gyuto knives, with a thicker spine and a reassuring weight in hand, whilst remaining thin behind the edge for exceptional performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWhy We Like It\u003c\/h2\u003e\n\u003cp\u003eWe like this gyuto for the contrast between its rustic kurouchi finish and the suminagashi patterning below.\u003c\/p\u003e\n\u003cp\u003eCompared with many lighter gyuto knives, this one has a bit more presence in the hand. The thicker spine gives it a sturdy, confidence-inspiring feel, while the 210mm blade gives plenty of cutting length for everyday kitchen tasks.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eGyuto – The Japanese Chef’s Knife\u003c\/h2\u003e\n\u003cp\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly, pointed tip, and a thin, precise grind, it excels at slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eBlue Super \/ Aogami Super – High-Carbon Edge Steel\u003c\/h2\u003e\n\u003cp\u003eBlue Super, also known as Aogami Super, is a high-carbon Japanese steel known for excellent sharpness and edge retention. Compared with simpler carbon steels, it contains additional alloying elements that help it hold an edge for longer, making it well suited to users who want strong cutting performance and are happy to give the knife the care carbon steel requires.\u003c\/p\u003e\n\u003cp\u003eIt is not stainless. The blade will develop a patina with use and can rust if left wet, so it should be wiped during prep and dried thoroughly after washing.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/h2\u003e\n\u003cp\u003eKurouchi is the dark, rustic finish left from the forging process. It gives the blade a traditional appearance and helps protect the upper section of the knife, while still allowing the cutting edge and lower blade face to be ground and finished for performance.\u003c\/p\u003e\n\u003cp\u003eAs with all hand-forged finishes, there will be natural variation from knife to knife. This is part of the character of the blade rather than a flaw.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSuminagashi \/ Damascus – Layered Steel Finish\u003c\/h2\u003e\n\u003cp\u003eSuminagashi means “floating ink” and refers to the flowing pattern created by layers of steel in the cladding. Often described as a type of Damascus finish, it gives the blade movement and depth, with each knife showing slight variation in the pattern.\u003c\/p\u003e\n\u003cp\u003eOn this knife, the suminagashi sits beneath the darker kurouchi finish, giving a strong contrast between the rustic upper blade and the layered steel below.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eMutsumi Hinoura – Sanjo Blacksmithing Heritage\u003c\/h2\u003e\n\u003cp\u003eMutsumi Hinoura is a fourth-generation blacksmith from Sanjo, Niigata, and the son of master blacksmith Tsukasa Hinoura. He trained under and worked alongside his father before continuing the family’s long forging tradition in his own workshop.\u003c\/p\u003e\n\u003cp\u003eWe were lucky enough to visit Hinoura-san’s new workshop during our trip to Japan in 2026. Seeing the forge first-hand gave us a deeper appreciation for Mutsumi-san’s exceptional work.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eThis is an iron-clad carbon steel knife and should not be put in the dishwasher.\u003c\/p\u003e\n\u003cp\u003eThe Blue Super core steel and iron cladding are both reactive. The blade will develop a natural patina with use, especially when cutting acidic ingredients such as onions, citrus, and tomatoes. This is normal, but the knife can rust if left wet.\u003c\/p\u003e\n\u003cp\u003eWash by hand only, wipe during prep when working with acidic foods, and dry thoroughly after washing. Avoid leaving the blade sitting on a damp board or in the sink.\u003c\/p\u003e\n\u003cp\u003eUse on wooden or soft plastic chopping boards only. Avoid bones, frozen food, hard squash, and anything that may twist or chip the edge.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Shape:\u003c\/strong\u003e Gyuto\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 210mm\u003cbr\u003e\u003cstrong\u003eBlade Height: \u003c\/strong\u003e52mm\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\u003e199g\u003cbr\u003e\u003cstrong\u003eOverall Length: \u003c\/strong\u003e360mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness behind edge: \u003c\/strong\u003e0.24mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at heel: \u003c\/strong\u003e3.69mm\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\u003e55mm\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\u003e194mm\u003cbr\u003e\u003cstrong\u003eOverall Length: \u003c\/strong\u003e326mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness behind edge: \u003c\/strong\u003e0.37mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at heel: \u003c\/strong\u003e3.55mm\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\u003e55mm\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\u003e242g\u003cbr\u003e\u003cstrong\u003eOverall Length: \u003c\/strong\u003e400mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness behind edge: \u003c\/strong\u003e0.39mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at heel: \u003c\/strong\u003e3.73mm\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: 55mm\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\u003e261g\u003cbr\u003e\u003cstrong\u003eOverall Length: \u003c\/strong\u003e425mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness behind edge: \u003c\/strong\u003e0.26mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at heel: \u003c\/strong\u003e3.81mm\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eAge Verification\u003c\/h2\u003e\n\u003cp\u003eYou must be over 18 to purchase this knife. Age is verified at checkout and again by the courier upon delivery. The parcel must be received by someone over the age of 18.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55791241822593,"sku":null,"price":448.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/mutsumi-honoura-blue-super-kurouchi-suminagashi-gyuto-knife-270mm-3121233.jpg?v=1781185772"}],"url":"https:\/\/www.communitycutlery.co.uk\/collections\/over-250.oembed?page=2","provider":"Community Cutlery","version":"1.0","type":"link"}