{"title":"Chef's Knife - Gyuto","description":"\u003cp\u003eThis is the most essential knife to have in any kitchen and is a must, it will be your most important purchase and will be the most used knife in your collection. Getting the right size and weight for your needs is important. The chef’s knife is versatile and used for most jobs in the kitchen, they tend to be slightly heavier in the blade than most Japanese knives and are thicker on the spin off the knife.\u003c\/p\u003e\n\u003cp\u003eThe curve of the chef’s knife is dictated by the rocking motion thats key to the western style of chopping - the point of the blade rarely leaves the board - but it’s noticeable that, as Japanese and Chinese knives have gained acceptance, Western chefs have begun to favour wider blades that enable a more ‘up and down’ chopping style.\u003c\/p\u003e","products":[{"product_id":"damascus-gyuto-knife-180mm-7","title":"Gyuto knife 180mm (7\") #Ebony silver ring","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen. \u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003eDeveloped by Takefu Special Steel, Super Gold 2 (SG2) is a premium powdered tool steel alloy specifically engineered for crafting high-quality blades. Renowned for its exceptional performance and durability, SG2 has earned its reputation as one of the most sought-after high-end powder steels in the blade-making community. With the ability to be heat-treated to an impressive hardness of up to 64 HRC (Rockwell hardness scale), SG2 blades exhibit outstanding edge retention and wear resistance. Interestingly, there is a steel known as R2, produced by Kobelco Steel, which is widely believed to be identical to SG2 in composition and properties.\u003c\/p\u003e\n\u003cp\u003eDue to their indistinguishable characteristics, these steels are often referred to interchangeably as SG2\/R2, acknowledging their shared origin and performance attributes. Blades made from SG2 (or R2) steel have gained considerable popularity among both professional chefs and knife enthusiasts for their exceptional cutting performance and long-lasting edge sharpness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e152g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eEbony Silver Ring\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e135mm (5.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e182mm (7.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e48mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e1.9mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eDamascus R2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e62 - 63\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLayers: \u003c\/strong\u003e33\u003c\/p\u003e","brand":"Tanaka Shigeki R2 Damascus","offers":[{"title":"Default Title","offer_id":44386976629044,"sku":"TANSHIR2DAMGYUTO180EBONY","price":370.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/TanakaShigekiR2Damascusgyutoknife180mm_7_ebonysilverring.jpg?v=1677754854"},{"product_id":"damascus-gyuto-knife-180mm-8","title":"Gyuto knife 180mm (7\") #Wenge diagonal","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen. \u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003eDeveloped by Takefu Special Steel, Super Gold 2 (SG2) is a premium powdered tool steel alloy specifically engineered for crafting high-quality blades. Renowned for its exceptional performance and durability, SG2 has earned its reputation as one of the most sought-after high-end powder steels in the blade-making community. With the ability to be heat-treated to an impressive hardness of up to 64 HRC (Rockwell hardness scale), SG2 blades exhibit outstanding edge retention and wear resistance. Interestingly, there is a steel known as R2, produced by Kobelco Steel, which is widely believed to be identical to SG2 in composition and properties.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDue to their indistinguishable characteristics, these steels are often referred to interchangeably as SG2\/R2, acknowledging their shared origin and performance attributes. Blades made from SG2 (or R2) steel have gained considerable popularity among both professional chefs and knife enthusiasts for their exceptional cutting performance and long-lasting edge sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWeight: \u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e122g\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eWenge Diagonal\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e181mm (7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e46mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eDamascus R2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e62 - 63\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLayers:\u003c\/strong\u003e 33\u003c\/p\u003e","brand":"Tanaka Shigeki R2 Damascus","offers":[{"title":"Default Title","offer_id":44386982166836,"sku":"TANSHIR2DAMGYUTO180WENGEDIAG","price":310.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/TanakaShigekiR2Damascusgyutoknife180mm_7_wengediagonal.jpg?v=1677755765"},{"product_id":"damascus-gyuto-knife-180mm-9","title":"Gyuto knife 180mm (7\") #Wenge","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003eThe gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen. \u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003eDeveloped by Takefu Special Steel, Super Gold 2 (SG2) is a premium powdered tool steel alloy specifically engineered for crafting high-quality blades. Renowned for its exceptional performance and durability, SG2 has earned its reputation as one of the most sought-after high-end powder steels in the blade-making community. With the ability to be heat-treated to an impressive hardness of up to 64 HRC (Rockwell hardness scale), SG2 blades exhibit outstanding edge retention and wear resistance. Interestingly, there is a steel known as R2, produced by Kobelco Steel, which is widely believed to be identical to SG2 in composition and properties.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDue to their indistinguishable characteristics, these steels are often referred to interchangeably as SG2\/R2, acknowledging their shared origin and performance attributes. Blades made from SG2 (or R2) steel have gained considerable popularity among both professional chefs and knife enthusiasts for their exceptional cutting performance and long-lasting edge sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e129g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eWenge\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e180mm (7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e45mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.4mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eDamascus R2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e62 - 63\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLayers:\u003c\/strong\u003e 33\u003c\/p\u003e","brand":"Tanaka Shigeki R2 Damascus","offers":[{"title":"Default Title","offer_id":44387000189236,"sku":"TANSHIR2DAMGYUTO180WENGE","price":310.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/TanakaShigekiR2Damascusgyutoknife180mm_7_wenge.jpg?v=1677755250"},{"product_id":"gyuto-knife-210mm-8-2-1193","title":"Gyuto Knife 210mm (8.2\") #1193","description":"\u003cp data-mce-fragment=\"1\"\u003eThe most essential knife for the kitchen which no chef can be without\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe gyutos\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen. \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSakai Takayuki\u003c\/strong\u003e have come up with a hard 62 HRC Core Aogami Super Blue with a cladded in stainless ku over the AS that has been sand blasted to give it a frosty finish it has a kurouchi hammered finish. The spine has a maintained thickness across the range with most having a dropped tip to complement this incredibly good looking line. The handle is a traditional octagonal shape made of maple wood and a rosewood ferrule.\u003c\/p\u003e","brand":"Sakai Takayuki Aogami Super Blue Kurouchi Hammered","offers":[{"title":"Default Title","offer_id":44449230291252,"sku":"1193","price":195.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/SakaiTakayukiaogamisuperbluekurouchihammeredgyutoknife210mm_8.2_1193.heic?v=1678725006"},{"product_id":"gyuto-knife-240mm-9-5-1194","title":"Gyuto Knife 240mm (9.5\") #1194","description":"\u003cp data-mce-fragment=\"1\"\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe gyutos\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSakai Takayuki\u003c\/strong\u003e have come up with a hard 62 HRC Core Aogami Super Blue with a cladded in stainless ku over the AS that has been sand blasted to give it a frosty finish it has a kurouchi hammered finish. The spine has a maintained thickness across the range with most having a dropped tip to complement this incredibly good looking line. The handle is a traditional octagonal shape made of maple wood and a rosewood ferrule.\u003c\/p\u003e","brand":"Sakai Takayuki Aogami Super Blue Kurouchi Hammered","offers":[{"title":"Default Title","offer_id":44449249132852,"sku":"1194","price":215.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/SakaiTakayukiaogamisuperbluekurouchihammeredgyutoknife240mm_9.5_1194.heic?v=1678725417"},{"product_id":"gyuto-210mm-8-2","title":"Gyuto Knife 210mm (8.2\")","description":"\u003cp data-mce-fragment=\"1\"\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe gyutos\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen. \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e","brand":"Yauji Yoshihiro Blue 2 Damascus","offers":[{"title":"Default Title","offer_id":44449371226420,"sku":"Yauji Yoshihiro Blue 2 Damascus Gyuto 210","price":265.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/YaujiYoshihiroblue2Damascusgyuto210mm_8.2.jpg?v=1679394856"},{"product_id":"kiritsuke-gyuto-210mm-8-2","title":"Kiritsuke Gyuto Knife 210mm (8.2\")","description":"\u003cp\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e is a great replacement for a gyuto\/chef’s knife and has become very popular in the past few years as the drop tip tappers down to a very thin scalpel and is an aggressive work horse. They generally come in a few sizes ranging from 210mm to 240mm. Traditionally a kiritsuke is a single-beveled and combined with the rustic geometry, makes the kiritsuke look like an epic kitchen sword. This is used for slicing up large cuts of meat and fish it will give you a clean cut finish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Yauji Yoshihiro Blue 2 Damascus","offers":[{"title":"Default Title","offer_id":44449386463540,"sku":"Yoshihiro Yauji Blue 2 Damascus Kiritsuke Gyuto 210","price":265.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/IMG_2864_YaujiYoshihiroblue2Damascuskiritsukegyuto210mm_8_2__PNG.jpg?v=1679586796"},{"product_id":"gyuto-240mm-9-4","title":"Gyuto Knife 240mm (9.4\")","description":"\u003cp data-mce-fragment=\"1\"\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe gyutos\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen. \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003cbr\u003e\u003c\/p\u003e","brand":"Yauji Yoshihiro Blue 2 Damascus","offers":[{"title":"Default Title","offer_id":44449414873396,"sku":"Yauji Yoshihiro Blue 2 Damascus Gyuto 240mm","price":315.