{"title":"Fish slicing - Yanagi - Kiritsuke","description":"","products":[{"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":"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":"yanagiba-knife-210mm-8-2-cm1121","title":"Yanagiba Knife 210mm (8.2\") #CM1121","description":"\u003cp\u003e\u003cstrong\u003eA Yanagiba\u003c\/strong\u003e slips through food effortlessly and its incredible sharpness means you never struggle. The yanagiba is a gateway knife for people wanting to get into single bevels and learn some new tricks. When slicing meat or fish, this blade will naturally want to pull to the left on a right-handed knife. (the opposite is true for a lefty.) As the driver of the blade, you must take control and tell it where to go. That may sound tricky, but you will get the hang of it after a few slices. Still, it can take years to master this knife.\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":44777155297588,"sku":"CM1121","price":170.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/IMG_3290.SugimotoCMyanagibaknife210mm_8.2_CM1121.jpg?v=1680079654"},{"product_id":"yanagiba-knife-230mm-9-1-cm1124","title":"Yanagiba Knife 230mm (9.1) #CM1124","description":"\u003cp\u003e\u003cstrong\u003eA Yanagiba\u003c\/strong\u003e slips through food effortlessly and its incredible sharpness means you never struggle. The yanagiba is a gateway knife for people wanting to get into single bevels and learn some new tricks. When slicing meat or fish, this blade will naturally want to pull to the left on a right-handed knife. (the opposite is true for a lefty.) As the driver of the blade, you must take control and tell it where to go. That may sound tricky, but you will get the hang of it after a few slices. Still, it can take years to master this knife.\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":44777209233716,"sku":"CM1124","price":300.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/SugimotoCMyanagibaknife230mm_9.1_CM1124V01.jpg?v=1680080299"},{"product_id":"kiritsuke-knife-240mm-9-4-wenge-diagonal","title":"Kiritsuke knife 240mm (9.4\") #Wenge diagonal","description":"\u003cp\u003eA 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\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\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWeight: \u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e173g\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\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\u003e51mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2.1mm\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\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":44856353030452,"sku":"TANSHIR2DAMKIRITSUKEWENDIAG","price":380.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/TanakaShigekiR2Damascuckiritsukeknife240mm_9.4_wengediagonal.jpg?v=1681223296"},{"product_id":"kiritsuke-knife-240mm-9-4","title":"Kiritsuke 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 data-mce-fragment=\"1\"\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 black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. 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 Kurouchi Tsuchime","offers":[{"title":"Default Title","offer_id":44917083504948,"sku":"NIGSPG2KTKIRT240-1","price":400.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/NigaraSPG2kurouchitsuchimekiritsukeknife240mm_9.4_1.jpg?v=1682075909"},{"product_id":"kiritsuke-knife-240mm-9-5","title":"Kiritsuke 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 data-mce-fragment=\"1\"\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 black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. 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 Kurouchi Tsuchime","offers":[{"title":"Default Title","offer_id":44917106311476,"sku":"NIGSPG2KTKIRT240-2","price":400.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/NigaraSPG2kurouchitsuchimekiritsukeknife240mm_9.4_.1.jpg?v=1682076708"},{"product_id":"nigara-spg2-kurouchi-tsuchime-sujihiki-kiritsuke-knife-240mm-9-4","title":"Sujihiki Kiritsuke Knife 255mm (10\")","description":"\u003cp\u003e\u003cstrong\u003eThe Sujihiki\u003c\/strong\u003e is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.\u003c\/p\u003e\n\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 data-mce-fragment=\"1\"\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 black colour of the kurouchi finish is burned steel, which gives it a matt black finish and is very distinctive. The kurouchi finish can change over time as the black layer will wear away. 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 Kurouchi Tsuchime","offers":[{"title":"Default Title","offer_id":44917131575604,"sku":"NIGSPG2KTSUJKIRT240","price":420.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/NigaraSPG2kurouchitsuchimesujihikikiritsukeknife240mm_9.4_1.jpg?v=1682077164"},{"product_id":"kiritsuke-petty-knife-120mm-4-7","title":"Kiritsuke Petty Knife 120mm (4.7\")","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\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\u003cstrong data-mce-fragment=\"1\"\u003eThe Petty\u003c\/strong\u003e knife is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a petty ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSG2 (R2)\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\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\/span\u003e\u003c\/p\u003e","brand":"Nigara SPG2 Migaki Tsuchime","offers":[{"title":"Wenge","offer_id":56288826687871,"sku":"NIGSPG2MTKIRTPET120","price":200.0,"currency_code":"GBP","in_stock":true},{"title":"Walnut","offer_id":56288826720639,"sku":"NIGSPG2MTKIRTPET121","price":200.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3723.NigaraSPG2migakitsuchimekiritsukepettyknife120mm_4.7.jpg?v=1684924979"},{"product_id":"kiritsuke-knife-210mm-8-3","title":"Kiritsuke 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\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":44946954420532,"sku":"NIGSPG2MTKIRT210","price":270.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3823.NigaraSPG2migakitsuchimekiritsukeknife210mm_8.2.jpg?v=1684924868"},{"product_id":"kiritsuke-knife-240mm-9-6","title":"Kiritsuke Knife 240mm (9.4\")","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\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":44946965168436,"sku":"NIGSPG2MTKIRT240","price":400.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NigaraSPG2migakitsuchimekiritsukeknife240mm_9.4_1.jpg?v=1682497401"},{"product_id":"sujihiki-kiritsuke-knife-225mm-8-6","title":"Sujihiki Kiritsuke Knife 255mm (10\")","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Sujihiki\u003c\/strong\u003e is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\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":44947049709876,"sku":"NIGSPG2MTSUJKIRT225","price":290.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_3845.NigaraSG2kurouchitsuchimesujihikikiritsukeknife255mm_10.jpg?v=1684924693"},{"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":"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":"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":"kiritsuke-150mm-6-tdm-1784","title":"Kiritsuke 150mm (6\") #TDM-1784","description":"\u003cp\u003eThe core of the Shun Premier blade is made of extremely hard VG Max steel and is sheathed in 32 layers of Damascus steel. This combination of different types of steel makes the edge hard and elastic at the same time. The blade, which is ground on both sides, is comfortable to handle due to its light weight and guarantees a clean and precise cut. The applied hammerblow surface – known in Japan as Tsuchime - not only has aesthetic reasons, but also facilitates, thanks to the small air cushions created, the release of the cut material from the blade.