{"title":"What knife should I buy?  A no-fuss guide for home cooks","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eNo fuss, no overthinking—just a handful of excellent knives that get the job done.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"sakai-kikumori-nihonko-gyuto-210mm","title":"Sakai Kikumori  Nihonko SK Carbon  Gyuto Knife 210mm Migaki","description":"\u003cp data-start=\"186\" data-end=\"224\"\u003e\u003cstrong data-start=\"186\" data-end=\"224\"\u003eSakai Kikumori Nihonko Gyuto 210mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"226\" data-end=\"229\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"231\" data-end=\"608\"\u003e\u003cstrong data-start=\"231\" data-end=\"268\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"268\" data-end=\"271\"\u003eThe gyuto is Japan’s answer to the Western chef’s knife — a true multipurpose blade. With a gently curved edge and fine pointed tip, it’s designed for slicing, chopping and rocking with precision. Thinner and lighter than European-style knives, the gyuto offers speed, control and sharpness for both professional kitchens and home cooks.\u003c\/p\u003e\n\u003cp data-start=\"610\" data-end=\"613\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"615\" data-end=\"835\"\u003e\u003cstrong data-start=\"615\" data-end=\"643\"\u003eMigaki – Polished Finish\u003c\/strong\u003e\u003cbr data-start=\"643\" data-end=\"646\"\u003eMigaki translates to “polished.” This smooth, reflective finish gives the blade a clean, modern appearance while reducing friction during cutting, helping with food release and ease of use.\u003c\/p\u003e\n\u003cp data-start=\"837\" data-end=\"840\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"842\" data-end=\"1155\"\u003e\u003cstrong data-start=\"842\" data-end=\"882\"\u003eSakai Kikumori – Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"882\" data-end=\"885\"\u003eMade in Sakai, Osaka, \u003cstrong data-start=\"907\" data-end=\"948\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eSakai Kikumori\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e represents over a century of Japanese knife-making tradition. Working alongside skilled blacksmiths and sharpeners, their knives are known for precise geometry, excellent balance and dependable performance.\u003c\/p\u003e\n\u003cp data-start=\"1157\" data-end=\"1160\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1162\" data-end=\"1404\"\u003e\u003cstrong data-start=\"1162\" data-end=\"1181\"\u003eSK Carbon Steel\u003c\/strong\u003e\u003cbr data-start=\"1181\" data-end=\"1184\"\u003eSK carbon steel is a fine-grained carbon steel offering excellent sharpness, strong edge retention and straightforward maintenance. A great choice for cooks who value cutting performance and enjoy caring for their tools.\u003c\/p\u003e\n\u003cp data-start=\"1406\" data-end=\"1409\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1411\" data-end=\"1764\"\u003e\u003cstrong data-start=\"1411\" data-end=\"1425\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1425\" data-end=\"1428\"\u003e• Hand wash immediately after use — never use a dishwasher\u003cbr data-start=\"1486\" data-end=\"1489\"\u003e• Dry thoroughly to prevent rust or discolouration\u003cbr data-start=\"1539\" data-end=\"1542\"\u003e• Use wooden or rubberised chopping boards\u003cbr data-start=\"1584\" data-end=\"1587\"\u003e• Store safely: block, rack or saya\u003cbr data-start=\"1622\" data-end=\"1625\"\u003e• Strop regularly and sharpen with whetstones as needed\u003cbr data-start=\"1680\" data-end=\"1683\"\u003e• Carbon steel will develop a patina over time — this is natural and protective\u003c\/p\u003e\n\u003cp data-start=\"1766\" data-end=\"1769\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1771\" data-end=\"2149\"\u003e\u003cstrong data-start=\"1771\" data-end=\"1789\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1789\" data-end=\"1792\"\u003e• Blade shape: Gyuto\u003cbr data-start=\"1812\" data-end=\"1815\"\u003e• Maker: Sakai Kikumori\u003cbr data-start=\"1838\" data-end=\"1841\"\u003e• Construction: Monosteel\u003cbr data-start=\"1866\" data-end=\"1869\"\u003e• Steel: