{"title":"Santoku","description":"","products":[{"product_id":"robert-herder-windmuhlenmesser-k2-utility","title":"Robert Herder - Windmühlenmesser \"K2\" Utility\/Compact Chef","description":"\u003cp\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"0\" data-end=\"89\"\u003e\n\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eRobert Herder\u003c\/span\u003e\u003c\/span\u003e – Windmühlenmesser “K2” Utility \/ Compact Chef\u003c\/h2\u003e\n\u003cp data-start=\"91\" data-end=\"139\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"141\" data-end=\"180\"\u003eK2 – Compact, Capable All-Rounder\u003c\/h3\u003e\n\u003cp data-start=\"182\" data-end=\"299\"\u003eThe K2 is a compact chef-style knife — offering the blade height and control of a chef’s knife, without the length.\u003c\/p\u003e\n\u003cp data-start=\"301\" data-end=\"435\"\u003eAt 105mm, it’s ideal for cooks who want board presence and knuckle clearance in a smaller format. Agile yet deep-bladed, it handles:\u003c\/p\u003e\n\u003cp data-start=\"437\" data-end=\"552\"\u003e– General board prep\u003cbr data-start=\"457\" data-end=\"460\"\u003e– Filleting and light carving\u003cbr data-start=\"489\" data-end=\"492\"\u003e– Chopping\u003cbr data-start=\"502\" data-end=\"505\"\u003e– Fish and meat work\u003cbr data-start=\"525\" data-end=\"528\"\u003e– Fruit and vegetables\u003c\/p\u003e\n\u003cp data-start=\"554\" data-end=\"632\"\u003eLight (56g) and ground exceptionally thin, it feels precise rather than heavy.\u003c\/p\u003e\n\u003cp data-start=\"634\" data-end=\"682\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"684\" data-end=\"729\"\u003eK Series – Performance Through Geometry\u003c\/h3\u003e\n\u003cp data-start=\"731\" data-end=\"831\"\u003eInspired by Japanese double bevel profiles, the K Series prioritises cutting efficiency over mass.\u003c\/p\u003e\n\u003cp data-start=\"833\" data-end=\"1093\"\u003eEach blade is shaped using Windmühlenmesser’s traditional \u003cstrong data-start=\"891\" data-end=\"912\"\u003edry-fine grinding\u003c\/strong\u003e technique. This produces a razor-sharp edge and extremely thin cross-section — just 0.18mm behind the edge — with a subtle concavity along the blade face to improve food release.\u003c\/p\u003e\n\u003cp data-start=\"1095\" data-end=\"1168\"\u003eThe result is a Western knife that cuts with surprising ease and clarity.\u003c\/p\u003e\n\u003cp data-start=\"1170\" data-end=\"1218\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1220\" data-end=\"1261\"\u003eRobert Herder – Solingen Since 1872\u003c\/h3\u003e\n\u003cp data-start=\"1263\" data-end=\"1382\"\u003eFounded in 1872 in Solingen, Germany, Robert Herder remains family run and committed to traditional grinding methods.\u003c\/p\u003e\n\u003cp data-start=\"1384\" data-end=\"1554\"\u003eTheir knives are refreshingly thin and light by Western standards — less overbuilt, more performance-led. Cutting ability comes from grind and heat treatment, not weight.\u003c\/p\u003e\n\u003cp data-start=\"1556\" data-end=\"1604\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"1606\" data-end=\"1647\"\u003eSteel Options – Stainless or Carbon\u003c\/h3\u003e\n\u003cp data-start=\"1649\" data-end=\"1704\"\u003eAvailable in stainless steel or classic carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"1706\" data-end=\"1904\"\u003eThe carbon version (approx. 60 HRC) takes a particularly keen edge and sharpens beautifully on stones. The stainless option offers easier maintenance while retaining excellent cutting performance.\u003c\/p\u003e\n\u003cp data-start=\"1906\" data-end=\"1973\"\u003eBoth benefit from the same thin geometry that defines the K Series.\u003c\/p\u003e\n\u003cp data-start=\"1975\" data-end=\"2023\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2025\" data-end=\"2048\"\u003eHandle – Plumwood\u003c\/h3\u003e\n\u003cp data-start=\"2050\" data-end=\"2153\"\u003eFinished with a plumwood handle — warm, comfortable and well balanced against the blade’s compact form.\u003c\/p\u003e\n\u003cp data-start=\"2155\" data-end=\"2203\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2205\" data-end=\"2233\"\u003eA Note on Carbon Steel\u003c\/h3\u003e\n\u003cp data-start=\"2235\" data-end=\"2290\"\u003eCarbon steel rewards care with exceptional sharpness.\u003c\/p\u003e\n\u003cp data-start=\"2292\" data-end=\"2514\"\u003eWash and dry thoroughly after use. If light surface rust appears, a gentle rub with a dry scourer will usually remove it. Over time, a patina will develop — natural, protective and entirely part of the knife’s character.\u003c\/p\u003e\n\u003cp data-start=\"2516\" data-end=\"2579\"\u003eAnd for many reasons — never put your knives in the dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"2581\" data-end=\"2629\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2631\" data-end=\"2651\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"2653\" data-end=\"2860\"\u003eBlade shape — Utility \/ Small Chef\u003cbr data-start=\"2687\" data-end=\"2690\"\u003eMaker — Robert Herder\u003cbr data-start=\"2711\" data-end=\"2714\"\u003eConstruction — Monosteel\u003cbr data-start=\"2738\" data-end=\"2741\"\u003eSteel — Stainless steel or carbon steel\u003cbr data-start=\"2780\" data-end=\"2783\"\u003eHardness — 60 HRC (carbon version)\u003cbr data-start=\"2817\" data-end=\"2820\"\u003eEdge grind — 50\/50\u003cbr data-start=\"2838\" data-end=\"2841\"\u003eHandle — Plumwood\u003c\/p\u003e\n\u003cp data-start=\"2862\" data-end=\"3024\"\u003eBlade length — 105mm\u003cbr data-start=\"2882\" data-end=\"2885\"\u003eTotal length — 220mm\u003cbr data-start=\"2905\" data-end=\"2908\"\u003eBlade height at heel — 34mm\u003cbr data-start=\"2935\" data-end=\"2938\"\u003eWeight — 56g\u003cbr data-start=\"2950\" data-end=\"2953\"\u003eSpine thickness at heel — 1.43mm\u003cbr data-start=\"2985\" data-end=\"2988\"\u003eThickness behind the edge — 0.18mm\u003c\/p\u003e\n\u003cp data-start=\"3026\" data-end=\"3074\"\u003e––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3076\" data-end=\"3255\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"3076\" data-end=\"3095\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"3095\" data-end=\"3098\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be required to verify their age at checkout.\u003c\/p\u003e","brand":"Robert Herder","offers":[{"title":"Stainless Steel","offer_id":41416381333643,"sku":"SQ9813633","price":94.0,"currency_code":"GBP","in_stock":true},{"title":"Carbon Steel","offer_id":41416381366411,"sku":"SQ9813634","price":94.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/robert-herder-windmuhlenmesser-k2-utilitycompact-chef-3139056.jpg?v=1772711572"},{"product_id":"sakai-kikumori-nashiji-nakiri-165mm","title":"Sakai Kikumori  Blue #2 Nakiri Knife 165mm Nashiji","description":"\u003cp data-start=\"104\" data-end=\"143\"\u003e\u003cstrong data-start=\"104\" data-end=\"143\"\u003eSakai Kikumori Nashiji Nakiri 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"145\" data-end=\"148\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"150\" data-end=\"525\"\u003e\u003cstrong data-start=\"150\" data-end=\"182\"\u003eNakiri – The Vegetable Knife\u003c\/strong\u003e\u003cbr data-start=\"182\" data-end=\"185\"\u003eThe nakiri is a traditional Japanese vegetable knife, defined by its straight edge and tall, rectangular blade. Designed for clean, even cuts through vegetables and herbs, it excels at push-cutting, chopping and slicing without rocking. The generous blade height provides excellent knuckle clearance and makes it ideal for high-volume prep.\u003c\/p\u003e\n\u003cp data-start=\"527\" data-end=\"530\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"532\" data-end=\"773\"\u003e\u003cstrong data-start=\"532\" data-end=\"562\"\u003eNashiji – Pear-Skin Finish\u003c\/strong\u003e\u003cbr data-start=\"562\" data-end=\"565\"\u003e\u003cem data-start=\"565\" data-end=\"574\"\u003eNashiji\u003c\/em\u003e translates to “pear skin,” referring to the softly textured, mottled surface left on the blade. This organic finish helps reduce food sticking while giving the knife a refined yet rustic appearance.\u003c\/p\u003e\n\u003cp data-start=\"775\" data-end=\"778\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"780\" data-end=\"1096\"\u003e\u003cstrong data-start=\"780\" data-end=\"820\"\u003eSakai Kikumori – Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"820\" data-end=\"823\"\u003eMade in Sakai, Osaka, \u003cstrong data-start=\"845\" data-end=\"886\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSakai Kikumori\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e represents over a century of Japanese knife-making tradition. Working closely with skilled blacksmiths and sharpeners, their knives are known for precise geometry, excellent balance and dependable performance.\u003c\/p\u003e\n\u003cp data-start=\"1098\" data-end=\"1101\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1103\" data-end=\"1383\"\u003e\u003cstrong data-start=\"1103\" data-end=\"1136\"\u003eBlue #2 (Aogami) Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"1136\" data-end=\"1139\"\u003eBlue #2 is a high-carbon steel with added alloying for improved edge retention and toughness. It offers excellent sharpness while remaining resilient enough for everyday kitchen use — a favourite for cooks seeking performance without fragility.\u003c\/p\u003e\n\u003cp data-start=\"1385\" data-end=\"1388\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1390\" data-end=\"1743\"\u003e\u003cstrong data-start=\"1390\" data-end=\"1404\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1404\" data-end=\"1407\"\u003e• Hand wash immediately after use — never use a dishwasher\u003cbr data-start=\"1465\" data-end=\"1468\"\u003e• Dry thoroughly to prevent rust or discolouration\u003cbr data-start=\"1518\" data-end=\"1521\"\u003e• Use wooden or rubberised chopping boards\u003cbr data-start=\"1563\" data-end=\"1566\"\u003e• Store safely: block, rack or saya\u003cbr data-start=\"1601\" data-end=\"1604\"\u003e• Strop regularly and sharpen with whetstones as needed\u003cbr data-start=\"1659\" data-end=\"1662\"\u003e• Carbon steel will develop a patina over time — this is natural and protective\u003c\/p\u003e\n\u003cp data-start=\"1745\" data-end=\"1748\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1750\" data-end=\"2160\"\u003e\u003cstrong data-start=\"1750\" data-end=\"1768\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1768\" data-end=\"1771\"\u003e• Blade shape: Nakiri\u003cbr data-start=\"1792\" data-end=\"1795\"\u003e• Maker: Sakai Kikumori\u003cbr data-start=\"1818\" data-end=\"1821\"\u003e• Construction: Stainless clad san-mai\u003cbr data-start=\"1859\" data-end=\"1862\"\u003e• Steel: Blue #2 (Aogami) Carbon Steel\u003cbr data-start=\"1900\" data-end=\"1903\"\u003e• Handle: Natural Oak\u003cbr data-start=\"1924\" data-end=\"1927\"\u003e• Blade length: 165mm\u003cbr data-start=\"1948\" data-end=\"1951\"\u003e• Total length: 310mm\u003cbr data-start=\"1972\" data-end=\"1975\"\u003e• Blade height (heel): 59mm\u003cbr data-start=\"2002\" data-end=\"2005\"\u003e• Weight: 195g\u003cbr data-start=\"2019\" data-end=\"2022\"\u003e• Hardness: HRC 62\u003cbr data-start=\"2040\" data-end=\"2043\"\u003e• Blade finish: Nashiji\u003cbr data-start=\"2066\" data-end=\"2069\"\u003e• Edge grind: 50\/50\u003cbr data-start=\"2088\" data-end=\"2091\"\u003e• Thickness behind edge: 0.35mm\u003cbr data-start=\"2122\" data-end=\"2125\" data-is-only-node=\"\"\u003e• Spine thickness at heel: 3.30mm\u003c\/p\u003e\n\u003cp data-start=\"2162\" data-end=\"2165\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2167\" data-end=\"2413\"\u003e\u003cstrong data-start=\"2167\" data-end=\"2186\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2186\" data-end=\"2189\"\u003eYou must be 18 or over to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39786450845835,"sku":"","price":244.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/sakai-kikumori-nashiji-nakiri-165mm-2617406.jpg?v=1772711560"},{"product_id":"sakai-kikumori-ndh-santoku","title":"Sakai Kikumori  NDH AUS10 Santoku 165mm Tsuchime","description":"\u003cp data-start=\"63\" data-end=\"483\"\u003e\u003cstrong data-start=\"63\" data-end=\"101\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"101\" data-end=\"104\"\u003eSantoku translates to “three virtues”, referring to its suitability for meat, fish, and vegetables. With a flatter edge profile and a relatively low tip, it naturally suits push cutting and straight up-and-down chopping. Typically shorter and slightly taller than a gyuto, it offers good board contact and control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/p\u003e\n\u003chr data-start=\"485\" data-end=\"488\"\u003e\n\u003cp data-start=\"490\" data-end=\"769\"\u003e\u003cstrong data-start=\"490\" data-end=\"520\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"520\" data-end=\"523\"\u003eTsuchime means “hammered” in Japanese. The hammered texture creates a dimpled surface across the blade face, giving the knife a more crafted appearance while also helping to reduce surface contact between the blade and ingredients during cutting.\u003c\/p\u003e\n\u003chr data-start=\"771\" data-end=\"774\"\u003e\n\u003cp data-start=\"776\" data-end=\"1182\"\u003e\u003cstrong data-start=\"776\" data-end=\"828\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"828\" data-end=\"831\"\u003eSakai Kikumori is a long-established knife brand based in Sakai, Osaka — one of Japan’s most important centres of kitchen knife production. Drawing on the city’s long history of specialist forging, sharpening, and handle fitting, Sakai Kikumori offers a wide range of Japanese kitchen knives that balance traditional craft with practical everyday use.