\u003c\/p\u003e\n\u003cp\u003eThanks 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\n\u003cp\u003e\u003cb\u003eWeight:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e153g\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\"\u003ePakkawood\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHandle Length: \u003cspan data-sheets-userformat='{\"2\":14399,\"3\":{\"1\":0,\"3\":1},\"4\":{\"1\":3,\"3\":2},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"14\":{\"1\":3,\"3\":1},\"15\":\"Calibri\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"120mm (4.7\\\")\"}' data-sheets-root=\"1\" data-mce-fragment=\"1\"\u003e120mm \u003c\/span\u003e\u003c\/b\u003e(4.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Length: \u003cspan data-sheets-userformat='{\"2\":14399,\"3\":{\"1\":0,\"3\":1},\"4\":{\"1\":3,\"3\":2},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"14\":{\"1\":3,\"3\":1},\"15\":\"Calibri\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"160mm (6.2\\\")\"}' data-sheets-root=\"1\" data-mce-fragment=\"1\"\u003e160mm \u003c\/span\u003e\u003c\/b\u003e(6.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Depth: \u003c\/b\u003e43mm\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\"\u003e50\/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\"\u003eVG max steel\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\u003e32\u003c\/p\u003e","brand":"Kai Shun Premier Tim Malzer","offers":[{"title":"Default Title","offer_id":47352192008500,"sku":"#TDM-1784","price":249.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_9252.jpg?v=1703337132"},{"product_id":"salmon-slicer-hollow-edge-330mm-12-9-ssl-130","title":"Salmon slicer hollow edge 330mm (12.9\") #SSL-130","description":"\u003cp data-mce-fragment=\"1\"\u003eScottish smoked wild salmon are high-status foods that demand careful slicing as close as possible to the time of serving, the long, thin, slicing machine is just the tool for the job. Like the sashimi cutting blades, the slicer is long, allowing a slice to be taken with a single stroke and avoiding unpleasant ‘sawing’ marks on the cut surface of the food. The blade is flexible so it can be bent flat against the inside of the salmon skin at the end of the stroke. Because the blade runs parallel to skin, it need never touch them, or indeed, the cutting board. A slicer, therefore, if used carefully, can be given a much more acute and ultimately sharp grind than other knives because it’s never going to be traumatised by hard stuff\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\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\/p\u003e\n\u003cp\u003eWeight: 183g\u003c\/p\u003e\n\u003cp\u003eHandle Material: Pakkawood\u003c\/p\u003e\n\u003cp\u003eHandle Length: 130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003eBlade Length: 330mm (12.9\")\u003c\/p\u003e\n\u003cp\u003eBlade Depth: 35mm\u003c\/p\u003e\n\u003cp\u003eThickness at spine: 1.9mm\u003c\/p\u003e\n\u003cp\u003eThickness at tip: 0.3mm\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":"Chef's series","offers":[{"title":"Default Title","offer_id":47888335733044,"sku":"","price":119.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_0626.jpg?v=1712321835"},{"product_id":"gyuto-210mm-8-12","title":"Kirituke Gyuto 240mm (9.45\")","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyuto 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\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\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 class=\"p1\"\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 class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eTsuchime\u003c\/strong\u003e\u003cspan\u003e 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. In this case custom hammer heads have been created to give the 4 pointed star shaped markings, this is very common with \u003c\/span\u003eseveral blacksmiths from Takefu village.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 170\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eOctagonal Walnut and red pakkawood ferrule\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e140mm (5.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e240mm (9.45\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 51\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e1.3mm\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\u003eSG2\/R2 High speed powder stainless steel with stainless steel cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e62 - 63\u003c\/p\u003e","brand":"Yoshimi Kato SG2 Minamo","offers":[{"title":"Default Title","offer_id":55076765368703,"sku":"","price":380.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2384.heic?v=1761758490"},{"product_id":"kiritsuke-200mm-7-8","title":"Kiritsuke 200mm (7.8\")","description":"\u003cp class=\"p1\"\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 class=\"p1\"\u003e52100 steel is a high-carbon, chromium-bearing steel known for its excellent wear resistance, toughness, and ability to hold a sharp edge. Originally developed for ball bearings, it has become popular in knife making due to its fine grain structure and strong performance. It offers good hardness and edge retention while being relatively easy to sharpen. However, 52100 is not stainless, meaning it requires proper maintenance to prevent rust and corrosion. It is commonly used in high-performance kitchen knives.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e410 stainless steel (410SS) is a hardenable, martensitic stainless steel known for its good corrosion resistance, high strength, and moderate wear resistance. It contains about 11.5–13.5% chromium, providing basic rust protection, though it is less resistant to corrosion than higher-grade stainless steels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 205\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eStabilised wood with metal smily face\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 135\u003c\/span\u003emm (5.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 205\u003c\/span\u003emm (8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 53\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e2.3mm\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\u003eSanmai, 410 cladding, 52100 coresteel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e61 - 62\u003c\/p\u003e","brand":"Wanchana Kenrangsee 52100","offers":[{"title":"Default Title","offer_id":55077749129599,"sku":"","price":519.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_6167.heic?v=1738943725"},{"product_id":"yanagiba-270mm-10-6","title":"Yanagiba 270mm (10.6\")","description":"\u003cp class=\"p1\"\u003eA yanagiba slips through food effortlessly and its incredible sharpness means you never struggle. The yanagiba is a gateway knife for people wanting to get into single bevels and learn some new tricks. When slicing meat or fish, this blade will naturally want to pull to the left on a right-handed knife. (the opposite is true for a lefty.) As the driver of the blade, you must take control and tell it where to go. That may sound tricky, but you will get the hang of it after a few slices. Still, it can take years to master this knife.