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/IMG_2870YaujiYoshihiroblue2Damascuskiritsukegyuto240mm_9.4_dbb7b36d-d80d-422d-94be-957fc32822f5.jpg?v=1679586695"},{"product_id":"kiritsuke-gyuto-240mm-9-4","title":"Kiritsuke Gyuto Knife 240mm (9.4\")","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e is a great replacement for a gyuto\/chef’s knife and has become very popular in the past few years as the drop tip tappers down to a very thin scalpel and is an aggressive work horse. They generally come in a few sizes ranging from 210mm to 240mm. Traditionally a kiritsuke is a single-beveled and combined with the rustic geometry, makes the kiritsuke look like an epic kitchen sword. This is used for slicing up large cuts of meat and fish it will give you a clean cut finish.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yauji Yoshihiro Blue 2 Damascus","offers":[{"title":"Default Title","offer_id":44449426768180,"sku":"Yauji Yoshihiro Blue 2 Damascus Kiritsuke Gyuto 240mm","price":315.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/IMG_2864YaujiYoshihiroblue2Damascusgyuto240mm_9.4_jpeg.jpg?v=1679586729"},{"product_id":"gyutou-knife-210mm-8-2-cm2121","title":"Gyutou Knife 210mm (8.2\") #CM2121","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe gyutous\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eThe CM\u003c\/strong\u003e\u003cspan\u003e stands for the blade being made of High Carbon Chrome-Molybdenum Stainless steel to enhance the hygiene with rust-resistance. In addition, the steel makes hard, sharp cutting edges with surprisingly easy re-sharpening, like Japanese traditional knives made of \"Hagane\". The CM range is today highly regarded for it's high quality and endurance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sugimoto CM","offers":[{"title":"Default Title","offer_id":44771408970036,"sku":"CM2121","price":155.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/SugimotoCMGyutouknife210mm_8.2_CM2121V01.jpg?v=1680002763"},{"product_id":"wa-gyutou-knife-190mm-7-5-cm2121j","title":"Wa-Gyutou Knife 190mm (7.5\") #CM2121J","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe gyutos\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe CM\u003c\/strong\u003e stands for the blade being made of High Carbon Chrome-Molybdenum Stainless steel to enhance the hygiene with rust-resistance. In addition, the steel makes hard, sharp cutting edges with surprisingly easy re-sharpening, like Japanese traditional knives made of \"Hagane\". The CM range is today highly regarded for it's high quality and endurance.\u003c\/p\u003e","brand":"Sugimoto CM","offers":[{"title":"Default Title","offer_id":44777124790580,"sku":"CM2121J","price":85.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/SugimotoCMwa-gyutouknife190mm_7.5_CM2121JV01.jpg?v=1680079106"},{"product_id":"gyutou-knife-180mm-7-cm2118","title":"Gyutou Knife 180mm (7\") #CM2118","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe gyutous\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and tou means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyutou you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyutous like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eThe CM\u003c\/strong\u003e\u003cspan\u003e stands for the blade being made of High Carbon Chrome-Molybdenum Stainless steel to enhance the hygiene with rust-resistance. In addition, the steel makes hard, sharp cutting edges with surprisingly easy re-sharpening, like Japanese traditional knives made of \"Hagane\". The CM range is today highly regarded for it's high quality and endurance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sugimoto CM","offers":[{"title":"Default Title","offer_id":44806893142324,"sku":"CM2118","price":145.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/IMG_3333.SugimotoCMGyutouknife180mm_7_CM2118.jpg?v=1680518174"},{"product_id":"chefs-knife-150mm-5-9-dm-0723","title":"Chef's Knife 150mm (5.9\") #DM-0723","description":"\u003cp\u003eThis is the most essential knife to have in any kitchen and is a must, it will be your most important purchase and will be the most used knife in your collection. Getting the right size and weight for your needs is important. The chef’s knife is versatile and used for most jobs in the kitchen, they tend to be slightly heavier in the blade than most Japanese knives and are thicker on the spin off the knife.\u003c\/p\u003e\n\u003cp\u003eThe curve of the chef’s knife is dictated by the rocking motion thats key to the western style of chopping - the point of the blade rarely leaves the board - but it’s noticeable that, as Japanese and Chinese knives have gained acceptance, Western chefs have begun to favour wider blades that enable a more ‘up and down’ chopping style.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Shun Classic Series unites centuries-old Japanese Samurai blacksmithing with today's modern and technically-sophisticated manufacturing processes. The result is an exceedingly high-quality range of Damascus knives, engineered with attention to the most minute details and designed to always retain its sharpness.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe knives are therefore ideally suited for professional use. The Shun Classic blades are gorgeous to look at due to the distinctive semigloss pattern exhibited by the Damascus steel composite comprising 32 layers. This combination with the elegant, tapering handle made of black pakkawood, results in an overall aesthetic design that puts quality and functionality at its core. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVG MAX steel with a hardness of 61 (±1) HRC forms the entire blade's core right up to its edge. Sheathed in 32 layers of Damascus steel, the knife embodies a peerless anatomy paired with a resilient blade that is both hard and flexible at once due to its hybrid composition. The Shun Classic blades have a double-sided edge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe slim handle made of durable pakkawood is fashioned in a traditional Japanese chestnut shape. High quality resins added to the wood make the material particularly resilient and resistant to moisture. Its typical chestnut shape ensures a comfortable and secure grip whilst cutting, thanks to a small rim on its right side. The integrated tang boosts stability and balance.\u003cbr\u003e\u003c\/p\u003e","brand":"Kai Shun Classic","offers":[{"title":"Default Title","offer_id":44806919717172,"sku":"DM-0723","price":175.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/IMG_2986.Kaishunclassicchef_sknife150mm_5.9_DM-0723.jpg?v=1680519688"},{"product_id":"chefs-knife-200mm-7-8-dm-0706","title":"Chef's Knife 200mm (7.8\") #DM-0706","description":"\u003cp\u003eThis is the most essential knife to have in any kitchen and is a must, it will be your most important purchase and will be the most used knife in your collection. Getting the right size and weight for your needs is important. The chef’s knife is versatile and used for most jobs in the kitchen, they tend to be slightly heavier in the blade than most Japanese knives and are thicker on the spin off the knife.\u003c\/p\u003e\n\u003cp\u003eThe curve of the chef’s knife is dictated by the rocking motion thats key to the western style of chopping - the point of the blade rarely leaves the board - but it’s noticeable that, as Japanese and Chinese knives have gained acceptance, Western chefs have begun to favour wider blades that enable a more ‘up and down’ chopping style.\u003c\/p\u003e\n\u003cp\u003eThe Shun Classic Series unites centuries-old Japanese Samurai blacksmithing with today's modern and technically-sophisticated manufacturing processes. The result is an exceedingly high-quality range of Damascus knives, engineered with attention to the most minute details and designed to always retain its sharpness.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe knives are therefore ideally suited for professional use. The Shun Classic blades are gorgeous to look at due to the distinctive semigloss pattern exhibited by the Damascus steel composite comprising 32 layers. This combination with the elegant, tapering handle made of black pakkawood, results in an overall aesthetic design that puts quality and functionality at its core. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVG MAX steel with a hardness of 61 (±1) HRC forms the entire blade's core right up to its edge. Sheathed in 32 layers of Damascus steel, the knife embodies a peerless anatomy paired with a resilient blade that is both hard and flexible at once due to its hybrid composition. The Shun Classic blades have a double-sided edge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe slim handle made of durable pakkawood is fashioned in a traditional Japanese chestnut shape. High quality resins added to the wood make the material particularly resilient and resistant to moisture. Its typical chestnut shape ensures a comfortable and secure grip whilst cutting, thanks to a small rim on its right side. The integrated tang boosts stability and balance.\u003c\/p\u003e","brand":"Kai Shun Classic","offers":[{"title":"Default Title","offer_id":44806921650484,"sku":"DM-0706","price":199.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/IMG_3014.Kaishunclassicchef_sknife200mm_7.8_DM-0706.jpg?v=1680519984"},{"product_id":"chefs-knife-200mm-7-8-dm-0706l-left-handed","title":"Chef's Knife 200mm (7.8\") DM-0706L (Left Handed)","description":"\u003cp\u003eThis is the most essential knife to have in any kitchen and is a must, it will be your most important purchase and will be the most used knife in your collection. Getting the right size and weight for your needs is important. The chef’s knife is versatile and used for most jobs in the kitchen, they tend to be slightly heavier in the blade than most Japanese knives and are thicker on the spin off the knife.\u003c\/p\u003e\n\u003cp\u003eThe curve of the chef’s knife is dictated by the rocking motion thats key to the western style of chopping - the point of the blade rarely leaves the board - but it’s noticeable that, as Japanese and Chinese knives have gained acceptance, Western chefs have begun to favour wider blades that enable a more ‘up and down’ chopping style.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Shun Classic Series\u003c\/strong\u003e unites centuries-old Japanese Samurai blacksmithing with today's modern and technically-sophisticated manufacturing processes. The result is an exceedingly high-quality range of Damascus knives, engineered with attention to the most minute details and designed to always retain its sharpness.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe knives are therefore ideally suited for professional use. The Shun Classic blades are gorgeous to look at due to the distinctive semigloss pattern exhibited by the Damascus steel composite comprising 32 layers. This combination with the elegant, tapering handle made of black pakkawood, results in an overall aesthetic design that puts quality and functionality at its core. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVG MAX steel with a hardness of 61 (±1) HRC forms the entire blade's core right up to its edge. Sheathed in 32 layers of Damascus steel, the knife embodies a peerless anatomy paired with a resilient blade that is both hard and flexible at once due to its hybrid composition. The Shun Classic blades have a double-sided edge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe slim handle made of durable pakkawood is fashioned in a traditional Japanese chestnut shape. High quality resins added to the wood make the material particularly resilient and resistant to moisture. Its typical chestnut shape ensures a comfortable and secure grip whilst cutting, thanks to a small rim on its right side. The integrated tang boosts stability and balance.\u003cbr\u003e\u003c\/p\u003e","brand":"Kai Shun Classic","offers":[{"title":"Default Title","offer_id":44806941901108,"sku":"DM-0706L","price":209.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/IMG_3063..Kaishunclassicchef_sknife200mm_7.8_DM-0706L_lefthanded_.1jpeg.jpg?v=1680520415"},{"product_id":"chefs-knife-hollow-ground-200mm-7-8-dm-0719","title":"Chef's Knife, Hollow Ground 200mm (7.8\") #DM-0719","description":"\u003cp\u003eThis is the most essential knife to have in any kitchen and is a must, it will be your most important purchase and will be the most used knife in your collection. Getting the right size and weight for your needs is important. The chef’s knife is versatile and used for most jobs in the kitchen, they tend to be slightly heavier in the blade than most Japanese knives and are thicker on the spin off the knife.\u003c\/p\u003e\n\u003cp\u003eThe curve of the chef’s knife is dictated by the rocking motion thats key to the western style of chopping - the point of the blade rarely leaves the board - but it’s noticeable that, as Japanese and Chinese knives have gained acceptance, Western chefs have begun to favour wider blades that enable a more ‘up and down’ chopping style.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Shun Classic Series\u003c\/strong\u003e unites centuries-old Japanese Samurai blacksmithing with today's modern and technically-sophisticated manufacturing processes. The result is an exceedingly high-quality range of Damascus knives, engineered with attention to the most minute details and designed to always retain its sharpness.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe knives are therefore ideally suited for professional use. The Shun Classic blades are gorgeous to look at due to the distinctive semigloss pattern exhibited by the Damascus steel composite comprising 32 layers. This combination with the elegant, tapering handle made of black pakkawood, results in an overall aesthetic design that puts quality and functionality at its core.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVG MAX steel with a hardness of 61 (±1) HRC forms the entire blade's core right up to its edge. Sheathed in 32 layers of Damascus steel, the knife embodies a peerless anatomy paired with a resilient blade that is both hard and flexible at once due to its hybrid composition. The Shun Classic blades have a double-sided edge.\u003c\/p\u003e\n\u003cp\u003eThe slim handle made of durable pakkawood is fashioned in a traditional Japanese chestnut shape. High quality resins added to the wood make the material particularly resilient and resistant to moisture. Its typical chestnut shape ensures a comfortable and secure grip whilst cutting, thanks to a small rim on its right side. The integrated tang boosts stability and balance.\u003c\/p\u003e","brand":"Kai Shun Classic","offers":[{"title":"Default Title","offer_id":44806952780084,"sku":"DM-0719","price":205.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/IMG_3018.Kaishunclassicchef_sknife_hollowground200mm_7.8_DM-0719.jpg?v=1680520864"},{"product_id":"chefs-knife-150mm-5-9-tdm-1723","title":"Chef's Knife 150mm (5.9\") #TDM-1723","description":"\u003cp\u003eThis is the most essential knife to have in any kitchen and is a must, it will be your most important purchase and will be the most used knife in your collection. Getting the right size and weight for your needs is important. The chef’s knife is versatile and used for most jobs in the kitchen, they tend to be slightly heavier in the blade than most Japanese knives and are thicker on the spin off the knife.\u003c\/p\u003e\n\u003cp\u003eThe curve of the chef’s knife is dictated by the rocking motion thats key to the western style of chopping - the point of the blade rarely leaves the board - but it’s noticeable that, as Japanese and Chinese knives have gained acceptance, Western chefs have begun to favour wider blades that enable a more ‘up and down’ chopping style.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Shun Premier Tim Mälzer Series has been tailored specifically to the needs and requirements of professional chefs. In this premium series, the high-quality material properties of the well-known Shun Classic Series are combined with an entirely novel and commanding overall appearance. The blade is divided into three different textures: The blade's back down to its middle has been hammered to create a surface known as Tsuchime.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is followed by a fine matt Damascus grain typical for Shun. The blade is finished with a highly-polished precision cutting edge. The meticulously machined blade is paired with a medium brown, grained pakkawood handle. The blade's particularly hard and durable steel core provides incredible sharpness and a long-lasting cutting ability. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Shun Premier blade's core fashioned from extremely hard VG Max steel and is enveloped in 32 layers of Damascus steel. This combination of different steel grades makes the blade both hard and flexible at once. The double-sided blade is easy to use because it its light weight and guarantees a clean and precise cut. The incorporation of a hammered surface - known in Japan as Tsuchime - underlies not only aesthetic reasons, but also serves the release of material from the blade thanks to the resulting air pockets.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe meticulously machined blade is paired with a medium brown, grained pakkawood handle. Thanks to its symmetrical shape, it is suitable for both left- and right-handed users. A continuous tang ensures stability and balance whilst cutting. As a special touch, the handle's end has been engraved with Tim Mälzer's bull's head, the professional chef's trademark.\u003cbr\u003e\u003c\/p\u003e","brand":"Kai Shun Premier Tim Malzer","offers":[{"title":"Default Title","offer_id":44816318333236,"sku":"TDM-1723","price":195.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/IMG_3174.KaishunpremierTimMalzerchef_sknife150mm_5.9_TDM-1723.jpg?v=1680606344"},{"product_id":"chefs-knife-200mm-7-8-tdm-1706","title":"Chef's Knife 200mm (7.8\") #TDM-1706","description":"\u003cp\u003eThis is the most essential knife to have in any kitchen and is a must, it will be your most important purchase and will be the most used knife in your collection. Getting the right size and weight for your needs is important. The chef’s knife is versatile and used for most jobs in the kitchen, they tend to be slightly heavier in the blade than most Japanese knives and are thicker on the spin off the knife.\u003c\/p\u003e\n\u003cp\u003eThe curve of the chef’s knife is dictated by the rocking motion thats key to the western style of chopping - the point of the blade rarely leaves the board - but it’s noticeable that, as Japanese and Chinese knives have gained acceptance, Western chefs have begun to favour wider blades that enable a more ‘up and down’ chopping style.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Shun Premier Tim Mälzer Series\u003c\/strong\u003e has been tailored specifically to the needs and requirements of professional chefs. In this premium series, the high-quality material properties of the well-known Shun Classic Series are combined with an entirely novel and commanding overall appearance. The blade is divided into three different textures: The blade's back down to its middle has been hammered to create a surface known as Tsuchime.\u003c\/p\u003e\n\u003cp\u003eThis is followed by a fine matt Damascus grain typical for Shun. The blade is finished with a highly-polished precision cutting edge. The meticulously machined blade is paired with a medium brown, grained pakkawood handle. The blade's particularly hard and durable steel core provides incredible sharpness and a long-lasting cutting ability. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Shun Premier blade's core fashioned from extremely hard VG Max steel and is enveloped in 32 layers of Damascus steel. This combination of different steel grades makes the blade both hard and flexible at once. The double-sided blade is easy to use because it its light weight and guarantees a clean and precise cut. The incorporation of a hammered surface - known in Japan as Tsuchime - underlies not only aesthetic reasons, but also serves the release of material from the blade thanks to the resulting air pockets.\u003c\/p\u003e\n\u003cp\u003eThe meticulously machined blade is paired with a medium brown, grained pakkawood handle. Thanks to its symmetrical shape, it is suitable for both left- and right-handed users. A continuous tang ensures stability and balance whilst cutting. As a special touch, the handle's end has been engraved with Tim Mälzer's bull's head, the professional chef's trademark.\u003c\/p\u003e","brand":"Kai Shun Premier Tim Malzer","offers":[{"title":"Default Title","offer_id":44816349724980,"sku":"TDM-1706","price":219.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/IMG_3176.KaishunpremierTimMalzerchef_sknife200mm_7.8_TDM-1706.jpg?v=1680606729"},{"product_id":"gyuto-knife-240mm-9-4-wenge-diagonal","title":"Gyuto knife 240mm (9.4\") #Wenge diagonal","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen. \u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003eDeveloped by Takefu Special Steel, Super Gold 2 (SG2) is a premium powdered tool steel alloy specifically engineered for crafting high-quality blades. Renowned for its exceptional performance and durability, SG2 has earned its reputation as one of the most sought-after high-end powder steels in the blade-making community. With the ability to be heat-treated to an impressive hardness of up to 64 HRC (Rockwell hardness scale), SG2 blades exhibit outstanding edge retention and wear resistance. Interestingly, there is a steel known as R2, produced by Kobelco Steel, which is widely believed to be identical to SG2 in composition and properties.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDue to their indistinguishable characteristics, these steels are often referred to interchangeably as SG2\/R2, acknowledging their shared origin and performance attributes. Blades made from SG2 (or R2) steel have gained considerable popularity among both professional chefs and knife enthusiasts for their exceptional cutting performance and long-lasting edge sharpness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e205g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eWenge Diagonal\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e140mm (5.