{"title":"Powder Steel","description":"\u003cp data-start=\"25\" data-end=\"339\"\u003ePowder steels are made using a modern process that allows for very fine, even distribution of carbon and alloying elements through the steel. In kitchen knives, this usually means excellent edge retention, high hardness, and strong cutting performance while remaining more stainless than traditional carbon steels.\u003c\/p\u003e\n\u003cp data-start=\"341\" data-end=\"591\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThese knives are a good choice for users who want a fine, long-lasting edge with lower maintenance than reactive carbon steel. They still benefit from careful use, proper sharpening, and hand washing, but they are generally more forgiving day to day.\u003c\/p\u003e","products":[{"product_id":"hado-shiosai-ko-bunka-cherry-bark","title":"Hado Shiosai SPG2 Stainless Ko Bunka 135mm Tsuchime (Cherry Bark Handle)","description":"\u003ch3 data-start=\"218\" data-end=\"261\"\u003eHado Ko Bunka – 135mm, SPG2 Stainless\u003c\/h3\u003e\n\u003cp data-start=\"263\" data-end=\"575\"\u003eCompact, agile, and beautifully finished — the \u003cstrong data-start=\"310\" data-end=\"333\"\u003eHado Ko Bunka 135mm\u003c\/strong\u003e combines precision cutting performance with elegant design. Crafted from SPG2 stainless steel and paired with a distinctive cherry bark handle, it’s ideal for fine detail work and smaller prep tasks where control and sharpness matter most.\u003c\/p\u003e\n\u003cp data-start=\"577\" data-end=\"629\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"631\" data-end=\"912\"\u003e\u003cstrong data-start=\"631\" data-end=\"666\"\u003eBunka – A Versatile All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"666\" data-end=\"669\"\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=\"914\" data-end=\"966\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"968\" data-end=\"1314\"\u003e\u003cstrong data-start=\"968\" data-end=\"1006\"\u003eStamped Tsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"1006\" data-end=\"1009\"\u003eTsuchime means “hammered” in Japanese. The stamped tsuchime finish recreates the textured, dimpled surface of hand-hammered blades using a precise pressing technique. These shallow indentations help reduce drag and minimise food sticking during prep, while giving the knife a subtle, crafted appearance.\u003c\/p\u003e\n\u003cp data-start=\"1316\" data-end=\"1368\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1370\" data-end=\"1651\"\u003e\u003cstrong data-start=\"1370\" data-end=\"1408\"\u003eHado – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"1408\" data-end=\"1411\"\u003eHado is a Sakai-based workshop dedicated to preserving traditional Japanese knife-making. Known for clean grinds and elegant finishes, Hado knives offer precision and consistency, reflecting the skill of Sakai’s most experienced artisans.\u003c\/p\u003e\n\u003cp data-start=\"1653\" data-end=\"1705\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1707\" data-end=\"1858\"\u003e\u003cstrong data-start=\"1707\" data-end=\"1731\"\u003eSPG2 Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"1731\" data-end=\"1734\"\u003eFine-grained powdered stainless steel offering excellent edge retention, easy sharpening, and strong corrosion resistance.\u003c\/p\u003e\n\u003cp data-start=\"1860\" data-end=\"1912\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1914\" data-end=\"2353\"\u003e\u003cstrong data-start=\"1914\" data-end=\"1928\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1928\" data-end=\"1931\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1998\" data-end=\"2001\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2065\" data-end=\"2068\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2133\" data-end=\"2136\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2200\" data-end=\"2203\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2271\" data-end=\"2274\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2355\" data-end=\"2407\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2409\" data-end=\"2804\"\u003e\u003cstrong data-start=\"2409\" data-end=\"2427\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2427\" data-end=\"2430\"\u003eBlade shape – Ko Bunka\u003cbr data-start=\"2452\" data-end=\"2455\"\u003eMaker – Hado\u003cbr data-start=\"2467\" data-end=\"2470\"\u003eBlade construction – San Mai\u003cbr data-start=\"2498\" data-end=\"2501\"\u003eSteel – SPG2 Stainless\u003cbr data-start=\"2523\" data-end=\"2526\"\u003eHandle – Cherry bark (dyed, stabilised wood)\u003cbr data-start=\"2570\" data-end=\"2573\"\u003eTotal length – 270 mm\u003cbr data-start=\"2594\" data-end=\"2597\"\u003eBlade length – 135 mm\u003cbr data-start=\"2618\" data-end=\"2621\"\u003eBlade height at heel – 38 mm\u003cbr data-start=\"2649\" data-end=\"2652\"\u003eWeight – 110 g\u003cbr data-start=\"2666\" data-end=\"2669\"\u003eHRC – 62\u003cbr data-start=\"2677\" data-end=\"2680\"\u003eBlade finish – Stamped Tsuchime\u003cbr data-start=\"2711\" data-end=\"2714\"\u003eEdge grind – 50\/50\u003cbr data-start=\"2732\" data-end=\"2735\"\u003eThickness behind edge – 0.25 mm\u003cbr data-start=\"2766\" data-end=\"2769\"\u003eSpine thickness at heel – 2.00 mm\u003c\/p\u003e\n\u003cp data-start=\"2806\" data-end=\"2858\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2860\" data-end=\"3056\"\u003e\u003cstrong data-start=\"2860\" data-end=\"2879\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2879\" data-end=\"2882\"\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":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":54066049417601,"sku":null,"price":285.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-shiosai-ko-bunka-cherry-bark-handle-135mm-2565553.jpg?v=1772710983"},{"product_id":"hado-shiosai-ko-bunka-blue-stabilised-wood-handle-135mm","title":"Hado Shiosai SPG2 Stainless Ko Bunka 135mm Tsuchime (Blue Stabilised Wood Handle)","description":"\u003ch3 data-start=\"218\" data-end=\"261\"\u003eHado Ko Bunka – 135mm, SPG2 Stainless\u003c\/h3\u003e\n\u003cp data-start=\"263\" data-end=\"575\"\u003eCompact, agile, and beautifully finished — the \u003cstrong data-start=\"310\" data-end=\"333\"\u003eHado Ko Bunka 135mm\u003c\/strong\u003e combines precision cutting performance with elegant design. Crafted from SPG2 stainless steel and paired with a distinctive cherry bark handle, it’s ideal for fine detail work and smaller prep tasks where control and sharpness matter most.\u003c\/p\u003e\n\u003cp data-start=\"577\" data-end=\"629\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"631\" data-end=\"912\"\u003e\u003cstrong data-start=\"631\" data-end=\"666\"\u003eBunka – A Versatile All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"666\" data-end=\"669\"\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=\"914\" data-end=\"966\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"968\" data-end=\"1314\"\u003e\u003cstrong data-start=\"968\" data-end=\"1006\"\u003eStamped Tsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"1006\" data-end=\"1009\"\u003eTsuchime means “hammered” in Japanese. The stamped tsuchime finish recreates the textured, dimpled surface of hand-hammered blades using a precise pressing technique. These shallow indentations help reduce drag and minimise food sticking during prep, while giving the knife a subtle, crafted appearance.\u003c\/p\u003e\n\u003cp data-start=\"1316\" data-end=\"1368\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1370\" data-end=\"1651\"\u003e\u003cstrong data-start=\"1370\" data-end=\"1408\"\u003eHado – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"1408\" data-end=\"1411\"\u003eHado is a Sakai-based workshop dedicated to preserving traditional Japanese knife-making. Known for clean grinds and elegant finishes, Hado knives offer precision and consistency, reflecting the skill of Sakai’s most experienced artisans.\u003c\/p\u003e\n\u003cp data-start=\"1653\" data-end=\"1705\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1707\" data-end=\"1858\"\u003e\u003cstrong data-start=\"1707\" data-end=\"1731\"\u003eSPG2 Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"1731\" data-end=\"1734\"\u003eFine-grained powdered stainless steel offering excellent edge retention, easy sharpening, and strong corrosion resistance.\u003c\/p\u003e\n\u003cp data-start=\"1860\" data-end=\"1912\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1914\" data-end=\"2353\"\u003e\u003cstrong data-start=\"1914\" data-end=\"1928\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1928\" data-end=\"1931\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1998\" data-end=\"2001\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2065\" data-end=\"2068\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2133\" data-end=\"2136\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2200\" data-end=\"2203\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2271\" data-end=\"2274\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2355\" data-end=\"2407\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003cstrong data-start=\"2409\" data-end=\"2427\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Ko Bunka\u003c\/li\u003e\n\u003cli\u003eMaker - HADO\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade construction - San Mai\u003c\/li\u003e\n\u003cli\u003eSteel - SPG2 Stainless\u003c\/li\u003e\n\u003cli\u003eHandle - Dyed stabilised wood\u003c\/li\u003e\n\u003cli\u003eTotal length - 260mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 135mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 45mm\u003c\/li\u003e\n\u003cli\u003eWeight - 115g\u003c\/li\u003e\n\u003cli\u003eHRC - 62\u003c\/li\u003e\n\u003cli\u003eBlade Finish - Tsuchime\u003c\/li\u003e\n\u003cli\u003eEdge grind - 50\/50\u003c\/li\u003e\n\u003cli\u003eThickness behind the edge - 0.32mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout and time of delivery.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":54085745410433,"sku":null,"price":285.