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e52100 steel is a high-carbon, chromium-bearing steel known for its excellent wear resistance, toughness, and ability to hold a sharp edge. Originally developed for ball bearings, it has become popular in knife making due to its fine grain structure and strong performance. It offers good hardness and edge retention while being relatively easy to sharpen. However, 52100 is not stainless, meaning it requires proper maintenance to prevent rust and corrosion. It is commonly used in high-performance kitchen knives.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e410 stainless steel (410SS) is a hardenable, martensitic stainless steel known for its good corrosion resistance, high strength, and moderate wear resistance. It contains about 11.5–13.5% chromium, providing basic rust protection, though it is less resistant to corrosion than higher-grade stainless steels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 207\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eStabilised wood with metal smily face\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 150\u003c\/span\u003emm (5.9\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 274\u003c\/span\u003emm (10.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 35\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e2.9mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.5mm\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\u003eSanmai, 410 cladding, 52100 coresteel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e61 - 62\u003c\/p\u003e","brand":"Wanchana Kenrangsee 52100","offers":[{"title":"Default Title","offer_id":55077964841343,"sku":"","price":539.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_6185.heic?v=1738947477"},{"product_id":"carving-210mm-8-2-f-826","title":"Carving 210mm (8.2\") #F-826","description":"\u003cp class=\"p1\"\u003eA carving knife in a professional kitchen is a sleek, precision tool designed to glide effortlessly through roasted meats, poultry, and large cuts with clean, uniform slices. Typically ranging from 20 to 35 cm in length, its long, narrow blade reduces resistance, making each stroke smooth and controlled. The slightly curved tip allows for delicate manoeuvring around bones, while some versions feature a Granton edge—small dimples along the blade—to keep slices from clinging. This knife isn’t just about cutting; it’s about presentation, turning a juicy roast into a masterpiece of even, picture-perfect portions. Whether you’re carving a golden turkey or slicing through a tender prime rib, this knife ensures every cut is as effortless as it is satisfying.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Tojiro DP range is a highly regarded line of Japanese kitchen knives known for their excellent balance of performance, durability, and affordability. These knives feature a core of VG-10 stainless steel, which offers exceptional edge retention and sharpness, sandwiched between softer stainless steel layers for added strength and ease of maintenance. The full-tang construction and triple-riveted Western-style handle provide a comfortable and secure grip, making them suitable for both professional chefs and home cooks. Tojiro DP knives are renowned for their razor-sharp edge right out of the box, their ability to hold an edge well, and their relatively easy sharpening process. This combination of high-quality materials and craftsmanship makes them a top choice for those seeking a reliable and well-priced Japanese knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 199\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"metafield-single_line_text_field\"\u003eWestern handle - r\u003c\/span\u003eeinforced laminated material metal bolster\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:\u003c\/strong\u003e\u003cspan\u003e 214\u003c\/span\u003emm (8.4\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 37\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.1\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.4mm\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:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eVG10 Stainless steel with stainless steel cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e60 - 61\u003c\/p\u003e","brand":"Tojiro DP","offers":[{"title":"Default Title","offer_id":55151779381631,"sku":"","price":110.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_6827.heic?v=1740757240"},{"product_id":"salmon-slicing-knife-320mm-12-5-1040332432","title":"Salmon slicing with hollow edge 320mm (12.5\") #1040332432","description":"\u003cp class=\"p1\"\u003eScottish smoked wild salmon are high-status foods that demand careful slicing as close as possible to the time of serving, the long, thin, slicing machine is just the tool for the job. Like the sashimi cutting blades, the slicer is long, allowing a slice to be taken with a single stroke and avoiding unpleasant ‘sawing’ marks on the cut surface of the food. The blade is flexible so it can be bent flat against the inside of the salmon skin at the end of the stroke. Because the blade runs parallel to skin, it need never touch them, or indeed, the cutting board. A slicer, therefore, if used carefully, can be given a much more acute and ultimately sharp grind than other knives because it’s never going to be traumatised by hard stuff.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Wüsthof Classic range is the brand’s most iconic and widely recognized knife series, known for its exceptional quality, durability, and precision. Each knife in this collection is forged from a single piece of high-carbon stainless steel, ensuring superior strength and edge retention. The full-tang construction, combined with a triple-riveted synthetic handle, provides a well-balanced and ergonomic grip for maximum comfort and control. Utilizing Wüsthof’s Precision Edge Technology (PEtec), the Classic range delivers razor-sharp blades that maintain their edge longer than traditional knives. Designed for both professional chefs and home cooks, the Wüsthof Classic series offers a versatile selection of knives, from chef’s knives to paring and bread knives, making it a staple in kitchens worldwide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 140\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"metafield-single_line_text_field\"\u003eWusthof handle -\u003cspan\u003e Polyoxymethylene (POM) highly durable synthetic material with metal rivets\u003c\/span\u003e\u003c\/span\u003e\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:\u003c\/strong\u003e\u003cspan\u003e 320\u003c\/span\u003emm (12.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 22\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 1.6\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:\u003c\/strong\u003e\u003cspan\u003e Double 50\/50\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eHigh-carbon stainless steel - X50CrMoV15\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e58 - 59\u003c\/p\u003e","brand":"Wüsthof Ikon","offers":[{"title":"Default Title","offer_id":55175221641599,"sku":"1040332432","price":139.