SK Carbon Steel\u003cbr data-start=\"1893\" data-end=\"1896\"\u003e• Handle: Polywood\u003cbr data-start=\"1914\" data-end=\"1917\"\u003e• Blade length: 210mm\u003cbr data-start=\"1938\" data-end=\"1941\"\u003e• Total length: 330mm\u003cbr data-start=\"1962\" data-end=\"1965\"\u003e• Blade height (heel): 47mm\u003cbr data-start=\"1992\" data-end=\"1995\"\u003e• Weight: 157g\u003cbr data-start=\"2009\" data-end=\"2012\"\u003e• Hardness: HRC 62\u003cbr data-start=\"2030\" data-end=\"2033\"\u003e• Blade finish: Migaki\u003cbr data-start=\"2055\" data-end=\"2058\"\u003e• Edge grind: 50\/50\u003cbr data-start=\"2077\" data-end=\"2080\"\u003e• Thickness behind edge: 0.42mm\u003cbr data-start=\"2111\" data-end=\"2114\" data-is-only-node=\"\"\u003e• Spine thickness at heel: 1.83mm\u003c\/p\u003e\n\u003cp data-start=\"2151\" data-end=\"2154\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2156\" data-end=\"2402\"\u003e\u003cstrong data-start=\"2156\" data-end=\"2175\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2175\" data-end=\"2178\"\u003eYou must be 18 or over to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39786450223243,"sku":"","price":110.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/products\/sakai-kikumori-nihonko-gyuto-210mm-5613161.jpg?v=1772711552"},{"product_id":"ohishi-suminagashi-gyuto-210mm-1","title":"Ohishi VG10 Gyuto knife 210mm Suminagashi","description":"\u003ch3 data-start=\"204\" data-end=\"242\"\u003eOhishi – Suminagashi Gyuto 210mm\u003c\/h3\u003e\n\u003cp data-start=\"244\" data-end=\"776\"\u003eA note from the maker – “Oishi! – That is what people in Japan say during or after having a delicious meal. With a different spelling and meaning but a similar sounding, Ohishi is also the name of the small village near the famous Mount Fuji, where our business was started. Finally and completing, Ohishi is the motto and brand name we have selected to build up and present our individual concept and understanding of a smart and fine-tuned knife set. Our idea was to help creating Oishi meals using Ohishi knives. We succeeded.”\u003c\/p\u003e\n\u003cp data-start=\"778\" data-end=\"830\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"832\" data-end=\"1258\"\u003e\u003cstrong data-start=\"832\" data-end=\"869\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"869\" data-end=\"872\"\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/p\u003e\n\u003cp data-start=\"1260\" data-end=\"1312\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1314\" data-end=\"1646\"\u003e\u003cstrong data-start=\"1314\" data-end=\"1352\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1352\" data-end=\"1355\"\u003eSan mai means “three layers.” It describes the traditional Japanese method of sandwiching a hard steel core between two softer layers of protective cladding. The hard core provides razor-sharp cutting performance, while the outer layers add toughness and make the knife easier to maintain.\u003c\/p\u003e\n\u003cp data-start=\"1648\" data-end=\"1700\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1702\" data-end=\"2005\"\u003e\u003cstrong data-start=\"1702\" data-end=\"1740\"\u003eOhishi – Everyday Japanese Quality\u003c\/strong\u003e\u003cbr data-start=\"1740\" data-end=\"1743\"\u003eOhishi knives are crafted in Echizen, Japan, with a focus on balance, ease of sharpening, and durability. Designed as versatile all-rounders, they offer excellent cutting performance without being delicate, making them an ideal introduction to Japanese knives.\u003c\/p\u003e\n\u003cp data-start=\"2007\" data-end=\"2059\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2061\" data-end=\"2173\"\u003e\u003cstrong data-start=\"2061\" data-end=\"2085\"\u003eVG10 Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"2085\" data-end=\"2088\"\u003eHigh-quality stainless steel delivering sharpness with strong corrosion resistance.