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-shiosai-ko-bunka-blue-stabilised-wood-handle-135mm-4321633.jpg?v=1772710983"},{"product_id":"hado-shiosai-bunka-blue-stabilised-wood-handle","title":"Hado Shiosai SPG2 Stainless Bunka 180mm Tsuchime (Blue Stabilised Wood Handle)","description":"\u003cp\u003eSpecifications - Kurouchi Bunka\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Bunka\u003c\/li\u003e\n\u003cli\u003eMaker - HADO\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade construction - Stainless clad\u003c\/li\u003e\n\u003cli\u003eSteel - SPG2 Stainless\u003c\/li\u003e\n\u003cli\u003eHandle -  Blue Stabilised wood\u003c\/li\u003e\n\u003cli\u003eTotal length - 315mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 180mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 50mm\u003c\/li\u003e\n\u003cli\u003eWeight - 145g\u003c\/li\u003e\n\u003cli\u003eHRC - 62\u003c\/li\u003e\n\u003cli\u003eBlade Finish - tsuchime\u003c\/li\u003e\n\u003cli\u003eEdge grind - 50\/50\u003c\/li\u003e\n\u003cli\u003eThickness behind the edge - 0.2mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 2.10mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout and time of delivery.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":54085782733185,"sku":null,"price":295.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-shiosai-bunka-blue-stabilised-wood-handle-180mm-5908074.jpg?v=1772710984"},{"product_id":"hado-shiosai-bunka-cherry-bark-handle-180mm","title":"Hado Shiosai K SPG2 Stainless Gyuto 210mm Tsuchime (Cherry Bark Handle)","description":"\u003ch3 data-start=\"216\" data-end=\"266\"\u003eHado Shiosai K – Gyuto 210mm, SPG2 Stainless\u003c\/h3\u003e\n\u003cp data-start=\"268\" data-end=\"548\"\u003eA contemporary expression of Sakai craftsmanship — the \u003cstrong data-start=\"323\" data-end=\"353\"\u003eHado Shiosai K Gyuto 210mm\u003c\/strong\u003e pairs SPG2 powdered stainless steel with a striking Cherry Bark handle. Combining precision, balance, and understated elegance, it’s a modern classic designed for lasting performance.\u003c\/p\u003e\n\u003cp data-start=\"550\" data-end=\"602\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"604\" data-end=\"1030\"\u003e\u003cstrong data-start=\"604\" data-end=\"641\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"641\" data-end=\"644\"\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=\"1032\" data-end=\"1084\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1086\" data-end=\"1432\"\u003e\u003cstrong data-start=\"1086\" data-end=\"1124\"\u003eStamped Tsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"1124\" data-end=\"1127\"\u003eTsuchime means “hammered” in Japanese. The stamped tsuchime finish recreates the textured, dimpled surface of hand-hammered blades using a precise pressing technique. These shallow indentations help reduce drag and minimise food sticking during prep, while giving the knife a subtle, crafted appearance.\u003c\/p\u003e\n\u003cp data-start=\"1434\" data-end=\"1486\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1488\" data-end=\"1769\"\u003e\u003cstrong data-start=\"1488\" data-end=\"1526\"\u003eHado – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"1526\" data-end=\"1529\"\u003eHado is a Sakai-based workshop dedicated to preserving traditional Japanese knife-making. Known for clean grinds and elegant finishes, Hado knives offer precision and consistency, reflecting the skill of Sakai’s most experienced artisans.\u003c\/p\u003e\n\u003cp data-start=\"1771\" data-end=\"1823\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1825\" data-end=\"1976\"\u003e\u003cstrong data-start=\"1825\" data-end=\"1849\"\u003eSPG2 Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"1849\" data-end=\"1852\"\u003eFine-grained powdered stainless steel offering excellent edge retention, easy sharpening, and strong corrosion resistance.\u003c\/p\u003e\n\u003cp data-start=\"1978\" data-end=\"2030\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2032\" data-end=\"2471\"\u003e\u003cstrong data-start=\"2032\" data-end=\"2046\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2046\" data-end=\"2049\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"2116\" data-end=\"2119\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2183\" data-end=\"2186\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2251\" data-end=\"2254\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2318\" data-end=\"2321\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2389\" data-end=\"2392\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2473\" data-end=\"2525\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2967\" data-end=\"3163\"\u003e\u003cstrong data-start=\"2527\" data-end=\"2545\"\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eMaker - HADO\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade construction - San mai\u003c\/li\u003e\n\u003cli\u003eSteel - SPG2 Stainless\u003c\/li\u003e\n\u003cli\u003eHandle - Oak with Cherry bark\u003c\/li\u003e\n\u003cli\u003eTotal length - 355mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 210mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 47mm\u003c\/li\u003e\n\u003cli\u003eWeight - 167g\u003c\/li\u003e\n\u003cli\u003eHRC - 62\u003c\/li\u003e\n\u003cli\u003eBlade Finish - Tsuchime\u003c\/li\u003e\n\u003cli\u003eEdge grind - 50\/50\u003c\/li\u003e\n\u003cli\u003eThickness behind the edge - 0.27mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 2.20mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout and delivery.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":54085789319553,"sku":null,"price":325.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-shiosai-k-gyuto-cherry-bark-handle-210mm-4234192.jpg?v=1772710983"},{"product_id":"hado-shiosai-k-gyuto-blue-stabilised-wood-handle-210mm","title":"Hado Shiosai K SPG2 Stainless Gyuto 210mm Tsuchime (Blue Stabilised Wood Handle)","description":"\u003ch3 data-start=\"216\" data-end=\"266\"\u003eHado Shiosai K – Gyuto 210mm, SPG2 Stainless\u003c\/h3\u003e\n\u003cp data-start=\"268\" data-end=\"548\"\u003eA contemporary expression of Sakai craftsmanship — the \u003cstrong data-start=\"323\" data-end=\"353\"\u003eHado Shiosai K Gyuto 210mm\u003c\/strong\u003e pairs SPG2 powdered stainless steel with a striking blue stabilised wood handle. Combining precision, balance, and understated elegance, it’s a modern classic designed for lasting performance.\u003c\/p\u003e\n\u003cp data-start=\"550\" data-end=\"602\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"604\" data-end=\"1030\"\u003e\u003cstrong data-start=\"604\" data-end=\"641\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"641\" data-end=\"644\"\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=\"1032\" data-end=\"1084\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1086\" data-end=\"1432\"\u003e\u003cstrong data-start=\"1086\" data-end=\"1124\"\u003eStamped Tsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"1124\" data-end=\"1127\"\u003eTsuchime means “hammered” in Japanese. The stamped tsuchime finish recreates the textured, dimpled surface of hand-hammered blades using a precise pressing technique. These shallow indentations help reduce drag and minimise food sticking during prep, while giving the knife a subtle, crafted appearance.\u003c\/p\u003e\n\u003cp data-start=\"1434\" data-end=\"1486\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1488\" data-end=\"1769\"\u003e\u003cstrong data-start=\"1488\" data-end=\"1526\"\u003eHado – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"1526\" data-end=\"1529\"\u003eHado is a Sakai-based workshop dedicated to preserving traditional Japanese knife-making. Known for clean grinds and elegant finishes, Hado knives offer precision and consistency, reflecting the skill of Sakai’s most experienced artisans.\u003c\/p\u003e\n\u003cp data-start=\"1771\" data-end=\"1823\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1825\" data-end=\"1976\"\u003e\u003cstrong data-start=\"1825\" data-end=\"1849\"\u003eSPG2 Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"1849\" data-end=\"1852\"\u003eFine-grained powdered stainless steel offering excellent edge retention, easy sharpening, and strong corrosion resistance.\u003c\/p\u003e\n\u003cp data-start=\"1978\" data-end=\"2030\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2032\" data-end=\"2471\"\u003e\u003cstrong data-start=\"2032\" data-end=\"2046\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2046\" data-end=\"2049\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"2116\" data-end=\"2119\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2183\" data-end=\"2186\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2251\" data-end=\"2254\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2318\" data-end=\"2321\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2389\" data-end=\"2392\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2473\" data-end=\"2525\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2527\" data-end=\"2911\"\u003e\u003cstrong data-start=\"2527\" data-end=\"2545\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2545\" data-end=\"2548\"\u003eBlade shape – Kiritsuke Gyuto\u003cbr data-start=\"2577\" data-end=\"2580\"\u003eMaker – Hado\u003cbr data-start=\"2592\" data-end=\"2595\"\u003eBlade construction – San Mai\u003cbr data-start=\"2623\" data-end=\"2626\"\u003eSteel – SPG2 Stainless\u003cbr data-start=\"2648\" data-end=\"2651\"\u003eHandle – Blue dyed stabilised wood\u003cbr data-start=\"2685\" data-end=\"2688\"\u003eTotal length – 355 mm\u003cbr data-start=\"2709\" data-end=\"2712\"\u003eBlade length – 198 mm\u003cbr data-start=\"2733\" data-end=\"2736\"\u003eBlade height at heel – 47 mm\u003cbr data-start=\"2764\" data-end=\"2767\"\u003eWeight – 167 g\u003cbr data-start=\"2781\" data-end=\"2784\"\u003eHRC – 62\u003cbr data-start=\"2792\" data-end=\"2795\"\u003eBlade finish – Tsuchime\u003cbr data-start=\"2818\" data-end=\"2821\"\u003eEdge grind – 50\/50\u003cbr data-start=\"2839\" data-end=\"2842\"\u003eThickness behind edge – 0.27 mm\u003cbr data-start=\"2873\" data-end=\"2876\"\u003eSpine thickness at heel – 2.20 mm\u003c\/p\u003e\n\u003cp data-start=\"2913\" data-end=\"2965\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2967\" data-end=\"3163\"\u003e\u003cstrong data-start=\"2967\" data-end=\"2986\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2986\" data-end=\"2989\"\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\n\u003chr data-start=\"3165\" data-end=\"3168\"\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":54085794333057,"sku":null,"price":325.