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_7205.heic?v=1741353458"},{"product_id":"salmon-slicer-with-hollow-edge-320mm-12-5","title":"Salmon slicer with hollow edge 320mm (12.5\") #1040102432","description":"\u003cp class=\"p1\"\u003eScottish smoked wild salmon are high-status foods that demand careful slicing as close as possible to the time of serving, the long, thin, slicing machine is just the tool for the job. Like the sashimi cutting blades, the slicer is long, allowing a slice to be taken with a single stroke and avoiding unpleasant ‘sawing’ marks on the cut surface of the food. The blade is flexible so it can be bent flat against the inside of the salmon skin at the end of the stroke. Because the blade runs parallel to skin, it need never touch them, or indeed, the cutting board. A slicer, therefore, if used carefully, can be given a much more acute and ultimately sharp grind than other knives because it’s never going to be traumatised by hard stuff.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Wüsthof Classic range is the brand’s most iconic and widely recognized knife series, known for its exceptional quality, durability, and precision. Each knife in this collection is forged from a single piece of high-carbon stainless steel, ensuring superior strength and edge retention. The full-tang construction, combined with a triple-riveted synthetic handle, provides a well-balanced and ergonomic grip for maximum comfort and control. Utilizing Wüsthof’s Precision Edge Technology (PEtec), the Classic range delivers razor-sharp blades that maintain their edge longer than traditional knives. Designed for both professional chefs and home cooks, the Wüsthof Classic series offers a versatile selection of knives, from chef’s knives to paring and bread knives, making it a staple in kitchens worldwide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"metafield-single_line_text_field\"\u003eWusthof handle -\u003cspan\u003e Polyoxymethylene (POM) highly durable synthetic material with metal rivets\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003emm (\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003emm (\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e Double 50\/50\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eHigh-carbon stainless steel - X50CrMoV15\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e58 - 59\u003c\/p\u003e","brand":"Wusthof Classic","offers":[{"title":"Default Title","offer_id":55211149656447,"sku":"1040102432","price":165.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/1040102432_212630fc-79e1-40c4-8beb-ea35e905df37.webp?v=1742310899"},{"product_id":"kiritsuke-200mm-7-8-dm-0771","title":"Kiritsuke 200mm (7.8\") #DM-0771","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eThis is a pre order only and we receive the knives in June 2025 date TBC this is a first come and first serve bases.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\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 class=\"p1\"\u003e\u003cspan\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. The knives are therefore ideally suited for professional use.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 220\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"metafield-single_line_text_field\"\u003eWa (Japanese) Handle,\u003c\/span\u003e\u003cspan\u003e black \u003c\/span\u003epakka wood and steel end\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e125mm (4.9\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003emm (\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e Double 50\/50\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eVG-Max core steel with 32 Damascus layers\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e61 - 62\u003c\/p\u003e","brand":"Kai Shun Classic","offers":[{"title":"Default Title","offer_id":55244172853631,"sku":"KAI-DM-0771","price":272.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/dm_0771-arch.webp?v=1742916889"},{"product_id":"kiritsuke-90mm-3-5-dm-0772","title":"Kiritsuke 90mm (3.5\") #DM-0772","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eThis is a pre order only and we receive the knives in June 2025 date TBC this is a first come and first serve bases.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\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 class=\"p1\"\u003e\u003cspan\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. The knives are therefore ideally suited for professional use.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 66\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"metafield-single_line_text_field\"\u003eWa (Japanese) Handle,\u003c\/span\u003e\u003cspan\u003e black \u003c\/span\u003epakka wood and steel end\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e105mm (4.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003emm (\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e Double 50\/50\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eVG-Max core steel with 32 Damascus layers\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e61 - 62\u003c\/p\u003e","brand":"Kai Shun Classic","offers":[{"title":"Default Title","offer_id":55244191596927,"sku":"KAI-DM-0772","price":146.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/dm_0772-arch.png?v=1742917287"},{"product_id":"kiritsuke-150mm-5-9-dm-0777","title":"Kiritsuke 150mm (5.9\") #DM-0777","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eThis is a pre order only and we receive the knives in June 2025 date TBC this is a first come and first serve bases.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\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 class=\"p1\"\u003e\u003cspan\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. The knives are therefore ideally suited for professional use.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 137\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"metafield-single_line_text_field\"\u003eWa (Japanese) Handle,\u003c\/span\u003e\u003cspan\u003e black \u003c\/span\u003epakka wood and steel end\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e115mm (4.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003emm (\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e Double 50\/50\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eVG-Max core steel with 32 Damascus layers\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e61 - 62\u003c\/p\u003e","brand":"Kai Shun Classic","offers":[{"title":"Default Title","offer_id":55244207915391,"sku":"KAI-DM-0777","price":230.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/dm_0777-arch.png?v=1742917577"},{"product_id":"sakimaru-yanagiba-300mm-11-8","title":"Sakimaru yanagiba 300mm (11.8\")","description":"\u003cp class=\"p1\"\u003eThe sakimaru yanagiba is a traditional Japanese slicing knife distinguished by its elegant, curved tip and long, single-bevel blade, designed specifically for precision tasks like slicing sashimi and sushi. The sakimaru shape combines the pointed, katana like profile of a tanto with the sweeping length of a yanagiba, offering enhanced control and cleaner cuts through delicate proteins. Its pronounced tip allows for intricate, detailed work, while the long blade ensures smooth, uninterrupted strokes that preserve the integrity and texture of raw fish. Favoured by sushi chefs for its beauty and surgical accuracy, the sakimaru yanagiba is both a functional tool and a statement of refined craftsmanship.