\u003c\/p\u003e\n\u003chr data-start=\"1184\" data-end=\"1187\"\u003e\n\u003cp data-start=\"1189\" data-end=\"1416\"\u003e\u003cstrong data-start=\"1189\" data-end=\"1216\"\u003eAUS10 – Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"1216\" data-end=\"1219\"\u003eAUS10 is a Japanese stainless steel known for balancing edge retention, toughness, and ease of sharpening. It takes a fine edge and holds it well, while remaining relatively forgiving in daily use.\u003c\/p\u003e\n\u003cp data-start=\"1418\" data-end=\"1533\"\u003eIn use, that translates to:\u003cbr data-start=\"1445\" data-end=\"1448\"\u003e• A stable, fine edge\u003cbr data-start=\"1469\" data-end=\"1472\"\u003e• Good corrosion resistance\u003cbr data-start=\"1499\" data-end=\"1502\"\u003e• Straightforward maintenance\u003c\/p\u003e\n\u003chr data-start=\"1535\" data-end=\"1538\"\u003e\n\u003cp data-start=\"1540\" data-end=\"1786\"\u003e\u003cstrong data-start=\"1540\" data-end=\"1578\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1578\" data-end=\"1581\"\u003eConstructed using san mai, with an AUS10 stainless steel core clad in softer stainless steel. This helps protect the core, improves durability, and keeps maintenance straightforward across the blade faces.\u003c\/p\u003e\n\u003chr data-start=\"1788\" data-end=\"1791\"\u003e\n\u003cp data-start=\"1793\" data-end=\"2073\"\u003e\u003cstrong data-start=\"1793\" data-end=\"1811\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-start=\"1811\" data-end=\"1814\"\u003eA practical stainless santoku with a clean tsuchime finish and easy day-to-day maintenance. The 165mm size makes it a very manageable all-rounder, while the AUS10 steel keeps things simple for anyone wanting a Japanese kitchen knife without carbon steel care.\u003c\/p\u003e\n\u003chr data-start=\"2075\" data-end=\"2078\"\u003e\n\u003cp data-start=\"2080\" data-end=\"2347\"\u003e\u003cstrong data-start=\"2080\" data-end=\"2097\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"2097\" data-end=\"2100\"\u003eBlade Shape: Santoku\u003cbr data-start=\"2120\" data-end=\"2123\"\u003eBlade Length: 165mm\u003cbr data-start=\"2142\" data-end=\"2145\"\u003eBlade Height:\u003cbr data-start=\"2158\" data-end=\"2162\"\u003eSteel: AUS10 Stainless\u003cbr data-start=\"2184\" data-end=\"2187\"\u003eConstruction: San Mai\u003cbr data-start=\"2208\" data-end=\"2211\"\u003eCladding: Stainless\u003cbr data-start=\"2230\" data-end=\"2233\"\u003eFinish: Tsuchime\u003cbr data-start=\"2249\" data-end=\"2252\"\u003eHandle: Zelkova Wood\u003cbr data-start=\"2272\" data-end=\"2275\"\u003eHandle Type:\u003cbr data-start=\"2287\" data-end=\"2291\"\u003eHRC:\u003cbr data-start=\"2295\" data-end=\"2299\"\u003eBevel: 50\/50\u003cbr data-start=\"2311\" data-end=\"2314\"\u003eWeight: 135g\u003cbr data-start=\"2326\" data-end=\"2329\"\u003eOverall Length:\u003c\/p\u003e\n\u003chr data-start=\"2349\" data-end=\"2352\"\u003e\n\u003cp data-start=\"2354\" data-end=\"2569\"\u003e\u003cstrong data-start=\"2354\" data-end=\"2362\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2362\" data-end=\"2365\"\u003eHand wash only. Dry thoroughly after use. Although stainless, it should not be left wet for extended periods. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr data-start=\"2571\" data-end=\"2574\"\u003e\n\u003cp data-start=\"2576\" data-end=\"2824\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2576\" data-end=\"2596\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-start=\"2596\" data-end=\"2599\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":42016611762315,"sku":null,"price":164.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-ndh-santoku-165mm-1191887.jpg?v=1772711282"},{"product_id":"sakai-kikumori-nihonko-santoku-180mm-1","title":"Sakai Kikumori Nihonko SK Steel Santoku Knife 180mm Migaki","description":"\u003ch2 data-end=\"185\" data-start=\"140\"\u003e\u003cstrong data-end=\"185\" data-start=\"143\"\u003eSakai Kikumori – Nihonko Santoku 180mm\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"237\" data-start=\"187\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"283\" data-start=\"239\"\u003e\u003cstrong data-end=\"281\" data-start=\"243\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"714\" data-start=\"284\"\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/p\u003e\n\u003cp data-end=\"766\" data-start=\"716\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"802\" data-start=\"768\"\u003e\u003cstrong data-end=\"800\" data-start=\"772\"\u003eMigaki – Polished Finish\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1040\" data-start=\"803\"\u003eMigaki means “polished.” A migaki finish leaves the blade smooth and reflective, often bringing out subtle details in the steel. It gives knives a clean, modern appearance and makes food release easier thanks to the low-friction surface.\u003c\/p\u003e\n\u003cp data-end=\"1092\" data-start=\"1042\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"1152\" data-start=\"1094\"\u003e\u003cstrong data-end=\"1150\" data-start=\"1098\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1422\" data-start=\"1153\"\u003eBased in Sakai, Osaka, Sakai Kikumori represents more than 100 years of Japanese knife-making tradition. Working closely with master blacksmiths and sharpeners, they produce blades that carry the precision, balance, and craftsmanship that Sakai is famous for worldwide.\u003c\/p\u003e\n\u003cp data-end=\"1474\" data-start=\"1424\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"1494\" data-start=\"1476\"\u003e\u003cstrong data-end=\"1492\" data-start=\"1480\"\u003eSK Steel\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1570\" data-start=\"1495\"\u003eModern alloyed carbon steel with durability and excellent edge performance.\u003c\/p\u003e\n\u003cp data-end=\"1622\" data-start=\"1572\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"1644\" data-start=\"1624\"\u003e\u003cstrong data-end=\"1642\" data-start=\"1628\"\u003eSteel Care\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"2065\" data-start=\"1645\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-end=\"1715\" data-start=\"1712\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-end=\"1782\" data-start=\"1779\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-end=\"1850\" data-start=\"1847\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-end=\"1917\" data-start=\"1914\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-end=\"1988\" data-start=\"1985\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-end=\"2117\" data-start=\"2067\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2167\" data-start=\"2119\"\u003e\u003cstrong data-end=\"2165\" data-start=\"2123\"\u003eSpecifications – Nihonko Santoku 180mm\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"2485\" data-start=\"2168\"\u003eBlade shape – Santoku\u003cbr data-end=\"2192\" data-start=\"2189\"\u003eMaker – Sakai Kikumori\u003cbr data-end=\"2217\" data-start=\"2214\"\u003eBlade construction – Monosteel\u003cbr data-end=\"2250\" data-start=\"2247\"\u003eSteel – SK Carbon Steel\u003cbr data-end=\"2276\" data-start=\"2273\"\u003eHandle – Polywood\u003cbr data-end=\"2296\" data-start=\"2293\"\u003eTotal length –\u003cbr data-end=\"2313\" data-start=\"2310\"\u003eBlade length – 180mm\u003cbr data-end=\"2336\" data-start=\"2333\"\u003eBlade height at heel –\u003cbr data-end=\"2361\" data-start=\"2358\"\u003eWeight –\u003cbr data-end=\"2372\" data-start=\"2369\"\u003eHRC –\u003cbr data-end=\"2380\" data-start=\"2377\"\u003eBlade finish – Migaki\u003cbr data-end=\"2404\" data-start=\"2401\"\u003eEdge grind – 50\/50\u003cbr data-end=\"2425\" data-start=\"2422\"\u003eThickness behind the edge –\u003cbr data-end=\"2455\" data-start=\"2452\"\u003eThickness of spine at heel –\u003c\/p\u003e\n\u003cp data-end=\"2537\" data-start=\"2487\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2564\" data-start=\"2539\"\u003e\u003cstrong data-end=\"2562\" data-start=\"2543\"\u003eAge Restriction\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"2679\" data-start=\"2565\"\u003eKnives are only available to persons over 18 years of age. Proof of age is required at checkout and upon delivery.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":53673568665985,"sku":null,"price":98.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-nihonko-santoku-170mm-7410722.jpg?v=1772711029"},{"product_id":"vg10-damascus-tsuchime-santoku-180mm","title":"VG10 Santoku Knife 180mm","description":"\u003ch3 data-start=\"143\" data-end=\"179\"\u003eSantoku 170mm – VG10 Stainless\u003c\/h3\u003e\n\u003cp data-start=\"181\" data-end=\"594\"\u003eIn the highly specialised world of Japanese gastronomy — where many knives have evolved for specific purposes — the \u003cstrong data-start=\"297\" data-end=\"308\"\u003eSantoku\u003c\/strong\u003e stands out as the perfect all-rounder. It’s the most popular blade shape at Community Cutlery, known for its “three virtues”: meat, fish, and vegetables. Whether you’re preparing a quick dinner or an elaborate meal, a santoku is the dependable choice to get the job done beautifully.\u003c\/p\u003e\n\u003cp data-start=\"596\" data-end=\"648\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"650\" data-end=\"1123\"\u003e\u003cstrong data-start=\"650\" data-end=\"688\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"688\" data-end=\"691\"\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/p\u003e\n\u003cp data-start=\"1125\" data-end=\"1177\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1179\" data-end=\"1511\"\u003e\u003cstrong data-start=\"1179\" data-end=\"1217\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1217\" data-end=\"1220\"\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=\"1513\" data-end=\"1565\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1567\" data-end=\"1808\"\u003e\u003cstrong data-start=\"1567\" data-end=\"1591\"\u003eVG10 Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"1591\" data-end=\"1594\"\u003eA high-quality stainless steel known for delivering sharpness with strong corrosion resistance. VG10 sharpens smoothly, holds its edge well, and offers a fine balance between durability and everyday practicality.\u003c\/p\u003e\n\u003cp data-start=\"1810\" data-end=\"1862\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1864\" data-end=\"2303\"\u003e\u003cstrong data-start=\"1864\" data-end=\"1878\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1878\" data-end=\"1881\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1948\" data-end=\"1951\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2015\" data-end=\"2018\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2083\" data-end=\"2086\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2150\" data-end=\"2153\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2221\" data-end=\"2224\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2305\" data-end=\"2357\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2359\" data-end=\"2646\"\u003e\u003cstrong data-start=\"2359\" data-end=\"2377\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2377\" data-end=\"2380\"\u003eBlade shape – Santoku\u003cbr data-start=\"2401\" data-end=\"2404\"\u003eBlade construction – San Mai\u003cbr data-start=\"2432\" data-end=\"2435\"\u003eSteel – VG10 Stainless\u003cbr data-start=\"2457\" data-end=\"2460\"\u003eTotal length – 290 mm\u003cbr data-start=\"2481\" data-end=\"2484\"\u003eBlade length – 170 mm\u003cbr data-start=\"2505\" data-end=\"2508\"\u003eBlade height at heel – 45 mm\u003cbr data-start=\"2536\" data-end=\"2539\"\u003eWeight – 145 g\u003cbr data-start=\"2553\" data-end=\"2556\"\u003eEdge grind – 50\/50\u003cbr data-start=\"2574\" data-end=\"2577\"\u003eThickness behind edge – 0.40 mm\u003cbr data-start=\"2608\" data-end=\"2611\"\u003eSpine thickness at heel – 1.70 mm\u003c\/p\u003e\n\u003cp data-start=\"2648\" data-end=\"2700\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2702\" data-end=\"2898\"\u003e\u003cstrong data-start=\"2702\" data-end=\"2721\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2721\" data-end=\"2724\"\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=\"2900\" data-end=\"2903\"\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":54019675554177,"sku":null,"price":124.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/vg10-santoku-180mm-7728560.jpg?v=1772710974"},{"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":"takamura-vg10-tsuchime-santoku","title":"Takamura VG10 Santoku Knife 165mm Tsuchime","description":"\u003cp data-start=\"180\" data-end=\"218\"\u003e\u003cstrong data-start=\"180\" data-end=\"216\"\u003eTakamura – VG10 Tsuchime Santoku\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"220\" data-end=\"272\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"274\" data-end=\"747\"\u003e\u003cstrong data-start=\"274\" data-end=\"312\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"312\" data-end=\"315\"\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/p\u003e\n\u003cp data-start=\"749\" data-end=\"801\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"803\" data-end=\"1149\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-start=\"68\" data-end=\"98\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"98\" data-end=\"101\"\u003e\u003cspan\u003eTsuchime means “hammered” in Japanese. This finish features a pattern of shallow indentations across the blade, helping to reduce drag and minimise food sticking during prep. Beyond its functional benefits, it gives the knife a subtle, handcrafted character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1151\" data-end=\"1203\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1205\" data-end=\"1496\"\u003e\u003cstrong data-start=\"1205\" data-end=\"1247\"\u003eTakamura – The Cutting Edge of Echizen\u003c\/strong\u003e\u003cbr data-start=\"1247\" data-end=\"1250\"\u003eFrom their Echizen workshop, the Takamura family redefined sharpness. Masters of high-performance stainless steels, they craft blades that are impossibly thin, razor-fast, and effortlessly precise — a benchmark for modern Japanese knife making.