{"title":"Yoshimi Kato 義実加藤","description":"\u003cp class=\"p1\"\u003eYoshimi Kato is a highly respected Japanese knife maker based at Takefu Knife Village, in Echizen a region with over 700 years of history in traditional blade making. He continues the legacy of his father-in-law, the legendary Hiroshi Kato, who was one of the key figures in establishing and promoting the Takefu Knife Village cooperative. Under Hiroshi Kato’s guidance, Yoshimi learned the traditional forging methods and craftsmanship that define Echizen knives.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAfter years of apprenticeship and refinement, Yoshimi Kato took over the family workshop and continued producing knives with the same dedication to quality and tradition. He combines classic Japanese forging techniques with modern metallurgy, creating blades that offer both exceptional performance and refined aesthetics. His knives are known for their outstanding sharpness, balance, durability, and attention to detail, often featuring beautiful Damascus patterns and hand-finished hammered textures.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eKato works with some of the finest modern steels, including R2\/SG2 Steel, VG10 Steel, and other high-performance stainless materials. As a respected member of Takefu Knife Village Cooperative, he helps preserve the traditions of Japanese knife making while continuing to innovate. His knives are produced under his own name and for renowned brands such as Masakage and Kurosaki Knives, representing the perfect balance between heritage, artistry, and modern cutting performance.\u003c\/p\u003e","products":[{"product_id":"gyuto-210mm-8-11","title":"Gyuto 210mm (8.2\")","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyutos meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Damascus or suminagashi finish on Japanese knives is often considered cosmetic, but it can serve a functional purpose. When a knife is quenched, the harder hagane (high-carbon steel) contracts over time due to carbide formation, heat treatment, and oxidation, leading to bending. This happens because the softer jigane layer stretches to compensate. Damascus layering adds strength, similar to plywood, by combining multiple steel layers, preventing bending and making the blade more durable. Some argue this layered construction balances the stresses between hard and soft steel, maintaining the blade’s shape over time.\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 200\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material: \u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eStabilised maple with metal bolster\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e120mm (4.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 214mm (8.4\")\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\u003e1.6mm\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: \u003c\/strong\u003eSG2\/R2 High speed powder stainless steel with stainless steel cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e62 - 63\u003c\/p\u003e","brand":"Yoshimi Kato SG2 Black Damascus","offers":[{"title":"Default Title","offer_id":55076719690111,"sku":"","price":489.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_6109.heic?v=1738928626"},{"product_id":"gyuto-210mm-8-12","title":"Kirituke Gyuto 240mm (9.45\")","description":"\u003cp class=\"p1\"\u003eThe most essential knife for the kitchen which no chef can be without. The gyuto meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s\/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eThe Kiritsuke\u003c\/strong\u003e\u003cspan\u003e is a great replacement for a gyuto\/chef’s knife and has become very popular in the past few years as the drop tip tappers down to a very thin scalpel and is an aggressive work horse. They generally come in a few sizes ranging from 210mm to 240mm. Traditionally a kiritsuke is a single-beveled and combined with the rustic geometry, makes the kiritsuke look like an epic kitchen sword. This is used for slicing up large cuts of meat and fish it will give you a clean cut finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDeveloped by Takefu Special Steel, Super Gold 2 (SG2) is a premium powdered tool steel alloy specifically engineered for crafting high-quality blades. Renowned for its exceptional performance and durability, SG2 has earned its reputation as one of the most sought-after high-end powder steels in the blade-making community. With the ability to be heat-treated to an impressive hardness of up to 64 HRC (Rockwell hardness scale), SG2 blades exhibit outstanding edge retention and wear resistance. Interestingly, there is a steel known as R2, produced by Kobelco Steel, which is widely believed to be identical to SG2 in composition and properties.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDue to their indistinguishable characteristics, these steels are often referred to interchangeably as SG2\/R2, acknowledging their shared origin and performance attributes. Blades made from SG2 (or R2) steel have gained considerable popularity among both professional chefs and knife enthusiasts for their exceptional cutting performance and long-lasting edge sharpness.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eTsuchime\u003c\/strong\u003e\u003cspan\u003e means “hammered” and that’s how this finish is achieved. After the blade has been forged, it will go through a second hammering process with something like a ball-peen hammer to give the distinctive round dimples. In this case custom hammer heads have been created to give the 4 pointed star shaped markings, this is very common with \u003c\/span\u003eseveral blacksmiths from Takefu village.