{"title":"Vegetable - Nakiri - Bunka - Usuba","description":"","products":[{"product_id":"vegetable-knife-60mm-2-3-dm-0715","title":"Vegetable Knife 60mm (2.3\") #DM-0715","description":"\u003cp\u003eThe Shun Classic Series unites centuries-old Japanese Samurai blacksmithing with today's modern and technically-sophisticated manufacturing processes. The result is an exceedingly high-quality range of Damascus knives, engineered with attention to the most minute details and designed to always retain its sharpness.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe knives are therefore ideally suited for professional use. The Shun Classic blades are gorgeous to look at due to the distinctive semigloss pattern exhibited by the Damascus steel composite comprising 32 layers. This combination with the elegant, tapering handle made of black pakkawood, results in an overall aesthetic design that puts quality and functionality at its core. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVG MAX steel with a hardness of 61 (±1) HRC forms the entire blade's core right up to its edge. Sheathed in 32 layers of Damascus steel, the knife embodies a peerless anatomy paired with a resilient blade that is both hard and flexible at once due to its hybrid composition. The Shun Classic blades have a double-sided edge.\u003c\/p\u003e\n\u003cp\u003eThe slim handle made of durable pakkawood is fashioned in a traditional Japanese chestnut shape. High quality resins added to the wood make the material particularly resilient and resistant to moisture. Its typical chestnut shape ensures a comfortable and secure grip whilst cutting, thanks to a small rim on its right side. The integrated tang boosts stability and balance.\u003cbr\u003e\u003c\/p\u003e","brand":"Kai Shun Classic","offers":[{"title":"Default Title","offer_id":44727324180788,"sku":"DM-0715","price":99.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/IMG_2888Kaishunclassicvegetableknife60mm_2.3_DM-0715.jpg?v=1679397588"},{"product_id":"nakiri-knife-165mm-6-4-cm5016","title":"Nakiri Knife 165mm (6.4\") #CM5016","description":"\u003cp\u003e\u003cstrong\u003eThe Nakiri’s\u003c\/strong\u003e rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eThe CM\u003c\/strong\u003e\u003cspan\u003e stands for the blade being made of High Carbon Chrome-Molybdenum Stainless steel to enhance the hygiene with rust-resistance. In addition, the steel makes hard, sharp cutting edges with surprisingly easy re-sharpening, like Japanese traditional knives made of \"Hagane\". The CM range is today highly regarded for it's high quality and endurance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sugimoto CM","offers":[{"title":"Default Title","offer_id":44771456614708,"sku":"CM5016","price":175.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/SugimotoCMNakiriknife165mm_6.4_CM5016V01.jpg?v=1680003405"},{"product_id":"nakiri-knife-140mm-5-5-tdm-1742","title":"Nakiri Knife 140mm (5.5\") #TDM-1742","description":"\u003cp\u003e\u003cstrong\u003eThe Nakiri’s\u003c\/strong\u003e rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Shun Premier Tim Mälzer Series\u003c\/strong\u003e has been tailored specifically to the needs and requirements of professional chefs. In this premium series, the high-quality material properties of the well-known Shun Classic Series are combined with an entirely novel and commanding overall appearance. The blade is divided into three different textures: The blade's back down to its middle has been hammered to create a surface known as Tsuchime.\u003c\/p\u003e\n\u003cp\u003eThis is followed by a fine matt Damascus grain typical for Shun. The blade is finished with a highly-polished precision cutting edge. The meticulously machined blade is paired with a medium brown, grained pakkawood handle. The blade's particularly hard and durable steel core provides incredible sharpness and a long-lasting cutting ability. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Shun Premier blade's core fashioned from extremely hard VG Max steel and is enveloped in 32 layers of Damascus steel. This combination of different steel grades makes the blade both hard and flexible at once. The double-sided blade is easy to use because it its light weight and guarantees a clean and precise cut. The incorporation of a hammered surface - known in Japan as Tsuchime - underlies not only aesthetic reasons, but also serves the release of material from the blade thanks to the resulting air pockets.\u003c\/p\u003e\n\u003cp\u003eThe meticulously machined blade is paired with a medium brown, grained pakkawood handle. Thanks to its symmetrical shape, it is suitable for both left- and right-handed users. A continuous tang ensures stability and balance whilst cutting. As a special touch, the handle's end has been engraved with Tim Mälzer's bull's head, the professional chef's trademark.\u003c\/p\u003e","brand":"Kai Shun Premier Tim Malzer","offers":[{"title":"Default Title","offer_id":44816108388660,"sku":"TDM-1742","price":215.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/products\/IMG_3206.KaishunpremierTimMalzernakiriknife140mm_5.5_TDM-1742.jpg?v=1680603418"},{"product_id":"bunka-knife-180mm-7","title":"Bunka Knife 180mm (7\")","description":"\u003cp\u003e\u003cstrong\u003eThe Bunka\u003c\/strong\u003e is the ultimate bad ass as its a multipurpose knife that sits between the Nakiri and a Gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\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":44942455931188,"sku":"NIGSPG2MTBUNK180","price":250.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_1928.heic?v=1761480565"},{"product_id":"ko-bunka-knife-130mm-7","title":"Bunka Knife 180mm (7\")","description":"\u003cp\u003e\u003cstrong\u003eThe Bunka\u003c\/strong\u003e is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunka” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\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\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 143\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 jarrah black pakka wood collar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 128\u003c\/span\u003emm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 182\u003c\/span\u003emm (7.17\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 52\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 1.8\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\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":44947205456180,"sku":"Ko-bunka","price":210.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2331.heic?v=1761753673"},{"product_id":"ko-bunka-saya-130mm-7","title":"Ko-Bunka Saya 180mm (7\")","description":"\u003cp\u003e\u003cstrong\u003eThe Bunka\u003c\/strong\u003e is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e","brand":"Shibata Koutetsu Saya","offers":[{"title":"Default Title","offer_id":45025801830708,"sku":"Ko-bunka Saya","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/ShibataKoutetsuko-bunkasaya130mm_7.jpg?v=1683203929"},{"product_id":"bunka-saya-180mm-5-1","title":"Bunka Saya 180mm (5.1\")","description":"\u003cp\u003e\u003cstrong\u003eThe Bunka\u003c\/strong\u003e is the ultimate bad ass as its a multipurpose knife that sits between a nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e","brand":"Shibata Koutetsu Saya","offers":[{"title":"Default Title","offer_id":45025810645300,"sku":"Bunka Saya","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/ShibataKoutetsubunkasaya180mm_5.1.jpg?v=1683204150"},{"product_id":"bunka-170mm-6-6-letshandlethis","title":"Bunka 170mm (6.6\") #Letshandlethis","description":"\u003cp data-mce-fragment=\"1\"\u003eThe bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. 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Each handle is different and there is never one the same as the other, these are rare and we don’t always have them available and when there gone there gone till the next time.\u003c\/p\u003e\n\u003cp\u003eAogami, or Blue Steel #1, has the same carbon content as White Steel #1 — the difference is the addition of tungsten and chromium to the material. These additions add specific qualities to already high-quality steel. Aogami (Blue Steel #1) has about 1.3% carbon and 0.4% chromium added to the basic white paper. It has a practical hardness of 61 to 64 HRC. It’s high-grade Japanese steel that strengthens the heat treatment characteristics and wear resistance by adding chromium and tungsten to white steel. The sharpness lasts longer and cuts smoothly, so the cut is finished clean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e148g\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle material:\u003c\/strong\u003e @letshandlethis\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e 133mm (5.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 170mm (6.6\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e 44m\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at Spine:\u003c\/strong\u003e 2.6mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at Tip:\u003c\/strong\u003e 0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e Double 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e Blue #1 Soft Iron Cladding \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e 61 - 62\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLayers:\u003c\/strong\u003e 33\u003c\/p\u003e\n\u003cdiv data-shopify-editor-section='{\"id\":\"template--21656696062260__5bdbcfda-5b4b-4beb-b70a-98ea30c44eb5\",\"type\":\"dynamic-rich-text\",\"disabled\":false}' class=\"shopify-section pxu-lia-section--play\" id=\"shopify-section-template--21656696062260__5bdbcfda-5b4b-4beb-b70a-98ea30c44eb5\"\u003e\n\u003cdiv data-section-id=\"template--21656696062260__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--21656696062260__5bdbcfda-5b4b-4beb-b70a-98ea30c44eb5.introduction_tagline\" class=\"rich-text__content pxu-lia-element\"\u003e\n\u003cp\u003e\u003cbr\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":"Let's Handle This 1","offer_id":47193981911348,"sku":"NAKSATBLU1DAMBUN170-1","price":650.0,"currency_code":"GBP","in_stock":true},{"title":"Let's Handle This 2","offer_id":47193981944116,"sku":"NAKSATBLU1DAMBUN170-2","price":650.0,"currency_code":"GBP","in_stock":true},{"title":"Let's Handle This 3","offer_id":47193981976884,"sku":"NAKSATBLU1DAMBUN170-3","price":650.0,"currency_code":"GBP","in_stock":true},{"title":"Let's Handle This 4","offer_id":47193982009652,"sku":"NAKSATBLU1DAMBUN170-4","price":650.0,"currency_code":"GBP","in_stock":true},{"title":"Let's Handle This 5","offer_id":47193982042420,"sku":"NAKSATBLU1DAMBUN170-5","price":650.0,"currency_code":"GBP","in_stock":true},{"title":"Let's Handle This 6","offer_id":47193982075188,"sku":"NAKSATBLU1DAMBUN170-6","price":650.