\u003c\/p\u003e\n\u003cp data-start=\"1498\" data-end=\"1550\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1552\" data-end=\"1654\"\u003e\u003cstrong data-start=\"1552\" data-end=\"1566\"\u003eVG10 Steel\u003c\/strong\u003e\u003cbr data-start=\"1566\" data-end=\"1569\"\u003eHigh-quality stainless steel delivering sharpness with strong corrosion resistance.\u003c\/p\u003e\n\u003cp data-start=\"1656\" data-end=\"1708\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1710\" data-end=\"2149\"\u003e\u003cstrong data-start=\"1710\" data-end=\"1724\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1724\" data-end=\"1727\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1794\" data-end=\"1797\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"1861\" data-end=\"1864\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"1929\" data-end=\"1932\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"1996\" data-end=\"1999\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2067\" data-end=\"2070\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2151\" data-end=\"2203\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2205\" data-end=\"2461\"\u003e\u003cstrong data-start=\"2205\" data-end=\"2223\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2223\" data-end=\"2226\"\u003eBlade shape – Santoku\u003cbr data-start=\"2247\" data-end=\"2250\"\u003eSteel – VG10\u003cbr data-start=\"2262\" data-end=\"2265\"\u003eTotal length – 295 mm\u003cbr data-start=\"2286\" data-end=\"2289\"\u003eBlade length – 165 mm\u003cbr data-start=\"2310\" data-end=\"2313\"\u003eBlade height at heel – 45 mm\u003cbr data-start=\"2341\" data-end=\"2344\"\u003eWeight – 154 g\u003cbr data-start=\"2358\" data-end=\"2361\"\u003eBlade finish – Tsuchime\u003cbr data-start=\"2384\" data-end=\"2387\"\u003eThickness behind the edge – 0.3 mm\u003cbr data-start=\"2421\" data-end=\"2424\"\u003eThickness of spine at heel – 1.9 mm\u003c\/p\u003e\n\u003cp data-start=\"2463\" data-end=\"2515\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2517\" data-end=\"2692\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2517\" data-end=\"2536\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2536\" data-end=\"2539\"\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":54864197648769,"sku":null,"price":156.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/takamura-vg10-tsuchime-santoku-5101541.jpg?v=1772710706"},{"product_id":"ohishi-kurouchi-santoku-165mm","title":"Ohishi SLD Santoku Knife 165mm Nashiji","description":"\u003cp data-start=\"0\" data-end=\"317\"\u003e\u003cstrong data-start=\"0\" data-end=\"38\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"38\" data-end=\"41\"\u003eSantoku translates to “three virtues,” referring to its ability to handle meat, fish, and vegetables with ease. With a relatively flat edge and gently rounded tip, it excels at push-cutting and precise chopping. At 165mm, it’s compact, agile, and well-suited to everyday prep.\u003c\/p\u003e\n\u003chr data-start=\"319\" data-end=\"322\"\u003e\n\u003cp data-start=\"324\" data-end=\"687\"\u003e\u003cstrong data-start=\"324\" data-end=\"374\"\u003eBlack Dyed Nashiji – Textured Workhorse Finish\u003c\/strong\u003e\u003cbr data-start=\"374\" data-end=\"377\"\u003eThis blade features a black dyed nashiji finish — a darker take on the traditional “pear skin” texture. The lightly dimpled surface helps reduce food sticking, while the darkened finish adds a subtle, understated character. It’s a practical, low-key aesthetic that pairs well with the knife’s workhorse intent.\u003c\/p\u003e\n\u003chr data-start=\"689\" data-end=\"692\"\u003e\n\u003cp data-start=\"694\" data-end=\"1023\"\u003e\u003cstrong data-start=\"694\" data-end=\"726\"\u003eOhishi – Sanjo Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"726\" data-end=\"729\"\u003eOhishi knives are produced in Sanjo, Niigata — a region known for practical, performance-focused blades. Typically featuring a slightly thicker spine with a confident grind, they offer durability alongside strong cutting ability. Built for consistent daily use, they favour function over flash.\u003c\/p\u003e\n\u003chr data-start=\"1025\" data-end=\"1028\"\u003e\n\u003cp data-start=\"1030\" data-end=\"1328\"\u003e\u003cstrong data-start=\"1030\" data-end=\"1043\"\u003eSLD Steel\u003c\/strong\u003e\u003cbr data-start=\"1043\" data-end=\"1046\"\u003eSLD is a semi-stainless tool steel known for its excellent edge retention and durability. It holds an edge significantly longer than most stainless steels while being less reactive than traditional carbon steels. Tough and wear-resistant, it’s a dependable choice for busy kitchens.\u003c\/p\u003e\n\u003chr data-start=\"1330\" data-end=\"1333\"\u003e\n\u003cp data-start=\"1335\" data-end=\"1587\"\u003e\u003cstrong data-start=\"1335\" data-end=\"1349\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1349\" data-end=\"1352\"\u003eWhile more corrosion-resistant than carbon steel, SLD is not fully stainless. It’s best to wipe the blade dry after use and avoid leaving it wet for extended periods. With minimal care, it offers a reliable, low-maintenance experience.\u003c\/p\u003e\n\u003chr data-start=\"1589\" data-end=\"1592\"\u003e\n\u003cp data-start=\"1594\" data-end=\"1897\"\u003e\u003cstrong data-start=\"1594\" data-end=\"1632\"\u003eHandle – Wenge Shinogi (Wa Handle)\u003c\/strong\u003e\u003cbr data-start=\"1632\" data-end=\"1635\"\u003eFitted with a wenge wood handle featuring a defined shinogi-style ridge, this handle offers both visual distinction and a tactile point of reference in hand. Lightweight and well-balanced, it provides excellent control and a secure, comfortable grip during prep.\u003c\/p\u003e\n\u003chr data-start=\"1899\" data-end=\"1902\"\u003e\n\u003cp data-start=\"1904\" data-end=\"2125\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1904\" data-end=\"1922\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1922\" data-end=\"1925\"\u003eBlade Length: 165mm\u003cbr data-start=\"1944\" data-end=\"1947\"\u003eBlade Height: Approx. 45–50mm\u003cbr data-start=\"1976\" data-end=\"1979\"\u003eSteel: SLD Semi-Stainless Tool Steel\u003cbr data-start=\"2015\" data-end=\"2018\"\u003eConstruction: San Mai\u003cbr data-start=\"2039\" data-end=\"2042\"\u003eFinish: Black Dyed Nashiji\u003cbr data-start=\"2068\" data-end=\"2071\"\u003eHandle: Wenge Shinogi Wa Handle\u003cbr data-start=\"2102\" data-end=\"2105\"\u003eOrigin: Sanjo, Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54932939080065,"sku":null,"price":160.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-sld-kurouchi-santoku-165mm-6442992.jpg?v=1772710666"},{"product_id":"sakai-takayuki-sugihara-santoku-180mm","title":"Sakai Takayuki Sugihara VG10 Santoku Knife 180mm Tsuchime","description":"\u003cp data-start=\"255\" data-end=\"297\"\u003e\u003cstrong data-start=\"255\" data-end=\"297\"\u003eSakai Takayuki Sugihara Santoku 180mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/span\u003e\u003cstrong data-start=\"299\" data-end=\"336\"\u003e\u003cb id=\"docs-internal-guid-3b8a4dca-7fff-6a6b-d65f-bbe4d53cb627\"\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"683\" data-end=\"686\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"688\" data-end=\"1012\"\u003e\u003cstrong data-start=\"688\" data-end=\"726\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"726\" data-end=\"729\"\u003eTsuchime means “hammered” in Japanese. This stamped tsuchime finish recreates the textured dimpling of hand-hammered blades using a precise pressing technique. The shallow impressions help reduce drag and minimise food sticking, while adding a subtle, crafted character to the blade.\u003c\/p\u003e\n\u003cp data-start=\"1014\" data-end=\"1017\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1019\" data-end=\"1506\"\u003e\u003cstrong data-start=\"1019\" data-end=\"1064\"\u003eSakai Takayuki – Centuries of Sakai Craft\u003c\/strong\u003e\u003cbr data-start=\"1064\" data-end=\"1067\"\u003eSakai Takayuki is one of the most respected names in Japanese cutlery, representing over 600 years of blade-making tradition in Sakai, Osaka. Working with highly skilled blacksmiths and sharpeners, they produce knives known for their consistency, balance and exceptional cutting performance. Blending time-honoured methods with modern precision, Sakai Takayuki create reliable, beautifully finished tools trusted by chefs around the world.\u003c\/p\u003e\n\u003cp data-start=\"1508\" data-end=\"1511\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1513\" data-end=\"1776\"\u003e\u003cstrong data-start=\"1513\" data-end=\"1552\"\u003eVG10 – Modern Stainless Performance\u003c\/strong\u003e\u003cbr data-start=\"1552\" data-end=\"1555\"\u003eVG10 is a premium stainless steel offering excellent sharpness, strong edge retention and impressive corrosion resistance. A practical choice for cooks who want a high-performance blade with easier day-to-day maintenance.\u003c\/p\u003e\n\u003cp data-start=\"1778\" data-end=\"1781\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1783\" data-end=\"2165\"\u003e\u003cstrong data-start=\"1783\" data-end=\"1797\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1797\" data-end=\"1800\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1841\" data-end=\"1844\"\u003e• Dry immediately and thoroughly to prevent corrosion\u003cbr data-start=\"1897\" data-end=\"1900\"\u003e• Use wooden or soft plastic chopping boards to preserve the edge\u003cbr data-start=\"1965\" data-end=\"1968\"\u003e• Store safely: knife block, magnetic rack or saya\u003cbr data-start=\"2018\" data-end=\"2021\"\u003e• Sharpen with whetstones for best long-term performance\u003cbr data-start=\"2077\" data-end=\"2080\"\u003e• Stainless steels remain bright, while carbon steels form a natural patina over time\u003c\/p\u003e\n\u003cp data-start=\"2167\" data-end=\"2170\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2172\" data-end=\"2517\"\u003e\u003cstrong data-start=\"2172\" data-end=\"2190\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2190\" data-end=\"2193\"\u003e• Blade shape: Santoku\u003cbr data-start=\"2216\" data-end=\"2219\"\u003e• Maker: Sakai Takayuki\u003cbr data-start=\"2242\" data-end=\"2245\"\u003e• Blade construction: Stainless clad\u003cbr data-start=\"2281\" data-end=\"2284\"\u003e• Steel: VG10\u003cbr data-start=\"2297\" data-end=\"2300\"\u003e• Handle: Desert Ironwood\u003cbr data-start=\"2325\" data-end=\"2328\"\u003e• Total length:\u003cbr data-start=\"2343\" data-end=\"2346\"\u003e• Blade length: 180mm\u003cbr data-start=\"2367\" data-end=\"2370\"\u003e• Blade height at heel:\u003cbr data-start=\"2393\" data-end=\"2396\"\u003e• Weight:\u003cbr data-start=\"2405\" data-end=\"2408\"\u003e• HRC:\u003cbr data-start=\"2414\" data-end=\"2417\"\u003e• Blade finish: Tsuchime\u003cbr data-start=\"2441\" data-end=\"2444\"\u003e• Edge grind:\u003cbr data-start=\"2457\" data-end=\"2460\"\u003e• Thickness behind the edge:\u003cbr data-start=\"2488\" data-end=\"2491\"\u003e• Spine thickness at heel:\u003c\/p\u003e\n\u003cp data-start=\"2519\" data-end=\"2522\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2524\" data-end=\"2799\"\u003e\u003cstrong data-start=\"2524\" data-end=\"2543\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2543\" data-end=\"2546\"\u003eYou must be \u003cstrong data-start=\"2558\" data-end=\"2572\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery reserves the right to request age verification and to withhold delivery if satisfactory proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54998845587841,"sku":null,"price":268.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-takayuki-sugihara-santoku-180mm-8914846.jpg?v=1772710659"},{"product_id":"nigara-hamono-vgxeos-santoku-165mm","title":"Nigara Hamono VGXEOS Santoku Knife 165mm Kurouchi","description":"\u003cp data-start=\"131\" data-end=\"169\"\u003e\u003cstrong data-start=\"131\" data-end=\"169\"\u003eNigara Hamono VGXEOS Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"171\" data-end=\"631\"\u003e\u003cstrong data-start=\"171\" data-end=\"209\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"209\" data-end=\"212\"\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, it offers precision, control and versatility in everyday cooking. The flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/p\u003e\n\u003cp data-start=\"633\" data-end=\"636\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"638\" data-end=\"862\"\u003e\u003cstrong data-start=\"638\" data-end=\"679\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"679\" data-end=\"682\"\u003eKurouchi is the dark, textured finish left on the blade from the forging process. It helps protect the steel from oxidation while giving each knife a unique, hand-forged character.\u003c\/p\u003e\n\u003cp data-start=\"864\" data-end=\"867\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"869\" data-end=\"1235\"\u003e\u003cstrong data-start=\"869\" data-end=\"909\"\u003eNigara Hamono – 350 Years of Forging\u003c\/strong\u003e\u003cbr data-start=\"909\" data-end=\"912\"\u003eBased in Aomori Prefecture, Nigara Hamono has been forging blades for over 350 years. Today, they are renowned for their striking Damascus patterns, traditional craftsmanship and modern design. Their knives balance performance with bold aesthetic expression, making Nigara pieces highly prized by both chefs and collectors.