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-shiosai-k-gyuto-blue-stabilised-wood-handle-210mm-2894453.jpg?v=1772710980"},{"product_id":"hado-shiosai-bunka-cherry-bark-handle-180mm-1","title":"Hado Shiosai SPG2 Stainless Bunka 180mm Tsuchime (Cherry bark handle)","description":"\u003ch3 data-start=\"210\" data-end=\"258\"\u003eHado Shiosai – Bunka 180mm, SPG2 Stainless\u003c\/h3\u003e\n\u003cp data-start=\"260\" data-end=\"506\"\u003eElevate your kitchen with the \u003cstrong data-start=\"290\" data-end=\"318\"\u003eHado Shiosai Bunka 180mm\u003c\/strong\u003e — crafted from SPG2 stainless steel and finished with a distinctive cherry bark handle. A refined, versatile knife that combines modern performance with traditional Sakai craftsmanship.\u003c\/p\u003e\n\u003cp data-start=\"508\" data-end=\"560\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"562\" data-end=\"879\"\u003e\u003cstrong data-start=\"562\" data-end=\"597\"\u003eBunka – A Versatile All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"597\" data-end=\"600\"\u003eThe bunka is a multi-purpose Japanese knife with a distinctive angled tip. It performs much like a santoku for everyday prep but offers greater precision for detail work and scoring. A practical, characterful choice for those who value control and versatility in equal measure.\u003c\/p\u003e\n\u003cp data-start=\"881\" data-end=\"933\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"935\" data-end=\"1275\"\u003e\u003cstrong data-start=\"935\" data-end=\"973\"\u003eStamped Tsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"973\" data-end=\"976\"\u003eTsuchime means “hammered” in Japanese. The \u003cem data-start=\"1019\" data-end=\"1037\"\u003estamped tsuchime\u003c\/em\u003e finish recreates the textured, dimpled surface of hand-hammered blades using a precise pressing technique. These shallow indentations reduce drag and help prevent food from sticking, while giving the knife a subtle, crafted appearance.\u003c\/p\u003e\n\u003cp data-start=\"1277\" data-end=\"1329\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1331\" data-end=\"1639\"\u003e\u003cstrong data-start=\"1331\" data-end=\"1369\"\u003eHado – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"1369\" data-end=\"1372\"\u003eBased in Sakai, \u003cstrong data-start=\"1388\" data-end=\"1396\"\u003eHado\u003c\/strong\u003e is a small workshop dedicated to preserving traditional Japanese knife-making. Known for clean grinds, elegant finishes, and precise geometry, Hado knives embody the refined balance and consistency that define Sakai’s most respected makers.\u003c\/p\u003e\n\u003cp data-start=\"1641\" data-end=\"1693\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1695\" data-end=\"1906\"\u003e\u003cstrong data-start=\"1695\" data-end=\"1719\"\u003eSPG2 Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"1719\" data-end=\"1722\"\u003eFine-grained powdered stainless steel offering excellent edge retention, easy sharpening, and strong corrosion resistance — all with the cutting precision of a high-end carbon blade.\u003c\/p\u003e\n\u003cp data-start=\"1908\" data-end=\"1960\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1962\" data-end=\"2321\"\u003e\u003cstrong data-start=\"1962\" data-end=\"1976\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1976\" data-end=\"1979\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"2046\" data-end=\"2049\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2113\" data-end=\"2116\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2181\" data-end=\"2184\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2248\" data-end=\"2251\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003c\/p\u003e\n\u003cp data-start=\"2323\" data-end=\"2375\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2377\" data-end=\"2769\"\u003e\u003cstrong data-start=\"2377\" data-end=\"2395\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2395\" data-end=\"2398\"\u003eBlade shape – Bunka\u003cbr data-start=\"2417\" data-end=\"2420\"\u003eMaker – Hado\u003cbr data-start=\"2432\" data-end=\"2435\"\u003eBlade construction – San Mai\u003cbr data-start=\"2463\" data-end=\"2466\"\u003eSteel – SPG2 Stainless\u003cbr data-start=\"2488\" data-end=\"2491\"\u003eHandle – Cherry bark (dyed, stabilised wood)\u003cbr data-start=\"2535\" data-end=\"2538\"\u003eTotal length – 315 mm\u003cbr data-start=\"2559\" data-end=\"2562\"\u003eBlade length – 180 mm\u003cbr data-start=\"2583\" data-end=\"2586\"\u003eBlade height at heel – 50 mm\u003cbr data-start=\"2614\" data-end=\"2617\"\u003eWeight – 145 g\u003cbr data-start=\"2631\" data-end=\"2634\"\u003eHRC – 62\u003cbr data-start=\"2642\" data-end=\"2645\"\u003eBlade finish – Stamped Tsuchime\u003cbr data-start=\"2676\" data-end=\"2679\"\u003eEdge grind – 50\/50\u003cbr data-start=\"2697\" data-end=\"2700\"\u003eThickness behind edge – 0.20 mm\u003cbr data-start=\"2731\" data-end=\"2734\"\u003eSpine thickness at heel – 2.10 mm\u003c\/p\u003e\n\u003cp data-start=\"2771\" data-end=\"2823\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2825\" data-end=\"3021\"\u003e\u003cstrong data-start=\"2825\" data-end=\"2844\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2844\" data-end=\"2847\"\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\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":54085824381313,"sku":null,"price":295.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-shiosai-bunka-cherry-bark-handle-180mm-5121218.jpg?v=1772710981"},{"product_id":"nigara-hamono-sg-strix-santoku","title":"Nigara Hamono SG Strix Santoku 170mm Nashiji","description":"\u003ch3 data-end=\"249\" data-start=\"213\"\u003eNigara Hamono – SG Strix Santoku\u003c\/h3\u003e\n\u003cp data-end=\"303\" data-start=\"251\"\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\u003e\u003cb id=\"docs-internal-guid-3a91e16c-7fff-5db9-b5f4-0eef0cd11f23\"\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"640\" data-start=\"588\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"865\" data-start=\"642\"\u003e\u003cstrong data-end=\"675\" data-start=\"642\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003cbr data-end=\"678\" data-start=\"675\"\u003eNashiji means “pear skin” in Japanese, referring to the mottled, slightly rough surface left on the blade. This finish reduces food sticking while creating a beautiful, organic texture.\u003c\/p\u003e\n\u003cp data-end=\"919\" data-start=\"867\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1253\" data-start=\"921\"\u003e\u003cstrong data-end=\"959\" data-start=\"921\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-end=\"962\" data-start=\"959\"\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-end=\"1307\" data-start=\"1255\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1602\" data-start=\"1309\"\u003e\u003cstrong data-end=\"1349\" data-start=\"1309\"\u003eNigara Hamono – 350 Years of Forging\u003c\/strong\u003e\u003cbr data-end=\"1352\" data-start=\"1349\"\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-end=\"1656\" data-start=\"1604\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1760\" data-start=\"1658\"\u003e\u003cstrong data-end=\"1674\" data-start=\"1658\"\u003eBlue 2 Steel\u003c\/strong\u003e\u003cbr data-end=\"1677\" data-start=\"1674\"\u003eBalanced high-carbon steel offering long-lasting edges without delicate handling.\u003c\/p\u003e\n\u003cp data-end=\"1814\" data-start=\"1762\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2255\" data-start=\"1816\"\u003e\u003cstrong data-end=\"1830\" data-start=\"1816\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1833\" data-start=\"1830\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-end=\"1903\" data-start=\"1900\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-end=\"1970\" data-start=\"1967\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-end=\"2038\" data-start=\"2035\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-end=\"2105\" data-start=\"2102\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-end=\"2176\" data-start=\"2173\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-end=\"2309\" data-start=\"2257\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2697\" data-start=\"2311\"\u003e\u003cstrong data-end=\"2329\" data-start=\"2311\"\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Santoku\u003c\/li\u003e\n\u003cli\u003eMaker - Nigara Hamono\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade construction - Stainless Clad san mai \u003c\/li\u003e\n\u003cli\u003eSteel - Blue #2 (Aogami) Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHandle - Oval Magnolia with Red Pakka Wood Ferrule  \u003c\/li\u003e\n\u003cli\u003eTotal length - 310mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 170mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 45mm\u003c\/li\u003e\n\u003cli\u003eWeight - 130g\u003c\/li\u003e\n\u003cli\u003eHRC - 62:63\u003c\/li\u003e\n\u003cli\u003eBlade Finish - Nashiji\u003c\/li\u003e\n\u003cli\u003eEdge grind - 50\/50\u003c\/li\u003e\n\u003cli\u003eThickness behind the edge - 0.22mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 3.42mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54144705069441,"sku":null,"price":305.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nigara-hamono-sg-strix-santoku-3848285.jpg?v=1772710930"},{"product_id":"nigara-hamono-sg-strix-nakiri","title":"Nigara Hamono SG Strix Nakiri Knife 170mm Nashiji","description":"\u003ch3 data-end=\"249\" data-start=\"213\"\u003eNigara Hamono – SG Strix Nakiri\u003c\/h3\u003e\n\u003cp data-end=\"303\" data-start=\"251\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNakiri – The Vegetable Knife\u003c\/strong\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\u003c\/p\u003e\n\u003cp data-end=\"640\" data-start=\"588\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"865\" data-start=\"642\"\u003e\u003cstrong data-end=\"675\" data-start=\"642\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003cbr data-end=\"678\" data-start=\"675\"\u003eNashiji means “pear skin” in Japanese, referring to the mottled, slightly rough surface left on the blade. This finish reduces food sticking while creating a beautiful, organic texture.\u003c\/p\u003e\n\u003cp data-end=\"919\" data-start=\"867\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1253\" data-start=\"921\"\u003e\u003cstrong data-end=\"959\" data-start=\"921\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-end=\"962\" data-start=\"959\"\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-end=\"1307\" data-start=\"1255\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1602\" data-start=\"1309\"\u003e\u003cstrong data-end=\"1349\" data-start=\"1309\"\u003eNigara Hamono – 350 Years of Forging\u003c\/strong\u003e\u003cbr data-end=\"1352\" data-start=\"1349\"\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-end=\"1656\" data-start=\"1604\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1760\" data-start=\"1658\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb id=\"docs-internal-guid-1938286d-7fff-bb63-5b42-2887bdaf1986\"\u003e\u003cspan\u003eSGTRIX \u003c\/span\u003e\u003c\/b\u003e— Modern stainless steel with longevity and low-maintenance convenience.