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/NakagawaSatoshiblue1damascusbunka170mm_6.6_Letshandlethis.jpg?v=1700667230"},{"product_id":"vegetable-knife-90mm-3-5-dm-0714","title":"Vegetable Knife 90mm (3.5\") #DM-0714","description":"\u003cp data-mce-fragment=\"1\"\u003eThe Vegetable 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 vegetable knife ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWeight:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003e68g\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:\u003c\/b\u003e 105mm (4.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Length: \u003cspan data-mce-fragment=\"1\"\u003e90mm \u003c\/span\u003e\u003c\/b\u003e(3.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Depth: \u003c\/b\u003e23mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThickness at spine: \u003c\/b\u003e1.6mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThickness at tip: \u003c\/b\u003e0.1mm\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 Classic","offers":[{"title":"Default Title","offer_id":47352222810420,"sku":"#DM-0714","price":91.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/Kaishunclassicvegetableknife90mm_3.5_DM-07141.jpg?v=1703268721"},{"product_id":"nakiri-knife-165mm-6-4-dm-0728","title":"Nakiri Knife 165mm (6.4\") #DM-0728","description":"\u003cp data-mce-fragment=\"1\"\u003eThe nakiri’s rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\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\"\u003e216g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHandle Material:\u003c\/b\u003e\u003cspan class=\"Apple-converted-space\"\u003e Pakkawood\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHandle Length: \u003c\/b\u003e125mm (4.9\")\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Length: \u003c\/b\u003e165mm (6.4\")\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlade Depth: \u003c\/b\u003e47mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThickness at spine: \u003c\/b\u003e2.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThickness at tip: \u003c\/b\u003e0.7mm\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 Classic","offers":[{"title":"Default Title","offer_id":47352233558324,"sku":"DM-0728","price":184.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_9181.jpg?v=1703336027"},{"product_id":"nakiri-170mm-6-6","title":"Nakiri 170mm (6.6\")","description":"\u003cp class=\"p1\"\u003eThe nakiri’s rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis line has been named Yuki (snow) due to the frosty Nashiji finish, paired with the white magnolia handle. The splash of red pakka gives it a feeling of drama, Handmade with a hard Shirogami (white) carbon steel and clad in a softer stainless steel, the Yuki range are a customers favourite. You get the superior edge retention, easy sharpening and a silky smooth cut of a carbon-steel blade, with only minor maintenance required on the edge of the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 185\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOval magnolia with red pakka wood bolster\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e165mm (6.4\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 60\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e2.5mm\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:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eStainless\/white #2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e61 - 63\u003c\/p\u003e","brand":"Masakage Yuki","offers":[{"title":"Default Title","offer_id":54942388191615,"sku":"","price":229.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5210.jpg?v=1736441615"},{"product_id":"bunka-170mm-6-6","title":"Bunka 170mm (6.6\")","description":"\u003cp class=\"p1\"\u003eThe bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis line has been named Yuki (snow) due to the frosty Nashiji finish, paired with the white magnolia handle. The splash of red pakka gives it a feeling of drama, Handmade with a hard Shirogami (white) carbon steel and clad in a softer stainless steel, the Yuki range are a customers favourite. You get the superior edge retention, easy sharpening and a silky smooth cut of a carbon-steel blade, with only minor maintenance required on the edge of the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 135\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOval magnolia with red pakka wood bolster\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e175mm (6.8\")\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 3.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eStainless\/white #2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e61 - 63\u003c\/p\u003e","brand":"Masakage Yuki","offers":[{"title":"Default Title","offer_id":54942395040127,"sku":"","price":219.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5220.jpg?v=1736504549"},{"product_id":"nakiri-165mm-6-4","title":"Nakiri 165mm (6.4\")","description":"\u003cp class=\"p1\"\u003eThe nakiri’s rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCore steel made with ATS‑34 stainless steel, a high-quality steel known for its excellent edge retention, durability, and resistance to corrosion. The cladding core is clad with softer stainless steel, providing additional durability and a protective layer against chipping. The tsuchime finish to the blade has a hand-hammered (tsuchime) texture, which not only enhances its aesthetic appeal but also reduces food adhesion during cutting.\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 \u003c\/span\u003eOval o\u003cspan\u003ectagon cherrywood black pakkawood collar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e127mm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e173mm (6.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 54\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.5\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.5mm\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: \u003c\/strong\u003eATS-34 stainless steel with stainless steel cladding tsuchime finish\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e63 - 64\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":54951193641343,"sku":"","price":399.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5331.jpg?v=1736870382"},{"product_id":"bunka-165mm-6-4","title":"Bunka 165mm (6.4\")","description":"\u003cp class=\"p1\"\u003eThe bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAoniko, or Blue Steel #2, is one of the most common high-carbon steels found when looking at Western-style, double-bevel Japanese kitchen knives. Similar to Shirogami #2, the composition of Aoniko is 1.0-1.2% carbon. Tungsten and chromium are added to increase durability and abrasion resistance. Generally speaking, the differences between Aogami (Blue Steel) and Shirogami (White Steel) are that it is harder to break, and the sharpness lasts longer. Additionally, it is said that Shirogami or White Steel is easier to sharpen compared to Aogami or Blue Steel due to the addition of the tungsten.\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:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOval o\u003cspan\u003ectagon walnut black pakkawood collar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e128mm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e175mm (6.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 52\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 3\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eShirogami #2 (white carbon steel) with carbon steel cladding (tsuchime kurouchi polishing)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e62 - 63\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":54951233454463,"sku":"","price":359.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5336.jpg?v=1736871970"},{"product_id":"bunka-165mm-6-4-bladesknivesnstuff","title":"Bunka 165mm (6.4\") #Customhandle","description":"\u003cp class=\"p1\"\u003eThe bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAoniko, or Blue Steel #2, is one of the most common high-carbon steels found when looking at Western-style, double-bevel Japanese kitchen knives. Similar to Shirogami #2, the composition of Aoniko is 1.0-1.2% carbon. Tungsten and chromium are added to increase durability and abrasion resistance. Generally speaking, the differences between Aogami (Blue Steel) and Shirogami (White Steel) are that it is harder to break, and the sharpness lasts longer. Additionally, it is said that Shirogami or White Steel is easier to sharpen compared to Aogami or Blue Steel due to the addition of the tungsten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 152\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e #Bladesknivesnstuff \u003c\/span\u003eOval o\u003cspan\u003ectagon stabilized wood, olive tree root butt \u0026amp; spacer, maple collar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e135mm (5.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e174mm (6.