\u003c\/p\u003e\n\u003cp data-start=\"1237\" data-end=\"1240\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1242\" data-end=\"1472\"\u003e\u003cstrong data-start=\"1242\" data-end=\"1252\"\u003eVGXEOS\u003c\/strong\u003e\u003cbr data-start=\"1252\" data-end=\"1255\"\u003eVGXEOS is an advanced high-performance stainless steel engineered for exceptional wear resistance, long-lasting sharpness and overall durability. It offers a fine cutting feel with the convenience of easy maintenance.\u003c\/p\u003e\n\u003cp data-start=\"1474\" data-end=\"1477\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1479\" data-end=\"1910\"\u003e\u003cstrong data-start=\"1479\" data-end=\"1493\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1493\" data-end=\"1496\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"1563\" data-end=\"1566\"\u003e• Dry thoroughly with a towel to prevent rust or discolouration.\u003cbr data-start=\"1630\" data-end=\"1633\"\u003e• Use wooden or soft plastic chopping boards to preserve the edge.\u003cbr data-start=\"1699\" data-end=\"1702\"\u003e• Store safely in a block, on a magnetic rack or in a saya cover.\u003cbr data-start=\"1767\" data-end=\"1770\"\u003e• Sharpen with whetstones for optimal long-term performance.\u003cbr data-start=\"1830\" data-end=\"1833\"\u003e• Carbon steels will naturally form a patina — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"1912\" data-end=\"1915\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1917\" data-end=\"2056\"\u003e\u003cstrong data-start=\"1917\" data-end=\"1935\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1935\" data-end=\"1938\"\u003e• Blade shape: Santoku\u003cbr data-start=\"1960\" data-end=\"1963\"\u003e• Maker: Nigara Hamono\u003cbr data-start=\"1985\" data-end=\"1988\"\u003e• Steel: VGXEOS\u003cbr data-start=\"2003\" data-end=\"2006\"\u003e• Blade length: 165mm\u003cbr data-start=\"2027\" data-end=\"2030\"\u003e• Blade finish: Kurouchi\u003c\/p\u003e\n\u003cp data-start=\"2058\" data-end=\"2061\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2063\" data-end=\"2313\"\u003e\u003cstrong data-start=\"2063\" data-end=\"2082\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2082\" data-end=\"2085\"\u003eYou must be 18 or over to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and may withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55020451463553,"sku":null,"price":298.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nigara-hamono-vgxeos-santoku-165mm-1514877.jpg?v=1772710602"},{"product_id":"thornwood-forge-kurouchi-santoku-165mm","title":"Thornwood Forge 52100 Santoku Knife 160mm Kurouchi","description":"\u003cp data-end=\"169\" data-start=\"129\"\u003e\u003cstrong data-end=\"169\" data-start=\"129\"\u003eThornwood Forge Kurouchi  Santoku 160mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"174\" data-start=\"171\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"632\" 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 everyday versatility. The flat edge excels at push-cutting and chopping, while the wide blade makes scooping and transferring ingredients effortless.\u003c\/p\u003e\n\u003cp data-end=\"637\" data-start=\"634\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"863\" data-start=\"639\"\u003e\u003cstrong data-end=\"680\" data-start=\"639\"\u003eKurouchi – Rustic Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-end=\"683\" data-start=\"680\"\u003eKurouchi is the dark, textured finish left on the blade after forging. It provides a degree of protection against oxidation while giving each knife a rugged, hand-forged character.\u003c\/p\u003e\n\u003cp data-end=\"868\" data-start=\"865\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1179\" data-start=\"870\"\u003e\u003cstrong data-end=\"908\" data-start=\"870\"\u003eThornwood Forge – \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"fe-block fe-block-f92818405a4e692558c0\"\u003e\n\u003cdiv id=\"block-f92818405a4e692558c0\" data-sqsp-block=\"text\" data-border-radii='{\"topLeft\":{\"unit\":\"px\",\"value\":0.0},\"topRight\":{\"unit\":\"px\",\"value\":0.0},\"bottomLeft\":{\"unit\":\"px\",\"value\":0.0},\"bottomRight\":{\"unit\":\"px\",\"value\":0.0}}' data-block-type=\"2\" data-blend-mode=\"NORMAL\" class=\"sqs-block html-block sqs-block-html\"\u003e\n\u003cdiv class=\"sqs-block-content\"\u003e\n\u003cdiv data-sqsp-text-block-content=\"\" class=\"sqs-html-content\"\u003e\n\u003cp class=\"preFade fadeIn\"\u003eNestled in the heart of Hinton St George, surrounded by rich English woodland. Thornwood Forge converted an old stable into a fully functioning workshop and sparked life into their forge. Their purpose is \u003cspan class=\"sqsrte-text-color--black\"\u003eto\u003cstrong\u003e deliver exceptional, British handcrafted tools designed to endure generations of use connecting people with the natural world.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-end=\"1184\" data-start=\"1181\"\u003e–––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e52100 Carbon Steel — Sheffield Made\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e52100 is a high-performance carbon steel with deep roots in Sheffield’s steelmaking heritage. Originally developed for precision bearings, it has become highly regarded in knife making for its fine grain structure, excellent toughness, and ability to take an exceptionally sharp edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKnown for its balance of edge retention and durability, 52100 sharpens easily and responds beautifully on the stones — making it a favourite among makers and sharpeners alike. As a true carbon steel, it will develop a natural patina over time, adding character while offering a degree of surface protection.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA dependable, performance-driven steel that reflects Sheffield’s long tradition of practical, working blades built to be used.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1406\" data-start=\"1186\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1708\" data-start=\"1413\"\u003e\u003cstrong data-end=\"1427\" data-start=\"1413\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1430\" data-start=\"1427\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-end=\"1474\" data-start=\"1471\"\u003e• Dry immediately and thoroughly to prevent rust\u003cbr data-end=\"1525\" data-start=\"1522\"\u003e• Use wooden or soft plastic cutting boards\u003cbr data-end=\"1571\" data-start=\"1568\"\u003e• Store safely: magnetic rack, block or saya\u003cbr data-end=\"1618\" data-start=\"1615\"\u003e• Sharpen regularly with whetstones\u003cbr data-end=\"1656\" data-start=\"1653\"\u003e• Carbon steel naturally forms a protective patina\u003c\/p\u003e\n\u003cp data-end=\"1713\" data-start=\"1710\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2146\" data-start=\"1715\"\u003e\u003cstrong data-end=\"1733\" data-start=\"1715\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"1736\" data-start=\"1733\"\u003e• \u003cstrong data-end=\"1754\" data-start=\"1738\"\u003eBlade shape:\u003c\/strong\u003e Santoku\u003cbr data-end=\"1765\" data-start=\"1762\"\u003e• \u003cstrong data-end=\"1777\" data-start=\"1767\"\u003eMaker:\u003c\/strong\u003e Thornwood Forge\u003cbr data-end=\"1787\" data-start=\"1784\"\u003e• \u003cstrong data-end=\"1812\" data-start=\"1789\"\u003eBlade construction: \u003c\/strong\u003eMonosteel\u003cbr data-end=\"1843\" data-start=\"1840\"\u003e• \u003cstrong data-end=\"1855\" data-start=\"1845\"\u003eSteel:\u003c\/strong\u003e \u003cspan\u003e52100 Sheffield made high carbon steel \u003c\/span\u003e\u003cbr data-end=\"1879\" data-start=\"1876\"\u003e• \u003cstrong data-end=\"1892\" data-start=\"1881\"\u003eHandle:\u003c\/strong\u003e English Oak with Milk Paint\u003cbr data-end=\"1904\" data-start=\"1901\"\u003e• \u003cstrong data-end=\"1923\" data-start=\"1906\"\u003eTotal length:\u003c\/strong\u003e 290mm\u003cbr data-end=\"1932\" data-start=\"1929\"\u003e• \u003cstrong data-end=\"1951\" data-start=\"1934\"\u003eBlade length:\u003c\/strong\u003e 155mm\u003cbr data-is-only-node=\"\" data-end=\"1960\" data-start=\"1957\"\u003e• \u003cstrong data-end=\"1979\" data-start=\"1962\"\u003eBlade height:\u003c\/strong\u003e 49mm\u003cbr data-end=\"1987\" data-start=\"1984\"\u003e• \u003cstrong data-end=\"2000\" data-start=\"1989\"\u003eWeight:\u003c\/strong\u003e 96g\u003cbr data-end=\"2008\" data-start=\"2005\"\u003e• \u003cstrong data-end=\"2027\" data-start=\"2010\"\u003eBlade finish:\u003c\/strong\u003e Kurouchi\u003cbr data-end=\"2039\" data-start=\"2036\"\u003e• \u003cstrong data-end=\"2056\" data-start=\"2041\"\u003eEdge grind:\u003c\/strong\u003e 50\/50\u003cbr data-end=\"2065\" data-start=\"2062\"\u003e• \u003cstrong data-end=\"2097\" data-start=\"2067\"\u003eThickness behind the edge:\u003c\/strong\u003e 0.33.mm\u003cbr data-end=\"2107\" data-start=\"2104\"\u003e• \u003cstrong data-end=\"2137\" data-start=\"2109\"\u003eSpine thickness at heel:\u003c\/strong\u003e 1.90mm\u003c\/p\u003e\n\u003cp data-end=\"2151\" data-start=\"2148\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"2403\" data-start=\"2153\"\u003e\u003cstrong data-end=\"2172\" data-start=\"2153\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"2175\" data-start=\"2172\"\u003eYou must be \u003cstrong data-end=\"2201\" data-start=\"2187\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55262689264001,"sku":null,"price":245.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/thornwood-forge-kurouchi-santoku-160mm-9841731.jpg?v=1772710600"},{"product_id":"teruyasa-fujiwara-maboroshi-nakiri-165mm-copy","title":"Teruyasa Fujiwara Maboroshi White #1 Santoku Knife 180mm Migaki","description":"\u003ch2 data-end=\"381\" data-start=\"348\"\u003eFujiwara Maboroshi Santoku 180mm\u003c\/h2\u003e\n\u003cp data-end=\"524\" data-start=\"383\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"526\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003cp data-end=\"959\" data-start=\"775\"\u003eThe 210mm gyuto is a true all-rounder. Long enough for confident protein work, agile enough for everyday prep, and capable of extremely fine edge refinement for precise vegetable work.\u003c\/p\u003e\n\u003chr data-end=\"964\" data-start=\"961\"\u003e\n\u003ch3 data-end=\"1009\" data-start=\"966\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1096\" data-start=\"1011\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1297\" data-start=\"1098\"\u003e• Finish is intentionally utilitarian\u003cbr data-end=\"1138\" data-start=\"1135\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-end=\"1218\" data-start=\"1215\"\u003e• Spine and choil may not be highly rounded\u003cbr data-end=\"1264\" data-start=\"1261\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-end=\"1392\" data-start=\"1299\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1498\" data-start=\"1394\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-end=\"1503\" data-start=\"1500\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1505\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-end=\"1691\" data-start=\"1530\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1847\" data-start=\"1693\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-end=\"1748\" data-start=\"1745\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-end=\"1802\" data-start=\"1799\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-end=\"1976\" data-start=\"1849\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-end=\"1981\" data-start=\"1978\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-end=\"2043\" data-start=\"2004\"\u003eThe Maboroshi  typically features:\u003c\/p\u003e\n\u003cp data-end=\"2202\" data-start=\"2045\"\u003e• Noticeable distal taper\u003cbr data-end=\"2073\" data-start=\"2070\"\u003e• Thin edge geometry\u003cbr data-end=\"2096\" data-start=\"2093\"\u003e• Strong cutting engagement through dense produce\u003cbr data-end=\"2148\" data-start=\"2145\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-end=\"2304\" data-start=\"2204\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003e\u003cspan\u003eSantoku – The Japanese All-Rounder\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2348\" data-start=\"2339\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2487\" data-start=\"2350\"\u003e• You sharpen your own knives\u003cbr data-end=\"2382\" data-start=\"2379\"\u003e• You value performance over cosmetic perfection\u003cbr data-end=\"2433\" data-start=\"2430\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-end=\"2511\" data-start=\"2489\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2633\" data-start=\"2513\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-end=\"2562\" data-start=\"2559\"\u003e• You want flawless fit and finish\u003cbr data-end=\"2599\" data-start=\"2596\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2638\" data-start=\"2635\"\u003e\n\u003ch3 data-end=\"2648\" data-start=\"2640\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2802\" data-start=\"2650\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2718\" data-start=\"2715\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2772\" data-start=\"2769\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2835\" data-start=\"2804\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2855\" data-start=\"2837\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3068\" data-start=\"2857\"\u003eBlade length – 180mm\u003cbr data-end=\"2880\" data-start=\"2877\"\u003eSteel – White #1 carbon steel core\u003cbr data-end=\"2917\" data-start=\"2914\"\u003eCladding – Stainless\u003cbr data-end=\"2940\" data-start=\"2937\"\u003eConstruction – San-mai\u003cbr data-end=\"2965\" data-start=\"2962\"\u003eHandle – Yo Pakkawood\u003cbr data-end=\"2997\" data-start=\"2994\"\u003eFinish – Migaki\u003cbr data-end=\"3052\" data-start=\"3049\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312382198145,"sku":null,"price":292.