\u003c\/p\u003e\n\u003cp data-start=\"2175\" data-end=\"2227\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2229\" data-end=\"2668\"\u003e\u003cstrong data-start=\"2229\" data-end=\"2243\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2243\" data-end=\"2246\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"2313\" data-end=\"2316\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2380\" data-end=\"2383\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2448\" data-end=\"2451\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2515\" data-end=\"2518\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2586\" data-end=\"2589\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2670\" data-end=\"2722\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2724\" data-end=\"3092\"\u003e\u003cstrong data-start=\"2724\" data-end=\"2742\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2742\" data-end=\"2745\"\u003eBlade shape – Gyuto\u003cbr data-start=\"2764\" data-end=\"2767\"\u003eMaker – Ohishi\u003cbr data-start=\"2781\" data-end=\"2784\"\u003eBlade construction – San Mai\u003cbr data-start=\"2812\" data-end=\"2815\"\u003eSteel – VG10 Stainless\u003cbr data-start=\"2837\" data-end=\"2840\"\u003eHandle – Lacquered Oak\u003cbr data-start=\"2862\" data-end=\"2865\"\u003eTotal length – 370 mm\u003cbr data-start=\"2886\" data-end=\"2889\"\u003eBlade length – 210 mm\u003cbr data-start=\"2910\" data-end=\"2913\"\u003eBlade height at heel – 47 mm\u003cbr data-start=\"2941\" data-end=\"2944\"\u003eWeight – 182 g\u003cbr data-start=\"2958\" data-end=\"2961\"\u003eHRC – [ ]\u003cbr data-start=\"2970\" data-end=\"2973\"\u003eBlade finish – Suminagashi\u003cbr data-start=\"2999\" data-end=\"3002\"\u003eEdge grind – 50\/50\u003cbr data-start=\"3020\" data-end=\"3023\"\u003eThickness behind edge – 0.60 mm\u003cbr data-start=\"3054\" data-end=\"3057\"\u003eSpine thickness at heel – 3.80 mm\u003c\/p\u003e\n\u003cp data-start=\"3094\" data-end=\"3146\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"3148\" data-end=\"3344\"\u003e\u003cstrong data-start=\"3148\" data-end=\"3167\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"3167\" data-end=\"3170\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be asked to verify their age at checkout and upon delivery.\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":42665460793483,"sku":null,"price":212.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-suminagashi-gyuto-210mm-4138322.jpg?v=1772711148"},{"product_id":"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":"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-sld-kurouchi-santoku-165mm-6442992.jpg?v=1772710666"},{"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":"sakai-kikumori-hcd-santoku-165mm","title":"Sakai Kikumori HCD 440C Santoku Knife 165mm Nashiji","description":"\u003cp data-start=\"153\" data-end=\"189\"\u003e\u003cstrong data-start=\"153\" data-end=\"189\"\u003eSakai Kikumori HCD Santoku 165mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"191\" data-end=\"194\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"196\" data-end=\"648\"\u003e\u003cstrong data-start=\"196\" data-end=\"234\"\u003eSantoku – The Japanese All-Rounder\u003c\/strong\u003e\u003cbr data-start=\"234\" data-end=\"237\"\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 excellent control and versatility. The flatter edge excels at push-cutting and chopping, while the wide blade makes scooping and transferring ingredients easy.\u003c\/p\u003e\n\u003cp data-start=\"650\" data-end=\"653\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"655\" data-end=\"886\"\u003e\u003cstrong data-start=\"655\" data-end=\"685\"\u003eNashiji – Pear-Skin Finish\u003c\/strong\u003e\u003cbr data-start=\"685\" data-end=\"688\"\u003e\u003cem data-start=\"688\" data-end=\"697\"\u003eNashiji\u003c\/em\u003e translates to “pear skin,” referring to the softly textured, mottled surface left on the blade. This finish helps reduce food sticking while giving the knife a refined, organic appearance.\u003c\/p\u003e\n\u003cp data-start=\"888\" data-end=\"891\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"893\" data-end=\"1208\"\u003e\u003cstrong data-start=\"893\" data-end=\"933\"\u003eSakai Kikumori – Sakai Craftsmanship\u003c\/strong\u003e\u003cbr data-start=\"933\" data-end=\"936\"\u003eMade in Sakai, Osaka, \u003cstrong data-start=\"958\" data-end=\"999\"\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 master blacksmiths and sharpeners, their knives are known for precise geometry, excellent balance and dependable performance.