\u003cb id=\"docs-internal-guid-1938286d-7fff-bb63-5b42-2887bdaf1986\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-end=\"1814\" data-start=\"1762\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2255\" data-start=\"1816\"\u003e\u003cstrong data-end=\"1830\" data-start=\"1816\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1833\" data-start=\"1830\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-end=\"1903\" data-start=\"1900\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-end=\"1970\" data-start=\"1967\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-end=\"2038\" data-start=\"2035\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-end=\"2105\" data-start=\"2102\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-end=\"2176\" data-start=\"2173\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-end=\"2309\" data-start=\"2257\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2697\" data-start=\"2311\"\u003e\u003cstrong data-end=\"2329\" data-start=\"2311\"\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Nakiri\u003c\/li\u003e\n\u003cli\u003eMaker - Nigara Hamono\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel - SG Strix stainless\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTotal length - 310mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 170mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel -50mm\u003c\/li\u003e\n\u003cli\u003eWeight - 170g\u003c\/li\u003e\n\u003cli\u003eHRC - 62:63\u003c\/li\u003e\n\u003cli\u003eBlade Finish - Nashiji\u003c\/li\u003e\n\u003cli\u003eEdge grind - 50\/50\u003c\/li\u003e\n\u003cli\u003eThickness behind the edge - 0.25mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54144756908417,"sku":null,"price":305.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nigara-hamono-sg-strix-nakiri-7400522.jpg?v=1772710930"},{"product_id":"nigara-hamono-sg-strix-petty-120mm","title":"Nigara Hamono SG Strix Petty Knife 150mm Nashiji","description":"\u003ch3 data-start=\"213\" data-end=\"249\"\u003eNigara Hamono – SG Strix Petty\u003c\/h3\u003e\n\u003cp data-start=\"251\" data-end=\"303\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePetty – Compact Precision\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\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\/span\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-11dad867-7fff-e7b1-55e0-f8e46f33615c\"\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"588\" data-end=\"640\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"642\" data-end=\"865\"\u003e\u003cstrong data-start=\"642\" data-end=\"675\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003cbr data-start=\"675\" data-end=\"678\"\u003eNashiji means “pear skin” in Japanese, referring to the mottled, slightly rough surface left on the blade. This finish reduces food sticking while creating a beautiful, organic texture.\u003c\/p\u003e\n\u003cp data-start=\"867\" data-end=\"919\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"921\" data-end=\"1253\"\u003e\u003cstrong data-start=\"921\" data-end=\"959\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"959\" data-end=\"962\"\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=\"1255\" data-end=\"1307\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1309\" data-end=\"1602\"\u003e\u003cstrong data-start=\"1309\" data-end=\"1349\"\u003eNigara Hamono – 350 Years of Forging\u003c\/strong\u003e\u003cbr data-start=\"1349\" data-end=\"1352\"\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=\"1604\" data-end=\"1656\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1658\" data-end=\"1760\"\u003e\u003cstrong data-start=\"1658\" data-end=\"1674\"\u003eBlue 2 Steel\u003c\/strong\u003e\u003cbr data-start=\"1674\" data-end=\"1677\"\u003eBalanced high-carbon steel offering long-lasting edges without delicate handling.\u003c\/p\u003e\n\u003cp data-start=\"1762\" data-end=\"1814\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1816\" data-end=\"2255\"\u003e\u003cstrong data-start=\"1816\" data-end=\"1830\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1830\" data-end=\"1833\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1900\" data-end=\"1903\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1967\" data-end=\"1970\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2035\" data-end=\"2038\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2102\" data-end=\"2105\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2173\" data-end=\"2176\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2309\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2311\" data-end=\"2697\"\u003e\u003cstrong data-start=\"2311\" data-end=\"2329\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2329\" data-end=\"2332\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Petty\u003c\/li\u003e\n\u003cli\u003eMaker - Nigaro Hamono\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade construction - Stainless Clad san mai \u003c\/li\u003e\n\u003cli\u003eSteel - SG Strix stainless\u003c\/li\u003e\n\u003cli\u003eHandle - Oval Magnolia with Red Pakka Wood Ferrule  \u003c\/li\u003e\n\u003cli\u003eTotal length - 268mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 150mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 36mm\u003c\/li\u003e\n\u003cli\u003eWeight - 81g\u003c\/li\u003e\n\u003cli\u003eHRC - 62:63\u003c\/li\u003e\n\u003cli\u003eBlade Finish - \u003c\/li\u003e\n\u003cli\u003eEdge grind - 50\/50\u003c\/li\u003e\n\u003cli\u003eThickness behind the edge - 0.26mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 1.86mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54144781746561,"sku":null,"price":240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nigara-hamono-sg-strix-petty-150mm-6358650.jpg?v=1772710932"},{"product_id":"nigara-hamono-sg-strix-petty-120mm-1","title":"Nigara Hamono SG Strix Petty 120mm Nashiji","description":"\u003ch3 data-start=\"213\" data-end=\"249\"\u003eNigara Hamono – SG Strix Petty\u003c\/h3\u003e\n\u003cp data-start=\"251\" data-end=\"303\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePetty – Compact Precision\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\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\/span\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-11dad867-7fff-e7b1-55e0-f8e46f33615c\"\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"588\" data-end=\"640\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"642\" data-end=\"865\"\u003e\u003cstrong data-start=\"642\" data-end=\"675\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003cbr data-start=\"675\" data-end=\"678\"\u003eNashiji means “pear skin” in Japanese, referring to the mottled, slightly rough surface left on the blade. This finish reduces food sticking while creating a beautiful, organic texture.\u003c\/p\u003e\n\u003cp data-start=\"867\" data-end=\"919\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"921\" data-end=\"1253\"\u003e\u003cstrong data-start=\"921\" data-end=\"959\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"959\" data-end=\"962\"\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=\"1255\" data-end=\"1307\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1309\" data-end=\"1602\"\u003e\u003cstrong data-start=\"1309\" data-end=\"1349\"\u003eNigara Hamono – 350 Years of Forging\u003c\/strong\u003e\u003cbr data-start=\"1349\" data-end=\"1352\"\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=\"1604\" data-end=\"1656\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1658\" data-end=\"1760\"\u003e\u003cstrong data-start=\"1658\" data-end=\"1674\"\u003eBlue 2 Steel\u003c\/strong\u003e\u003cbr data-start=\"1674\" data-end=\"1677\"\u003eBalanced high-carbon steel offering long-lasting edges without delicate handling.\u003c\/p\u003e\n\u003cp data-start=\"1762\" data-end=\"1814\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1816\" data-end=\"2255\"\u003e\u003cstrong data-start=\"1816\" data-end=\"1830\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1830\" data-end=\"1833\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1900\" data-end=\"1903\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1967\" data-end=\"1970\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2035\" data-end=\"2038\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2102\" data-end=\"2105\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2173\" data-end=\"2176\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2309\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2311\" data-end=\"2697\"\u003e\u003cstrong data-start=\"2311\" data-end=\"2329\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2329\" data-end=\"2332\"\u003eBlade shape – Petty\u003cbr data-start=\"2353\" data-end=\"2356\"\u003eMaker – Nigara Hamono\u003cbr data-start=\"2377\" data-end=\"2380\"\u003eBlade construction – Stainless Clad San Mai\u003cbr data-start=\"2423\" data-end=\"2426\"\u003eSteel – Blue #2 (Aogami) Carbon Steel\u003cbr data-start=\"2463\" data-end=\"2466\"\u003eHandle – Oval Magnolia with Red Pakka Wood Ferrule\u003cbr data-start=\"2516\" data-end=\"2519\"\u003eTotal length –\u003cbr data-start=\"2533\" data-end=\"2536\"\u003eBlade length –\u003cbr data-start=\"2550\" data-end=\"2553\"\u003eBlade height at heel –\u003cbr data-start=\"2575\" data-end=\"2578\"\u003eWeight –\u003cbr data-start=\"2586\" data-end=\"2589\"\u003eHRC –\u003cbr data-start=\"2594\" data-end=\"2597\"\u003eBlade finish – Nashiji\u003cbr data-start=\"2619\" data-end=\"2622\"\u003eEdge grind –\u003cbr data-start=\"2634\" data-end=\"2637\"\u003eThickness behind the edge –\u003cbr data-start=\"2664\" data-end=\"2667\" data-is-only-node=\"\"\u003eThickness of spine at heel –\u003c\/p\u003e\n\u003cp data-start=\"2699\" data-end=\"2751\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2753\" data-end=\"2930\"\u003e\u003cstrong data-start=\"2753\" data-end=\"2772\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2772\" data-end=\"2775\"\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":54144790823297,"sku":null,"price":224.