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 52\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.4\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eShirogami #2 (white carbon steel) with carbon steel cladding (honwarikomi tsuchime kurouchi hongasumi sharpening)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e62 - 63\u003c\/p\u003e","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":54951283884415,"sku":"","price":449.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5341.jpg?v=1736873678"},{"product_id":"nakiri-175mm-6-8","title":"Nakiri 175mm (6.8\")","description":"\u003cp class=\"p1\"\u003eThe nakiri’s rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\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:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eElm burl handle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e125mm (4.9\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 177\u003c\/span\u003emm (6.9\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 59\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.9\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.5mm\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 Sanmai m\u003c\/span\u003eildsteel cladding\/26c3 coresteel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 64\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 65\u003c\/p\u003e","brand":"Isasmedjan sanmai","offers":[{"title":"Default Title","offer_id":54977066205567,"sku":"","price":339.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5605.jpg?v=1737644771"},{"product_id":"bunka-175mm-6-8","title":"Bunka 175mm (6.8\")","description":"\u003cp class=\"p1\"\u003eThe bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 155\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRed Mallee burl handle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e135mm (5.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 176\u003c\/span\u003emm (6.9\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 52\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.7\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e\u003cspan\u003e Sanmai m\u003c\/span\u003eildsteel cladding\/26c3 coresteel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 64\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 65\u003c\/p\u003e","brand":"Isasmedjan sanmai","offers":[{"title":"Default Title","offer_id":54977096155519,"sku":"","price":329.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5612.jpg?v=1737645749"},{"product_id":"bunker-180mm-7","title":"Bunker 180mm (7\")","description":"\u003cp class=\"p1\"\u003eThe bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 159\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Pear\u003c\/span\u003e handle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e127mm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 181\u003c\/span\u003emm (7.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 56\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 3.0\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 Sanmai m\u003c\/span\u003eildsteel cladding\/26c3 coresteel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 64\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 65\u003c\/p\u003e\n\n\n\n\n","brand":"Isasmedjan sanmai","offers":[{"title":"Default Title","offer_id":54977144684927,"sku":"","price":329.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5618.jpg?v=1737646380"},{"product_id":"bunka-175mm-6-9","title":"Bunka 175mm (6.8\")","description":"\u003cp class=\"p1\"\u003eThe bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWrought iron cladding is a traditional method of forging knives where a layer of wrought iron is laminated over a core of harder steel (typically high-carbon steel or hagane). Wrought iron is a fibrous, low-carbon material known for its durability, flexibility, and rustic aesthetic. This technique is often used in traditional Japanese knives and emphasises craftsmanship and functionality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 129\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Elm\u003c\/span\u003e burl handle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 179\u003c\/span\u003emm (7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 49\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 3.1\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e52100 coresteel, wrought iron cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 63\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 64\u003c\/p\u003e","brand":"Isasmedjan sanmai","offers":[{"title":"Default Title","offer_id":55044610425215,"sku":"","price":276.42,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5704.heic?v=1737978545"},{"product_id":"bunka-180mm-7","title":"Bunka 180mm (7\")","description":"\u003cp class=\"p1\"\u003eThe bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWrought iron cladding is a traditional method of forging knives where a layer of wrought iron is laminated over a core of harder steel (typically high-carbon steel or hagane). Wrought iron is a fibrous, low-carbon material known for its durability, flexibility, and rustic aesthetic. This technique is often used in traditional Japanese knives and emphasises craftsmanship and functionality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 129\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Elm\u003c\/span\u003e burl handle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 183\u003c\/span\u003emm (7.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 48\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.9\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e52100 coresteel, wrought iron cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 63\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 64\u003c\/p\u003e","brand":"Isasmedjan sanmai","offers":[{"title":"Default Title","offer_id":55044628251007,"sku":"","price":289.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5710.heic?v=1737980231"},{"product_id":"nakiri-180mm-7","title":"Nakiri 180mm (7\")","description":"\u003cp class=\"p1\"\u003eThe nakiri’s rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWrought iron cladding is a traditional method of forging knives where a layer of wrought iron is laminated over a core of harder steel (typically high-carbon steel or hagane). Wrought iron is a fibrous, low-carbon material known for its durability, flexibility, and rustic aesthetic. This technique is often used in traditional Japanese knives and emphasises craftsmanship and functionality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 142\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Red oak\u003c\/span\u003e handle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 180\u003c\/span\u003emm (7\")\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:\u003c\/strong\u003e\u003cspan\u003e 2.1\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\u003e52100 coresteel, wrought iron cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 63\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 64\u003c\/p\u003e","brand":"Isasmedjan sanmai","offers":[{"title":"Default Title","offer_id":55044901503359,"sku":"","price":329.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5737.jpg?v=1737987736"},{"product_id":"bunka-185mm-7-2","title":"Bunka 185mm (7.2\")","description":"\u003cp class=\"p1\"\u003eThe bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis is a great type of stainless steel for kitchen knives and is very common. Typically, these knives have an HRC between 60 and 61, good edge retention, and excellent corrosion resistance. Damascus-style knives often use VG-10 as the core, with Damascus steel wrapped around them. VG-10 is a grade of Japanese stainless steel primarily focused on cutlery. The name stands for V Gold 10, where \"gold\" refers to quality. The approximate content is 1% carbon, 1-3% vanadium, 14.5%-15.5% chromium, 0.9-1.2% molybdenum, 1.3-1.5% cobalt, 0.5% manganese, and 0.03% phosphorus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 123\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Wenge handle, ebony ferrule\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 128\u003c\/span\u003emm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 185\u003c\/span\u003emm (7.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 48\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 1.7\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 VG10 core with stainless cladding\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 59\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 60\u003c\/p\u003e","brand":"Hatsukokoro sunaarashi VG10","offers":[{"title":"Default Title","offer_id":55045851349375,"sku":"","price":239.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5788.heic?v=1738002679"},{"product_id":"nakiri-185mm-7-2","title":"Nakiri 185mm (7.2\")","description":"\u003cp class=\"p1\"\u003eThe nakiri’s rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\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 209\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 130\u003c\/span\u003emm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 185\u003c\/span\u003emm (7.2\")\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:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e2.0mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\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":55077526569343,"sku":"","price":479.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_6139.heic?v=1738940872"},{"product_id":"azumagata-150mm-5-9","title":"Azumagata 150mm (5.9\")","description":"\u003cp class=\"p1\"\u003eA Azumagata knife is basically a Nakiri on steroids and has a slight curve to the belly of the blade allowing a small amount of rocking when cutting vegetables. Like the Nakiri this is used for vegetables only and once used in your kitchen you will be hunting for any vegetables to cut up as it is a joy to use.