\u003c\/p\u003e\n\u003cp data-start=\"1210\" data-end=\"1213\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1215\" data-end=\"1464\"\u003e\u003cstrong data-start=\"1215\" data-end=\"1239\"\u003e440C Stainless Steel\u003c\/strong\u003e\u003cbr data-start=\"1239\" data-end=\"1242\"\u003e440C is a high-carbon stainless steel offering strong edge retention and excellent corrosion resistance. Durable and low-maintenance, it’s well suited to everyday kitchen use without the extra care demands of carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"1466\" data-end=\"1469\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1471\" data-end=\"1735\"\u003e\u003cstrong data-start=\"1471\" data-end=\"1485\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"1485\" data-end=\"1488\"\u003e• Hand wash immediately after use — never use a dishwasher\u003cbr data-start=\"1546\" data-end=\"1549\"\u003e• Dry thoroughly after washing\u003cbr data-start=\"1579\" data-end=\"1582\"\u003e• Use wooden or soft plastic cutting boards\u003cbr data-start=\"1625\" data-end=\"1628\"\u003e• Store safely: block, rack or saya\u003cbr data-start=\"1663\" data-end=\"1666\"\u003e• Sharpen regularly using whetstones for best long-term performance\u003c\/p\u003e\n\u003cp data-start=\"1737\" data-end=\"1740\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"1742\" data-end=\"2079\"\u003e\u003cstrong data-start=\"1742\" data-end=\"1760\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1760\" data-end=\"1763\"\u003e• Blade shape: Santoku\u003cbr data-start=\"1785\" data-end=\"1788\"\u003e• Maker: Sakai Kikumori\u003cbr data-start=\"1811\" data-end=\"1814\"\u003e• Construction:\u003cbr data-start=\"1829\" data-end=\"1832\"\u003e• Steel: 440C Stainless Steel\u003cbr data-start=\"1861\" data-end=\"1864\"\u003e• Handle: Walnut\u003cbr data-start=\"1880\" data-end=\"1883\"\u003e• Blade length: 165mm\u003cbr data-start=\"1904\" data-end=\"1907\"\u003e• Total length:\u003cbr data-start=\"1922\" data-end=\"1925\"\u003e• Blade height (heel):\u003cbr data-start=\"1947\" data-end=\"1950\"\u003e• Weight:\u003cbr data-start=\"1959\" data-end=\"1962\"\u003e• Hardness (HRC):\u003cbr data-start=\"1979\" data-end=\"1982\"\u003e• Blade finish: Nashiji\u003cbr data-start=\"2005\" data-end=\"2008\"\u003e• Edge grind:\u003cbr data-start=\"2021\" data-end=\"2024\"\u003e• Thickness behind edge:\u003cbr data-start=\"2048\" data-end=\"2051\" data-is-only-node=\"\"\u003e• Spine thickness at heel:\u003c\/p\u003e\n\u003cp data-start=\"2081\" data-end=\"2084\"\u003e–––\u003c\/p\u003e\n\u003cp data-start=\"2086\" data-end=\"2332\"\u003e\u003cstrong data-start=\"2086\" data-end=\"2105\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2105\" data-end=\"2108\"\u003eYou must be 18 or over to purchase this knife. By placing an order, you confirm that you meet the legal age requirement. Community Cutlery may request age verification and withhold delivery if suitable proof is not provided.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55368644985217,"sku":null,"price":156.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/sakai-kikumori-hcd-440c-santoku-165mm-nashiji-7020186.jpg?v=1775966369"},{"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-blue-1-kiritsuke-210mm-gyuto","title":"Ohishi Blue #1 kurouchi Gyuto Knife 210mm","description":"\u003cp data-start=\"85\" data-end=\"480\"\u003e\u003cstrong data-start=\"85\" data-end=\"122\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"122\" data-end=\"125\"\u003eThe gyuto is the Japanese equivalent of the Western chef’s knife — a true all-rounder suited to meat, fish, and vegetables. With a gently curved edge and a fine, pointed tip, it handles everything from push-cutting to rocking and detailed prep. At 210mm, it offers a versatile balance of length, control, and efficiency for both home and professional use.