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e241mm (9.4\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e54mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2.4mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eDamascus R2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e62 - 63\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLayers:\u003c\/strong\u003e 33\u003c\/p\u003e","brand":"Tanaka Shigeki R2 Damascus","offers":[{"title":"Default Title","offer_id":44856257216820,"sku":"TANSHIR2DAMGYUTO240WENDIAG","price":380.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/TanakaShigekiR2Damascusgyutoknife240mm_9.4_wengediagonal.jpg?v=1681221611"},{"product_id":"gyuto-knife-240mm-9-4-ironwood","title":"Gyuto knife 240mm (9.4\") #Ironwood","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen. \u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003eDeveloped by Takefu Special Steel, Super Gold 2 (SG2) is a premium powdered tool steel alloy specifically engineered for crafting high-quality blades. Renowned for its exceptional performance and durability, SG2 has earned its reputation as one of the most sought-after high-end powder steels in the blade-making community. With the ability to be heat-treated to an impressive hardness of up to 64 HRC (Rockwell hardness scale), SG2 blades exhibit outstanding edge retention and wear resistance. Interestingly, there is a steel known as R2, produced by Kobelco Steel, which is widely believed to be identical to SG2 in composition and properties.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDue to their indistinguishable characteristics, these steels are often referred to interchangeably as SG2\/R2, acknowledging their shared origin and performance attributes. Blades made from SG2 (or R2) steel have gained considerable popularity among both professional chefs and knife enthusiasts for their exceptional cutting performance and long-lasting edge sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e258g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eIronwood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e233mm (9.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e51mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eDamascus R2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63- 64\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLayers:\u003c\/strong\u003e 33\u003c\/p\u003e","brand":"Tanaka Shigeki R2 Damascus","offers":[{"title":"Default Title","offer_id":44856421712180,"sku":"TANSHIR2DAMGYUTO240IRONWOOD","price":940.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/TanakaShigekiR2Damascusgyutoknife240mm_9.4_ironwood.jpg?v=1681224162"},{"product_id":"sp-gyuto-knife-240mm-9-4","title":"Gyuto Knife 240mm (9.4\")","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe gyutos\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":44946977784116,"sku":"NIGSPG2MTGYU240","price":310.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NigaraSPG2migakitsuchimegyutoknife240mm_9.4_V01.jpg?v=1682497765"},{"product_id":"sp-gyuto-knife-270mm-10-6","title":"Gyuto Knife 270mm (10.6\")","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe gyutos\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSG2 (R2)\u003c\/strong\u003e is a high speed powder stainless steel made by Takefu special steel Co Ltd. For some knife makers, this is an ideal steel for knife making as it has a great hardiness of greater than 63HR. This steel has great edge retention, high wear resistance and is stainless. The grains are so fine and uniform that the hammer forging is not necessary. The migaki finish to the knife is the most common finish to japanese knives and is achieved by buffing or polishing the blade until it is shiny, but not mirrored. This finish has different levels, from matt to shiny. The word tsuchime means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle \u003c\/strong\u003eWalnut and black buffalo horn ferrule\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":44946999312692,"sku":"NIGSPG2MTGYU270","price":400.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3858.NigaraSPG2migakitsuchimegyutoknife270mm_10.6.jpg?v=1684924733"},{"product_id":"gyuto-saya-210mm-8-2","title":"Gyuto Saya 210mm (8.2\")","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe gyutos\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e","brand":"Shibata Koutetsu Saya","offers":[{"title":"Default Title","offer_id":45025823195444,"sku":"Gyuto Saya 210","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/ShibataKoutetsugyutosaya210mm_8.2.jpg?v=1683204409"},{"product_id":"gyuto-saya-240mm-9-4","title":"Gyuto Saya 240mm (9.4\")","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003eThe gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e","brand":"Shibata Koutetsu Saya","offers":[{"title":"Default Title","offer_id":45025826963764,"sku":"Gyuto Saya 240","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/ShibataKoutetsugyutosaya240mm_9.4.jpg?v=1683204603"},{"product_id":"nakagawa-satoshi-blue-1-gyuto-240mm","title":"Gyuto 240mm (9.4\") #Black, Ebony with Silver Ring","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003eThe gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003eAogami, or Blue Steel #1, has the same carbon content as White Steel #1 — the difference is the addition of tungsten and chromium to the material. These additions add specific qualities to already high-quality steel. Aogami (Blue Steel #1) has about 1.3% carbon and 0.4% chromium added to the basic white paper. It has a practical hardness of 61 to 64 HRC. It’s high-grade Japanese steel that strengthens the heat treatment characteristics and wear resistance by adding chromium and tungsten to white steel. The sharpness lasts longer and cuts smoothly, so the cut is finished clean.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWeight:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e252g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHandle Material:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlack, Ebony with Silver Ring\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHandle Length: \u003c\/b\u003e147mm (5.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Length:\u003c\/b\u003e 230mm (9\")\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Depth: \u003c\/b\u003e48mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThickness at spine: \u003c\/b\u003e3.0mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThickness at tip: \u003c\/b\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCutting Edge:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003eDouble 50\/50\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Material:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003eBlue #1 Soft Iron Cladding\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHardness (Rockwell scale):\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e61 - 62\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eLayers: \u003c\/b\u003e3\u003c\/p\u003e","brand":"Nakagawa Satoshi Blue 1","offers":[{"title":"Default Title","offer_id":45087182324020,"sku":"NAKSATBLUE1GYU240","price":470.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NakagawaSatoshiblue1gyuto240mm_9.4_Black_ebonywithsilverring1.jpg?v=1700662942"},{"product_id":"gyuto-knife-210mm","title":"Gyuto Knife 210mm (8.2\") #Black, ebony with silver ring","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen. \u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003eAogami, or Blue Steel #1, has the same carbon content as White Steel #1 — the difference is the addition of tungsten and chromium to the material. These additions add specific qualities to already high-quality steel. 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The sharpness lasts longer and cuts smoothly, so the cut is finished clean.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWeight: \u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e235g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHandle Material: \u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlack, Ebony with Silver Ring\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHandle Length: \u003c\/b\u003e137mm (5.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Length:\u003c\/b\u003e \u003cspan data-mce-fragment=\"1\"\u003e202mm (7.9\"\u003c\/span\u003e)\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Depth: \u003c\/b\u003e46mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThickness at spine: \u003c\/b\u003e3.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThickness at tip: \u003c\/b\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCutting Edge: \u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003eDouble 50\/50\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Material: \u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003eBlue #1 Soft Iron Cladding\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHardness (Rockwell scale): \u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e61 - 62\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eLayers: \u003c\/b\u003e33\u003c\/p\u003e","brand":"Nakagawa Satoshi Blue 1 Damascus","offers":[{"title":"Default Title","offer_id":45087187501364,"sku":"NAKSATBLUE1DAMGYU210","price":500.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NakagawaSatoshiblue1damascusgyuto210mm_8.2_Black_ebonywithsilverring1.jpg?v=1700662526"},{"product_id":"kiritsuke-gyuto-240mm","title":"Kiritsuke Gyuto 240mm (9.4\") #Black, Ebony with Silver ring","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Kiritsuke is a great replacement for a gyuto\/chef’s knife and has become very popular in the past few years as the drop tip tappers down to a very thin scalpel and is an aggressive work horse. They generally come in a few sizes ranging from 210mm to 240mm. Traditionally a kiritsuke is a single-beveled and combined with the rustic geometry, makes the kiritsuke look like an epic kitchen sword. This is used for slicing up large cuts of meat and fish it will give you a clean cut finish.\u003c\/p\u003e\n\u003cp\u003eAogami, or Blue Steel #1, has the same carbon content as White Steel #1 — the difference is the addition of tungsten and chromium to the material. These additions add specific qualities to already high-quality steel. Aogami (Blue Steel #1) has about 1.3% carbon and 0.4% chromium added to the basic white paper. It has a practical hardness of 61 to 64 HRC. It’s high-grade Japanese steel that strengthens the heat treatment characteristics and wear resistance by adding chromium and tungsten to white steel. The sharpness lasts longer and cuts smoothly, so the cut is finished clean.