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThey are thinner in the blade and mostly have double ground the single bevel comparison is the Usuba which is used in more traditional rotary cutting.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Tadafusa Nashiji Blue Paper Steel #2 series is a premium line of handcrafted Japanese kitchen knives, renowned for their exceptional sharpness, edge retention, and rustic aesthetic. These knives feature a core of Blue Paper Steel #2 (Aogami #2), a high-carbon steel known for its superior hardness and ability to take an incredibly fine edge. To enhance durability and ease of maintenance, the core is clad with a soft stainless steel layer, reducing the risk of rust while maintaining the superior cutting performance of carbon steel. The nashiji (pear skin) finish gives the blade a slightly rough, textured appearance, which not only adds to its visual appeal but also helps reduce food sticking during cutting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 173\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eWestern handle with walnut and metal bolster\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e148mm (5.8\")\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 52\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 3.3\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eAogami #2 (Blue carbon steel) with stainless steel cladding (Rust prone)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e62 - 63\u003c\/p\u003e","brand":"Tadafusa Nashiji","offers":[{"title":"Default Title","offer_id":55083889983871,"sku":"","price":189.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_6300.heic?v=1739204472"},{"product_id":"bunka-165mm-6-4-bd-08","title":"Bunka 165mm (6.4\") #BD-08","description":"\u003cp class=\"p1\"\u003eThe bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Suncraft Senzo Black range is a premium collection of Japanese kitchen knives designed for both professional chefs and home cooks who value precision and aesthetics. Featuring razor-sharp blades crafted from high-carbon stainless steel, these knives offer exceptional edge retention and durability. The striking black finish on the blade, achieved through an advanced oxidation process, not only enhances corrosion resistance but also adds a sleek, modern look.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEach knife in the Senzo Black series is equipped with an ergonomic, full-tang handle made from durable composite materials, ensuring a comfortable and secure grip. With a perfect balance of traditional Japanese craftsmanship and contemporary innovation, the Suncraft Senzo Black range delivers superior cutting performance and an elegant design that stands out in any kitchen.\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:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"metafield-single_line_text_field\"\u003eWa (Japanese) Handle - \u003c\/span\u003eOctagon Pakkawood Brown with rosewood Collar and white ring\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e123mm (4.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e168mm (6.6\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 47\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 1.8\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eVG-10 Black damascus steel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e60 - 61\u003c\/p\u003e","brand":"Suncraft Black Damascus","offers":[{"title":"Default Title","offer_id":55113448358271,"sku":"BD-08","price":169.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_6533.heic?v=1739811374"},{"product_id":"bunka-200mm-7-8-bd-09","title":"Bunka 200mm (7.8\") #BD-09","description":"\u003cp class=\"p1\"\u003eThe bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Suncraft Senzo Black range is a premium collection of Japanese kitchen knives designed for both professional chefs and home cooks who value precision and aesthetics. Featuring razor-sharp blades crafted from high-carbon stainless steel, these knives offer exceptional edge retention and durability. The striking black finish on the blade, achieved through an advanced oxidation process, not only enhances corrosion resistance but also adds a sleek, modern look.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEach knife in the Senzo Black series is equipped with an ergonomic, full-tang handle made from durable composite materials, ensuring a comfortable and secure grip. With a perfect balance of traditional Japanese craftsmanship and contemporary innovation, the Suncraft Senzo Black range delivers superior cutting performance and an elegant design that stands out in any kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 168\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\u003eOctagon Pakkawood Brown with rosewood Collar and white ring\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e123mm (4.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e198mm (7.7\")\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 1.8\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eVG-10 Black damascus steel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e60 - 61\u003c\/p\u003e","brand":"Suncraft Black Damascus","offers":[{"title":"Default Title","offer_id":55113481486719,"sku":"BD-09","price":179.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_6543.heic?v=1739811984"},{"product_id":"nakiri-165mm-6-4-f-502","title":"Nakiri 165mm (6.4\") #F-502","description":"\u003cp class=\"p1\"\u003eThe nakiri’s rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\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 216\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 165\u003c\/span\u003emm (6.4\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 46\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 1.3\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\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":55151706669439,"sku":"","price":103.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_6796.heic?v=1740754391"},{"product_id":"nakiri-165mm-6-4-dm-0728","title":"Nakiri 165mm (6.4\") #DM-0728","description":"\u003cp class=\"p1\"\u003eThe nakiri’s rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\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 216\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":55243831181695,"sku":"KAI-DM-0728","price":240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/dm-0728-arch.webp?v=1742909402"},{"product_id":"nakiri-160mm-6-2-07393","title":"Nakiri 160mm (6.2\") #07393","description":"\u003cp class=\"p1\"\u003eThe nakiri’s rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe 33 layer Sakai Takayuki knives are one of our most popular knives we have and for many years they have been a chef’s favourite. This is due to the outstanding quality of knife and value for money. The handle is made from Mahogany wood in a western style, the blade is stainless steel with a VG10 core and holds a great edge for a very long time. The hammered 33 layer blade is called a moonlit due to it resembling a moonlit waves at sea. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 191\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eWestern full tang mahogany with steel rivets\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e120mm (4.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 167\u003c\/span\u003emm (6.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 47\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 1.6\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\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:\u003c\/strong\u003e\u003cspan\u003e VG10 core with 33 layer steel damascus cladding and \u003c\/span\u003eHammered (tsuchime) finish\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\n\n\n\n","brand":"Sakai Takayuki 33 Layer","offers":[{"title":"Default Title","offer_id":55432572010879,"sku":"07393","price":149.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_8444.heic?v=1746718323"},{"product_id":"nakiri-165mm-6-4-customhandle","title":"Nakiri 165mm (6.4\") #Customhandle","description":"\u003cp class=\"p1\"\u003eThe nakiri’s rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSKD steel, has semi-stainless properties with moderate corrosion resistance, requiring some care to prevent rust, but it offers superior sharpness compared to most fully stainless steels. SKD steel knives maintain their edge well and are relatively easy to sharpen, making them suitable for both professional chefs and enthusiasts who value precision and reliability in their kitchen tools.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNashiji is a traditional Japanese knife blade finish, often referred to as a “pear skin” finish due to its resemblance to the textured surface of a Japanese pear. This finish is achieved during the forging process and adds both aesthetic appeal and functional benefits to the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 185\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e #\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003eIsasmedjan \u003cspan\u003eOval octagon elm burl with Tasmanian blackwood collar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e135mm (5.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 167\u003c\/span\u003emm (6.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 54\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 3.3\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.8mm\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":55443986022783,"sku":"","price":379.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_8602.heic?v=1747032939"},{"product_id":"nakiri-165mm-6-4-customhandle-1","title":"Nakiri 165mm (6.4\") #Customhandle","description":"\u003cp class=\"p1\"\u003eThe nakiri’s rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSKD steel, has semi-stainless properties with moderate corrosion resistance, requiring some care to prevent rust, but it offers superior sharpness compared to most fully stainless steels. SKD steel knives maintain their edge well and are relatively easy to sharpen, making them suitable for both professional chefs and enthusiasts who value precision and reliability in their kitchen tools.