\u003c\/p\u003e\n\u003cp data-start=\"482\" data-end=\"500\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"502\" data-end=\"873\"\u003e\u003cstrong data-start=\"502\" data-end=\"536\"\u003eKurouchi – Blacksmith’s Finish\u003c\/strong\u003e\u003cbr data-start=\"536\" data-end=\"539\"\u003eKurouchi refers to the dark, forge-scale finish left on the upper portion of the blade. This rustic surface is a byproduct of the heat-treatment process, offering a subtle layer of protection against corrosion while giving the knife a raw, characterful appearance. Each blade carries slight variation, reflecting its handmade origins.\u003c\/p\u003e\n\u003cp data-start=\"875\" data-end=\"893\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"895\" data-end=\"1251\"\u003e\u003cstrong data-start=\"895\" data-end=\"942\"\u003eTosa \/ Ohishi – Traditional Workhorse Craft\u003c\/strong\u003e\u003cbr data-start=\"942\" data-end=\"945\"\u003eProduced in Tosa, a region known for its straightforward, performance-driven blades, and finished under the Ohishi name, these knives embody a practical, no-nonsense approach to Japanese knife-making. They prioritise cutting ability and durability over refinement — dependable tools built for everyday use.\u003c\/p\u003e\n\u003cp data-start=\"1253\" data-end=\"1271\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1273\" data-end=\"1578\"\u003e\u003cstrong data-start=\"1273\" data-end=\"1333\"\u003eAogami #1 (Blue 1) Steel – Iron Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr data-start=\"1333\" data-end=\"1336\"\u003eAogami #1 is a high-carbon steel known for its ability to take an exceptionally fine, aggressive edge. With higher carbon content than Blue 2, it offers excellent edge retention and sharpness, making it well-suited to precise slicing tasks.\u003c\/p\u003e\n\u003cp data-start=\"1580\" data-end=\"1960\"\u003eThis knife features a reactive iron cladding over the core steel. The softer outer layer acts as a shock absorber, helping protect the harder core during use. Both the core and cladding will develop a natural patina over time and will rust quickly if left wet. Dry thoroughly after use, avoid prolonged contact with acidic foods, and wipe during prep to keep it in good condition.\u003c\/p\u003e\n\u003cp data-start=\"1962\" data-end=\"1980\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1982\" data-end=\"2255\"\u003e\u003cstrong data-start=\"1982\" data-end=\"2015\"\u003eHandle – Rosewood (Wa Handle)\u003c\/strong\u003e\u003cbr data-start=\"2015\" data-end=\"2018\"\u003eFitted with a traditional Japanese wa handle in rosewood, this knife offers a lightweight, comfortable grip with a warm, natural feel. The octagonal profile provides control and orientation in hand, complementing the blade’s versatility.\u003c\/p\u003e\n\u003cp data-start=\"2257\" data-end=\"2275\"\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2277\" data-end=\"2498\"\u003e\u003cstrong data-start=\"2277\" data-end=\"2295\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"2295\" data-end=\"2298\"\u003eBlade Length: 210mm\u003cbr data-start=\"2317\" data-end=\"2320\"\u003eBlade Height: Approx. 45–50mm\u003cbr data-start=\"2349\" data-end=\"2352\"\u003eSteel: Aogami #1 (Blue 1) Carbon Steel\u003cbr data-start=\"2390\" data-end=\"2393\"\u003eConstruction: San Mai (iron clad)\u003cbr data-start=\"2426\" data-end=\"2429\"\u003eFinish: Kurouchi\u003cbr data-start=\"2445\" data-end=\"2448\"\u003eHandle: Rosewood Wa Handle\u003cbr data-start=\"2474\" data-end=\"2477\"\u003eOrigin: Tosa, Japan\u003c\/p\u003e","brand":"Akifusa","offers":[{"title":"Default Title","offer_id":55477900804481,"sku":null,"price":120.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-blue-1-kurouchi-210mm-gyuto-2917932.jpg?v=1775138005"},{"product_id":"ohishi-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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/ohishi-ginsan-santoku-180mm-nashiji-5830406.jpg?v=1775138002"},{"product_id":"hado-kirisame-white-1-gyuto-210mm","title":"Hado Kirisame White #1 Gyuto Knife 210mm","description":"\u003cp\u003e\u003cstrong\u003eHado Kirisame Gyuto 210mm – White #1, Urushi Oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr\u003eThe gyuto is the Japanese answer to the Western chef’s knife — a true all-rounder suited to meat, fish, and vegetables. With a gently curved edge and a fine, pointed tip, it handles everything from push-cutting to rocking and more delicate prep. At 210mm, it offers an ideal balance of length, control, and versatility for both home cooks and professional kitchens.