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 170\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eOctagonal Walnut and red pakkawood ferrule\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e140mm (5.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e240mm (9.45\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 51\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e1.3mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e0.1mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting Edge:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eDouble 50\/50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Material:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eSG2\/R2 High speed powder stainless steel with stainless steel cladding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness (Rockwell scale):\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e62 - 63\u003c\/p\u003e","brand":"Yoshimi Kato SG2 Minamo","offers":[{"title":"Default Title","offer_id":55076765368703,"sku":"","price":380.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2384.heic?v=1761758490"},{"product_id":"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":"sujihiki-270mm-10-10","title":"Sujihiki 270mm (10.6\")","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Sujihiki is a double edged 50\/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.\u003c\/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 192\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 143\u003c\/span\u003emm (5.6\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 267\u003c\/span\u003emm (10.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 40\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 3.4\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 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":55596929843583,"sku":"","price":429.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_99202.heic?v=1750169554"},{"product_id":"petty-150mm-5-14","title":"Petty 150mm (5.9\")","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe petty knife is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a petty ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.\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 84\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 115\u003c\/span\u003emm (4.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 151\u003c\/span\u003emm (5.9\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 30\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 1.9\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 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":55597026902399,"sku":"","price":229.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_9940.heic?v=1750170763"},{"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":"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-150mm-5-9","title":"Honesuki 150mm (5.9\")","description":"\u003cp\u003eThe \u003cb\u003eHonesuki\u003c\/b\u003e is a Japanese boning knife designed primarily for breaking down poultry but also excels at processing larger cuts of meat with bone. Unlike Western boning knives, which tend to be thin and flexible, the Honesuki features a thicker spine and rigid, triangular blade, giving it superior strength and precision. This rigidity allows for clean, controlled cuts while preventing the blade from bending when working around joints and bones.\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.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\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\/span\u003e\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 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 150\u003c\/span\u003emm (5.9\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 40\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 4.9\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.4mm\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 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":56308418773375,"sku":null,"price":280.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2360.heic?v=1761756724"},{"product_id":"honesuki-150mm-5-11","title":"Honesuki 150mm (5.9\")","description":"\u003cp\u003eThe \u003cb\u003eHonesuki\u003c\/b\u003e is a Japanese boning knife designed primarily for breaking down poultry but also excels at processing larger cuts of meat with bone. Unlike Western boning knives, which tend to be thin and flexible, the Honesuki features a thicker spine and rigid, triangular blade, giving it superior strength and precision. This rigidity allows for clean, controlled cuts while preventing the blade from bending when working around joints and bones.\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.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eNashiji  (pear-skin) texture At its heart lies Aogami Super steel, hardened to around 62 63 HRC, offering razor-sharp performance and resilience, while the finish preserves grainy rustic appearance that 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 125\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 150\u003c\/span\u003emm (5.9\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 41\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 4.9\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.4mm\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 Aogami Super (AS) 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 AS Nashiji Kurouchi","offers":[{"title":"Default Title","offer_id":56308501184895,"sku":null,"price":280.