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNashiji is a traditional Japanese knife blade finish, often referred to as a “pear skin” finish due to its resemblance to the textured surface of a Japanese pear. This finish is achieved during the forging process and adds both aesthetic appeal and functional benefits to the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 188\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e #\u003c\/span\u003eIsasmedjan\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOval octagon elm burl with stabilised dyed alder root collar\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e135mm (5.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 167\u003c\/span\u003emm (6.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 54\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\u003e0.5mm\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\n\n\n\n\n","brand":"Yoshikane SKD Nashiji","offers":[{"title":"Default Title","offer_id":55444026851711,"sku":"","price":379.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_8612.heic?v=1747034152"},{"product_id":"nakiri-165mm-6-4-customhandle-2","title":"Nakiri 165mm (6.4\") #Customhandle","description":"\u003cp class=\"p1\"\u003eThe nakiri’s rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSKD steel, has semi-stainless properties with moderate corrosion resistance, requiring some care to prevent rust, but it offers superior sharpness compared to most fully stainless steels. SKD steel knives maintain their edge well and are relatively easy to sharpen, making them suitable for both professional chefs and enthusiasts who value precision and reliability in their kitchen tools.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNashiji is a traditional Japanese knife blade finish, often referred to as a “pear skin” finish due to its resemblance to the textured surface of a Japanese pear. This finish is achieved during the forging process and adds both aesthetic appeal and functional benefits to the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 205\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e #Letshandethis\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOval octagon with stabilised dyed wood \u0026amp; spacer\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e135mm (5.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 167\u003c\/span\u003emm (6.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 54\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\u003e0.4mm\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:\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":55444239384959,"sku":"","price":379.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_8624.heic?v=1747036651"},{"product_id":"nakiri-165mm-6-4-customhandle-3","title":"Nakiri 165mm (6.4\") #Customhandle","description":"\u003cp class=\"p1\"\u003eThe nakiri’s rectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSKD steel, has semi-stainless properties with moderate corrosion resistance, requiring some care to prevent rust, but it offers superior sharpness compared to most fully stainless steels. SKD steel knives maintain their edge well and are relatively easy to sharpen, making them suitable for both professional chefs and enthusiasts who value precision and reliability in their kitchen tools.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNashiji is a traditional Japanese knife blade finish, often referred to as a “pear skin” finish due to its resemblance to the textured surface of a Japanese pear. This finish is achieved during the forging process and adds both aesthetic appeal and functional benefits to the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 195\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e #Letshandethis\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOval octagon with stabilised dyed wood \u0026amp; spacer\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 167\u003c\/span\u003emm (6.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 54\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 \u003c\/span\u003e0.5mm\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":55444406665599,"sku":"","price":379.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_86342.heic?v=1747037851"},{"product_id":"bunka-170mm-6-7","title":"Bunka 170mm (6.6\")","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Silver 3 Nashiji knives showcase his deep mastery of steel no 3 (Ginsan) stainless carbon steel. Featureing the subtly textured nashiji finish a fine, dappled effect reminiscent of oriental lacquer accents Kato’s signature thin, laser‑sharp edge geometry, delivering effortless cutting performance. The design balances comfort and refined aesthetics. With a hardness around 61 HRC, the steel offers excellent edge retention, easy sharpening, and corrosion resistance. These knives combine traditional San Mai forging, hand‑grinding, and meticulous heat­ treating skills Kato honed under his father Hiroshi to create instruments that are as functional as they are collectible.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 157\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Octagonal Buffalo with ebony black ferrule\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 130\u003c\/span\u003emm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 174\u003c\/span\u003emm (6.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 47\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 3.1\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 Silver 3\/Ginsan core with stainless steel cladding and nashiji finish \u003c\/span\u003e\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":"Yoshimi Kato Silver 3 Nashiji","offers":[{"title":"Default Title","offer_id":55596885213567,"sku":"","price":369.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_9930.heic?v=1750169840"},{"product_id":"bunka-175mm-6-10","title":"Bunka 175mm (6.8\")","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAS Damascus “10‑Layer” Nashiji Kurouchi series blends the rugged charm of traditional kurouchi with refined nashiji (pear-skin) texture and elegant Damascus patterning. At its heart lies Aogami Super steel, hardened to around 62 63 HRC, offering razor-sharp performance and resilience, while the kurouchi finish preserves grainy rustic patina that resists rust enhanced by the classic Nashiji speckle for both aesthetics and functionality. The ten-layer Damascus cladding of soft iron and steel creates subtle, linear patterning along the spine, complementing the knife’s utilitarian yet artful design. Each blade is thinned to a precise kiriha bevel profile, delivering fast, clean slices and easy sharpening.. Overall, this line captures Kato’s skillful marriage of time-honored forging methods with chef grade performance ideal for cooks seeking a dependable workhorse that also makes a striking statement on the cutting board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 153\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Octagonal Walnut with black buffalo ferrule\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 128\u003c\/span\u003emm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 175\u003c\/span\u003emm (6.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 48\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.6\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e\u003cspan\u003e Aogami Super (AS) core with stainless 10 layered steel cladding and kurouchi, nashiji finish \u003c\/span\u003e\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":"Yoshimi Kato AS Damascus 10 Layer Nashiji Kurouchi","offers":[{"title":"Default Title","offer_id":55597356515711,"sku":"","price":259.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_9950.heic?v=1750172565"},{"product_id":"kiritsuke-bunka-180mm-7","title":"Kiritsuke bunka 180mm (7\")","description":"\u003cp class=\"p1\"\u003eA kiritsuke bunka is a versatile Japanese kitchen knife that blends the elegant precision of a kiritsuke with the compact power of a bunka. Characterised by its angular, reverse tanto tip and slightly curved edge, the blade excels at both fine slicing and controlled chopping. It’s ideal for intricate vegetable work, fish, and meat, offering the finesse of a slicer with the confidence of a utility knife. The pointed tip allows for detailed cuts, while the wide blade provides knuckle clearance and ease of food transfer. A kiritsuke bunka is a perfect all-rounder for chefs who value agility, accuracy, and a distinctive look.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Hatsukokoro Ryusui SG2 Damascus knives are a striking fusion of beauty, precision, and performance. Crafted with a high performance SG2 powdered steel core, these knives offer exceptional edge retention, corrosion resistance, and a fine, razor sharp cutting edge. The blade is clad in an elegant, flowing Damascus pattern reminiscent of rippling water “Ryusui” meaning “flowing stream” giving each knife a unique and refined aesthetic. The thin, laser-like grind ensures smooth, effortless slicing, while the balanced weight and ergonomic handle provide control and comfort for both professional chefs and serious home cooks. This collection seamlessly marries modern steel technology with traditional Japanese craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 122\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eMono octagonal stabilised olive wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 130\u003c\/span\u003emm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 175\u003c\/span\u003emm (6.