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-santoku-165mm-8766805.jpg?v=1772710555"},{"product_id":"toshitaka-vg10-santoku-165mm","title":"Toshitaka VG10 Santoku Knife 165mm Migaki","description":"\u003cp data-end=\"173\" data-start=\"138\"\u003e\u003cstrong\u003eToshitaka VG10 Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"178\" data-start=\"175\"\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\u003c\/p\u003e\n\u003cp data-end=\"511\" data-start=\"508\"\u003e–––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMigaki – Polished Finish\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eMigaki means “polished.” A migaki finish leaves the blade smooth and reflective, often bringing out subtle details in the steel. It gives knives a clean, modern appearance and makes food release easier thanks to the low-friction surface.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"705\" data-start=\"702\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"41\"\u003e\u003cstrong\u003eToshitaka Tamada — Seki Laser Geometry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"43\" data-end=\"323\"\u003eToshitaka is the working name of Takafumi Tamada, a Seki-based sharpening specialist known for precise, performance-led grind work. Rather than focusing on forging, Tamada’s expertise lies in thinning and edge refinement — the stage that ultimately defines how a knife cuts.\u003c\/p\u003e\n\u003cp data-start=\"325\" data-end=\"576\"\u003eBlades released under the Toshitaka name are generally ground thin behind the edge, producing a clean, low-resistance cutting feel with excellent control. t.\u003c\/p\u003e\n\u003cp data-start=\"578\" data-end=\"746\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eFor cooks who value geometry and cutting precision, Toshitaka represents Seki craftsmanship at its most focused — knives built to move effortlessly through ingredients.\u003c\/p\u003e\n\u003cp data-start=\"121\" data-end=\"148\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e–––\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"89\" data-end=\"157\"\u003e\u003cstrong\u003eVG10 — Trusted Stainless Performance with Reliable Edge Retention\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"300\"\u003eVG10 is a high-quality Japanese stainless steel known for combining \u003cstrong data-start=\"227\" data-end=\"299\"\u003eexcellent sharpness, edge stability, and strong corrosion resistance\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"302\" data-end=\"512\"\u003eIt takes a fine, refined edge and holds it well, while remaining practical for everyday kitchen use. Compared to simpler stainless steels, VG10 offers better edge retention and a more precise feel on the board.\u003c\/p\u003e\n\u003cp data-start=\"514\" data-end=\"545\"\u003eIn practical terms, that means:\u003c\/p\u003e\n\u003cul data-start=\"547\" data-end=\"711\"\u003e\n\u003cli data-start=\"547\" data-end=\"583\"\u003e\n\u003cp data-start=\"549\" data-end=\"583\"\u003eSharp, clean cutting performance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"584\" data-end=\"617\"\u003e\n\u003cp data-start=\"586\" data-end=\"617\"\u003eGood time between sharpenings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"618\" data-end=\"660\"\u003e\n\u003cp data-start=\"620\" data-end=\"660\"\u003eStrong resistance to rust and staining\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"661\" data-end=\"711\"\u003e\n\u003cp data-start=\"663\" data-end=\"711\"\u003eLow-maintenance care compared to carbon steels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"713\" data-end=\"801\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA dependable choice for cooks who want performance without the upkeep of reactive steel.\u003c\/p\u003e\n\u003ch2 data-start=\"73\" data-end=\"137\"\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e–––\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp data-end=\"1189\" data-start=\"1024\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"1481\" data-start=\"1196\"\u003e\u003cstrong data-end=\"1210\" data-start=\"1196\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1213\" data-start=\"1210\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-end=\"1257\" data-start=\"1254\"\u003e• Dry thoroughly after use\u003cbr data-end=\"1286\" data-start=\"1283\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-end=\"1333\" data-start=\"1330\"\u003e• Store safely: block, rack or saya\u003cbr data-end=\"1371\" data-start=\"1368\"\u003e• Sharpen with whetstones for best long-term results\u003cbr data-end=\"1426\" data-start=\"1423\"\u003e• Patina formation on semi-stainless steels is normal\u003c\/p\u003e\n\u003cp data-end=\"1486\" data-start=\"1483\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1660\" data-start=\"1488\"\u003e\u003cstrong data-end=\"1506\" data-start=\"1488\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-end=\"1509\" data-start=\"1506\"\u003e• \u003cstrong data-end=\"1527\" data-start=\"1511\"\u003eBlade shape: \u003c\/strong\u003eSantoku\u003cbr data-end=\"1536\" data-start=\"1533\"\u003e• \u003cstrong data-end=\"1548\" data-start=\"1538\"\u003eSharpener :\u003c\/strong\u003e Toshitaka\u003cbr data-end=\"1558\" data-start=\"1555\"\u003e• \u003cstrong data-end=\"1570\" data-start=\"1560\"\u003eSteel:\u003c\/strong\u003eVG10\u003cbr data-end=\"1577\" data-start=\"1574\"\u003e• \u003cstrong data-end=\"1590\" data-start=\"1579\"\u003eHandle:\u003c\/strong\u003e Ebony\u003cbr data-end=\"1602\" data-start=\"1599\"\u003e• \u003cstrong data-end=\"1621\" data-start=\"1604\"\u003eBlade length:\u003c\/strong\u003e 180mm\u003cbr data-end=\"1630\" data-start=\"1627\"\u003e• \u003cstrong data-end=\"1649\" data-start=\"1632\"\u003eBlade finish:\u003c\/strong\u003e Migaki\u003c\/p\u003e\n\u003cp data-end=\"1665\" data-start=\"1662\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1917\" data-start=\"1667\"\u003e\u003cstrong data-end=\"1686\" data-start=\"1667\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"1689\" data-start=\"1686\"\u003eYou must be \u003cstrong data-end=\"1715\" data-start=\"1701\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55355455930753,"sku":null,"price":226.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/toshitaka-vg10-santoku-165mm-7417654.jpg?v=1772710542"},{"product_id":"toshitaka-vg10-kiritsuke","title":"Toshitaka VG10 Kiritsuke Knife 180mm Migaki","description":"\u003cp data-start=\"138\" data-end=\"173\"\u003e\u003cstrong\u003eToshitaka VG10 Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"175\" data-end=\"178\"\u003e–––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eKiritsuke – The Hybrid Chef’s Knife\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eA striking blade traditionally reserved for head chefs, combining elements of a slicer and chef’s knife. With a long, relatively flat edge and angled tip, the kiritsuke excels at push-cutting and fine slicing. A rewarding option for confident cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"508\" data-end=\"511\"\u003e–––\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMigaki – Polished Finish\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eMigaki means “polished.” A migaki finish leaves the blade smooth and reflective, often bringing out subtle details in the steel. It gives knives a clean, modern appearance and makes food release easier thanks to the low-friction surface.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"702\" data-end=\"705\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"41\" data-start=\"0\"\u003e\u003cstrong\u003eToshitaka Tamada — Seki Laser Geometry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"323\" data-start=\"43\"\u003eToshitaka is the working name of Takafumi Tamada, a Seki-based sharpening specialist known for precise, performance-led grind work. Rather than focusing on forging, Tamada’s expertise lies in thinning and edge refinement — the stage that ultimately defines how a knife cuts.\u003c\/p\u003e\n\u003cp data-end=\"576\" data-start=\"325\"\u003eBlades released under the Toshitaka name are generally ground thin behind the edge, producing a clean, low-resistance cutting feel with excellent control. t.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"746\" data-start=\"578\"\u003eFor cooks who value geometry and cutting precision, Toshitaka represents Seki craftsmanship at its most focused — knives built to move effortlessly through ingredients.\u003c\/p\u003e\n\u003cp data-end=\"148\" data-start=\"121\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e–––\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"157\" data-start=\"89\"\u003e\u003cstrong\u003eVG10 — Trusted Stainless Performance with Reliable Edge Retention\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"300\" data-start=\"159\"\u003eVG10 is a high-quality Japanese stainless steel known for combining \u003cstrong data-end=\"299\" data-start=\"227\"\u003eexcellent sharpness, edge stability, and strong corrosion resistance\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"512\" data-start=\"302\"\u003eIt takes a fine, refined edge and holds it well, while remaining practical for everyday kitchen use. Compared to simpler stainless steels, VG10 offers better edge retention and a more precise feel on the board.\u003c\/p\u003e\n\u003cp data-end=\"545\" data-start=\"514\"\u003eIn practical terms, that means:\u003c\/p\u003e\n\u003cul data-end=\"711\" data-start=\"547\"\u003e\n\u003cli data-end=\"583\" data-start=\"547\"\u003e\n\u003cp data-end=\"583\" data-start=\"549\"\u003eSharp, clean cutting performance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"617\" data-start=\"584\"\u003e\n\u003cp data-end=\"617\" data-start=\"586\"\u003eGood time between sharpenings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"660\" data-start=\"618\"\u003e\n\u003cp data-end=\"660\" data-start=\"620\"\u003eStrong resistance to rust and staining\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"711\" data-start=\"661\"\u003e\n\u003cp data-end=\"711\" data-start=\"663\"\u003eLow-maintenance care compared to carbon steels\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"801\" data-start=\"713\"\u003eA dependable choice for cooks who want performance without the upkeep of reactive steel.\u003c\/p\u003e\n\u003ch2 data-end=\"137\" data-start=\"73\"\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e–––\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"1024\" data-end=\"1189\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"1196\" data-end=\"1481\"\u003e\u003cstrong data-start=\"1196\" data-end=\"1210\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1210\" data-end=\"1213\"\u003e• Hand wash only — never use a dishwasher\u003cbr data-start=\"1254\" data-end=\"1257\"\u003e• Dry thoroughly after use\u003cbr data-start=\"1283\" data-end=\"1286\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-start=\"1330\" data-end=\"1333\"\u003e• Store safely: block, rack or saya\u003cbr data-start=\"1368\" data-end=\"1371\"\u003e• Sharpen with whetstones for best long-term results\u003cbr data-start=\"1423\" data-end=\"1426\"\u003e• Patina formation on semi-stainless steels is normal\u003c\/p\u003e\n\u003cp data-start=\"1483\" data-end=\"1486\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1488\" data-end=\"1660\"\u003e\u003cstrong data-start=\"1488\" data-end=\"1506\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1506\" data-end=\"1509\"\u003e• \u003cstrong data-start=\"1511\" data-end=\"1527\"\u003eBlade shape: \u003c\/strong\u003eKiritsuke\u003cbr data-start=\"1533\" data-end=\"1536\"\u003e• \u003cstrong data-start=\"1538\" data-end=\"1548\"\u003eSharpener :\u003c\/strong\u003e Toshitaka\u003cbr data-start=\"1555\" data-end=\"1558\"\u003e• \u003cstrong data-start=\"1560\" data-end=\"1570\"\u003eSteel:\u003c\/strong\u003eVG10\u003cbr data-start=\"1574\" data-end=\"1577\"\u003e• \u003cstrong data-start=\"1579\" data-end=\"1590\"\u003eHandle:\u003c\/strong\u003e Ebony\u003cbr data-start=\"1599\" data-end=\"1602\"\u003e• \u003cstrong data-start=\"1604\" data-end=\"1621\"\u003eBlade length:\u003c\/strong\u003e 180mm\u003cbr data-start=\"1627\" data-end=\"1630\"\u003e• \u003cstrong data-start=\"1632\" data-end=\"1649\"\u003eBlade finish:\u003c\/strong\u003e Migaki\u003c\/p\u003e\n\u003cp data-start=\"1662\" data-end=\"1665\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1667\" data-end=\"1917\"\u003e\u003cstrong data-start=\"1667\" data-end=\"1686\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"1686\" data-end=\"1689\"\u003eYou must be \u003cstrong data-start=\"1701\" data-end=\"1715\"\u003e18 or over\u003c\/strong\u003e to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55355461337473,"sku":null,"price":240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/toshitaka-vg10-kiritsuke-180mm-3594464.jpg?v=1772710545"},{"product_id":"sakai-kikumori-kikizuk-kuro-kiritsuke-santoku-180mm","title":"Sakai Kikumori Kikuzuki Kuro Kiritsuke Santoku Knife 180mm","description":"\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSakai Kikumori Kikuzuki Kuro Kiritsuke Santoku Knife 180mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKiritsuke Santoku – Precision All-Rounder\u003c\/strong\u003e\u003cbr\u003eThe kiritsuke santoku combines the flatter edge profile and blade height of a santoku with a more angular, kiritsuke-style tip. It naturally suits push cutting and straight up-and-down chopping, while the finer tip is useful for detail work, scoring, and precise slicing. A versatile shape with a little more tip definition than a standard santoku — and it looks ace.