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWeight: \u003c\/b\u003e259g\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHandle Material: \u003c\/b\u003eBlack, Ebony with Silver Ring\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHandle Length: \u003c\/b\u003e138mm (5.4\")\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Length:\u003c\/b\u003e \u003cspan data-mce-fragment=\"1\"\u003e230mm (9\")\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Depth: \u003c\/b\u003e44mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThickness at spine: \u003c\/b\u003e3.5mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThickness at tip: \u003c\/b\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCutting Edge: \u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003eDouble 50\/50\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Material: \u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003eBlue #1 Soft Iron Cladding\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHardness (Rockwell scale): \u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e61 - 62\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eLayers: \u003c\/b\u003e33\u003c\/p\u003e\n\u003cdiv data-shopify-editor-section='{\"id\":\"template--21656299536692__5bdbcfda-5b4b-4beb-b70a-98ea30c44eb5\",\"type\":\"dynamic-rich-text\",\"disabled\":false}' class=\"shopify-section pxu-lia-section--play\" id=\"shopify-section-template--21656299536692__5bdbcfda-5b4b-4beb-b70a-98ea30c44eb5\"\u003e\n\u003cdiv data-section-id=\"template--21656299536692__5bdbcfda-5b4b-4beb-b70a-98ea30c44eb5\"\u003e\n\u003csection class=\"rich-text\n      \n        no-section-border\"\u003e\n\u003cdiv class=\"rich-text__wrapper pxu-lia-block pxu-lia-block--play\"\u003e\n\u003cdiv data-live-text-setting=\"section.template--21656299536692__5bdbcfda-5b4b-4beb-b70a-98ea30c44eb5.introduction_tagline\" class=\"rich-text__content pxu-lia-element\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nakagawa Satoshi Blue 1 Damascus","offers":[{"title":"Default Title","offer_id":45087199002932,"sku":"NAKSATBLUE1DAMKIRIGYU240","price":550.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NakagawaSatoshiblue1damascuskiritsukegyuto240mm_9.4_Black_ebonywithsilverring1.jpg?v=1700661804"},{"product_id":"gyuto-240mm","title":"Gyuto 240mm (9.4\") #Black, ebony with silver ring","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003eThe gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStainless steel is generally any type of steel alloy that has a minimum of 10.5% chromium content by mass. Compared to carbon steel knives, stainless steel Japanese knives are highly resistant to corrosion. The chromium oxide creates a protective film that prevents contact between water and iron or oxygen. An important note is that stainless steel knives are not completely stain-proof or rust-proof. If they are exposed to water for a prolonged amount of time, they will rust, particularly if the liquid has salt in it. Hardness is determined using the Rockwell scale, specifically the HRC Scale, in order to have a consistent method for evaluating the hardness of a blade. Most mid-to-higher quality Japanese steels will have HRC 58 or higher, though there are other characteristics, such as chemical composition, that also impact performance and should be taken into account.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e253g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eBlack, Ebony with Silver Ring\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e137mm (5.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e230mm (9\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e50mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2.9mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.6mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eSiliver 3 with stainless steel cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e62 - 63\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLayers:\u003c\/strong\u003e 3\u003c\/p\u003e","brand":"Nakagawa Satoshi Silver 3","offers":[{"title":"Default Title","offer_id":45087205228852,"sku":"NAKSATSILVER3GYU240","price":460.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NakagawaSatoshisilver3gyuto240mm_9.4_Black_ebonywithsilverring.jpg?v=1700661339"},{"product_id":"sugimoto-cm-gyutou-knife-240mm-9-4-cm2124","title":"Gyutou Knife 240mm (9.4\") #CM2124","description":"\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe gyutos\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe CM\u003c\/strong\u003e stands for the blade being made of High Carbon Chrome-Molybdenum Stainless steel to enhance the hygiene with rust-resistance. In addition, the steel makes hard, sharp cutting edges with surprisingly easy re-sharpening, like Japanese traditional knives made of \"Hagane\". The CM range is today highly regarded for it's high quality and endurance.\u003c\/p\u003e","brand":"Sugimoto CM","offers":[{"title":"Default Title","offer_id":45305342427444,"sku":"CM2124","price":240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/SugimotoCMGyutouknife240mm_9.4_CM2124V01.jpg?v=1686043062"},{"product_id":"gyutoh-knife-200mm-7-8-34373-201","title":"Gyutoh Knife 200mm (7.8\") #34373-201","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe gyutos\u003c\/strong\u003e meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe 5000MCD Series\u003c\/strong\u003e by MIYABI embodies the beauty and sharpness of Japanese knives. The blade core is made from MC63 micro carbide powder steel and surrounded by 100 other steel layers, producing a Rockwell hardness rating of around 63 and supreme edge retention.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe blade is honed on both sides using the Honbazuke technique to create an ultra-sharp finish. Every blade is honed by hand at a razor-sharp angle of 9.5° to 12°. The traditional D-shaped handle made from masur birch makes for an evenly-balanced knife, making it easy for the user to stay in control and effortlessly cut up food. The elegant end cap adds the finishing touch to the handle design.\u003c\/p\u003e","brand":"Miyabi 5000MCD","offers":[{"title":"Default Title","offer_id":45352357200180,"sku":"34373-201","price":409.0,"currency_code":"GBP","in_stock":true}]},{"product_id":"gyuto-210mm-8-2-black-ebony-with-silver-ring","title":"Gyuto 210mm (8.2\") #Black, Ebony with Silver ring","description":"\u003cp data-mce-fragment=\"1\"\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003eThis Japanese steel is very fine-grained stainless steel and can have an edge sharpness and edge retention similar to some high-carbon steels. This steel is generally thought to be slightly easier to sharpen than VG-10 while also slightly more susceptible to rust due to the lower chromium content. Often, when Japanese chefs choose stainless steel over high-carbon steel types for their knives, they will choose Ginsan. Ginsan-Ko steel was developed by Hitachi Metals and is composed of about 1.05% carbon, 13% chromium, and 0.8% manganese, and has a hardness rating between 59 and 62 HRC.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e207g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eBlack, Ebony with Silver Ring\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e137mm (5.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e200mm (7.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e47mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2.5mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.4mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eSiliver 3 with stainless steel cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e62 - 63\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLayers:\u003c\/strong\u003e 3\u003c\/p\u003e","brand":"Nakagawa Satoshi Silver 3","offers":[{"title":"Default Title","offer_id":47193836028212,"sku":"NAKSATSILVER3GYU210","price":335.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NakagawaSatoshisilver3gyuto210mm_8.2_Black_ebonywithsilverring1.jpg?v=1700664355"},{"product_id":"kiritsuke-gyuto-210mm-8-2-black-ebony-with-silver-ring","title":"Kiritsuke Gyuto 210mm (8.2\") #Black, Ebony with Silver Ring","description":"\u003cp\u003eThe Kiritsuke is a great replacement for a gyuto\/chef’s knife and has become very popular in the past few years as the drop tip tappers down to a very thin scalpel and is an aggressive work horse. They generally come in a few sizes ranging from 210mm to 240mm. Traditionally a kiritsuke is a single-beveled and combined with the rustic geometry, makes the kiritsuke look like an epic kitchen sword. This is used for slicing up large cuts of meat and fish it will give you a clean cut finish.\u003c\/p\u003e\n\u003cp\u003eThis Japanese steel is very fine-grained stainless steel and can have an edge sharpness and edge retention similar to some high-carbon steels. This steel is generally thought to be slightly easier to sharpen than VG-10 while also slightly more susceptible to rust due to the lower chromium content. Often, when Japanese chefs choose stainless steel over high-carbon steel types for their knives, they will choose Ginsan. Ginsan-Ko steel was developed by Hitachi Metals and is composed of about 1.05% carbon, 13% chromium, and 0.8% manganese, and has a hardness rating between 59 and 62 HRC. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e211g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eBlack, Ebony with Silver Ring\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e137mm (5.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e200mm (7.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e41mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2.7mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.4mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eSiliver 3 with stainless steel cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e62 - 63\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLayers:\u003c\/strong\u003e 3\u003c\/p\u003e","brand":"Nakagawa Satoshi Silver 3","offers":[{"title":"Default Title","offer_id":47193854705972,"sku":"NAKSATSILVER3KIRGYU210","price":335.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NakagawaSatoshisilver3kiritsukegyuto210mm_8.2_Black_ebonywithsilverring1.jpg?v=1700664765"},{"product_id":"honyaki-gyuto-210mm-8-2-black-ebony-with-silver-ring","title":"Honyaki Gyuto 210mm (8.2\") #Black, Ebony with Silver Ring","description":"\u003cp data-mce-fragment=\"1\"\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003eHonyaki is another answer to the deformation of a knife that can occur over time. Instead of forge-welding different hardness of steels, it is forged by a single piece of steel. Instead of hardening it the same way throughout the entire area of the blade, (which would make it so fragile that it would break in half if dropped on a hard surface) they use a technique called differential heat quenching to give it different hardnesses throughout the blade.\u003c\/p\u003e\n\u003cp\u003eThe blacksmith prepares the blade before quenching by coating it in clay. A thin layer of clay is applied to the bottom of the blade along the edge. A very thick layer of clay is applied to the spine. By doing this, the spine will not get as hot and not cool down as fast when quenched in water so it does not harden at the same rate as the edge side. This extreme differential heat treatment can only be done in those steel that has low quenchability. It is true that some Honyaki knives are made with blue carbon steel or even stainless steel, but real, true Honyaki is usually made with white #1 or #2 and water quenched.