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 49\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 1.8\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 R2\/SG2 powder steel core with stainless \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e32 layer Damascus \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ecladding and mirror finish\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 65\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 66\u003c\/p\u003e","brand":"Hatsukokoro Ryusui SG2 Damascus","offers":[{"title":"Default Title","offer_id":55600980164991,"sku":"","price":179.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_0138.heic?v=1750251810"},{"product_id":"nakiri-165mm-6-5","title":"Nakiri 165mm (6.5')","description":"\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003ehas a reputation for the absolute highest quality and the level of expertise and skill these craftsmen posses is not often found. The company is led by the master blacksmith by the name of Tsuyoshi Yoshizawa and every knife they make is forged by hand with the utmost care and attention to detail and quality. This combined, helps create knives made to last for years to come. Hand-crafted using VG10 steel and with perfectly crafted custom and wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVG10\u003c\/b\u003e is a great type of stainless steel for kitchen knives and is very common. Typically, these knives have an HRC between 60 and 61, good edge retention, and excellent corrosion resistance. Damascus-style knives often use VG-10 as the core, with Damascus steel wrapped around them. VG-10 is a grade of Japanese stainless steel primarily focused on cutlery. The name stands for V Gold 10, where \"gold\" refers to quality. The approximate content is 1% carbon, 1-3% vanadium, 14.5%-15.5% chromium, 0.9-1.2% molybdenum, 1.3-1.5% cobalt, 0.5% manganese, and 0.03% phosphorus.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe nakiri’s \u003c\/b\u003erectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e185g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eEbony Mono\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e164mm (6.45\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e50mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e2mm\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 Vg10\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e60-61\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nigara Vg10 Damascus Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":56296020443519,"sku":null,"price":165.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2062.heic?v=1761591466"},{"product_id":"bunka-180mm-8","title":"Bunka 180mm (7')","description":"\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003ehas a reputation for the absolute highest quality and the level of expertise and skill these craftsmen posses is not often found. The company is led by the master blacksmith by the name of Tsuyoshi Yoshizawa and every knife they make is forged by hand with the utmost care and attention to detail and quality. This combined, helps create knives made to last for years to come. Hand-crafted using VG10 steel and with perfectly crafted custom and wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVG10\u003c\/b\u003e is a great type of stainless steel for kitchen knives and is very common. Typically, these knives have an HRC between 60 and 61, good edge retention, and excellent corrosion resistance. Damascus-style knives often use VG-10 as the core, with Damascus steel wrapped around them. VG-10 is a grade of Japanese stainless steel primarily focused on cutlery. The name stands for V Gold 10, where \"gold\" refers to quality. The approximate content is 1% carbon, 1-3% vanadium, 14.5%-15.5% chromium, 0.9-1.2% molybdenum, 1.3-1.5% cobalt, 0.5% manganese, and 0.03% phosphorus.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Bunka\u003c\/b\u003e is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWeight: \u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e153g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eEbony Mono\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e186mm (7.3\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e48mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2mm\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 Vg10\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e60-61\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nigara Vg10 Damascus Migaki Tsuchime","offers":[{"title":"Default Title","offer_id":56296430928255,"sku":null,"price":170.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2101.heic?v=1761596515"},{"product_id":"kiritsuke-nakiri-180mm-7","title":"Kiritsuke Nakiri 180mm (7')","description":"\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003ehas a reputation for the absolute highest quality and the level of expertise and skill these craftsmen posses is not often found. The company is led by the master blacksmith by the name of Tsuyoshi Yoshizawa and every knife they make is forged by hand with the utmost care and attention to detail and quality. This combined, helps create knives made to last for years to come. Hand-crafted using Aogami super (blue super) steel and with perfectly crafted custom and wood handles the fit and finish of Nigara knives are second to none.\u003c\/p\u003e\n\u003cp\u003eNigara crafted a striking line of knives featuring a hard \u003cb\u003eAogami\u003c\/b\u003e Super Blue core, heat-treated to an impressive 62 HRC and clad in stainless steel for added durability and ease of maintenance. The stainless cladding has been sandblasted to produce a frosted, matte texture that enhances the rustic elegance of the hammered finish.\u003c\/p\u003e\n\u003cp\u003e\u003cb style=\"font-size: 0.875rem;\"\u003eThe nakiri’s \u003c\/b\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003erectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKiritsuke\u003c\/b\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\u003eWeight: \u003c\/strong\u003e180g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eEbony Mono\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e127mm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e183mm (7.2\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e51mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e2mm\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\u003eAogami super (blue super)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63-64\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nigara AS Tsuchime","offers":[{"title":"Default Title","offer_id":56296454619519,"sku":null,"price":215.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2109.heic?v=1761597170"},{"product_id":"bunka-170mm-6-8","title":"Bunka 170mm (6.7')","description":"\u003cp\u003e\u003cb\u003eThe Bunka\u003c\/b\u003e is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly to chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Shimo (霜) line, meaning “frost,” is named for its resemblance to the delicate patterns of frost on a window. To achieve this unique aesthetic, the blacksmith employs a specialised hammer with a raised ‘X’ pattern, creating a striking texture on the blade. This is further enhanced by a meticulously hand-manipulated Damascus finish, resulting in a visually captivating and functionally refined design.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eComplementing the blade is an elegant octagonal handle, crafted from white magnolia and black pakka wood, providing both aesthetic contrast and exceptional forward balance for precision cutting.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe blade is forged from Shirogami (White) Carbon Steel, renowned for its exceptional sharpness and ease of sharpening. It develops a unique patina over time, adding character while protecting the steel. However, as a non-stainless steel, it requires diligent care and maintenance, making it an ideal choice for those who deeply value and maintain their tools.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 121\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eWa (Japanese) handle - Octagon magnolia black pakka wood collar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e127mm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e172\u003c\/span\u003emm (6.77\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e 46mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e2.9\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eShirogami #2 (White carbon steel) with carbon steel cladding (rust prone\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e62 - 63\u003c\/p\u003e","brand":"Masakage Shimo","offers":[{"title":"Default Title","offer_id":56306428117375,"sku":null,"price":210.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2212.heic?v=1761738522"},{"product_id":"kamagata-110mm-4-33","title":"Kamagata 110mm (4.33')","description":"\u003cp\u003e\u003cb\u003eMasakage \u003c\/b\u003eknives are forged in Takefu Village, located in Echizen, Japan, an area with a rich history of blacksmithing that dates back over 700 years. This region is particularly famous for its production of high-quality blades and is home to many master blacksmiths. Each Masakage knife is meticulously crafted using premium materials, such as high-carbon steels (e.g., VG10, Aogami, or Shirogami), and features a traditional Japanese octagonal handle made from natural wood.\u003c\/p\u003e\n\u003cp\u003eThis line has been named \u003cb\u003eYuki\u003c\/b\u003e (snow) due to the frosty Nashiji finish, paired with the white magnolia handle. The splash of red pakka gives it a feeling of drama, Handmade with a hard Shirogami (white) carbon steel and clad in a softer stainless steel, the Yuki range are a customers favourite. You get the superior edge retention, easy sharpening and a silky smooth cut of a carbon-steel blade, with only minor maintenance required on the edge of the knife.