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr\u003eKurouchi is the dark, textured finish left on the blade from the forging process. It gives the knife a rustic, traditional appearance while helping to reduce reactivity on the upper section of the blade. Over time, the finish will naturally wear and soften with use, developing its own character.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr\u003eSakai Kikumori is a long-established knife brand based in Sakai, Osaka — one of Japan’s most important centres of kitchen knife production. Drawing on the city’s long history of specialist forging, sharpening, and handle fitting, Sakai Kikumori offers a wide range of Japanese kitchen knives that balance traditional craft with practical everyday use.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #2 Steel – Pure Carbon Performance\u003c\/strong\u003e\u003cbr\u003eWhite #2 is a traditional Japanese carbon steel known for its fine grain structure and ability to take a very keen edge. It sharpens easily on whetstones and responds well to regular maintenance, making it a strong choice for those who enjoy keeping their knives in good condition.\u003c\/p\u003e\n\u003cp\u003eAs with all carbon steels, the exposed edge will develop a patina over time and should be dried thoroughly after use.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhy We Like It\u003c\/strong\u003e\u003cbr\u003eA rustic, practical all-rounder with a bit more attitude than a standard santoku. The kurouchi finish gives it that dark, traditional look we’re always drawn to, while the kiritsuke-style tip adds a finer point for more precise work. At 180mm, it gives you a little more blade than a typical santoku without feeling oversized.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eSpecification\u003c\/strong\u003e\u003cbr\u003eBlade Shape: Kiritsuke Santoku\u003cbr\u003eBlade Length: 180mm\u003cbr\u003eBlade Height:\u003cbr\u003eSteel: White #2\u003cbr\u003eConstruction:\u003cbr\u003eCladding:\u003cbr\u003eFinish: Kurouchi\u003cbr\u003eHandle: Magnolia\u003cbr\u003eHandle Type:\u003cbr\u003eHRC:\u003cbr\u003eBevel:\u003cbr\u003eWeight:\u003cbr\u003eOverall Length:\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003cbr\u003eHand wash only. Dry thoroughly after use. As a carbon steel knife, it will develop a natural patina and can rust if left wet. Wipe during use, especially when working with acidic ingredients. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAge Verification\u003c\/strong\u003e\u003cbr\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55368668840321,"sku":null,"price":282.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-blue-2-kikizuki-kiritsuke-santoku-180mm-kurouchi-5619678.jpg?v=1775966373"},{"product_id":"allday-goods-x50crmov15-everyday-santoku-maldon","title":"AllDay Goods X50CRMOV15  Everyday Santoku Knife Maldon","description":"\u003cp data-start=\"0\" data-end=\"27\"\u003e\u003cstrong data-start=\"0\" data-end=\"27\"\u003eAllday Everyday Santoku\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"29\" data-end=\"32\"\u003e\n\u003cp data-start=\"34\" data-end=\"473\"\u003e\u003cstrong data-start=\"34\" data-end=\"72\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"72\" data-end=\"75\"\u003eSantoku translates as “three virtues”, referring to its ability to handle meat, fish and vegetables with ease. With a relatively flat edge profile and a gently rounded tip, it’s designed for clean, efficient push cutting rather than rocking. Compact, balanced and highly controllable, the santoku is an ideal everyday knife for both home cooks and professionals who value precision and ease of use.\u003c\/p\u003e\n\u003cp data-start=\"475\" data-end=\"478\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"480\" data-end=\"848\"\u003e\u003cstrong data-start=\"480\" data-end=\"529\"\u003eMinimalist Utility – Clean, Functional Design\u003c\/strong\u003e\u003cbr data-start=\"529\" data-end=\"532\"\u003eThe Allday Everyday Santoku leans into a stripped-back, functional aesthetic. With a clean blade face and no unnecessary embellishment, it focuses entirely on performance and usability. The simple finish makes it easy to maintain, while the uncluttered design gives it a modern, understated character in the kitchen.\u003c\/p\u003e\n\u003cp data-start=\"850\" data-end=\"853\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"855\" data-end=\"1146\"\u003e\u003cstrong data-start=\"855\" data-end=\"902\"\u003eAllday Goods – Practical, Considered Design\u003c\/strong\u003e\u003cbr data-start=\"902\" data-end=\"905\"\u003eAllday Goods focus on well-made, accessible tools designed for daily use. Their approach prioritises function, durability and simplicity — creating products that feel at home in both busy kitchens and slower, more intentional cooking spaces.\u003c\/p\u003e\n\u003cp data-start=\"1148\" data-end=\"1151\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1153\" data-end=\"1422\"\u003e\u003cstrong data-start=\"1153\" data-end=\"1196\"\u003eStainless Steel – Practical Performance\u003c\/strong\u003e\u003cbr data-start=\"1196\" data-end=\"1199\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a solid, super sharp, stainless steel with great edge retention.\u003c\/p\u003e\n\u003cp\u003eThe blade has been handmade in Solingen, Germany by a family that have been making knives since 1790.\u003c\/p\u003e\n\u003cp data-start=\"1153\" data-end=\"1422\"\u003e It’s well suited to everyday use, holding a keen edge while remaining forgiving and easy to maintain.\u003c\/p\u003e\n\u003cp data-start=\"1424\" data-end=\"1427\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1429\" data-end=\"1682\"\u003e\u003cstrong data-start=\"1429\" data-end=\"1457\"\u003eHandle – Maldon Colourway\u003c\/strong\u003e\u003cbr data-start=\"1457\" data-end=\"1460\"\u003e\u003cspan\u003eThis handle is made entirely out of post-consumer plastic waste in the UK. Allday waste source is always changing depending on what is collected, so there can be variations in colour (meaning that yours is a one-off!).\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1684\" data-end=\"1687\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1689\" data-end=\"1949\"\u003e\u003cstrong data-start=\"1689\" data-end=\"1703\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1703\" data-end=\"1706\"\u003e• Hand wash only — avoid the dishwasher\u003cbr data-start=\"1745\" data-end=\"1748\"\u003e• Dry thoroughly after use\u003cbr data-start=\"1774\" data-end=\"1777\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-start=\"1821\" data-end=\"1824\"\u003e• Store safely: knife block, magnetic rack or blade guard\u003cbr data-start=\"1881\" data-end=\"1884\"\u003e• Maintain the edge with regular honing and periodic sharpening\u003c\/p\u003e\n\u003cp data-start=\"1951\" data-end=\"1954\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1956\" data-end=\"1974\"\u003e\u003cstrong data-start=\"1956\" data-end=\"1974\"\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1976\" data-end=\"2326\"\u003e• Blade shape: Santoku\u003cbr data-start=\"1998\" data-end=\"2001\"\u003e• Maker: Allday Goods\u003cbr data-start=\"2022\" data-end=\"2025\"\u003e• Blade construction: Monosteel\u003cbr data-start=\"2056\" data-end=\"2059\"\u003e• Steel: Stainless steel \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e X50CRMOV15\u003c\/span\u003e\u003cbr data-start=\"2083\" data-end=\"2086\"\u003e• Handle: Maldon colourway Recycled plastic\u003cbr data-start=\"2118\" data-end=\"2121\"\u003e• Blade length: 170mm (approx.)\u003cbr data-start=\"2152\" data-end=\"2155\"\u003e• Blade height at heel:\u003cbr data-start=\"2178\" data-end=\"2181\"\u003e• Weight:\u003cbr data-start=\"2190\" data-end=\"2193\"\u003e• HRC: 57\u003cbr data-start=\"2199\" data-end=\"2202\"\u003e• Blade finish: Migaki (polished)\u003cbr data-start=\"2235\" data-end=\"2238\"\u003e• Edge grind: Double bevel\u003cbr data-start=\"2264\" data-end=\"2267\"\u003e• Thickness behind the edge:\u003cbr data-start=\"2295\" data-end=\"2298\" data-is-only-node=\"\"\u003e• Spine thickness at heel:\u003c\/p\u003e\n\u003chr data-start=\"2328\" data-end=\"2331\"\u003e\n\u003cp data-start=\"2333\" data-end=\"2604\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2333\" data-end=\"2352\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2352\" data-end=\"2355\"\u003eYou must be 18 or over to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery reserves the right to request age verification and to withhold delivery if satisfactory proof is not provided.\u003c\/p\u003e\n\u003cp data-start=\"2333\" data-end=\"2604\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong\u003ePlease note: Allday Goods items are excluded from the sign-up discount.\u003c\/strong\u003e\u003c\/p\u003e","brand":"AllDay goods","offers":[{"title":"Default Title","offer_id":55476896530817,"sku":null,"price":147.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/allday-goods-x50crmov15-everyday-santoku-maldon-7010021.jpg?v=1775883393"},{"product_id":"allday-goods-x50crmov15-everyday-santoku-paloma","title":"AllDay Goods X50CRMOV15  Everyday Santoku Knife Paloma","description":"\u003cp data-end=\"27\" data-start=\"0\"\u003e\u003cstrong data-end=\"27\" data-start=\"0\"\u003eAllday Everyday Santoku\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-end=\"32\" data-start=\"29\"\u003e\n\u003cp data-end=\"473\" data-start=\"34\"\u003e\u003cstrong data-end=\"72\" data-start=\"34\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-end=\"75\" data-start=\"72\"\u003eSantoku translates as “three virtues”, referring to its ability to handle meat, fish and vegetables with ease. With a relatively flat edge profile and a gently rounded tip, it’s designed for clean, efficient push cutting rather than rocking. Compact, balanced and highly controllable, the santoku is an ideal everyday knife for both home cooks and professionals who value precision and ease of use.\u003c\/p\u003e\n\u003cp data-end=\"478\" data-start=\"475\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"848\" data-start=\"480\"\u003e\u003cstrong data-end=\"529\" data-start=\"480\"\u003eMinimalist Utility – Clean, Functional Design\u003c\/strong\u003e\u003cbr data-end=\"532\" data-start=\"529\"\u003eThe Allday Everyday Santoku leans into a stripped-back, functional aesthetic. With a clean blade face and no unnecessary embellishment, it focuses entirely on performance and usability. The simple finish makes it easy to maintain, while the uncluttered design gives it a modern, understated character in the kitchen.\u003c\/p\u003e\n\u003cp data-end=\"853\" data-start=\"850\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1146\" data-start=\"855\"\u003e\u003cstrong data-end=\"902\" data-start=\"855\"\u003eAllday Goods – Practical, Considered Design\u003c\/strong\u003e\u003cbr data-end=\"905\" data-start=\"902\"\u003eAllday Goods focus on well-made, accessible tools designed for daily use. Their approach prioritises function, durability and simplicity — creating products that feel at home in both busy kitchens and slower, more intentional cooking spaces.\u003c\/p\u003e\n\u003cp data-end=\"1151\" data-start=\"1148\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1422\" data-start=\"1153\"\u003e\u003cstrong data-end=\"1196\" data-start=\"1153\"\u003eStainless Steel – Practical Performance\u003c\/strong\u003e\u003cbr data-end=\"1199\" data-start=\"1196\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a solid, super sharp, stainless steel with great edge retention.\u003c\/p\u003e\n\u003cp\u003eThe blade has been handmade in Solingen, Germany by a family that have been making knives since 1790.\u003c\/p\u003e\n\u003cp data-end=\"1422\" data-start=\"1153\"\u003e It’s well suited to everyday use, holding a keen edge while remaining forgiving and easy to maintain.\u003c\/p\u003e\n\u003cp data-end=\"1427\" data-start=\"1424\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1682\" data-start=\"1429\"\u003e\u003cstrong data-end=\"1457\" data-start=\"1429\"\u003eHandle – Paloma Colourway\u003c\/strong\u003e\u003cbr data-end=\"1460\" data-start=\"1457\"\u003e\u003cspan\u003eThis handle is made entirely out of post-consumer plastic waste in the UK. Allday waste source is always changing depending on what is collected, so there can be variations in colour (meaning that yours is a one-off!).\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"1687\" data-start=\"1684\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1949\" data-start=\"1689\"\u003e\u003cstrong data-end=\"1703\" data-start=\"1689\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-end=\"1706\" data-start=\"1703\"\u003e• Hand wash only — avoid the dishwasher\u003cbr data-end=\"1748\" data-start=\"1745\"\u003e• Dry thoroughly after use\u003cbr data-end=\"1777\" data-start=\"1774\"\u003e• Use wooden or soft plastic chopping boards\u003cbr data-end=\"1824\" data-start=\"1821\"\u003e• Store safely: knife block, magnetic rack or blade guard\u003cbr data-end=\"1884\" data-start=\"1881\"\u003e• Maintain the edge with regular honing and periodic sharpening\u003c\/p\u003e\n\u003cp data-end=\"1954\" data-start=\"1951\"\u003e–––\u003c\/p\u003e\n\u003cp data-end=\"1974\" data-start=\"1956\"\u003e\u003cstrong data-end=\"1974\" data-start=\"1956\"\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"2326\" data-start=\"1976\"\u003e• Blade shape: Santoku\u003cbr data-end=\"2001\" data-start=\"1998\"\u003e• Maker: Allday Goods\u003cbr data-end=\"2025\" data-start=\"2022\"\u003e• Blade construction: Monosteel\u003cbr data-end=\"2059\" data-start=\"2056\"\u003e• Steel: Stainless steel \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e X50CRMOV15\u003c\/span\u003e\u003cbr data-end=\"2086\" data-start=\"2083\"\u003e• Handle: Paloma colourway Recycled plastic\u003cbr data-end=\"2121\" data-start=\"2118\"\u003e• Blade length: 170mm (approx.)