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nigara-hamono-sg-strix-petty-120mm-4880865.jpg?v=1772710923"},{"product_id":"nigara-hamono-sg-strix-gyuto-210","title":"Nigara Hamono SG Strix Gyuto 210mm Nashiji","description":"\u003ch3 data-start=\"213\" data-end=\"249\"\u003eNigara Hamono – SG Strix Guto\u003c\/h3\u003e\n\u003cp data-start=\"251\" data-end=\"303\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"588\" data-end=\"640\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"642\" data-end=\"865\"\u003e\u003cstrong data-start=\"642\" data-end=\"675\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003cbr data-start=\"675\" data-end=\"678\"\u003eNashiji means “pear skin” in Japanese, referring to the mottled, slightly rough surface left on the blade. This finish reduces food sticking while creating a beautiful, organic texture.\u003c\/p\u003e\n\u003cp data-start=\"867\" data-end=\"919\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"921\" data-end=\"1253\"\u003e\u003cstrong data-start=\"921\" data-end=\"959\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"959\" data-end=\"962\"\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=\"1255\" data-end=\"1307\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1309\" data-end=\"1602\"\u003e\u003cstrong data-start=\"1309\" data-end=\"1349\"\u003eNigara Hamono – 350 Years of Forging\u003c\/strong\u003e\u003cbr data-start=\"1349\" data-end=\"1352\"\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=\"1604\" data-end=\"1656\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1658\" data-end=\"1760\"\u003e\u003cstrong data-start=\"1658\" data-end=\"1674\"\u003e\u003cb id=\"docs-internal-guid-61d6f7d1-7fff-8be2-ba49-ff6f399d7e5c\"\u003e\u003cspan\u003eSGTRIX —\u003c\/span\u003e\u003c\/b\u003e\u003c\/strong\u003e Modern stainless steel with longevity and low-maintenance convenience.\u003cbr\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1816\" data-end=\"2255\"\u003e\u003cstrong data-start=\"1816\" data-end=\"1830\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1830\" data-end=\"1833\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1900\" data-end=\"1903\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1967\" data-end=\"1970\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2035\" data-end=\"2038\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2102\" data-end=\"2105\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2173\" data-end=\"2176\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2309\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2311\" data-end=\"2697\"\u003e\u003cstrong data-start=\"2311\" data-end=\"2329\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2329\" data-end=\"2332\"\u003eBlade shape – Gyuto\u003cbr data-start=\"2353\" data-end=\"2356\"\u003eMaker – Nigara Hamono\u003cbr data-start=\"2423\" data-end=\"2426\"\u003eSteel – SG STRIX\u003cbr data-start=\"2533\" data-end=\"2536\"\u003eBlade length – 210mm\u003cbr data-start=\"2594\" data-end=\"2597\"\u003eBlade finish – Nashiji\u003cbr data-start=\"2619\" data-end=\"2622\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2753\" data-end=\"2930\"\u003e\u003cstrong data-start=\"2753\" data-end=\"2772\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2772\" data-end=\"2775\"\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":54627079160193,"sku":null,"price":308.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nigara-hamono-sg-strix-gyuto-210mm-6002088.jpg?v=1772710724"},{"product_id":"nigara-hamono-sg-strix-gyuto-240","title":"Nigara Hamono SG Strix Gyuto 240mm Nashiji","description":"\u003ch3 data-start=\"213\" data-end=\"249\"\u003eNigara Hamono – SG Strix Guto\u003c\/h3\u003e\n\u003cp data-start=\"251\" data-end=\"303\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"588\" data-end=\"640\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"642\" data-end=\"865\"\u003e\u003cstrong data-start=\"642\" data-end=\"675\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003cbr data-start=\"675\" data-end=\"678\"\u003eNashiji means “pear skin” in Japanese, referring to the mottled, slightly rough surface left on the blade. This finish reduces food sticking while creating a beautiful, organic texture.\u003c\/p\u003e\n\u003cp data-start=\"867\" data-end=\"919\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"921\" data-end=\"1253\"\u003e\u003cstrong data-start=\"921\" data-end=\"959\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"959\" data-end=\"962\"\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=\"1255\" data-end=\"1307\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1309\" data-end=\"1602\"\u003e\u003cstrong data-start=\"1309\" data-end=\"1349\"\u003eNigara Hamono – 350 Years of Forging\u003c\/strong\u003e\u003cbr data-start=\"1349\" data-end=\"1352\"\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=\"1604\" data-end=\"1656\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1658\" data-end=\"1760\"\u003e\u003cstrong data-start=\"1658\" data-end=\"1674\"\u003eBlue 2 Steel\u003c\/strong\u003e\u003cbr data-start=\"1674\" data-end=\"1677\"\u003eBalanced high-carbon steel offering long-lasting edges without delicate handling.\u003c\/p\u003e\n\u003cp data-start=\"1762\" data-end=\"1814\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1816\" data-end=\"2255\"\u003e\u003cstrong data-start=\"1816\" data-end=\"1830\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1830\" data-end=\"1833\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1900\" data-end=\"1903\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1967\" data-end=\"1970\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2035\" data-end=\"2038\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2102\" data-end=\"2105\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2173\" data-end=\"2176\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2309\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2311\" data-end=\"2697\"\u003e\u003cstrong data-start=\"2311\" data-end=\"2329\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2329\" data-end=\"2332\"\u003eBlade shape – Gyuto\u003cbr data-start=\"2353\" data-end=\"2356\"\u003eMaker – Nigara Hamono\u003cbr data-start=\"2377\" data-end=\"2380\"\u003eBlade construction – Stainless Clad San Mai\u003cbr data-start=\"2423\" data-end=\"2426\"\u003eSteel – Blue #2 (Aogami) Carbon Steel\u003cbr data-start=\"2463\" data-end=\"2466\"\u003eHandle – Oval Magnolia with Red Pakka Wood Ferrule\u003cbr data-start=\"2516\" data-end=\"2519\"\u003eTotal length –\u003cbr data-start=\"2533\" data-end=\"2536\"\u003eBlade length –\u003cbr data-start=\"2550\" data-end=\"2553\"\u003eBlade height at heel –\u003cbr data-start=\"2575\" data-end=\"2578\"\u003eWeight –\u003cbr data-start=\"2586\" data-end=\"2589\"\u003eHRC –\u003cbr data-start=\"2594\" data-end=\"2597\"\u003eBlade finish – Nashiji\u003cbr data-start=\"2619\" data-end=\"2622\"\u003eEdge grind –\u003cbr data-start=\"2634\" data-end=\"2637\"\u003eThickness behind the edge –\u003cbr data-start=\"2664\" data-end=\"2667\" data-is-only-node=\"\"\u003eThickness of spine at heel –\u003c\/p\u003e\n\u003cp data-start=\"2699\" data-end=\"2751\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2753\" data-end=\"2930\"\u003e\u003cstrong data-start=\"2753\" data-end=\"2772\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2772\" data-end=\"2775\"\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":54627084075393,"sku":null,"price":336.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nigara-hamono-sg-strix-gyuto-240-5658415.jpg?v=1772710723"},{"product_id":"nigara-hamono-sg-strix-sujihiki-240mm","title":"Nigara Hamono SG Strix Sujihiki Knife 240mm Tsuchime","description":"\u003ch3 data-end=\"249\" data-start=\"213\"\u003eNigara Hamono – SG Strix Sujihiki\u003c\/h3\u003e\n\u003cp data-end=\"303\" data-start=\"251\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSujihiki – Japanese Slicing Knife\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\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\u003cp data-end=\"640\" data-start=\"588\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTsuchime Finish \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTsuchime means “hammered” in Japanese. The \u003c\/span\u003e\u003cspan\u003estamped tsuchime\u003c\/span\u003e\u003cspan\u003e finish recreates the textured, dimpled surface of hand-hammered blades using a precise pressing technique. These shallow indentations help reduce drag and minimise food sticking during prep, while giving the knife a subtle, crafted appearance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"919\" data-start=\"867\"\u003e\u003cb id=\"docs-internal-guid-bc05d2f5-7fff-eac7-5925-2643b7fbf4c1\"\u003e\u003c\/b\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1253\" data-start=\"921\"\u003e\u003cstrong data-end=\"959\" data-start=\"921\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-end=\"962\" data-start=\"959\"\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-end=\"1307\" data-start=\"1255\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1602\" data-start=\"1309\"\u003e\u003cstrong data-end=\"1349\" data-start=\"1309\"\u003eNigara Hamono – 350 Years of Forging\u003c\/strong\u003e\u003cbr data-end=\"1352\" data-start=\"1349\"\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-end=\"1656\" data-start=\"1604\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"1760\" data-start=\"1658\"\u003e\u003cstrong data-end=\"1674\" data-start=\"1658\"\u003e\u003cb id=\"docs-internal-guid-86d3ca3d-7fff-80da-cf5a-2812c2ebbb24\"\u003e\u003cspan\u003eSGTRIX \u003c\/span\u003e\u003c\/b\u003e\u003c\/strong\u003e— Modern stainless steel with longevity and low-maintenance convenience.