\u003c\/p\u003e\n\u003cp\u003eShirogami #2, or White Steel #2, is one of the most common types of high-carbon knife steels, particularly when forging handcrafted traditional Japanese kitchen knives. While the composition of Shirogami #2 (White Steel #2) is virtually the same as Shirogami #1, the carbon content is slightly less (1.0-1.2% carbon). This allows the knife to be less prone to chipping and is generally preferred by most chefs, given the option of White Steel knives. It is also easier to sharpen than Shirogami #1. Both White Steel #1 and White Steel #2 allow Japanese chefs to make very fine, particular cuts of fish, vegetables, and garnish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e220g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eBlack, Ebony with Silver Ring\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e137mm (5.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e200mm (7.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e45mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2.8mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eWhite 2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e62 - 63\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLayers:\u003c\/strong\u003e 3\u003c\/p\u003e","brand":"Nakagawa Satoshi White 2","offers":[{"title":"Default Title","offer_id":47193881575732,"sku":"NAKSATWHITEHONGYU82210","price":830.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NakagawaSatoshiwhite2honyakigyuto210mm_8.2_Black_ebonywithsilverring1.jpg?v=1700665166"},{"product_id":"gyuto-210mm-8-2-wooden-handle","title":"Gyuto 210mm (8.2\") #Wooden Handle","description":"\u003cp data-mce-fragment=\"1\"\u003eThe most essential knife for the kitchen which no chef can be without.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003c\/p\u003e\n\u003cp\u003eAogami, or Blue Steel #1, has the same carbon content as White Steel #1 — the difference is the addition of tungsten and chromium to the material. These additions add specific qualities to already high-quality steel. Aogami (Blue Steel #1) has about 1.3% carbon and 0.4% chromium added to the basic white paper. It has a practical hardness of 61 to 64 HRC. It’s high-grade Japanese steel that strengthens the heat treatment characteristics and wear resistance by adding chromium and tungsten to white steel. The sharpness lasts longer and cuts smoothly, so the cut is finished clean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e204g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eMango and Cherry Woods\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e120mm (4.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e200mm (7.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e48mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eBlue #1 soft Iron Cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e61 - 62\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLayers:\u003c\/strong\u003e 33\u003c\/p\u003e","brand":"Nakagawa Satoshi Blue 1 Damascus","offers":[{"title":"Default Title","offer_id":47193934496052,"sku":"NAKSATBLU1DAMGYU210","price":560.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NakagawaSatoshiblue1damascusgyuto210mm_8.2_Woodenhandle1.jpg?v=1700665948"},{"product_id":"kiritsuke-gyuto-240mm-9-4-buffalo-horn-and-ebony-with-nickle-ring","title":"Kiritsuke Gyuto 240mm (9.4\") #Buffalo Horn and Ebony with Nickle Ring","description":"\u003cp\u003eThe Kiritsuke is a great replacement for a gyuto\/chef’s knife and has become very popular in the past few years as the drop tip tappers down to a very thin scalpel and is an aggressive work horse. They generally come in a few sizes ranging from 210mm to 240mm. Traditionally a kiritsuke is a single-beveled and combined with the rustic geometry, makes the kiritsuke look like an epic kitchen sword. This is used for slicing up large cuts of meat and fish it will give you a clean cut finish.\u003c\/p\u003e\n\u003cp\u003eAogami, or Blue Steel #1, has the same carbon content as White Steel #1 — the difference is the addition of tungsten and chromium to the material. These additions add specific qualities to already high-quality steel. Aogami (Blue Steel #1) has about 1.3% carbon and 0.4% chromium added to the basic white paper. It has a practical hardness of 61 to 64 HRC. It’s high-grade Japanese steel that strengthens the heat treatment characteristics and wear resistance by adding chromium and tungsten to white steel. The sharpness lasts longer and cuts smoothly, so the cut is finished clean.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eWenge Wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e210mm (8.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e45mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e1.9mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material: \u003c\/strong\u003eSG2 Core \/ Stainless Steel Cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e62 - 63\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLayers:\u003c\/strong\u003e 33\u003c\/p\u003e","brand":"Nakagawa Satoshi X Myojin Naohito","offers":[{"title":"Default Title","offer_id":47194030211380,"sku":"NAKSATXMYNAOB1DKIGYU240","price":710.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NakagawaSatoshiXMyojinNaohitoblue1damascuskiritsukegyuto240mm_9.4_Buffalohornandebonywithnicklering1.jpg?v=1700668176"},{"product_id":"gyuto-knife-240mm-9-4-black-pakka-wood","title":"Gyuto Knife 240mm (9.4\") #Black pakka wood","description":"\u003cp data-mce-fragment=\"1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGyutos like chef’s knives go from 150mm up to 370mm which is massive, when starting out go for something in the range of 180mm to 210mm depending on the size of your hands. Later you can go for a larger chef’s knife like a 260mm to 280mm which can be used for larger jobs like cabbages, large dicing and meat cuts like beef sirloins and fillets.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDeveloped by Takefu Special Steel, Super Gold 2 (SG2) is a premium powdered tool steel alloy specifically engineered for crafting high-quality blades. Renowned for its exceptional performance and durability, SG2 has earned its reputation as one of the most sought-after high-end powder steels in the blade-making community. With the ability to be heat-treated to an impressive hardness of up to 64 HRC (Rockwell hardness scale), SG2 blades exhibit outstanding edge retention and wear resistance. Interestingly, there is a steel known as R2, produced by Kobelco Steel, which is widely believed to be identical to SG2 in composition and properties.\u003c\/p\u003e\n\u003cp\u003eDue to their indistinguishable characteristics, these steels are often referred to interchangeably as SG2\/R2, acknowledging their shared origin and performance attributes. Blades made from SG2 (or R2) steel have gained considerable popularity among both professional chefs and knife enthusiasts for their exceptional cutting performance and long-lasting edge sharpness.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb style=\"font-size: 0.875rem;\"\u003eWeight: \u003c\/b\u003e184g\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHandle Material:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003eBlack Pakka Wood\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHandle Length: \u003c\/b\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Length: \u003c\/b\u003e241mm (9.4\")\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Depth: \u003c\/b\u003e55mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThickness at spine: \u003c\/b\u003e1.8mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThickness at tip: \u003c\/b\u003e0.4mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCutting Edge:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003eDouble 50\/50\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Material:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003eDamascus R2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHardness (Rockwell scale):\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e62 - 63\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eLayers: \u003c\/b\u003e33\u003c\/p\u003e","brand":"Tanaka Shigeki R2 Damascus","offers":[{"title":"Default Title","offer_id":47314200527156,"sku":"TANSHIR2DAMGYUBPAK240","price":380.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/TanakaShigekiR2Damascusgyutoknife240mm_9.4_Blackpakkawood1.jpg?v=1702477841"},{"product_id":"chefs-knife-hollow-edge-200mm-7-8-mth-80","title":"Chef's knife hollow edge 200mm (7.8\") #MTH-80","description":"\u003cp data-mce-fragment=\"1\"\u003eThis is the most essential knife to have in any kitchen and is a must, it will be your most important purchase and will be the most used knife in your collection. Getting the right size and weight for your needs is important. The chef’s knife is versatile and used for most jobs in the kitchen, they tend to be slightly heavier in the blade than most Japanese knives and are thicker on the spin off the knife.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe curve of the chef’s knife is dictated by the rocking motion thats key to the western style of chopping - the point of the blade rarely leaves the board - but it’s noticeable that, as Japanese and Chinese knives have gained acceptance, Western chefs have begun to favour wider blades that enable a more ‘up and down’ chopping style.\u003c\/p\u003e\n\u003cp\u003eMolybdenum stainless steels are a general class of Japanese steels that have a higher content of molybdenum than standard stainless steel knives. While all stainless steel knives have 10.5% or more chromium, not all have molybdenum. Molybdenum increases the corrosion resistance of stainless steel, making its use in kitchen knives particularly useful.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eCurrently our most popular series, the Professional Series features a thin 2.0-2.5mm blade for less wedging into cuts and an added bolster on the handle for weight and balance.  Most of the knives in this series are made with our Original steel with the exception of the MSK-65 and MTH-80 which use the Superior steel. The weight of the bolster in combination with the thin blades makes these knives extremely well balanced in the centre of your hand when using a Chef's grip; allowing you to cut through most foods using minimal effort.  Except for the MTH-80, MSK-65, and MSL-105 which feature elevated handles, these knives have traditional European shapes with a straight handle and pointed tip.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWeight: 194g\u003c\/p\u003e\n\u003cp\u003eHandle Material: Pakkawood\u003c\/p\u003e\n\u003cp\u003eHandle Length: 110mm (4.3\")\u003c\/p\u003e\n\u003cp\u003eBlade Length: 199mm (7.8\")\u003c\/p\u003e\n\u003cp\u003eBlade Depth: 48mm\u003c\/p\u003e\n\u003cp\u003eThickness at spine: 2.2mm\u003c\/p\u003e\n\u003cp\u003eThickness at tip: 0.4mm\u003c\/p\u003e\n\u003cp\u003eCutting Edge: 50\/50\u003c\/p\u003e\n\u003cp\u003eBlade Material: Molybdenum alloy stainless steel\u003c\/p\u003e\n\u003cp\u003eHardness (Rockwell scale): 58-60\u003c\/p\u003e\n\u003cp\u003eLayers: 1\u003c\/p\u003e","brand":"Professional series","offers":[{"title":"Default Title","offer_id":47887675719988,"sku":"","price":188.