\u003cbr data-end=\"2155\" data-start=\"2152\"\u003e• Blade height at heel:\u003cbr data-end=\"2181\" data-start=\"2178\"\u003e• Weight:\u003cbr data-end=\"2193\" data-start=\"2190\"\u003e• HRC: 57\u003cbr data-end=\"2202\" data-start=\"2199\"\u003e• Blade finish: Migaki (polished)\u003cbr data-end=\"2238\" data-start=\"2235\"\u003e• Edge grind: Double bevel\u003cbr data-end=\"2267\" data-start=\"2264\"\u003e• Thickness behind the edge:\u003cbr data-is-only-node=\"\" data-end=\"2298\" data-start=\"2295\"\u003e• Spine thickness at heel:\u003c\/p\u003e\n\u003chr data-end=\"2331\" data-start=\"2328\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2604\" data-start=\"2333\"\u003e\u003cstrong data-end=\"2352\" data-start=\"2333\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-end=\"2355\" data-start=\"2352\"\u003eYou must be 18 or over to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery reserves the right to request age verification and to withhold delivery if satisfactory proof is not provided.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2604\" data-start=\"2333\"\u003e\u003cstrong\u003ePlease note: Allday Goods items are excluded from the sign-up discount.\u003c\/strong\u003e\u003c\/p\u003e","brand":"AllDay goods","offers":[{"title":"Default Title","offer_id":55476908851585,"sku":null,"price":147.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/allday-goods-x50crmov15-everyday-santoku-paloma-6045555.jpg?v=1775883393"},{"product_id":"ohishi-ginsan-santoku-180mm-nashiji","title":"Ohishi Ginsan Santoku Knife 180mm Nashiji","description":"\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-69c794b1-b844-838a-999f-6b50341fc75b-3\" data-testid=\"conversation-turn-12\" data-scroll-anchor=\"true\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"c84ffe11-f236-4e49-a6b0-f56ac9010efe\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"68\" data-end=\"424\"\u003e\u003cstrong data-start=\"68\" data-end=\"106\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"106\" data-end=\"109\"\u003eSantoku translates to “three virtues,” referring to its ability to handle meat, fish, and vegetables with ease. With a relatively flat edge and a gently rounded tip, it excels at push-cutting and precise chopping. At 180mm, it offers a little more length and versatility while remaining compact and easy to control.\u003c\/p\u003e\n\u003chr data-start=\"426\" data-end=\"429\"\u003e\n\u003cp data-start=\"431\" data-end=\"702\"\u003e\u003cstrong data-start=\"431\" data-end=\"463\"\u003eNashiji – “Pear Skin” Finish\u003c\/strong\u003e\u003cbr data-start=\"463\" data-end=\"466\"\u003eNashiji translates to “pear skin,” describing the softly textured, matte finish on the upper portion of the blade. This subtle texture helps reduce food sticking during prep while giving the knife a quietly refined, workhorse aesthetic.\u003c\/p\u003e\n\u003chr data-start=\"704\" data-end=\"707\"\u003e\n\u003cp data-start=\"709\" data-end=\"1083\"\u003e\u003cstrong data-start=\"709\" data-end=\"741\"\u003eOhishi – Sanjo Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"741\" data-end=\"744\"\u003eOhishi knives are produced in Sanjo, Niigata — a region known for practical, performance-focused blades. Typically featuring a slightly thicker spine with a strong distal taper, they offer a reassuring balance of durability and cutting performance. Built for everyday use, they prioritise consistency, reliability, and ease of maintenance.\u003c\/p\u003e\n\u003chr data-start=\"1085\" data-end=\"1088\"\u003e\n\u003cp data-start=\"1090\" data-end=\"1386\"\u003e\u003cstrong data-start=\"1090\" data-end=\"1117\"\u003eGinsan (Silver 3) Steel\u003c\/strong\u003e\u003cbr data-start=\"1117\" data-end=\"1120\"\u003eGinsan is a high-quality stainless steel designed to behave like a traditional carbon steel. It takes a very fine edge, sharpens cleanly, and offers excellent corrosion resistance — ideal for those who want sharpness without the added maintenance of reactive steels.\u003c\/p\u003e\n\u003chr data-start=\"1388\" data-end=\"1391\"\u003e\n\u003cp data-start=\"1393\" data-end=\"1685\"\u003e\u003cstrong data-start=\"1393\" data-end=\"1416\"\u003ePakkawood Yo-Handle\u003c\/strong\u003e\u003cbr data-start=\"1416\" data-end=\"1419\"\u003eThe western-style (yo) handle is shaped for comfort and familiarity, secured with rivets and designed for balance in hand. Made from durable pakkawood, it offers the look of natural wood with added stability and resistance to moisture — well suited to busy kitchens.\u003c\/p\u003e\n\u003chr data-start=\"1687\" data-end=\"1690\"\u003e\n\u003cp data-start=\"1692\" data-end=\"1935\"\u003e\u003cstrong data-start=\"1692\" data-end=\"1706\"\u003eCare \u0026amp; Use\u003c\/strong\u003e\u003cbr data-start=\"1706\" data-end=\"1709\"\u003eGinsan is stainless, making it relatively low maintenance. Hand wash, dry after use, and avoid the dishwasher. Use on a wooden or rubber board, and avoid twisting or forcing through harder ingredients to protect the fine edge.\u003c\/p\u003e\n\u003chr data-start=\"1937\" data-end=\"1940\"\u003e\n\u003cp data-start=\"1942\" data-end=\"2122\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1942\" data-end=\"1960\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1960\" data-end=\"1963\"\u003eBlade Length: 180mm\u003cbr data-start=\"1982\" data-end=\"1985\"\u003eBlade Shape: Santoku\u003cbr data-start=\"2005\" data-end=\"2008\"\u003eSteel: Ginsan (Silver 3) Stainless\u003cbr data-start=\"2042\" data-end=\"2045\"\u003eFinish: Nashiji\u003cbr data-start=\"2060\" data-end=\"2063\"\u003eHandle: Pakkawood Yo-Handle\u003cbr data-start=\"2090\" data-end=\"2093\"\u003eOrigin: Sanjo, Niigata, Japan\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\n\u003cdiv class=\"text-center\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477905064321,"sku":null,"price":158.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-ginsan-santoku-180mm-nashiji-5830406.jpg?v=1775138002"},{"product_id":"teruyasa-fujiwara-maboroshi-white-1-santoku-180mm-migaki-copy","title":"Teruyasa Fujiwara Maboroshi White #1 Santoku Knife 165mm Migaki","description":"\u003ch2 data-start=\"348\" data-end=\"381\"\u003eFujiwara Maboroshi Santoku 165mm\u003c\/h2\u003e\n\u003cp data-start=\"383\" data-end=\"524\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-start=\"526\" data-end=\"773\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003chr data-start=\"961\" data-end=\"964\"\u003e\n\u003ch3 data-start=\"966\" data-end=\"1009\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-start=\"1011\" data-end=\"1096\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-start=\"1098\" data-end=\"1297\"\u003e• Finish is intentionally utilitarian\u003cbr data-start=\"1135\" data-end=\"1138\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-start=\"1215\" data-end=\"1218\"\u003e• Spine and choil may not be highly rounded\u003cbr data-start=\"1261\" data-end=\"1264\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-start=\"1299\" data-end=\"1392\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-start=\"1394\" data-end=\"1498\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-start=\"1500\" data-end=\"1503\"\u003e\n\u003ch3 data-start=\"1505\" data-end=\"1528\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-start=\"1530\" data-end=\"1691\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-start=\"1693\" data-end=\"1847\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-start=\"1745\" data-end=\"1748\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-start=\"1799\" data-end=\"1802\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-start=\"1849\" data-end=\"1976\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-start=\"1978\" data-end=\"1981\"\u003e\n\u003ch3 data-start=\"1983\" data-end=\"2002\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-start=\"2004\" data-end=\"2043\"\u003eThe Maboroshi  typically features:\u003c\/p\u003e\n\u003cp data-start=\"2045\" data-end=\"2202\"\u003e• Noticeable distal taper\u003cbr data-start=\"2070\" data-end=\"2073\"\u003e• Thin edge geometry\u003cbr data-start=\"2093\" data-end=\"2096\"\u003e• Strong cutting engagement through dense produce\u003cbr data-start=\"2145\" data-end=\"2148\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-start=\"2204\" data-end=\"2304\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-start=\"2306\" data-end=\"2309\"\u003e\n\u003ch3 data-start=\"2311\" data-end=\"2337\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 data-start=\"1983\" data-end=\"2002\"\u003e\u003cspan\u003eSantoku – The Japanese All-Rounder\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2306\" data-end=\"2309\"\u003e\n\u003ch3 data-start=\"2311\" data-end=\"2337\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-start=\"2339\" data-end=\"2348\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-start=\"2350\" data-end=\"2487\"\u003e• You sharpen your own knives\u003cbr data-start=\"2379\" data-end=\"2382\"\u003e• You value performance over cosmetic perfection\u003cbr data-start=\"2430\" data-end=\"2433\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-start=\"2489\" data-end=\"2511\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-start=\"2513\" data-end=\"2633\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-start=\"2559\" data-end=\"2562\"\u003e• You want flawless fit and finish\u003cbr data-start=\"2596\" data-end=\"2599\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-start=\"2635\" data-end=\"2638\"\u003e\n\u003ch3 data-start=\"2640\" data-end=\"2648\"\u003eCare\u003c\/h3\u003e\n\u003cp data-start=\"2650\" data-end=\"2802\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-start=\"2715\" data-end=\"2718\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-start=\"2769\" data-end=\"2772\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"2804\" data-end=\"2835\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2837\" data-end=\"2855\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"2857\" data-end=\"3068\"\u003eBlade length – 165mm\u003cbr data-start=\"2877\" data-end=\"2880\"\u003eSteel – White #1 carbon steel core\u003cbr data-start=\"2914\" data-end=\"2917\"\u003eCladding – Stainless\u003cbr data-start=\"2937\" data-end=\"2940\"\u003eConstruction – San-mai\u003cbr data-start=\"2962\" data-end=\"2965\"\u003eHandle – Yo Pakkawood\u003cbr data-start=\"2994\" data-end=\"2997\"\u003eFinish – Migaki\u003cbr data-start=\"3049\" data-end=\"3052\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55488918356353,"sku":null,"price":292.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-santoku-165mm-8766805.jpg?v=1772710555"},{"product_id":"hado-kirisame-white-1-santoku-180mm","title":"Hado Kirisame White #1 Santoku Knife 180mm","description":"\u003cp data-start=\"162\" data-end=\"216\"\u003e\u003cstrong data-start=\"162\" data-end=\"216\"\u003eHado Kirisame Santoku 180mm – White #1, Urushi Oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"218\" data-end=\"221\"\u003e\n\u003cp data-start=\"223\" data-end=\"605\"\u003e\u003cstrong data-start=\"223\" data-end=\"261\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"261\" data-end=\"264\"\u003eSantoku translates to “three virtues,” referring to its ability to handle meat, fish, and vegetables with ease. With a relatively flat edge and a gently rounded tip, it excels at push-cutting and precise chopping. At 180mm, it offers a versatile balance of length and control — ideal for everyday prep in both home and professional kitchens.\u003c\/p\u003e\n\u003cp data-start=\"607\" data-end=\"625\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"627\" data-end=\"1003\"\u003e\u003cstrong data-start=\"627\" data-end=\"659\"\u003eNashiji – “Pear Skin” Finish\u003c\/strong\u003e\u003cbr data-start=\"659\" data-end=\"662\"\u003eNashiji translates to “pear skin,” describing the softly textured, matte finish across the blade. This subtle texture helps reduce food sticking during prep while giving the knife a quietly refined, workhorse aesthetic. On Hado’s Kirisame line, it’s executed with a particularly clean, even finish that complements the knife’s precise grind.\u003c\/p\u003e\n\u003cp data-start=\"1005\" data-end=\"1023\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"137\" data-end=\"553\"\u003e\u003cstrong data-start=\"137\" data-end=\"184\"\u003eHado Kirisame – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"184\" data-end=\"187\"\u003eKirisame, meaning “drizzle,” is the name given to this line — reflecting its understated, refined aesthetic. Hado is a Sakai-based workshop dedicated to preserving traditional Japanese knife-making. Many of their blades are forged in Sakai by the workshop of Tanaka-san, with work carried out by either father or son, continuing a respected lineage of blacksmithing.\u003c\/p\u003e\n\u003cp data-start=\"555\" data-end=\"969\"\u003eDuring our visit to Sakai in 2026, we were fortunate enough to spend time in the Hado workshop while our own batch of Kirisame knives was in production. The blades had been freshly delivered from the blacksmith and were moving through the final stages — being ground and sharpened by Hado’s highly skilled craftsmen. Seeing this process first-hand gave a real insight into the precision and care behind each knife.