\u003c\/p\u003e\n\u003cp data-end=\"1814\" data-start=\"1762\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2255\" data-start=\"1816\"\u003e\u003cstrong data-end=\"1830\" data-start=\"1816\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1833\" data-start=\"1830\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-end=\"1903\" data-start=\"1900\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-end=\"1970\" data-start=\"1967\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-end=\"2038\" data-start=\"2035\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-end=\"2105\" data-start=\"2102\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-end=\"2176\" data-start=\"2173\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-end=\"2309\" data-start=\"2257\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2697\" data-start=\"2311\"\u003e\u003cstrong data-end=\"2329\" data-start=\"2311\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"2332\" data-start=\"2329\"\u003eBlade shape – Sujihiki\u003cbr data-end=\"2356\" data-start=\"2353\"\u003eMaker – Nigara Hamono\u003cbr data-end=\"2380\" data-start=\"2377\"\u003eBlade construction – Stainless Clad San Mai\u003cbr data-end=\"2426\" data-start=\"2423\"\u003eSteel – SG STRIX\u003cbr data-end=\"2536\" data-start=\"2533\"\u003eBlade length – 240mm\u003cbr data-end=\"2553\" data-start=\"2550\"\u003eBlade finish – Tsuchime\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"2751\" data-start=\"2699\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-end=\"2930\" data-start=\"2753\"\u003e\u003cstrong data-end=\"2772\" data-start=\"2753\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"2775\" data-start=\"2772\"\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\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54627088040321,"sku":null,"price":326.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nigara-hamono-sg-strix-sujihiki-240mm-8041553.jpg?v=1772710724"},{"product_id":"nigara-hamono-sg-strix-bunka","title":"Nigara Hamono SG Strix Bunka Nashiji","description":"\u003ch3 data-start=\"213\" data-end=\"249\"\u003eNigara Hamono – SG Strix Bunka\u003c\/h3\u003e\n\u003cp data-start=\"251\" data-end=\"303\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"305\" data-end=\"586\"\u003e\u003cstrong data-start=\"305\" data-end=\"340\"\u003eBunka – A Versatile All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"340\" data-end=\"343\"\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=\"588\" data-end=\"640\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"642\" data-end=\"865\"\u003e\u003cstrong data-start=\"642\" data-end=\"675\"\u003eNashiji – “Pear-Skin” Texture\u003c\/strong\u003e\u003cbr data-start=\"675\" data-end=\"678\"\u003eNashiji means “pear skin” in Japanese, referring to the mottled, slightly rough surface left on the blade. This finish reduces food sticking while creating a beautiful, organic texture.\u003c\/p\u003e\n\u003cp data-start=\"867\" data-end=\"919\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"921\" data-end=\"1253\"\u003e\u003cstrong data-start=\"921\" data-end=\"959\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"959\" data-end=\"962\"\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=\"1255\" data-end=\"1307\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1309\" data-end=\"1602\"\u003e\u003cstrong data-start=\"1309\" data-end=\"1349\"\u003eNigara Hamono – 350 Years of Forging\u003c\/strong\u003e\u003cbr data-start=\"1349\" data-end=\"1352\"\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=\"1604\" data-end=\"1656\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1658\" data-end=\"1760\"\u003e\u003cstrong data-start=\"1658\" data-end=\"1674\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cb id=\"docs-internal-guid-bf8d3dc0-7fff-c085-64e8-03c392212703\"\u003e\u003cspan\u003eSGTRIX  \u003c\/span\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1658\" data-end=\"1760\"\u003eModern stainless steel with longevity and low-maintenance convenience.\u003cstrong data-start=\"1658\" data-end=\"1674\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1762\" data-end=\"1814\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1816\" data-end=\"2255\"\u003e\u003cstrong data-start=\"1816\" data-end=\"1830\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1830\" data-end=\"1833\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1900\" data-end=\"1903\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1967\" data-end=\"1970\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2035\" data-end=\"2038\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2102\" data-end=\"2105\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2173\" data-end=\"2176\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2309\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2311\" data-end=\"2697\"\u003e\u003cstrong data-start=\"2311\" data-end=\"2329\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2329\" data-end=\"2332\"\u003e\u003cmeta charset=\"UTF-8\"\u003e• Blade shape: Bunka\u003cbr data-start=\"2132\" data-end=\"2135\"\u003e• Maker: Nigara Hamono\u003cbr data-start=\"2153\" data-end=\"2156\"\u003e• Steel: SG Strix\u003cbr data-start=\"2195\" data-end=\"2198\"\u003e• Blade finish: Tsuchime\u003cbr data-start=\"2222\" data-end=\"2225\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2699\" data-end=\"2751\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2753\" data-end=\"2930\"\u003e\u003cstrong data-start=\"2753\" data-end=\"2772\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2772\" data-end=\"2775\"\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":54627095183745,"sku":null,"price":312.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nigara-hamono-sg-strix-bunka-7038734.jpg?v=1772710724"},{"product_id":"yu-kurosaki-senko-santoku","title":"Yu Kurosaki Senko SPG2  Santoku Tsuchime","description":"\u003cp\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cp data-end=\"174\" data-start=\"139\"\u003e\u003cstrong data-end=\"174\" data-start=\"139\"\u003eYu Kurosaki Senko Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"636\" data-start=\"176\"\u003e\u003cstrong data-end=\"214\" data-start=\"176\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-end=\"217\" data-start=\"214\"\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-end=\"641\" data-start=\"638\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"968\" data-start=\"643\"\u003e\u003cstrong data-end=\"673\" data-start=\"643\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-end=\"676\" data-start=\"673\"\u003eTsuchime means “hammered” in Japanese. The stamped tsuchime finish recreates the textured, dimpled surface of hand-hammered blades using a precise pressing technique. These shallow indentations help reduce drag and minimise food sticking, while giving the knife a refined, crafted appearance.\u003c\/p\u003e\n\u003cp data-end=\"973\" data-start=\"970\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1433\" data-start=\"975\"\u003e\u003cstrong data-end=\"990\" data-start=\"975\"\u003eYu Kurosaki\u003c\/strong\u003e\u003cbr data-end=\"993\" data-start=\"990\"\u003eYu Kurosaki is one of Japan’s most celebrated young knifemakers, renowned for blending traditional forging with bold, modern design. Working from Echizen in Fukui Prefecture, he handcrafts blades noted for their exceptional sharpness, edge retention and striking aesthetics. His signature hammer patterns — including Shizuku (raindrop) and Fujin (wind god) — have earned him international recognition among chefs, home cooks and collectors.\u003c\/p\u003e\n\u003cp data-end=\"1438\" data-start=\"1435\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1784\" data-start=\"1440\"\u003e\u003cstrong data-end=\"1448\" data-start=\"1440\"\u003eSPG2\u003c\/strong\u003e\u003cbr data-end=\"1451\" data-start=\"1448\"\u003eSPG2 is a fine-grained powdered stainless steel known for its outstanding edge retention, high wear resistance and clean sharpening feel. It offers the cutting performance of premium high-carbon steels with the added benefit of strong corrosion resistance — ideal for cooks who want long-lasting performance with minimal maintenance.\u003c\/p\u003e\n\u003cp data-end=\"1789\" data-start=\"1786\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2220\" data-start=\"1791\"\u003e\u003cstrong data-end=\"1805\" data-start=\"1791\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1808\" data-start=\"1805\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-end=\"1878\" data-start=\"1875\"\u003e• Dry thoroughly with a towel to prevent rust or discolouration.\u003cbr data-end=\"1945\" data-start=\"1942\"\u003e• Use wooden or soft plastic chopping boards to preserve the edge.\u003cbr data-end=\"2014\" data-start=\"2011\"\u003e• Store safely in a block, on a magnetic rack or in a saya.\u003cbr data-end=\"2076\" data-start=\"2073\"\u003e• Sharpen with whetstones for the best long-term performance.\u003cbr data-end=\"2140\" data-start=\"2137\"\u003e• Carbon steels will develop a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-end=\"2225\" data-start=\"2222\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2379\" data-start=\"2227\"\u003e\u003cstrong data-end=\"2245\" data-start=\"2227\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"2248\" data-start=\"2245\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape - Santoku\u003c\/li\u003e\n\u003cli\u003eMaker - Yu Kurosaki\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade construction - Stainless San Mai\u003c\/li\u003e\n\u003cli\u003eSteel - SG2 Stainless\u003c\/li\u003e\n\u003cli\u003eHandle - \u003c\/li\u003e\n\u003cli\u003eTotal length - mm\u003c\/li\u003e\n\u003cli\u003eBlade length - mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - mm\u003c\/li\u003e\n\u003cli\u003eWeight - g\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness -  HRC (carbon)\u003c\/li\u003e\n\u003cli\u003eEdge grind - 50\/50\u003c\/li\u003e\n\u003cli\u003eThickness behind the edge - mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-end=\"2384\" data-start=\"2381\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2636\" data-start=\"2386\"\u003e\u003cstrong data-end=\"2405\" data-start=\"2386\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"2408\" data-start=\"2405\"\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\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Iron Clad Knives","offers":[{"title":"Default Title","offer_id":54627168158081,"sku":null,"price":248.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/yu-kurosaki-senko-santoku-4463831.jpg?v=1772710711"},{"product_id":"yu-kurosaki-senko-koh-santoku","title":"Yu Kurosaki  Senko SPG2 Koh Santoku Knife 130mm Tsuchime","description":"\u003cp\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cp data-start=\"139\" data-end=\"174\"\u003e\u003cstrong data-start=\"139\" data-end=\"174\"\u003eYu Kurosaki Senko Ko Santoku 150mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"176\" data-end=\"636\"\u003e\u003cstrong data-start=\"176\" data-end=\"214\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"214\" data-end=\"217\"\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=\"638\" data-end=\"641\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"643\" data-end=\"968\"\u003e\u003cstrong data-start=\"643\" data-end=\"673\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"673\" data-end=\"676\"\u003eTsuchime means “hammered” in Japanese. The stamped tsuchime finish recreates the textured, dimpled surface of hand-hammered blades using a precise pressing technique. These shallow indentations help reduce drag and minimise food sticking, while giving the knife a refined, crafted appearance.