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_2375.heic?v=1761757478"},{"product_id":"petty-120mm-4-14","title":"Petty 120mm (4.7\")","description":"\u003cp class=\"p1\"\u003eThe petty knife is an essential tool in any kitchen, offering precision and versatility for smaller, more delicate tasks. It serves as a compact, agile counterpart to the Gyuto, making it perfect for peeling, trimming, slicing fruit, and handling intricate cutting work that requires control and accuracy. Whether you’re deveining shrimp, mincing garlic, or making precise cuts on smaller ingredients, the Petty knife is the ideal choice.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCompared to larger knives, the petty knife is lightweight and easy to maneuver, allowing for effortless handling and precision. While Western kitchens often rely on paring knives for similar tasks, the Petty’s slightly longer and narrower blade provides better reach and versatility. It can be used for both in-hand peeling and cutting on a board, making it a must-have for any chef who values efficiency and fine detail in their prep work.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWith its razor-sharp edge and nimble design, the petty knife bridges the gap between a paring knife and a Gyuto, ensuring that no task is too small for precision cutting.\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 63\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 115\u003c\/span\u003emm (4.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 117\u003c\/span\u003emm (4.6\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 29\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.2\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.4mm\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 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":57445818007935,"sku":null,"price":185.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4487.heic?v=1777636461"},{"product_id":"petty-120mm-4-15","title":"Petty 120mm (4.7\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe petty knife is an essential tool in any kitchen, offering precision and versatility for smaller, more delicate tasks. It serves as a compact, agile counterpart to the Gyuto, making it perfect for peeling, trimming, slicing fruit, and handling intricate cutting work that requires control and accuracy. Whether you’re deveining shrimp, mincing garlic, or making precise cuts on smaller ingredients, the Petty knife is the ideal choice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 63\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Octagonal \u003cmeta charset=\"utf-8\"\u003emagnolia with black buffalo ferrule\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 117\u003c\/span\u003emm (4.6\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 29\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:\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 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":57445843698047,"sku":null,"price":180.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4497_56e28549-107c-4268-9dc9-12fdcea445a0.heic?v=1777638235"},{"product_id":"petty-150mm-5-22","title":"Petty 150mm (5.9\")","description":"\u003cp\u003e\u003cspan\u003eThe petty knife is an essential tool in any kitchen, offering precision and versatility for smaller, more delicate tasks. It serves as a compact, agile counterpart to the Gyuto, making it perfect for peeling, trimming, slicing fruit, and handling intricate cutting work that requires control and accuracy. Whether you’re deveining shrimp, mincing garlic, or making precise cuts on smaller ingredients, the Petty knife is the ideal choice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 67\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Octagonal magnolia with black buffalo ferrule\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 116\u003c\/span\u003emm (4.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 146\u003c\/span\u003emm (5.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 29\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\u003e0.2mm\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 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":57445889212799,"sku":null,"price":190.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_4507_ae3e65af-8130-4904-81fb-a6f3a2a715fa.heic?v=1777638940"},{"product_id":"nakiri-160mm-6-4","title":"Nakiri 160mm (6.2\")","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\"\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 146\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Octagonal magnolia 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 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 2.2\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 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":58009013322111,"sku":null,"price":239.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5503.heic?v=1784463208"},{"product_id":"honesuki-150mm-5-12","title":"Honesuki 150mm (5.9\")","description":"\u003cp class=\"p1\"\u003eThe Honesuki is a Japanese boning knife designed primarily for breaking down poultry but also excels at processing larger cuts of meat with bone. Unlike Western boning knives, which tend to be thin and flexible, the Honesuki features a thicker spine and rigid, triangular blade, giving it superior strength and precision. This rigidity allows for clean, controlled cuts while preventing the blade from bending when working around joints and bones.\u003c\/p\u003e\n\u003cp class=\"p1\"\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.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 118\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Octagonal magnolia with black buffalo ferrule\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 127\u003c\/span\u003emm (5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 149\u003c\/span\u003emm (5.