{"product_id":"nda-gyuto-210mm","title":"Sakai Kikumori NDA AUS10 Gyuto 210mm Stamped Tsuchime","description":"\u003ch3 data-start=\"228\" data-end=\"266\"\u003eSakai Kikumori – NDA Gyuto 210mm\u003c\/h3\u003e\n\u003cp data-start=\"268\" data-end=\"377\"\u003eFrom Sakai Kikumori this Gyuto from the NDA range features an Oak handle and stainless sumingashi cladding.\u003c\/p\u003e\n\u003cp data-start=\"379\" data-end=\"431\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"433\" data-end=\"859\"\u003e\u003cstrong data-start=\"433\" data-end=\"470\"\u003eGyuto – The Japanese Chef’s Knife\u003c\/strong\u003e\u003cbr data-start=\"470\" data-end=\"473\"\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=\"861\" data-end=\"913\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"915\" data-end=\"1261\"\u003e\u003cstrong data-start=\"915\" data-end=\"953\"\u003eStamped Tsuchime – Hammered Finish\u003c\/strong\u003e\u003cbr data-start=\"953\" data-end=\"956\"\u003eTsuchime means “hammered” in Japanese. The stamped tsuchime finish recreates the textured, dimpled surface of hand-hammered blades using a precise pressing technique. These shallow indentations help reduce drag and minimise food sticking during prep, while giving the knife a subtle, crafted appearance.\u003c\/p\u003e\n\u003cp data-start=\"1263\" data-end=\"1315\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1317\" data-end=\"1649\"\u003e\u003cstrong data-start=\"1317\" data-end=\"1355\"\u003eSan Mai – Three-Layer Construction\u003c\/strong\u003e\u003cbr data-start=\"1355\" data-end=\"1358\"\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=\"1651\" data-end=\"1703\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"1705\" data-end=\"2031\"\u003e\u003cstrong data-start=\"1705\" data-end=\"1757\"\u003eSakai Kikumori – Centuries of Sakai Knife Making\u003c\/strong\u003e\u003cbr data-start=\"1757\" data-end=\"1760\"\u003eBased in Sakai, Osaka, Sakai Kikumori represents more than 100 years of Japanese knife-making tradition. Working closely with master blacksmiths and sharpeners, they produce blades that carry the precision, balance, and craftsmanship that Sakai is famous for worldwide.\u003c\/p\u003e\n\u003cp data-start=\"2033\" data-end=\"2085\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2087\" data-end=\"2166\"\u003e\u003cstrong data-start=\"2087\" data-end=\"2102\"\u003eAUS10 Steel\u003c\/strong\u003e\u003cbr data-start=\"2102\" data-end=\"2105\"\u003eImproved wear resistance and sharper edge compared to AUS8.\u003c\/p\u003e\n\u003cp data-start=\"2168\" data-end=\"2220\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2222\" data-end=\"2661\"\u003e\u003cstrong data-start=\"2222\" data-end=\"2236\"\u003eSteel Care\u003c\/strong\u003e\u003cbr data-start=\"2236\" data-end=\"2239\"\u003e• Always hand wash immediately after use — never in the dishwasher.\u003cbr data-start=\"2306\" data-end=\"2309\"\u003e• Dry completely with a towel to prevent rust or discolouration.\u003cbr data-start=\"2373\" data-end=\"2376\"\u003e• Use wooden or soft plastic cutting boards to preserve the edge.\u003cbr data-start=\"2441\" data-end=\"2444\"\u003e• Store safely — in a knife block, magnetic rack, or saya cover.\u003cbr data-start=\"2508\" data-end=\"2511\"\u003e• Sharpen regularly using whetstones for best long-term performance.\u003cbr data-start=\"2579\" data-end=\"2582\"\u003e• Carbon steels will form a patina over time — this is normal and protective.\u003c\/p\u003e\n\u003cp data-start=\"2663\" data-end=\"2715\"\u003e––––––––––––––––––––––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003cp data-start=\"2717\" data-end=\"2913\"\u003e\u003cstrong data-start=\"2717\" data-end=\"2736\"\u003eAge Restriction\u003c\/strong\u003e\u003cbr data-start=\"2736\" data-end=\"2739\"\u003eKnives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be asked to verify their age at checkout and upon delivery.\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":54912982909313,"sku":null,"price":159.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/nda-gyuto-210mm-1341996.jpg?v=1772710663","url":"https:\/\/www.communitycutlery.co.uk\/products\/nda-gyuto-210mm","provider":"Community Cutlery","version":"1.0","type":"link"}