\u003c\/p\u003e\n\u003cp data-start=\"970\" data-end=\"973\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"975\" data-end=\"1433\"\u003e\u003cstrong data-start=\"975\" data-end=\"990\"\u003eYu Kurosaki\u003c\/strong\u003e\u003cbr data-start=\"990\" data-end=\"993\"\u003eYu Kurosaki is one of Japan’s most celebrated young knifemakers, renowned for blending traditional forging with bold, modern design. Working from Echizen in Fukui Prefecture, he handcrafts blades noted for their exceptional sharpness, edge retention and striking aesthetics. His signature hammer patterns — including Shizuku (raindrop) and Fujin (wind god) — have earned him international recognition among chefs, home cooks and collectors.\u003c\/p\u003e\n\u003cp data-start=\"1435\" data-end=\"1438\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1440\" data-end=\"1784\"\u003e\u003cstrong data-start=\"1440\" data-end=\"1448\"\u003eSPG2\u003c\/strong\u003e\u003cbr data-start=\"1448\" data-end=\"1451\"\u003eSPG2 is a fine-grained powdered stainless steel known for its outstanding edge retention, high wear resistance and clean sharpening feel. It offers the cutting performance of premium high-carbon steels with the added benefit of strong corrosion resistance — ideal for cooks who want long-lasting performance with minimal maintenance.\u003c\/p\u003e\n\u003cp data-start=\"1786\" data-end=\"1789\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1791\" data-end=\"2220\"\u003e\u003cstrong data-start=\"1791\" data-end=\"1805\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1805\" data-end=\"1808\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1875\" data-end=\"1878\"\u003e• Dry thoroughly with a towel to prevent rust or discolouration.\u003cbr data-start=\"1942\" data-end=\"1945\"\u003e• Use wooden or soft plastic chopping boards to preserve the edge.\u003cbr data-start=\"2011\" data-end=\"2014\"\u003e• Store safely in a block, on a magnetic rack or in a saya.\u003cbr data-start=\"2073\" data-end=\"2076\"\u003e• Sharpen with whetstones for the best long-term performance.\u003cbr data-start=\"2137\" data-end=\"2140\"\u003e• Carbon steels will develop a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2222\" data-end=\"2225\"\u003e–––\u003c\/p\u003e\n\u003cp\u003eSpecifications - \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlade shape -Petty\u003c\/li\u003e\n\u003cli\u003eMaker - Yu Kurosawa\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade construction - Stainless San Mai\u003c\/li\u003e\n\u003cli\u003eSteel - SPG2\u003c\/li\u003e\n\u003cli\u003eHandle - Oak\u003c\/li\u003e\n\u003cli\u003eTotal length - 265mm\u003c\/li\u003e\n\u003cli\u003eBlade length - 130mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel - 30mm\u003c\/li\u003e\n\u003cli\u003eWeight - 78g\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness - 65 HRC (carbon)\u003c\/li\u003e\n\u003cli\u003eEdge grind - 50\/50\u003c\/li\u003e\n\u003cli\u003eThickness behind the edge - 0.29mm\u003c\/li\u003e\n\u003cli\u003eThickness of spine at heel - 2.12mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"2381\" data-end=\"2384\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2386\" data-end=\"2636\"\u003e\u003cstrong data-start=\"2386\" data-end=\"2405\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2405\" data-end=\"2408\"\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\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Iron Clad Knives","offers":[{"title":"Default Title","offer_id":54627193848193,"sku":null,"price":218.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/yu-kurosaki-senko-koh-santoku-8166224.jpg?v=1772710712"},{"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":"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":"sakai-kikumori-sg2-bunka-165mm-damascus","title":"Sakai Kikumori OHS SG2 Bunka 165mm Knife Damascus","description":"\u003cp data-start=\"0\" data-end=\"299\"\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 data-start=\"301\" data-end=\"304\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"306\" data-end=\"760\"\u003e\u003cstrong data-start=\"306\" data-end=\"358\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"358\" data-end=\"361\"\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=\"398\" data-end=\"401\"\u003eBased in Sakai, Osaka — Japan’s historic knife-making city — Sakai Kikumori has been producing kitchen knives for generations, working alongside some of the country’s most respected blacksmiths and sharpeners. Their knives balance traditional craftsmanship with practical performance, offering tools trusted by professional chefs and serious home cooks alike.\u003c\/p\u003e\n\u003cp data-start=\"762\" data-end=\"765\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"767\" data-end=\"1227\"\u003e\u003cstrong data-start=\"767\" data-end=\"802\"\u003eBunka – A Versatile All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"802\" data-end=\"805\"\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 data-start=\"1229\" data-end=\"1348\"\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 data-start=\"1350\" data-end=\"1353\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1355\" data-end=\"1769\"\u003e\u003cstrong data-start=\"1355\" data-end=\"1401\"\u003eDamascus Finish – Layered Steel Patterning\u003c\/strong\u003e\u003cbr data-start=\"1401\" data-end=\"1404\"\u003eThis blade features a fine damascus finish created by layering multiple steels together before forging. The result is the flowing, rippled pattern visible across the blade face, giving each knife subtle individuality and a refined appearance. On the OHS range, the patterning is particularly fine and understated, complementing the clean overall finish beautifully.\u003c\/p\u003e\n\u003cp data-start=\"1771\" data-end=\"1774\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1776\" data-end=\"2256\"\u003e\u003cstrong data-start=\"1776\" data-end=\"1827\"\u003eSG2 Powdered Steel – Exceptional Edge Retention\u003c\/strong\u003e\u003cbr data-start=\"1827\" data-end=\"1830\"\u003eSG2 is a high-performance powdered stainless steel known for its excellent edge retention, fine grain structure and ability to take an extremely refined edge. Compared to many conventional stainless steels, SG2 offers longer lasting sharpness while still maintaining impressive toughness and corrosion resistance. It’s a favourite among cooks looking for top-level cutting performance with lower maintenance than carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2258\" data-end=\"2261\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2263\" data-end=\"2576\"\u003e\u003cstrong data-start=\"2263\" data-end=\"2316\"\u003eMagnolia Wa Handle – Lightweight Traditional Feel\u003c\/strong\u003e\u003cbr data-start=\"2316\" data-end=\"2319\"\u003eFitted with a traditional Japanese magnolia wood wa handle, the OHS range feels lightweight, balanced and comfortable in hand. Magnolia is prized for its subtle texture and low weight, helping keep the knife agile and responsive during longer prep sessions.\u003c\/p\u003e\n\u003cp data-start=\"2578\" data-end=\"2581\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2583\" data-end=\"2801\"\u003e\u003cstrong data-start=\"2583\" data-end=\"2591\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2591\" data-end=\"2594\"\u003e• Hand wash only — never place in the dishwasher\u003cbr data-start=\"2642\" data-end=\"2645\"\u003e• Dry thoroughly after use\u003cbr data-start=\"2671\" data-end=\"2674\"\u003e• Use a soft wooden or plastic chopping board\u003cbr data-start=\"2719\" data-end=\"2722\"\u003e• Store safely to protect the edge\u003cbr data-start=\"2756\" data-end=\"2759\"\u003e• Sharpen using whetstones when required\u003c\/p\u003e\n\u003cp data-start=\"2803\" data-end=\"2806\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2808\" data-end=\"2979\"\u003e\u003cstrong data-start=\"2808\" data-end=\"2826\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2826\" data-end=\"2829\"\u003eBlade Length: 165mm\u003cbr data-start=\"2848\" data-end=\"2851\"\u003eBlade Shape: Bunka\u003cbr data-start=\"2869\" data-end=\"2872\"\u003eSteel: SG2 Powdered Stainless Steel\u003cbr data-start=\"2907\" data-end=\"2910\"\u003eFinish: Damascus\u003cbr data-start=\"2926\" data-end=\"2929\"\u003eHandle: Magnolia Wa Handle\u003cbr data-start=\"2955\" data-end=\"2958\"\u003eMade in: Sakai, Japan\u003c\/p\u003e\n\u003cp data-start=\"2981\" data-end=\"3129\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2981\" data-end=\"2997\"\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 data-start=\"0\" data-end=\"294\"\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 data-start=\"296\" data-end=\"299\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"301\" data-end=\"755\"\u003e\u003cstrong data-start=\"301\" data-end=\"353\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"353\" data-end=\"356\"\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=\"393\" data-end=\"396\"\u003eBased in Sakai, Osaka — Japan’s historic knife-making city — Sakai Kikumori has been producing kitchen knives for generations, working alongside some of the country’s most respected blacksmiths and sharpeners. Their knives balance traditional craftsmanship with practical performance, offering tools trusted by professional chefs and serious home cooks alike.\u003c\/p\u003e\n\u003cp data-start=\"757\" data-end=\"760\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"762\" data-end=\"1200\"\u003e\u003cstrong data-start=\"762\" data-end=\"794\"\u003eNakiri – The Vegetable Knife\u003c\/strong\u003e\u003cbr data-start=\"794\" data-end=\"797\"\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 data-start=\"1202\" data-end=\"1315\"\u003eAt 165mm, this nakiri offers an excellent balance of manoeuvrability and board coverage for everyday kitchen use.