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 41\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.2\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at tip:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e0.1mm\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 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":58009028100479,"sku":null,"price":239.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5513.heic?v=1784463323"},{"product_id":"kiritsuke-gyuto-210mm-8-7","title":"Kiritsuke gyuto 210mm (8.2\")","description":"\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe Kiritsuke is a great replacement for a gyuto\/chef’s knife and has become very popular in the past few years as the drop tip tappers down to a very thin scalpel and is an aggressive work horse. They generally come in a few sizes ranging from 210mm to 240mm. Traditionally a kiritsuke is a single-beveled and combined with the rustic geometry, makes the kiritsuke look like an epic kitchen sword. This is used for slicing up large cuts of meat and fish it will give you a clean cut finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Yoshimi Kato SG-Strix Tsuchime series is a superb example of modern Japanese knife making, combining exceptional cutting performance with refined craftsmanship. Forged from SG Strix powdered stainless steel, the blade offers outstanding edge retention, impressive hardness, and excellent corrosion resistance, making it an ideal choice for both professional chefs and passionate home cooks. The fine grained steel is capable of taking an incredibly sharp edge while remaining relatively easy to maintain. Finished with an elegant tsuchime (hammered) pattern, the blade not only delivers a striking handcrafted appearance but also helps reduce food sticking to the blade during slicing, improving efficiency in the kitchen.\u003c\/p\u003e\n\u003cp\u003eThe knife is fitted with a beautifully crafted octagonal rosewood wa handle, chosen for its natural warmth, durability, and timeless elegance. Paired with a contrasting ferrule, the handle provides exceptional balance, comfort, and control, allowing for precise, fatigue free cutting over extended periods of use. Yoshimi Kato’s meticulous attention to detail is evident throughout, creating a knife that seamlessly blends traditional Japanese aesthetics with modern metallurgy. The SG-Strix Tsuchime Rosewood series is designed for those who demand outstanding performance, refined beauty, and uncompromising craftsmanship in every cut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWeight:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e 135\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Octagonal rosewood with \u003cmeta charset=\"utf-8\"\u003emagnolia 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 215\u003c\/span\u003emm (8.4\")\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 1.5\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 SG Strix core, stainless cladding, V tsuchime 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":"yoshimi Kato SG Srix V tsuchime","offers":[{"title":"Default Title","offer_id":58009074467199,"sku":null,"price":359.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5523_43d8f6a1-e206-44f9-a7a7-77360fff9403.heic?v=1784463414"},{"product_id":"gyuto-210mm-8-25","title":"Gyuto 210mm (8.2\")","description":"\u003cp class=\"p1\"\u003eThe Gyuto is the most essential knife in any kitchen, making it a must-have for both professional chefs and home cooks. It will be your most frequently used knife, so choosing the right size and weight to suit your needs is crucial. This versatile blade handles a wide range of kitchen tasks, from chopping vegetables to slicing meat, making it the backbone of any knife collection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCompared to traditional Japanese knives, the Gyuto tends to have a slightly heavier blade and a thicker spine, providing durability and stability for cutting through tougher ingredients. The curved edge is designed for the traditional rocking motion commonly used in Western chopping techniques, where the tip of the knife remains on the board while the blade moves back and forth. However, as Japanese and Chinese knives have gained popularity, many Western chefs have begun to favour wider blades that allow for a more up-and-down chopping motion, blending the best of both styles. With the right Gyuto in hand, you’ll have a precise, versatile, and highly efficient tool that makes every kitchen task easier and more enjoyable.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\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\/span\u003e\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 Oval rosewood 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 213\u003c\/span\u003emm (8.3\")\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 3.0\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 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":58009164677503,"sku":null,"price":259.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5533.heic?v=1784463496"},{"product_id":"petty-120mm-4-16","title":"Petty 120mm (4.7\")","description":"\u003cp class=\"p1\"\u003eThe petty knife is an essential tool in any kitchen, offering precision and versatility for smaller, more delicate tasks. It serves as a compact, agile counterpart to the Gyuto, making it perfect for peeling, trimming, slicing fruit, and handling intricate cutting work that requires control and accuracy. Whether you’re deveining shrimp, mincing garlic, or making precise cuts on smaller ingredients, the Petty knife is the ideal choice.