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Shirasagi White 2 steel range showcases the timeless elegance and performance of traditional Japanese craftsmanship with a modern edge. Featuring White 2 carbon steel at the core known for its superb hardness and ability to take an ultra sharp edge each blade offers extraordinarily clean, effortless cuts and sharpness that appeals to purists. These knives are clad in a subtly patterned stainless steel layer inspired by the graceful simplicity of the “Shirasagi” heron, providing gentle corrosion resistance while allowing the White 2 core to shine through both functionally and visually. Ideal for chefs and culinary enthusiasts who value traditional aesthetics, razor sharp performance, and the nuanced maintenance ritual that carbon steel demands, the Hatsukokoro Shirasagi White 2 line beautifully bridges heritage and high end utility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 284\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eOctagonal ebony wood with white buffalo ferrule\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 149\u003c\/span\u003emm (5.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 270\u003c\/span\u003emm (10.6\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 38\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 3.9\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e 0.9\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e Single bevel - right bias\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eShirogami #2 (White carbon steel) with stainless steel cladding and Nashiji finish on the cutting edge\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 62\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 63\u003c\/p\u003e","brand":"hatsukokoro Shirasagi White 2","offers":[{"title":"Default Title","offer_id":55601265934719,"sku":"","price":309.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_0188.heic?v=1750257823"},{"product_id":"yanagiba-300mm-11-8","title":"Yanagiba 300mm (11.8\")","description":"\u003cp class=\"p1\"\u003eA yanagiba slips through food effortlessly and its incredible sharpness means you never struggle. The yanagiba is a gateway knife for people wanting to get into single bevels and learn some new tricks. When slicing meat or fish, this blade will naturally want to pull to the left on a right-handed knife. (the opposite is true for a lefty.) As the driver of the blade, you must take control and tell it where to go. That may sound tricky, but you will get the hang of it after a few slices. Still, it can take years to master this knife.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Shirasagi White 2 steel range showcases the timeless elegance and performance of traditional Japanese craftsmanship with a modern edge. Featuring White 2 carbon steel at the core known for its superb hardness and ability to take an ultra sharp edge each blade offers extraordinarily clean, effortless cuts and sharpness that appeals to purists. These knives are clad in a subtly patterned stainless steel layer inspired by the graceful simplicity of the “Shirasagi” heron, providing gentle corrosion resistance while allowing the White 2 core to shine through both functionally and visually. Ideal for chefs and culinary enthusiasts who value traditional aesthetics, razor sharp performance, and the nuanced maintenance ritual that carbon steel demands, the Hatsukokoro Shirasagi White 2 line beautifully bridges heritage and high end utility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 260\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eOctagonal ebony wood with white buffalo ferrule\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 149\u003c\/span\u003emm (5.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 291\u003c\/span\u003emm (11.4\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 35\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 4.0\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e 0.4\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e Single bevel - right bias\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eShirogami #2 (White carbon steel) with stainless steel cladding and Nashiji finish on the cutting edge\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 62\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 63\u003c\/p\u003e","brand":"hatsukokoro Shirasagi White 2","offers":[{"title":"Default Title","offer_id":55601292378495,"sku":"","price":289.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_0199.heic?v=1750258554"},{"product_id":"kiritsuke-yanagiba-300mm-11-8","title":"Kiritsuke yanagiba 300mm (11.8\")","description":"\u003cdiv id=\"shopify-section-template--17167494807860__main\" class=\"shopify-section\"\u003e\n\u003csection data-section-id=\"template--17167494807860__main\" data-section-type=\"product-template\" id=\"content\"\u003e\n\u003cdiv class=\"product__wrapper product__wrapper--two-column pxu-lia-section--play\"\u003e\u003cform method=\"post\" action=\"https:\/\/knivesforchefs.co.uk\/cart\/add\" id=\"product_form_15143691387263\" class=\"product-details\" enctype=\"multipart\/form-data\" data-product-form=\"\"\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv class=\"product-details__description\" data-rich-text-area=\"\"\u003e\n\u003cp class=\"p1\"\u003eThe kiritsuke yanagiba is a striking variation of the traditional yanagiba, featuring a long, single-bevel blade with an angular kiritsuke style tip that enhances both aesthetics and functionality. Designed primarily for precise slicing of sashimi and sushi, its straight edge and razor sharp bevel allow for clean, single motion cuts that maintain the integrity of delicate fish. The pointed kiritsuke tip adds versatility, making it suitable for intricate work and detailed presentation cuts. With its commanding presence and blend of classic and modern design, the kiritsuke yanagiba is a favourite among skilled chefs who seek precision, performance, and visual impact in equal measure.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Shirasagi White 2 steel range showcases the timeless elegance and performance of traditional Japanese craftsmanship with a modern edge. Featuring White 2 carbon steel at the core known for its superb hardness and ability to take an ultra sharp edge each blade offers extraordinarily clean, effortless cuts and sharpness that appeals to purists. These knives are clad in a subtly patterned stainless steel layer inspired by the graceful simplicity of the “Shirasagi” heron, providing gentle corrosion resistance while allowing the White 2 core to shine through both functionally and visually. Ideal for chefs and culinary enthusiasts who value traditional aesthetics, razor sharp performance, and the nuanced maintenance ritual that carbon steel demands, the Hatsukokoro Shirasagi White 2 line beautifully bridges heritage and high end utility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 287\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eOctagonal ebony wood with white buffalo ferrule\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 149\u003c\/span\u003emm (5.