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Kamagata is traditionally a shape for leather shoe making it is a uniquely designed vegetable knife, featuring a flat edge and a rounded spine that tapers to a pointed tip. Its design resembles a smaller version of the traditional nakiri, making it an excellent choice for tasks such as chopping herbs or slicing smaller vegetables like shallots and garlic.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThanks to its compact size, the Kamagata is particularly suited for use by line cooks or anyone working in confined spaces. The extended blade height makes it ideal for individuals with larger hands or those who prefer additional knuckle clearance when working on a cutting board. Its precision and ease of use also make it perfect for creating thin, uniform slices.\u003c\/p\u003e\n\u003cp\u003eIts sharp, fine tip makes it easy to maneuver around sockets and tight spaces, while the sturdy edge efficiently separates meat from bone with minimal effort. The Honesuki is not meant for heavy-duty cleaving but is perfect for trimming, deboning, and scraping meat cleanly from the bone. Its unique design may take some getting used to, but once mastered, it becomes an invaluable tool for butchers and chefs who work with poultry and meat regularly. If you’re looking for a precise, powerful, and highly efficient boning knife, the Honesuki is a game-changer.\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 117g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Oval magnolia with red pakka wood bolster\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e125mm (4.92\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e111mm (4.37\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e 58mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e4\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:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eStainless\/white #2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e61 - 63\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Masakage Yuki","offers":[{"title":"Default Title","offer_id":56306663522687,"sku":null,"price":205.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2227.heic?v=1761739909"},{"product_id":"ko-bunka-130mm-5-1","title":"Ko-Bunka 130mm (5.1\")","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eMasakage \u003c\/b\u003e\u003cspan\u003eknives are forged in Takefu Village, located in Echizen, Japan, an area with a rich history of blacksmithing that dates back over 700 years. This region is particularly famous for its production of high-quality blades and is home to many master blacksmiths. Each Masakage knife is meticulously crafted using premium materials, such as high-carbon steels (e.g., VG10, Aogami, or Shirogami), and features a traditional Japanese octagonal handle made from natural wood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eThe bunka\u003c\/strong\u003e is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunka” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eKo meaning small is a scaled down version of the bunka, amazing for refined detailed board work with a fine tip that's easy to control.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis line has been named Yuki (snow) due to the frosty Nashiji finish, paired with the white magnolia handle. The splash of red pakka gives it a feeling of drama, Handmade with a hard Shirogami (white) carbon steel and clad in a softer stainless steel, the Yuki range are a customers favourite. You get the superior edge retention, easy sharpening and a silky smooth cut of a carbon-steel blade, with only minor maintenance required on the edge of the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 72\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOval magnolia with red pakka wood bolster\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e115mm (4.53\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e131mm (5.16\")\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 3.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.2mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eStainless\/white #2\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e61 - 63\u003c\/p\u003e","brand":"Masakage Yuki","offers":[{"title":"Default Title","offer_id":56306711036287,"sku":null,"price":190.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2233.heic?v=1761740517"},{"product_id":"bunka-175mm-6-11","title":"Bunka 170mm (6.8\")","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe bunka is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunka” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAS  Nashiji Kurouchi series blends the rugged charm of traditional kurouchi with refined nashiji (pear-skin) texture .At its heart lies Aogami Super steel, hardened to around 62 63 HRC, offering razor-sharp performance and resilience, while the kurouchi finish preserves grainy rustic patina that resists rust enhanced by the classic Nashiji speckle for both aesthetics and functionality. Each blade is thinned to a precise kiriha bevel profile, delivering fast, clean slices and easy sharpening.. Overall, this line captures Kato’s skillful marriage of time-honored forging methods with chef grade performance ideal for cooks seeking a dependable workhorse that also makes a striking statement on the cutting board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 148\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Octagonal Walnut with black buffalo ferrule\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 128\u003c\/span\u003emm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 170\u003c\/span\u003emm (6.69\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 47\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 4\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e\u003cspan\u003e Aogami Super (AS) core with stainless steel cladding and kurouchi, nashiji finish \u003c\/span\u003e\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":"Yoshimi Kato AS Nashiji Kurouchi","offers":[{"title":"Default Title","offer_id":56308401111423,"sku":null,"price":270.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2353.heic?v=1761756165"},{"product_id":"bunka-170mm-6-9","title":"Bunka 170mm (6.7\")","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003eThe bunka is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunka” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThe Yu Kurosaki AS Kokusen Ei is a masterfully crafted Japanese kitchen knife that exemplifies both elegance and cutting performance. At its core is Aogami Super steel one of the finest high carbon steels used in Japanese blades renowned for its exceptional hardness, edge retention, and ability to take a razor-sharp edge. This premium core is clad in stainless steel for added corrosion resistance and features a polished kurouchi finish, which blends traditional rustic aesthetics with a refined, modern edge. The blade also showcases the distinctive “Kokusen Ei” hand hammered pattern, a dark, shimmering texture that reflects Kurosaki’s unique artistry. With its razor-thin grind, perfect balance, and striking visual appeal, this knife is a standout fusion of traditional technique and contemporary performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 124\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eOctagonal walnut and black pakkawood ferrule \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e130mm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 170\u003c\/span\u003emm (6.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 47\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 1.8\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 Super blue steel (AS) core stainless steel cladding polished kurouchi finish\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003c\/strong\u003e\u003cspan\u003e 63\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e- 64\u003c\/p\u003e","brand":"Yu Kurosaki AS Kokusenei Ei","offers":[{"title":"Default Title","offer_id":56308683080063,"sku":null,"price":240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2400.heic?v=1761761062"},{"product_id":"nakiri-170mm-6-7","title":"Nakiri 170mm (6.7\")","description":"\u003cp\u003e\u003cstrong\u003eTakeshi Saji\u003c\/strong\u003e is a renowned third-generation Japanese blacksmith from Takefu, a city with over 700 years of knife-making history. He is widely recognized as one of Japan's most distinguished master craftsmen, celebrated for his visually stunning and technically precise hand-forged knives.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eThe nakiri’s \u003c\/b\u003e\u003cspan\u003erectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\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 a normal part of its use and is often mitigated by the dark kurouchi finish left on after forging\u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 262\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Desert Ironwood western (Yo) handle \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 115\u003c\/span\u003emm (4.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 165\u003c\/span\u003emm (6.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 54\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2m\u003c\/span\u003em\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e 2\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 rainbow Damascus (Blue 2) Iron clad-Reactive\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Takeshi Saji Aogami 2 Rainbow","offers":[{"title":"Default Title","offer_id":56314346406271,"sku":null,"price":430.