\u003c\/p\u003e\n\u003cp data-start=\"971\" data-end=\"1223\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eKnown for exceptionally clean grinds and elegant finishes, Hado knives reflect a high level of attention to detail — right through to their beautifully considered packaging. The result is a knife that feels as refined in presentation as it does in use.\u003c\/p\u003e\n\u003cp data-start=\"1699\" data-end=\"1717\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1719\" data-end=\"2050\"\u003e\u003cstrong data-start=\"1719\" data-end=\"1789\"\u003eWhite #1 (Shirogami #1) Steel – Stainless Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr data-start=\"1789\" data-end=\"1792\"\u003eWhite #1 is a high-purity carbon steel capable of taking an exceptionally fine, razor-like edge. With slightly higher carbon content than White #2, it offers increased sharpness potential and edge retention, while remaining highly responsive on the stones.\u003c\/p\u003e\n\u003cp data-start=\"2052\" data-end=\"2396\"\u003eThis knife features stainless steel cladding over the core, reducing day-to-day maintenance. The exposed edge will still develop a patina and can rust if left wet, but the outer layers are far more resistant to corrosion. Dry thoroughly after use, avoid prolonged contact with acidic foods, and treat the edge with the care of any carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"2398\" data-end=\"2416\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2418\" data-end=\"2663\"\u003e\u003cstrong data-start=\"2418\" data-end=\"2436\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2436\" data-end=\"2439\"\u003eBlade Length: 180mm\u003cbr data-start=\"2458\" data-end=\"2461\"\u003eBlade Shape: Santoku\u003cbr data-start=\"2481\" data-end=\"2484\"\u003eSteel: White #1 (Shirogami #1) Carbon Steel Core\u003cbr data-start=\"2532\" data-end=\"2535\"\u003eConstruction: San Mai (stainless clad)\u003cbr data-start=\"2573\" data-end=\"2576\"\u003eFinish: Nashiji (Kirisame line)\u003cbr data-start=\"2607\" data-end=\"2610\"\u003eHandle: Urushi Lacquered Oak\u003cbr data-start=\"2638\" data-end=\"2641\"\u003eOrigin: Sakai, Japan\u003c\/p\u003e\n\u003cp data-start=\"2665\" data-end=\"2683\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2685\" data-end=\"2828\"\u003e\u003cstrong data-start=\"2685\" data-end=\"2704\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2704\" data-end=\"2707\"\u003eThis product is strictly for sale to customers aged 18 or over. Age verification is required at checkout and on delivery.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55490246345089,"sku":null,"price":368.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-kirisame-white-1-santoku-180mm-5662271.jpg?v=1775883396"},{"product_id":"kotetsu-chromax-210mm-gyuto-rosewood-handle-copy","title":"Koutetsu Chromax Santoku Knife 165mm Rosewood Handle","description":"\u003cp data-start=\"149\" data-end=\"206\"\u003e\u003cstrong data-start=\"149\" data-end=\"206\"\u003eKoutetsu Chromax K-Tip Santoku 165mm – Rosewood Handle\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"208\" data-end=\"211\"\u003e\n\u003cp data-start=\"110\" data-end=\"530\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-start=\"110\" data-end=\"188\"\u003eKoutetsu by \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eTakayuki Shibata\u003c\/span\u003e\u003c\/span\u003e – Precision from Fukuyama\u003c\/strong\u003e\u003cbr data-start=\"188\" data-end=\"191\"\u003e\u003cspan\u003eKoutetsu is one of the house brands of Takayuki Shibata, a highly respected sharpener and knife maker based in Fukuyama, Hiroshima. His knives are characterised by very thin grinds and precise geometry, with a clear focus on edge performance. In use, this translates to clean cutting with minimal wedging, particularly in dense ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"637\" data-end=\"640\"\u003e\n\u003cp data-start=\"642\" data-end=\"1062\"\u003e\u003cstrong data-start=\"642\" data-end=\"680\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"680\" data-end=\"683\"\u003eSantoku translates to “three virtues”, referring to its suitability for meat, fish, and vegetables. With a flatter edge profile and a relatively low tip, it naturally suits push cutting and straight up-and-down chopping. Typically shorter and slightly taller than a gyuto, it offers good board contact and control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/p\u003e\n\u003chr data-start=\"1064\" data-end=\"1067\"\u003e\n\u003cp data-start=\"1069\" data-end=\"1449\"\u003e\u003cstrong data-start=\"1069\" data-end=\"1100\"\u003eK-Tip (Kiritsuke-Style Tip)\u003c\/strong\u003e\u003cbr data-start=\"1100\" data-end=\"1103\"\u003eThis santoku features a kiritsuke-style “K-tip”, giving it a more angular, aggressive point. It excels in precise tip work — fine slicing, scoring, and detail tasks — while still maintaining the versatility of a standard santoku. A subtle change in profile that provides a finer, more precise tip without affecting general use — and it looks ace.\u003c\/p\u003e\n\u003chr data-start=\"1451\" data-end=\"1454\"\u003e\n\u003cp data-start=\"1456\" data-end=\"1794\"\u003e\u003cstrong data-start=\"1456\" data-end=\"1502\"\u003eChromax Steel – Semi-Stainless Performance\u003c\/strong\u003e\u003cbr data-start=\"1502\" data-end=\"1505\"\u003eChromax is a semi-stainless steel developed to bridge the gap between carbon and stainless. It takes a keen edge and holds it well, with enough toughness for regular use. It’s less reactive than traditional carbon steels but not fully stainless, so it may develop a light patina over time.\u003c\/p\u003e\n\u003chr data-start=\"1796\" data-end=\"1799\"\u003e\n\u003cp data-start=\"1801\" data-end=\"2037\"\u003e\u003cstrong data-start=\"1801\" data-end=\"1839\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1839\" data-end=\"1842\"\u003eConstructed using san mai, with a hard Chromax core steel clad in softer stainless steel. This structure helps protect the core, improves durability, and reduces reactivity along the blade faces.\u003c\/p\u003e\n\u003chr data-start=\"2039\" data-end=\"2042\"\u003e\n\u003cp data-start=\"2044\" data-end=\"2340\"\u003e\u003cstrong data-start=\"2044\" data-end=\"2062\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-start=\"2062\" data-end=\"2065\"\u003eA thin, precise santoku with a more defined tip than usual. The geometry keeps cutting resistance low, while the Chromax steel makes it practical for daily use. A strong option if you want something that performs like a laser but doesn’t demand full carbon steel maintenance.\u003c\/p\u003e\n\u003chr data-start=\"2342\" data-end=\"2345\"\u003e\n\u003cp data-start=\"2347\" data-end=\"2586\"\u003e\u003cstrong data-start=\"2347\" data-end=\"2364\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-start=\"2364\" data-end=\"2367\"\u003eBlade Length: 165mm\u003cbr data-start=\"2386\" data-end=\"2389\"\u003eBlade Height: ~48mm\u003cbr data-start=\"2408\" data-end=\"2411\"\u003eSteel: Chromax (semi-stainless)\u003cbr data-start=\"2442\" data-end=\"2445\"\u003eConstruction: San Mai (stainless clad)\u003cbr data-start=\"2483\" data-end=\"2486\"\u003eFinish: Migaki (polished)\u003cbr data-start=\"2511\" data-end=\"2514\"\u003eHandle: Rosewood (yo handle)\u003cbr data-start=\"2542\" data-end=\"2545\"\u003eHardness: ~HRC 64\u003cbr data-start=\"2562\" data-end=\"2565\"\u003eBevel: Double bevel\u003c\/p\u003e\n\u003chr data-start=\"2588\" data-end=\"2591\"\u003e\n\u003cp data-start=\"2593\" data-end=\"2804\"\u003e\u003cstrong data-start=\"2593\" data-end=\"2601\"\u003eCare\u003c\/strong\u003e\u003cbr data-start=\"2601\" data-end=\"2604\"\u003eHand wash only. Dry thoroughly after use. Avoid prolonged contact with acidic foods and do not leave wet. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr data-start=\"2806\" data-end=\"2809\"\u003e\n\u003cp data-start=\"2811\" data-end=\"3059\"\u003e\u003cstrong data-start=\"2811\" data-end=\"2831\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-start=\"2831\" data-end=\"2834\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55565150224769,"sku":null,"price":228.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/kotetsu-chromax-165mm-santoku-rosewood-handle-6043515.jpg?v=1778368944"},{"product_id":"kaen-coreless-santoku","title":"Makoto Kurosaki Kaen Coreless VG10\/VG2 Santoku Knife 170mm","description":"\u003cp data-end=\"480\" data-start=\"149\"\u003e\u003cstrong data-end=\"184\" data-start=\"149\"\u003eMakoto Kurosaki – Echizen Craft\u003c\/strong\u003e\u003cbr data-end=\"187\" data-start=\"184\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eMakoto Kurosaki\u003c\/span\u003e\u003c\/span\u003e is a knife maker based in Echizen, Fukui — one of Japan’s historic centres of forged cutlery. He trained under master \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eHiroshi Kato\u003c\/span\u003e\u003c\/span\u003e, developing a strong foundation in sharpening and finishing before moving into full knife-making.\u003c\/p\u003e\n\u003cp data-end=\"712\" data-start=\"482\"\u003eHe is also the elder brother of \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eYu Kurosaki\u003c\/span\u003e\u003c\/span\u003e, and the two share a close professional connection. Makoto’s work is produced in small batches and is known for clean grinds, keen edges, and refined finishing.\u003c\/p\u003e\n\u003chr data-end=\"717\" data-start=\"714\"\u003e\n\u003cp data-end=\"1139\" data-start=\"719\"\u003e\u003cstrong data-end=\"757\" data-start=\"719\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-end=\"760\" data-start=\"757\"\u003eSantoku translates to “three virtues”, referring to its suitability for meat, fish, and vegetables. With a flatter edge profile and a relatively low tip, it naturally suits push cutting and straight up-and-down chopping. Typically shorter and slightly taller than a gyuto, it offers good board contact and control, making it well suited to a wide range of everyday kitchen tasks.\u003c\/p\u003e\n\u003chr data-end=\"1144\" data-start=\"1141\"\u003e\n\u003cp data-end=\"1539\" data-start=\"1146\"\u003e\u003cstrong data-end=\"1193\" data-start=\"1146\"\u003eCoreless Damascus – VG10 \/ VG2 Construction\u003c\/strong\u003e\u003cbr data-end=\"1196\" data-start=\"1193\"\u003eThis knife uses a coreless damascus construction, meaning there is no distinct central core steel as you would usually see in san mai knives. Instead, layers of VG10 and VG2 are forged together, creating a patterned structure through the blade. The result is a distinctive look, less commonly seen than typical core-and-cladding constructions.\u003c\/p\u003e\n\u003chr data-end=\"1544\" data-start=\"1541\"\u003e\n\u003cp data-end=\"1768\" data-start=\"1546\"\u003e\u003cstrong data-end=\"1576\" data-start=\"1546\"\u003eTsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-end=\"1579\" data-start=\"1576\"\u003eThe hammered (tsuchime) finish adds a subtle texture across the blade face. Alongside its visual appeal, it can help reduce surface contact between the blade and ingredients during cutting.\u003c\/p\u003e\n\u003chr data-end=\"1773\" data-start=\"1770\"\u003e\n\u003cp data-end=\"2181\" data-start=\"1775\"\u003e\u003cstrong data-end=\"1793\" data-start=\"1775\"\u003eWhy We Like It\u003c\/strong\u003e\u003cbr data-end=\"1796\" data-start=\"1793\"\u003eWe’re big fans of the distinctive tsuchime finish here — it gives the blade plenty of character. The coreless construction is something you don’t come across all that often, giving it a look that stands out on the board. The handle adds a bit of colour, which we always like to see, and with Kurosaki-san’s background in sharpening, edge performance is consistent and easy to maintain.\u003c\/p\u003e\n\u003chr data-end=\"2186\" data-start=\"2183\"\u003e\n\u003cp data-end=\"2400\" data-start=\"2188\"\u003e\u003cstrong data-end=\"2205\" data-start=\"2188\"\u003eSpecification\u003c\/strong\u003e\u003cbr data-end=\"2208\" data-start=\"2205\"\u003eBlade Length: 170mm\u003cbr data-end=\"2230\" data-start=\"2227\"\u003eBlade Height: ~48–52mm\u003cbr data-end=\"2255\" data-start=\"2252\"\u003eSteel: VG10 \/ VG2 (stainless)\u003cbr data-end=\"2287\" data-start=\"2284\"\u003eConstruction: Coreless damascus\u003cbr data-end=\"2321\" data-start=\"2318\"\u003eFinish: Tsuchime\u003cbr data-end=\"2349\" data-start=\"2346\"\u003eHandle: Octagonal wa handle\u003cbr data-end=\"2379\" data-start=\"2376\"\u003eBevel: Double bevel\u003c\/p\u003e\n\u003chr data-end=\"2405\" data-start=\"2402\"\u003e\n\u003cp data-end=\"2622\" data-start=\"2407\"\u003e\u003cstrong data-end=\"2415\" data-start=\"2407\"\u003eCare\u003c\/strong\u003e\u003cbr data-end=\"2418\" data-start=\"2415\"\u003eHand wash only. Dry thoroughly after use. Although stainless, it should not be left wet for extended periods. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance.\u003c\/p\u003e\n\u003chr data-end=\"2627\" data-start=\"2624\"\u003e\n\u003cp data-end=\"2877\" data-start=\"2629\"\u003e\u003cstrong data-end=\"2649\" data-start=\"2629\"\u003eAge Verification\u003c\/strong\u003e\u003cbr data-end=\"2652\" data-start=\"2649\"\u003eThis is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55565179748737,"sku":null,"price":260.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/makoto-kurosaki-kaen-coreless-vg10vg2-santoku-170mm-1447895.jpg?v=1778368945"}],"url":"https:\/\/www.communitycutlery.co.uk\/collections\/santoku.oembed","provider":"Community Cutlery","version":"1.0","type":"link"}