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_0601.jpg?v=1712311749"},{"product_id":"chefs-knife-220mm-8-8-mbk-85","title":"Chef's knife 220mm (8.8\") #MBK-85","description":"\u003cp data-mce-fragment=\"1\"\u003eThis is the most essential knife to have in any kitchen and is a must, it will be your most important purchase and will be the most used knife in your collection. 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The weight of the bolster in combination with the thin blades makes these knives extremely well balanced in the centre of your hand when using a Chef's grip; allowing you to cut through most foods using minimal effort.  Except for the MTH-80, MSK-65, and MSL-105 which feature elevated handles, these knives have traditional European shapes with a straight handle and pointed tip.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWeight: 205g\u003c\/p\u003e\n\u003cp\u003eHandle Material: Pakkawood\u003c\/p\u003e\n\u003cp\u003eHandle Length: 115mm (4.5\")\u003c\/p\u003e\n\u003cp\u003eBlade Length: 213mm (8.3\")\u003c\/p\u003e\n\u003cp\u003eBlade Depth: 47mm\u003c\/p\u003e\n\u003cp\u003eThickness at spine: 2.1mm\u003c\/p\u003e\n\u003cp\u003eThickness at tip: 0.5mm\u003c\/p\u003e\n\u003cp\u003eCutting Edge: 50\/50\u003c\/p\u003e\n\u003cp\u003eBlade Material: Molybdenum alloy stainless steel\u003c\/p\u003e\n\u003cp\u003eHardness (Rockwell scale): 58-60\u003c\/p\u003e\n\u003cp\u003eLayers: 1\u003c\/p\u003e","brand":"Professional series","offers":[{"title":"Default Title","offer_id":47887782314292,"sku":"","price":217.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_0605.jpg?v=1712313163"},{"product_id":"chefs-knife-180mm-7-bf-hb-70","title":"Chef's knife 180mm (7\") #BF-HB-70","description":"\u003cp data-mce-fragment=\"1\"\u003eThis is the most essential knife to have in any kitchen and is a must, it will be your most important purchase and will be the most used knife in your collection. Getting the right size and weight for your needs is important. The chef’s knife is versatile and used for most jobs in the kitchen, they tend to be slightly heavier in the blade than most Japanese knives and are thicker on the spin off the knife.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe curve of the chef’s knife is dictated by the rocking motion thats key to the western style of chopping - the point of the blade rarely leaves the board - but it’s noticeable that, as Japanese and Chinese knives have gained acceptance, Western chefs have begun to favour wider blades that enable a more ‘up and down’ chopping style\u003c\/p\u003e\n\u003cp\u003eMolybdenum stainless steels are a general class of Japanese steels that have a higher content of molybdenum than standard stainless steel knives. While all stainless steel knives have 10.5% or more chromium, not all have molybdenum. Molybdenum increases the corrosion resistance of stainless steel, making its use in kitchen knives particularly useful.\u003c\/p\u003e\n\u003cp\u003eThe non-stick coated version of the Chef Series is specifically designed for slicing through sushi rolls effortlessly, even where rice tends to stick and gum up the blade. With its razor-sharp edge, it effortlessly cuts through tough nori (seaweed), while the non-stick surface allows for smooth gliding through the remainder of the cut without requiring constant wiping of the blade after each slice.\u003c\/p\u003e\n\u003cp\u003eWeight: 132g\u003c\/p\u003e\n\u003cp\u003eHandle Material: Pakkawood\u003c\/p\u003e\n\u003cp\u003eHandle Length: 115mm (4.5\")\u003c\/p\u003e\n\u003cp\u003eBlade Length: 182mm (7.1\")\u003c\/p\u003e\n\u003cp\u003eBlade Depth: 41mm\u003c\/p\u003e\n\u003cp\u003eThickness at spine: 1.7mm\u003c\/p\u003e\n\u003cp\u003eThickness at tip: 0.6mm\u003c\/p\u003e\n\u003cp\u003eCutting Edge: 50\/50\u003c\/p\u003e\n\u003cp\u003eBlade Material: Molybdenum alloy stainless steel with black fluorine coating\u003c\/p\u003e\n\u003cp\u003eHardness (Rockwell scale): 58-60\u003c\/p\u003e\n\u003cp\u003eLayers: 1\u003c\/p\u003e","brand":"Chef's series","offers":[{"title":"Default Title","offer_id":47888394125620,"sku":"","price":82.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_0634.jpg?v=1712322769"},{"product_id":"gyuto-180mm-7","title":"Gyuto 180mm (7\")","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. 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You get the superior edge retention, easy sharpening and a silky smooth cut of a carbon-steel blade, with only minor maintenance required on the edge of the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e125g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOval magnolia with red pakka wood bolster\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e185mm (7.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 45\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.6\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eStainless\/white #2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e61 - 63\u003c\/p\u003e","brand":"Masakage Yuki","offers":[{"title":"Default Title","offer_id":54943666307455,"sku":"","price":219.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5225.jpg?v=1736505486"},{"product_id":"gyuto-210mm","title":"Gyuto 210mm","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis line has been named Yuki (snow) due to the frosty Nashiji finish, paired with the white magnolia handle. The splash of red pakka gives it a feeling of drama, Handmade with a hard Shirogami (white) carbon steel and clad in a softer stainless steel, the Yuki range are a customers favourite. You get the superior edge retention, easy sharpening and a silky smooth cut of a carbon-steel blade, with only minor maintenance required on the edge of the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e151g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOval magnolia with red pakka wood bolster\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e217mm (7.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 48\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.5\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eStainless\/white #2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e61 - 63\u003c\/p\u003e","brand":"Masakage Yuki","offers":[{"title":"Default Title","offer_id":54945237631359,"sku":"","price":269.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5235.jpg?v=1736593760"},{"product_id":"gyuto-210mm-8-3","title":"Gyuto 210mm (8.2\")","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Ryusei line is a stunning fusion of artistry and performance, crafted for those who demand both precision and elegance in the kitchen. Forged from VG7 steel, renowned for its exceptional sharpness and edge retention, these blades are clad in stainless steel for added resilience and corrosion resistance. The blade’s migaki finish lends it a sleek, polished sheen, while the spine and choil are exquisitely mirror-polished for both beauty and unparalleled comfort during use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e145g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOval magnolia with red pakka wood bolster\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e128mm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e209mm (8.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 47\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 1.7\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eStainless\/VG7\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e61 - 62\u003c\/p\u003e","brand":"Makoto Kurosaki ryusen V7","offers":[{"title":"Default Title","offer_id":54945311687039,"sku":"","price":189.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5319.jpg?v=1736859915"},{"product_id":"gyuto-180mm-8","title":"Gyuto 180mm (7\") #VG5018","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHyper carbon molybdenum vanadium stainless steel is a high-performance alloy commonly used in premium knives and tools due to its durability, corrosion resistance, and excellent edge retention. Here’s a breakdown of the key components:\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHyper Carbon refers to a high-carbon content in the steel, which enhances its hardness, sharpness, and ability to retain a fine edge. However, excessive carbon may make steel more prone to rust if not counterbalanced by stainless elements. Molybdenum (Mo) Improves corrosion resistance and Enhances strength and toughness, especially under high temperatures. Vanadium (V), Contributes to wear resistance and durability. Promotes the formation of vanadium carbides, which improve the knife’s edge stability and sharpness. Aids in creating a finer grain structure in the steel, making the blade more precise. Stainless Steel Contains chromium (usually 12% or more) to prevent rust and enhance corrosion resistance. his makes the steel easier to maintain compared to traditional carbon steels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 161\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ePOM (polyoxymethylene) Resign\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e120mm (4.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e184mm (7.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 44\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 1.5\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eHyper carbon molybdenum-vanadium stainless steel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e58 - 60\u003c\/p\u003e","brand":"Masamoto VG10","offers":[{"title":"Default Title","offer_id":54956682838399,"sku":"","price":179.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5355.heic?v=1737034894"},{"product_id":"gyuto-210mm-8-2-vg5021-copy","title":"Gyuto 210mm (8.2\") #VG5021","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHyper carbon molybdenum vanadium stainless steel is a high-performance alloy commonly used in premium knives and tools due to its durability, corrosion resistance, and excellent edge retention. Here’s a breakdown of the key components\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHyper Carbon refers to a high-carbon content in the steel, which enhances its hardness, sharpness, and ability to retain a fine edge. However, excessive carbon may make steel more prone to rust if not counterbalanced by stainless elements. Molybdenum (Mo) Improves corrosion resistance and Enhances strength and toughness, especially under high temperatures. Vanadium (V), Contributes to wear resistance and durability. Promotes the formation of vanadium carbides, which improve the knife’s edge stability and sharpness. Aids in creating a finer grain structure in the steel, making the blade more precise. Stainless Steel Contains chromium (usually 12% or more) to prevent rust and enhance corrosion resistance. his makes the steel easier to maintain compared to traditional carbon steels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 179\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003ePOM (polyoxymethylene) Resign\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e120mm (4.