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 292\u003c\/span\u003emm (11.4\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 37\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 4.1\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e 0.3\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e Single bevel - right bias\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eShirogami #2 (White carbon steel) with stainless steel cladding and Nashiji finish on the cutting edge\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 62\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 63\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"hatsukokoro Shirasagi White 2","offers":[{"title":"Default Title","offer_id":55601336648063,"sku":"","price":309.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_0209.heic?v=1750259607"},{"product_id":"yanagiba-270mm-10-7","title":"Yanagiba 270mm (10.6\")","description":"\u003cp class=\"p1\"\u003eA yanagiba slips through food effortlessly and its incredible sharpness means you never struggle. The yanagiba is a gateway knife for people wanting to get into single bevels and learn some new tricks. When slicing meat or fish, this blade will naturally want to pull to the left on a right-handed knife. (the opposite is true for a lefty.) As the driver of the blade, you must take control and tell it where to go. That may sound tricky, but you will get the hang of it after a few slices. Still, it can take years to master this knife.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Shirasagi White 2 steel range showcases the timeless elegance and performance of traditional Japanese craftsmanship with a modern edge. Featuring White 2 carbon steel at the core known for its superb hardness and ability to take an ultra sharp edge each blade offers extraordinarily clean, effortless cuts and sharpness that appeals to purists. These knives are clad in a subtly patterned stainless steel layer inspired by the graceful simplicity of the “Shirasagi” heron, providing gentle corrosion resistance while allowing the White 2 core to shine through both functionally and visually. Ideal for chefs and culinary enthusiasts who value traditional aesthetics, razor sharp performance, and the nuanced maintenance ritual that carbon steel demands, the Hatsukokoro Shirasagi White 2 line beautifully bridges heritage and high end utility.\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:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eOctagonal ebony wood with white buffalo ferrule\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 145\u003c\/span\u003emm (5.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 262\u003c\/span\u003emm (10.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 34\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 3.6\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e 0.3\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e Single bevel - right bias\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eShirogami #2 (White carbon steel) with stainless steel cladding and Nashiji finish on the cutting edge\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 62\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 63\u003c\/p\u003e","brand":"hatsukokoro Shirasagi White 2","offers":[{"title":"Default Title","offer_id":55601361715583,"sku":"","price":269.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_0219.heic?v=1750260330"},{"product_id":"kiritsuke-gyuto-210mm-8-27","title":"Kiritsuke gyuto 210mm (8.27\")","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe gyuto\u003c\/b\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\u003e\u003cb\u003eThe Kiritsuke\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ehas 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\u003cspan style=\"font-size: 0.875rem;\"\u003eForged from premium SLD semi-stainless steel, it offers exceptional edge retention, toughness, and ease of maintenance. With its hearty forged grind, refined taper, and perfectly balanced profile, the Yorokobi glides effortlessly through ingredients, making it a true extension of the chef’s hand. A shining example of Japanese craftsmanship, it brings both function and refinement to any kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe finish shows a rough feeling rustic kurouchi finish with signature forged \"blast\" pattern throughout which is very eye-catching, a great addition to those collectors looking for something unique. Hatsukokoro are know for working with many talented blacksmiths and workshops to bring us some fantastic limited pieced as well as those more affordable loved ranges.\u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 210\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eGrey stabilised maple burl with white spacer\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e135mm (5.31\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 201\u003c\/span\u003emm (7.9\")\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 4.9\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.6mm\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 SLD core steel with stainless steel cladding\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 61\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 62\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hatsukokoro Yorokobi SLD Kurouchi Blast","offers":[{"title":"Default Title","offer_id":56307491668351,"sku":null,"price":600.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2273.heic?v=1761747220"},{"product_id":"kiritsuke-gyuto-210mm-8-4","title":"Kiritsuke Gyuto 210mm (8.2\")","description":"\u003cdiv class=\"product-gallery\" data-product-gallery=\"\" data-product-gallery-layout=\"two-column\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv class=\"product-gallery\" data-product-gallery=\"\" data-product-gallery-layout=\"two-column\"\u003e\u003c\/div\u003e\n\u003cform method=\"post\" action=\"https:\/\/knivesforchefs.co.uk\/cart\/add\" id=\"product_form_14933333180799\" class=\"product-details\" enctype=\"multipart\/form-data\" data-product-form=\"\"\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv class=\"product-details__add-to-cart-area\n    \n      no-variants\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-details__description\" data-rich-text-area=\"\"\u003e\n\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. \u003cstrong\u003eThe gyuto \u003c\/strong\u003emeaning 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\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\n\u003c\/div\u003e\n\u003cform method=\"post\" action=\"https:\/\/knivesforchefs.co.uk\/cart\/add\" id=\"product_form_14906666549631\" class=\"product-details\" enctype=\"multipart\/form-data\" data-product-form=\"\"\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv class=\"product-details__add-to-cart-area\n    \n      no-variants\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan\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\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSKD steel \u003c\/strong\u003ehas 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 192\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Walnut with black horn ferrule\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e135mm (5.31\")\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 51\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 4.8\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 core with steel cladding and Nashij finish\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":56307668681087,"sku":null,"price":290.