\u003c\/p\u003e\n\u003cp data-start=\"1317\" data-end=\"1320\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1322\" data-end=\"1736\"\u003e\u003cstrong data-start=\"1322\" data-end=\"1368\"\u003eDamascus Finish – Layered Steel Patterning\u003c\/strong\u003e\u003cbr data-start=\"1368\" data-end=\"1371\"\u003eThis blade features a fine damascus finish created by layering multiple steels together before forging. The result is the flowing, rippled pattern visible across the blade face, giving each knife subtle individuality and a refined appearance. On the OHS range, the patterning is particularly fine and understated, complementing the clean overall finish beautifully.\u003c\/p\u003e\n\u003cp data-start=\"1738\" data-end=\"1741\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1743\" data-end=\"2223\"\u003e\u003cstrong data-start=\"1743\" data-end=\"1794\"\u003eSG2 Powdered Steel – Exceptional Edge Retention\u003c\/strong\u003e\u003cbr data-start=\"1794\" data-end=\"1797\"\u003eSG2 is a high-performance powdered stainless steel known for its excellent edge retention, fine grain structure and ability to take an extremely refined edge. Compared to many conventional stainless steels, SG2 offers longer lasting sharpness while still maintaining impressive toughness and corrosion resistance. It’s a favourite among cooks looking for top-level cutting performance with lower maintenance than carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2225\" data-end=\"2228\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2230\" data-end=\"2543\"\u003e\u003cstrong data-start=\"2230\" data-end=\"2283\"\u003eMagnolia Wa Handle – Lightweight Traditional Feel\u003c\/strong\u003e\u003cbr data-start=\"2283\" data-end=\"2286\"\u003eFitted with a traditional Japanese magnolia wood wa handle, the OHS range feels lightweight, balanced and comfortable in hand. Magnolia is prized for its subtle texture and low weight, helping keep the knife agile and responsive during longer prep sessions.\u003c\/p\u003e\n\u003cp data-start=\"2545\" data-end=\"2548\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2550\" data-end=\"2768\"\u003e\u003cstrong data-start=\"2550\" data-end=\"2558\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2558\" data-end=\"2561\"\u003e• Hand wash only — never place in the dishwasher\u003cbr data-start=\"2609\" data-end=\"2612\"\u003e• Dry thoroughly after use\u003cbr data-start=\"2638\" data-end=\"2641\"\u003e• Use a soft wooden or plastic chopping board\u003cbr data-start=\"2686\" data-end=\"2689\"\u003e• Store safely to protect the edge\u003cbr data-start=\"2723\" data-end=\"2726\"\u003e• Sharpen using whetstones when required\u003c\/p\u003e\n\u003cp data-start=\"2770\" data-end=\"2773\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2775\" data-end=\"2947\"\u003e\u003cstrong data-start=\"2775\" data-end=\"2793\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2793\" data-end=\"2796\"\u003eBlade Length: 165mm\u003cbr data-start=\"2815\" data-end=\"2818\"\u003eBlade Shape: Nakiri\u003cbr data-start=\"2837\" data-end=\"2840\"\u003eSteel: SG2 Powdered Stainless Steel\u003cbr data-start=\"2875\" data-end=\"2878\"\u003eFinish: Damascus\u003cbr data-start=\"2894\" data-end=\"2897\"\u003eHandle: Magnolia Wa Handle\u003cbr data-start=\"2923\" data-end=\"2926\"\u003eMade in: Sakai, Japan\u003c\/p\u003e\n\u003cp data-start=\"2949\" data-end=\"3097\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2949\" data-end=\"2965\"\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\" data-turn-id=\"2a8c6176-25ee-4a4b-80ae-5fd5e8fb3b81\" data-testid=\"conversation-turn-25\" data-scroll-anchor=\"false\" data-turn=\"user\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pt-12 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"user\" data-message-id=\"2a8c6176-25ee-4a4b-80ae-5fd5e8fb3b81\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden items-end rtl:items-start\"\u003e\n\u003cdiv class=\"user-message-bubble-color corner-superellipse\/0.98 relative min-w-0 overflow-hidden rounded-[22px] px-4 py-2.5 leading-6 max-w-(--user-chat-width,70%)\"\u003e\n\u003cdiv class=\"max-w-full min-w-0 [overflow-wrap:anywhere] whitespace-pre-wrap\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex justify-end\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:d8f92ca5-7a79-469b-8527-c1a2d32d3a2e-12\" data-testid=\"conversation-turn-26\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"ef0fd63c-b687-437f-9337-46a14320f8aa\" dir=\"auto\" data-message-model-slug=\"gpt-5-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"324\"\u003eThe Sakai Kikumori OHS Kiritsuke Gyuto 210mm combines SG2 powdered steel performance with an elegant fine damascus finish and a lightweight traditional magnolia handle. Thin, precise and highly responsive, it’s a refined all-rounder with the aggressive profile and cutting feel that make kiritsuke-style knives so appealing.\u003c\/p\u003e\n\u003cp data-start=\"326\" data-end=\"329\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"331\" data-end=\"785\"\u003e\u003cstrong data-start=\"331\" data-end=\"383\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"383\" data-end=\"386\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSakai Kikumori\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-start=\"423\" data-end=\"426\"\u003eBased in Sakai, Osaka — Japan’s historic knife-making city — Sakai Kikumori has been producing kitchen knives for generations, working alongside some of the country’s most respected blacksmiths and sharpeners. Their knives balance traditional craftsmanship with practical performance, offering tools trusted by professional chefs and serious home cooks alike.\u003c\/p\u003e\n\u003cp data-start=\"787\" data-end=\"790\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"792\" data-end=\"1142\"\u003e\u003cstrong data-start=\"792\" data-end=\"841\"\u003eKiritsuke Gyuto – Precision Meets Versatility\u003c\/strong\u003e\u003cbr data-start=\"841\" data-end=\"844\"\u003eA kiritsuke gyuto combines the versatility of a gyuto with the angular, sweeping tip profile of a traditional kiritsuke. The pointed tip offers excellent precision for detailed prep work, while the longer blade length still handles larger vegetables, proteins and everyday chopping tasks with ease.\u003c\/p\u003e\n\u003cp data-start=\"1144\" data-end=\"1290\"\u003eAt 210mm, this size strikes an excellent balance between agility and versatility, making it equally comfortable in home and professional kitchens.\u003c\/p\u003e\n\u003cp data-start=\"1292\" data-end=\"1295\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1297\" data-end=\"1711\"\u003e\u003cstrong data-start=\"1297\" data-end=\"1343\"\u003eDamascus Finish – Layered Steel Patterning\u003c\/strong\u003e\u003cbr data-start=\"1343\" data-end=\"1346\"\u003eThis blade features a fine damascus finish created by layering multiple steels together before forging. The result is the flowing, rippled pattern visible across the blade face, giving each knife subtle individuality and a refined appearance. On the OHS range, the patterning is particularly fine and understated, complementing the clean overall finish beautifully.\u003c\/p\u003e\n\u003cp data-start=\"1713\" data-end=\"1716\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1718\" data-end=\"2198\"\u003e\u003cstrong data-start=\"1718\" data-end=\"1769\"\u003eSG2 Powdered Steel – Exceptional Edge Retention\u003c\/strong\u003e\u003cbr data-start=\"1769\" data-end=\"1772\"\u003eSG2 is a high-performance powdered stainless steel known for its excellent edge retention, fine grain structure and ability to take an extremely refined edge. Compared to many conventional stainless steels, SG2 offers longer lasting sharpness while still maintaining impressive toughness and corrosion resistance. It’s a favourite among cooks looking for top-level cutting performance with lower maintenance than carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2200\" data-end=\"2203\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2205\" data-end=\"2518\"\u003e\u003cstrong data-start=\"2205\" data-end=\"2258\"\u003eMagnolia Wa Handle – Lightweight Traditional Feel\u003c\/strong\u003e\u003cbr data-start=\"2258\" data-end=\"2261\"\u003eFitted with a traditional Japanese magnolia wood wa handle, the OHS range feels lightweight, balanced and comfortable in hand. Magnolia is prized for its subtle texture and low weight, helping keep the knife agile and responsive during longer prep sessions.\u003c\/p\u003e\n\u003cp data-start=\"2520\" data-end=\"2523\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2525\" data-end=\"2743\"\u003e\u003cstrong data-start=\"2525\" data-end=\"2533\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2533\" data-end=\"2536\"\u003e• Hand wash only — never place in the dishwasher\u003cbr data-start=\"2584\" data-end=\"2587\"\u003e• Dry thoroughly after use\u003cbr data-start=\"2613\" data-end=\"2616\"\u003e• Use a soft wooden or plastic chopping board\u003cbr data-start=\"2661\" data-end=\"2664\"\u003e• Store safely to protect the edge\u003cbr data-start=\"2698\" data-end=\"2701\"\u003e• Sharpen using whetstones when required\u003c\/p\u003e\n\u003cp data-start=\"2745\" data-end=\"2748\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2750\" data-end=\"2931\"\u003e\u003cstrong data-start=\"2750\" data-end=\"2768\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2768\" data-end=\"2771\"\u003eBlade Length: 210mm\u003cbr data-start=\"2790\" data-end=\"2793\"\u003eBlade Shape: Kiritsuke Gyuto\u003cbr data-start=\"2821\" data-end=\"2824\"\u003eSteel: SG2 Powdered Stainless Steel\u003cbr data-start=\"2859\" data-end=\"2862\"\u003eFinish: Damascus\u003cbr data-start=\"2878\" data-end=\"2881\"\u003eHandle: Magnolia Wa Handle\u003cbr data-start=\"2907\" data-end=\"2910\"\u003eMade in: Sakai, Japan\u003c\/p\u003e\n\u003cp data-start=\"2933\" data-end=\"3081\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2933\" data-end=\"2949\"\u003ePlease note:\u003c\/strong\u003e Due to the handmade nature of Japanese knives, slight variations in finish, pattern and measurements may occur from knife to knife.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55633320771969,"sku":null,"price":338.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-ohs-sg2-kiritsuke-gyuto-knife-210mm-damascus-5476902.jpg?v=1781185797"}],"url":"https:\/\/www.communitycutlery.co.uk\/collections\/powder-steel.oembed","provider":"Community Cutlery","version":"1.0","type":"link"}