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2480.heic?v=1761846471"},{"product_id":"nakiri-160mm-6-2","title":"Nakiri 160mm (6.2\")","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eThe nakiri’s \u003c\/b\u003e\u003cspan\u003erectangular, flat-edged blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe Hatsukokoro Hikari SLD steel mirror polished knife is a stunning fusion of performance and elegance, designed for chefs who appreciate both precision and artistry. Named\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eHikari\u003c\/i\u003e\u003cspan\u003e, meaning “light” or “radiance” in Japanese, the knife embodies clarity and brilliance reflected in its flawless mirror polished finish that enhances both beauty and corrosion resistance. Forged from premium SLD semi-stainless steel, it offers exceptional edge retention, toughness, and ease of maintenance. With its thin grind, refined taper, and perfectly balanced profile, the Hikari 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 \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 126\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eMono octagonal stabilised olive wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e130mm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 160\u003c\/span\u003emm (6.2\")\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 1.2\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e 1.2\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 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","brand":"Hatsukokoro Hikari SLD mirror polished","offers":[{"title":"Default Title","offer_id":56812256985471,"sku":null,"price":125.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4443.heic?v=1769009646"},{"product_id":"bunka-180mm-9","title":"Bunka 180mm (7\")","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_15513551307135\" 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\u003cdiv class=\"Y3BBE\" data-sfc-cp=\"\" data-hveid=\"CAEQAA\" data-processed=\"true\"\u003e\u003cspan class=\"Yjhzub\"\u003e\u003cstrong\u003e\u003cmeta charset=\"UTF-8\"\u003eThe bunka\u003c\/strong\u003e is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunka” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"Y3BBE\" data-sfc-cp=\"\" data-hveid=\"CAEQAA\" data-processed=\"true\"\u003e\u003cspan class=\"Yjhzub\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\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. \u003cspan\u003e\u003cstrong\u003eKurozome (黒染め)\u003c\/strong\u003eliterally means \"black dying\u003c\/span\u003e\u003cspan\u003e\" in Japanese and refers to a traditional dyeing process, particularly popular in Kyoto, that creates a deep, long-lasting black hue for textiles like kimono, but the term is also used in knife making for a distinctive dark, etched finish on steel blades.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"Y3BBE\" data-sfc-cp=\"\" data-hveid=\"CAEQAA\" data-processed=\"true\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"Y3BBE\" data-sfc-cp=\"\" data-hveid=\"CAEQAA\" data-processed=\"true\"\u003e\n\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\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 148\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 Ebony\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 130\u003c\/span\u003emm (5.1\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 176\u003c\/span\u003emm (6.8\")\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\/div\u003e\n\u003c\/form\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"Hatsukokoro Ryuhyo Kurozome SG2","offers":[{"title":"Default Title","offer_id":56819546816895,"sku":null,"price":195.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4525.heic?v=1769077145"},{"product_id":"bunka-180mm-10","title":"Bunka 180mm (7\")","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_15513907003775\" 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\u003cdiv class=\"product-gallery\" data-product-gallery=\"\" data-product-gallery-layout=\"two-column\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv class=\"inventory-status\n      inventory-status--in-stock\n      \n        \n          inventory-status--has-status-bar\" data-inventory-status=\"\" data-inventory-status-variant-id=\"54942395040127\" data-inventory-status-variant-selected=\"true\"\u003e\n\u003cdiv class=\"inventory-status__bar\"\u003e\u003c\/div\u003e\n\u003c\/div\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 bunker is the ultimate bad ass as its a multipurpose knife that sits between the nakiri and a gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/p\u003e\n\u003c\/div\u003e\n\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\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.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 155\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 130\u003c\/span\u003emm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 174\u003c\/span\u003emm (6.8\") 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 1.8m\u003c\/span\u003em\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e 0.2\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\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 Kaijin Blue 2","offers":[{"title":"Default Title","offer_id":56821983281535,"sku":null,"price":125.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4610.heic?v=1769101602"},{"product_id":"bunka-180mm-11","title":"Bunka 180mm (7\")","description":"\u003cdiv class=\"shopify-section\" id=\"shopify-section-template--18796946260276__main\"\u003e\n\u003csection id=\"content\" data-section-type=\"product-template\" data-section-id=\"template--18796946260276__main\"\u003e\n\u003cdiv class=\"product__wrapper product__wrapper--two-column pxu-lia-section--play\"\u003e\n\u003cdiv class=\"product-contents\"\u003e\n\u003cdiv data-rich-text-area=\"\" class=\"product-details__description\"\u003e\n\u003cp\u003e\u003cb\u003eNigara Hamono \u003c\/b\u003e\u003cspan\u003ehas a reputation for the absolute highest quality and the level of expertise and skill these craftsmen posses is not often found. The company is led by the master blacksmith by the name of Tsuyoshi Yoshizawa and every knife they make is forged by hand with the utmost care and attention to detail and quality. This combined, helps create knives made to last for years to come. Hand-crafted using SG2\/R2 powder stainless steel and with perfectly crafted custom wood handles the fit and finish of Nigara knives are second to none.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong\u003eThe Bunka\u003c\/strong\u003e is the ultimate bad ass as its a multipurpose knife that sits between the Nakiri and a Gyuto knife. The word “bunker” means “culture” its a very versatile knife and perfect if you want a slightly wide blade compared to the santoku. The blade’s rocking point is around the same place as a santoku but the big difference is the pointed tip. Its sharp scalpel point is perfect for cutting small shallots but has the belly too chop larger foods and so is the perfect addition to any collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eSG2 (R2)\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\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. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"shopify-section pxu-lia-section--play\" id=\"shopify-section-template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\"\u003e\n\u003cdiv data-section-id=\"template--18796946260276__0ffa720e-69f1-4844-8e8f-a121427843b0\"\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 class=\"rich-text__content pxu-lia-element\"\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e159g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003eMono African ebony Wa handle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length: \u003c\/strong\u003e130mm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length: \u003c\/strong\u003e167mm (6.5\") Cutting edge \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth: \u003c\/strong\u003e47mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine: \u003c\/strong\u003e1.8mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip: \u003c\/strong\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge: \u003c\/strong\u003e50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003c\/strong\u003e SG2\/R2 49 layer Damascus \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale): \u003c\/strong\u003e63-64\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nigara Anmon Damascus SPG2","offers":[{"title":"Default Title","offer_id":56822925951359,"sku":null,"price":440.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4646.heic?v=1769112269"},{"product_id":"ko-bunka-140mm-5-5","title":"Ko Bunka 140mm (5.5\")","description":"\u003cp class=\"p1\"\u003eA Ko Bunka knife is a compact version of the Bunka, designed for precision and versatility. Its smaller size makes it ideal for fine detail work, from intricate vegetable prep to handling smaller ingredients like shallots. It also excels at delicate fish preparation, such as sardines and red mullet. If you already have a larger knife in your collection, a Ko Bunka is the perfect addition offering control, agility, and accuracy where bigger blades can feel cumbersome.\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\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 92\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 jarrah black pakka wood collar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 115\u003c\/span\u003emm (4.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 140\u003c\/span\u003emm (5.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 42\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 1.8\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\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","brand":"Shibata Koutetsu","offers":[{"title":"Default Title","offer_id":57445724815743,"sku":null,"price":190.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_44762.heic?v=1777634401"}],"url":"https:\/\/knivesforchefs.co.uk\/collections\/vegetable.oembed?page=4","provider":"Knives for Chefs","version":"1.0","type":"link"}