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e214mm (8.4\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 446\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 1.5\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eHyper carbon molybdenum-vanadium stainless steel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e58 - 60\u003c\/p\u003e","brand":"Masamoto VG10","offers":[{"title":"Default Title","offer_id":54956928991615,"sku":null,"price":199.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5360.heic?v=1737039925"},{"product_id":"gyuto-210mm-8-2-customhandle","title":"Gyuto 210mm (8.2\") #Customhandle","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eShirogami #2, or White Steel #2, is one of the most common types of high-carbon knife steels, particularly when forging handcrafted traditional Japanese kitchen knives. While the composition of Shirogami #2 (White Steel #2) is virtually the same as Shirogami #1, the carbon content is slightly less (1.0-1.2% carbon). This allows the knife to be less prone to chipping and is generally preferred by most chefs, given the option of White Steel knives. It is also easier to sharpen than Shirogami #1. Both White Steel #1 and White Steel #2 allow Japanese chefs to make very fine, particular cuts of fish, vegetables, and garnish.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNashiji is a traditional Japanese knife blade finish, often referred to as a “pear skin” finish due to its resemblance to the textured surface of a Japanese pear. This finish is achieved during the forging process and adds both aesthetic appeal and functional benefits to the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 170g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003e#\u003cspan class=\"x1lliihq x1plvlek xryxfnj x1n2onr6 x1ji0vk5 x18bv5gf x193iq5w xeuugli x1fj9vlw x13faqbe x1vvkbs x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x x1i0vuye xl565be x1xlr1w8 x5n08af x1tu3fi x3x7a5m x10wh9bi x1wdrske x8viiok x18hxmgj\" dir=\"auto\"\u003eisasmedjan Maple burl with maple spacer\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e 140mm (5.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 215mm (8.4\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e 46mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e 3.8mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e 0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e Double 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e White #2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e 63 - 64\u003c\/p\u003e","brand":"Yoshikane White #2 Nashiji","offers":[{"title":"Default Title","offer_id":54957222232447,"sku":"","price":359.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5383.jpg?v=1737044756"},{"product_id":"gyuto-240mm-9-5","title":"Gyuto 240mm (9.4\")","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eShirogami #2, or White Steel #2, is one of the most common types of high-carbon knife steels, particularly when forging handcrafted traditional Japanese kitchen knives. While the composition of Shirogami #2 (White Steel #2) is virtually the same as Shirogami #1, the carbon content is slightly less (1.0-1.2% carbon). This allows the knife to be less prone to chipping and is generally preferred by most chefs, given the option of White Steel knives. It is also easier to sharpen than Shirogami #1. Both White Steel #1 and White Steel #2 allow Japanese chefs to make very fine, particular cuts of fish, vegetables, and garnish.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNashiji is a traditional Japanese knife blade finish, often referred to as a “pear skin” finish due to its resemblance to the textured surface of a Japanese pear. This finish is achieved during the forging process and adds both aesthetic appeal and functional benefits to the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e195g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOval o\u003c\/span\u003e\u003cspan\u003ectagon walnut, black pakka collar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e140mm (5.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e246mm (9.6\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 50\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e3.8mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e\u003cspan\u003e White #2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e63 - 64\u003c\/p\u003e","brand":"Yoshikane White #2 Nashiji","offers":[{"title":"Default Title","offer_id":54957317194111,"sku":"","price":319.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5388.jpg?v=1737046197"},{"product_id":"gyuto-240mm-9-4-letshandleit","title":"Gyuto 240mm (9.4\") #Customhandle","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eShirogami #2, or White Steel #2, is one of the most common types of high-carbon knife steels, particularly when forging handcrafted traditional Japanese kitchen knives. While the composition of Shirogami #2 (White Steel #2) is virtually the same as Shirogami #1, the carbon content is slightly less (1.0-1.2% carbon). This allows the knife to be less prone to chipping and is generally preferred by most chefs, given the option of White Steel knives. It is also easier to sharpen than Shirogami #1. Both White Steel #1 and White Steel #2 allow Japanese chefs to make very fine, particular cuts of fish, vegetables, and garnish.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNashiji is a traditional Japanese knife blade finish, often referred to as a “pear skin” finish due to its resemblance to the textured surface of a Japanese pear. This finish is achieved during the forging process and adds both aesthetic appeal and functional benefits to the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e195g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e #Letshandleit Black ash\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e140mm (5.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e245mm (9.6\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 49\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e3.7mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e\u003cspan\u003e White #2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e63 - 64\u003c\/p\u003e","brand":"Yoshikane White #2 Nashiji","offers":[{"title":"Default Title","offer_id":54959415624063,"sku":"","price":379.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5408.jpg?v=1737115365"},{"product_id":"gyuto-270mm-10-6","title":"Gyuto 270mm (10.6\")","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSKD steel, has semi-stainless properties with moderate corrosion resistance, requiring some care to prevent rust, but it offers superior sharpness compared to most fully stainless steels. SKD steel knives maintain their edge well and are relatively easy to sharpen, making them suitable for both professional chefs and enthusiasts who value precision and reliability in their kitchen tools.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNashiji is a traditional Japanese knife blade finish, often referred to as a “pear skin” finish due to its resemblance to the textured surface of a Japanese pear. This finish is achieved during the forging process and adds both aesthetic appeal and functional benefits to the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 230\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eOval octagon walnut, black pakka collar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e145mm (5.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e276mm (10.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 55\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 4.2\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSKD\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e63 - 64\u003c\/p\u003e","brand":"Yoshikane SKD Nashiji","offers":[{"title":"Default Title","offer_id":54959630385535,"sku":"","price":359.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5413.jpg?v=1737120125"},{"product_id":"gyuto-270mm-10-6-customhandle","title":"Gyuto 270mm (10.6\") #Customhandle","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSKD steel, has semi-stainless properties with moderate corrosion resistance, requiring some care to prevent rust, but it offers superior sharpness compared to most fully stainless steels. SKD steel knives maintain their edge well and are relatively easy to sharpen, making them suitable for both professional chefs and enthusiasts who value precision and reliability in their kitchen tools.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNashiji is a traditional Japanese knife blade finish, often referred to as a “pear skin” finish due to its resemblance to the textured surface of a Japanese pear. This finish is achieved during the forging process and adds both aesthetic appeal and functional benefits to the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 223\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e #JoBoneCraftman \u003cmeta charset=\"utf-8\"\u003eOval octagon mango dyed curly maple collar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e134mm (5.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e277mm (10.9\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 57\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 3.1\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSKD\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e63 - 64\u003c\/p\u003e","brand":"Yoshikane SKD Nashiji","offers":[{"title":"Default Title","offer_id":54959707390335,"sku":"","price":420.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5418.jpg?v=1737122100"},{"product_id":"gyuto-210mm-8-2-721tk","title":"Gyuto 210mm (8.2\") #721TK","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eGlestain knives are crafted from high-carbon stainless steel, specifically Acuto steel (440A), which undergoes a sub-zero manufacturing process to achieve a Rockwell hardness of 58-59. This treatment ensures a durable and sharp edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOne of Glestain’s most notable features is the rectangular-shaped dimples ground into one side of the blade. These dimples reduce surface tension, preventing starchy foods like potatoes and cheese from sticking to the blade, thereby enhancing cutting efficiency.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 275\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Black pakka wood\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e120mm (4.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 210\u003c\/span\u003emm (8.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 47\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.2\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDouble 50\/50 (hollow ground)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e\u003cspan\u003e Acuto 440 stainless steal\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 58\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 60\u003c\/p\u003e","brand":"Glestain K series","offers":[{"title":"Default Title","offer_id":54969383453055,"sku":"","price":219.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5458.jpg?v=1737470884"}],"url":"https:\/\/knivesforchefs.co.uk\/collections\/chefs-knife.oembed?page=10","provider":"Knives for Chefs","version":"1.0","type":"link"}