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2296.heic?v=1761749385"},{"product_id":"yanagiba-knife-240mm-9-45","title":"Yanagiba Knife 270mm (10.6\")","description":"\u003cp\u003e\u003cb\u003eShibata Koutetsu\u003c\/b\u003e knives are the creation of Takayuki Shibata, one of Japan’s most skilled sharpeners and blacksmiths. His workshop is based in Takefu Knife Village, a renowned knife-making region in Echizen, Fukui Prefecture, where Japanese blade smiths have been forging knives for over 700 years.\u003c\/p\u003e\n\u003cp\u003eThe name “\u003cb\u003eKoutetsu\u003c\/b\u003e” (\u003cspan\u003e甲鉄\u003c\/span\u003e) is inspired by Japan’s first ironclad warship, the Kōtetsu, which was introduced during the late Edo period (19th century). Just like the warship, Shibata’s knives are designed to be strong, precise, and revolutionary in performance. Shibata-san initially gained recognition for his sharpening skills, refining blades for some of Japan’s top blacksmiths before launching his own brand.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eA yanagiba\u003c\/b\u003e slips through food effortlessly and its incredible sharpness means you never struggle. The yanagiba is a gateway knife for people wanting to get into single bevels and learn some new tricks. When slicing meat or fish, this blade will naturally want to pull to the left on a right-handed knife. (the opposite is true for a lefty.) As the driver of the blade, you must take control and tell it where to go. That may sound tricky, but you will get the hang of it after a few slices. Still, it can take years to master this knife.\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 class=\"p1\"\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.\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 185\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e \u003cspan class=\"metafield-single_line_text_field\"\u003eWa (Japanese) handle, o\u003c\/span\u003ectagon walnut with black pakka wood collar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 140\u003c\/span\u003emm (5.51\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 273\u003c\/span\u003emm (10.75\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 33\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 3.5\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\u003eSingle Bevel (right handed)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eSG2\/R2 High speed powder stainless steel with stainless steel cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 62\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 63\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Shibata Koutetsu","offers":[{"title":"Default Title","offer_id":56308285538687,"sku":null,"price":440.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2337.heic?v=1761754706"},{"product_id":"yanagiba-knife-240mm-9-46","title":"Yanagiba Knife 240mm (9.45\")","description":"\u003cp\u003e\u003cb\u003eShibata Koutetsu\u003c\/b\u003e knives are the creation of Takayuki Shibata, one of Japan’s most skilled sharpeners and blacksmiths. His workshop is based in Takefu Knife Village, a renowned knife-making region in Echizen, Fukui Prefecture, where Japanese blade smiths have been forging knives for over 700 years.\u003c\/p\u003e\n\u003cp\u003eThe name “\u003cb\u003eKoutetsu\u003c\/b\u003e” (\u003cspan\u003e甲鉄\u003c\/span\u003e) is inspired by Japan’s first ironclad warship, the Kōtetsu, which was introduced during the late Edo period (19th century). Just like the warship, Shibata’s knives are designed to be strong, precise, and revolutionary in performance. Shibata-san initially gained recognition for his sharpening skills, refining blades for some of Japan’s top blacksmiths before launching his own brand.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eA yanagiba\u003c\/b\u003e slips through food effortlessly and its incredible sharpness means you never struggle. The yanagiba is a gateway knife for people wanting to get into single bevels and learn some new tricks. When slicing meat or fish, this blade will naturally want to pull to the left on a right-handed knife. (the opposite is true for a lefty.) As the driver of the blade, you must take control and tell it where to go. That may sound tricky, but you will get the hang of it after a few slices. Still, it can take years to master this knife.\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 class=\"p1\"\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.\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 147\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e \u003cspan class=\"metafield-single_line_text_field\"\u003eWa (Japanese) handle, o\u003c\/span\u003ectagon walnut with black pakka wood collar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 135\u003c\/span\u003emm (5.31\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 241\u003c\/span\u003emm (9.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 31\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\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSingle Bevel (right handed)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eSG2\/R2 High speed powder stainless steel with stainless steel cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 62\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 63\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Shibata Koutetsu","offers":[{"title":"Default Title","offer_id":56308334592383,"sku":null,"price":410.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2344.heic?v=1761755022"},{"product_id":"kiritsuke-gyuto-210mm-8-5","title":"Kiritsuke Gyuto 210mm (8.2\")","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\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\u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"Y3BBE\" data-sfc-cp=\"\" data-hveid=\"CAEQAA\" data-processed=\"true\"\u003e\n\u003cstrong class=\"Yjhzub\" data-processed=\"true\"\u003eRyuhyo (流氷)\u003c\/strong\u003e is the Japanese word for drift or pack ice referring to large masses of sea ice that float and drift, particularly famous in the sea off Hokkaido, Japan, where they originate from the Amur River.