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNashiji – “Pear Skin” Finish\u003c\/strong\u003e\u003cbr\u003eNashiji translates to “pear skin,” describing the softly textured, matte finish across the blade. This subtle texture helps reduce food sticking during prep while giving the knife a quietly refined, workhorse aesthetic. On Hado’s Kirisame line, it’s executed with a particularly clean, even finish that complements the knife’s precise grind.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHado Kirisame – Refined Sakai Craftsmanship\u003c\/strong\u003e\u003cbr\u003eKirisame, meaning “drizzle,” is the name given to this line — reflecting its understated, refined aesthetic. Hado is a Sakai-based workshop dedicated to preserving traditional Japanese knife-making. Many of their blades are forged in Sakai by the workshop of Tanaka-san, with work carried out by either father or son, continuing a respected lineage of blacksmithing.\u003c\/p\u003e\n\u003cp\u003eDuring our visit to Sakai in 2026, we were fortunate enough to spend time in the Hado workshop while our own batch of Kirisame knives was in production. The blades had been freshly delivered from the blacksmith and were moving through the final stages — being ground and sharpened by Hado’s highly skilled craftsmen. Seeing this process first-hand gave a real insight into the precision and care behind each knife.\u003c\/p\u003e\n\u003cp\u003eKnown for exceptionally clean grinds and elegant finishes, Hado knives reflect a high level of attention to detail — right through to their beautifully considered packaging. The result is a knife that feels as refined in presentation as it does in use.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #1 (Shirogami #1) Steel – Stainless Clad Construction \u0026amp; Care\u003c\/strong\u003e\u003cbr\u003eWhite #1 is a high-purity carbon steel capable of taking an exceptionally fine, razor-like edge. With slightly higher carbon content than White #2, it offers increased sharpness potential and edge retention, while remaining highly responsive on the stones.\u003c\/p\u003e\n\u003cp\u003eThis knife features stainless steel cladding over the core, reducing day-to-day maintenance. The exposed edge will still develop a patina and can rust if left wet, but the outer layers are far more resistant to corrosion. Dry thoroughly after use, avoid prolonged contact with acidic foods, and treat the edge with the care of any carbon steel.\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003eBlade Length: 210mm\u003c\/p\u003e\n\u003cp\u003eTotal length: 350mm\u003c\/p\u003e\n\u003cp\u003eWeight: 172g\u003c\/p\u003e\n\u003cp\u003eBlade height at heel: 45mm\u003c\/p\u003e\n\u003cp\u003eThickness behind edge: 0.42mm\u003c\/p\u003e\n\u003cp\u003eThickness at heel: 3.37mm\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eBlade Shape: Gyuto\u003cbr\u003eSteel: White #1 (Shirogami #1) Carbon Steel Core\u003cbr\u003eConstruction: San Mai (stainless clad)\u003cbr\u003eFinish: Nashiji (Kirisame line)\u003cbr\u003eHandle: Urushi Lacquered Oak\u003cbr\u003eOrigin: Sakai, Japan\u003c\/p\u003e\n\u003cp\u003e––––––––––––––––––\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAge Restriction\u003c\/strong\u003e\u003cbr\u003eThis product is strictly for sale to customers aged 18 or over. Age verification is required at checkout and on delivery.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55490297823617,"sku":null,"price":426.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/hado-kirisame-white-1-gyuto-210mm-8834987.jpg?v=1775883392"}],"url":"https:\/\/www.communitycutlery.co.uk\/collections\/what-knife-should-i-buy-a-no-fuss-guide-for-home-cooks.oembed","provider":"Community Cutlery","version":"1.0","type":"link"}