\u003c\/div\u003e\n\u003cdiv class=\"Y3BBE\" data-sfc-cp=\"\" data-hveid=\"CAEQAA\" data-processed=\"true\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"Y3BBE\" data-sfc-cp=\"\" data-hveid=\"CAEQAA\" data-processed=\"true\"\u003e\u003cspan\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\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"Y3BBE\" data-sfc-cp=\"\" data-hveid=\"CAEQAA\" data-processed=\"true\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv id=\"shopify-section-template--17167494807860__main\" class=\"shopify-section\"\u003e\n\u003csection data-section-id=\"template--17167494807860__main\" data-section-type=\"product-template\" id=\"content\"\u003e\n\u003cdiv class=\"product__wrapper product__wrapper--two-column pxu-lia-section--play\"\u003e\u003cform method=\"post\" action=\"https:\/\/knivesforchefs.co.uk\/cart\/add\" id=\"product_form_14934301835647\" class=\"product-details\" enctype=\"multipart\/form-data\" data-product-form=\"\"\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv class=\"product-details__description\" data-rich-text-area=\"\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 127\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"metafield-single_line_text_field\"\u003eWa (Japanese) Handle Mono olive wood\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 135\u003c\/span\u003emm (5.3\")\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 48\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003e1.9mm\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\u003eSG2\/R2 High speed powder stainless steel with stainless steel cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e62 - 63\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"shopify-section-template--17167494807860__product_recommendations\" class=\"shopify-section section-product-recommendations\"\u003e\n\u003csection class=\"product-recommendations\" data-product-recommendations=\"\" data-html=\"\"\u003e\n\u003cdiv class=\"product-recommendations__header\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hatsukokoro Ryuhyo SG2 Damascus","offers":[{"title":"Default Title","offer_id":56812324290943,"sku":null,"price":190.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4456.heic?v=1769011492"},{"product_id":"kiritsuke-gyuto-240mm-9-45","title":"Kiritsuke Gyuto 240mm (9.45\")","description":"\u003cdiv data-subtree=\"aimfl,mfl\" data-processed=\"true\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cb\u003eThe gyuto\u003c\/b\u003e\u003cspan\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\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-subtree=\"aimfl,mfl\" data-processed=\"true\"\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cb\u003eThe Kiritsuke\u003c\/b\u003e  \u003cspan\u003ehas 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\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-subtree=\"aimfl,mfl\" data-processed=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong class=\"Yjhzub\" data-processed=\"true\"\u003eKaijin (怪人)\u003c\/strong\u003e\u003cspan\u003e most commonly means a \"mysterious person\" \"strange person\" or \"phantom\" \u003c\/span\u003e\u003cspan\u003eoften referring to humanoid monsters or villains with strange powers in anime, manga, and tokusatsu shows like \u003c\/span\u003e\u003cem class=\"eujQNb\" data-processed=\"true\"\u003eKamen Rider\u003c\/em\u003e\u003cspan\u003e or \u003c\/span\u003e\u003cem class=\"eujQNb\" data-processed=\"true\"\u003eOne-Punch Man\u003c\/em\u003e\u003cspan\u003e. It can also mean \"sea person\" (海人) for aquatic creatures, or refer to \"ashes\/embers\" (灰燼) depending on the kanji used, but the \"strange person\" meaning is most prevalent in pop culture\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-huuid=\"5183675036067896185\"\u003e\u003cstrong\u003eAogami 2\u003c\/strong\u003e (also known as Blue Paper Steel #2) is a high carbon steel known for exceptional hardness and long lasting edge with ease of sharpening, \u003c\/span\u003e\u003cspan data-huuid=\"5183675036067895710\"\u003eIt is a versatile steel with a carbon content around 1-1.2%. A key characteristic of this high-carbon steel is its tendency to oxidize and develop a patina over time, which is countered here by stainless steel cladding.\u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 193\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Mono African ebony wa handle\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 140\u003c\/span\u003emm (5.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 241\u003c\/span\u003emm (9.49\") Cutting edge\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 51\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.1m\u003c\/span\u003em\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e 0.1\u003c\/span\u003emm\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 M\u003c\/strong\u003e\u003cb\u003eaterial: \u003c\/b\u003eAogami 2 core with stainless cladding\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hatsukokoro Kaijin Blue 2","offers":[{"title":"Default Title","offer_id":56821013807487,"sku":null,"price":158.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4574.heic?v=1769093443"},{"product_id":"kiritsuke-gyuto-210mm-8-6","title":"Kiritsuke Gyuto 210mm (8.2\")","description":"\u003cdiv data-subtree=\"aimfl,mfl\" data-processed=\"true\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cb\u003eThe gyuto\u003c\/b\u003e\u003cspan\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\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-subtree=\"aimfl,mfl\" data-processed=\"true\"\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cb\u003eThe Kiritsuke\u003c\/b\u003e  \u003cspan\u003ehas 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\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-subtree=\"aimfl,mfl\" data-processed=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong class=\"Yjhzub\" data-processed=\"true\"\u003eKaijin (怪人)\u003c\/strong\u003e\u003cspan\u003e most commonly means a \"mysterious person\" \"strange person\" or \"phantom\" \u003c\/span\u003e\u003cspan\u003eoften referring to humanoid monsters or villains with strange powers in anime, manga, and tokusatsu shows like \u003c\/span\u003e\u003cem class=\"eujQNb\" data-processed=\"true\"\u003eKamen Rider\u003c\/em\u003e\u003cspan\u003e or \u003c\/span\u003e\u003cem class=\"eujQNb\" data-processed=\"true\"\u003eOne-Punch Man\u003c\/em\u003e\u003cspan\u003e. It can also mean \"sea person\" (海人) for aquatic creatures, or refer to \"ashes\/embers\" (灰燼) depending on the kanji used, but the \"strange person\" meaning is most prevalent in pop culture\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-huuid=\"5183675036067896185\"\u003e\u003cstrong\u003eAogami 2\u003c\/strong\u003e (also known as Blue Paper Steel #2) is a high carbon steel known for exceptional hardness and long lasting edge with ease of sharpening, \u003c\/span\u003e\u003cspan data-huuid=\"5183675036067895710\"\u003eIt is a versatile steel with a carbon content around 1-1.2%. A key characteristic of this high-carbon steel is its tendency to oxidize and develop a patina over time, which is countered here by stainless steel cladding.\u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 167\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Mono African ebony wa handle\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 135\u003c\/span\u003emm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 217\u003c\/span\u003emm (8.54\") Cutting edge\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 1.9m\u003c\/span\u003em\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e 0.1\u003c\/span\u003emm\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 M\u003c\/strong\u003e\u003cb\u003eaterial: \u003c\/b\u003eAogami 2 core with stainless cladding\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hatsukokoro Kaijin Blue 2","offers":[{"title":"Default Title","offer_id":56821105131903,"sku":null,"price":140.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4593.heic?v=1769095067"}],"url":"https:\/\/knivesforchefs.co.uk\/collections\/fish-slicing.oembed?page=3","provider":"Knives for Chefs","version":"1.0","type":"link"}