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCompared to larger knives, the petty knife is lightweight and easy to maneuver, allowing for effortless handling and precision. While Western kitchens often rely on paring knives for similar tasks, the Petty’s slightly longer and narrower blade provides better reach and versatility. It can be used for both in-hand peeling and cutting on a board, making it a must-have for any chef who values efficiency and fine detail in their prep work. With its razor-sharp edge and nimble design, the petty knife bridges the gap between a paring knife and a Gyuto, ensuring that no task is too small for precision cutting.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 69\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Oval rosewood with black buffalo ferrule\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 116\u003c\/span\u003emm (4.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 120\u003c\/span\u003emm (4.7\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 30\u003c\/span\u003emm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThickness at spine:\u003c\/strong\u003e\u003cspan\u003e 2.0\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 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":58009178669439,"sku":null,"price":189.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5543_cc2198d4-6e6d-4d57-99d6-e2cebca3b136.heic?v=1784463579"},{"product_id":"bunka-170mm-6-11","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\"\u003eThe Yoshimi Kato SG2 Hyo series is a stunning expression of modern Japanese craftsmanship, combining exceptional performance with an elegant, refined finish. Forged from SG2 powdered stainless steel, the blade delivers outstanding edge retention, exceptional hardness, and superb corrosion resistance. The ultra-fine grain structure allows the knife to be sharpened to an incredibly keen edge while maintaining long lasting cutting performance. The distinctive Hyo finish gives the blade a striking, frosted appearance that reflects light beautifully, creating a sophisticated aesthetic that complements its precision cutting ability.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe knife is paired with a beautifully crafted ebony and wenge octagonal wa-handle, offering the perfect balance of durability, comfort, and control. The dense hardwood construction provides a reassuring weight and a luxurious feel in the hand, while the traditional octagonal profile ensures a secure grip for both left and right-handed users. Every detail reflects Yoshimi Kato’s dedication to quality, resulting in a knife that blends advanced metallurgy with timeless Japanese design. The SG2 Hyo Ebony Wenge series is built for those who appreciate uncompromising performance, refined craftsmanship, and exceptional attention to detail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 151\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Octagonal wenge with white O ring\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 170\u003c\/span\u003emm (6.6\")\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 1.6\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 \u003c\/span\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":"yoshimi kato SG2 Hyo","offers":[{"title":"Default Title","offer_id":58009198002559,"sku":null,"price":259.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5553.heic?v=1784463650"},{"product_id":"santoku-170mm-6-16","title":"Santoku 170mm (6.6\")","description":"\u003cp class=\"p1\"\u003eThe Santoku is a versatile, all-purpose knife that excels in precision cutting, making it a staple in both professional and home kitchens. The name “Santoku” translates to “three virtues,” referring to its ability to handle slicing, dicing, and chopping with ease. With its shorter, wider blade and a flat cutting edge, the Santoku is designed for a more up-and-down chopping motion, making it an excellent alternative to the Gyuto, especially for those who prefer a more compact knife.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eUnlike a Gyuto, which has a pronounced curve for rocking cuts, the Santoku features a straighter edge, allowing for clean, precise cuts with minimal horizontal movement. The sheep’s foot tip provides extra control for delicate slicing, while the wide blade makes it easy to scoop up chopped ingredients. Many Santoku knives also feature a granton edge (hollow grooves), which helps reduce food from sticking to the blade, improving efficiency. With its balanced weight, sharp edge, and ergonomic design, the Santoku is an ideal choice for those who want a lightweight, efficient, and easy-to-handle knife for everyday kitchen tasks. Whether you’re chopping vegetables, slicing meat, or mincing herbs, the Santoku delivers precision and versatility in every cut.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Yoshimi Kato SG2 Hyo series is a stunning expression of modern Japanese craftsmanship, combining exceptional performance with an elegant, refined finish. Forged from SG2 powdered stainless steel, the blade delivers outstanding edge retention, exceptional hardness, and superb corrosion resistance. The ultra-fine grain structure allows the knife to be sharpened to an incredibly keen edge while maintaining long lasting cutting performance. The distinctive Hyo finish gives the blade a striking, frosted appearance that reflects light beautifully, creating a sophisticated aesthetic that complements its precision cutting ability.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe knife is paired with a beautifully crafted ebony and wenge octagonal wa-handle, offering the perfect balance of durability, comfort, and control. The dense hardwood construction provides a reassuring weight and a luxurious feel in the hand, while the traditional octagonal profile ensures a secure grip for both left and right-handed users. Every detail reflects Yoshimi Kato’s dedication to quality, resulting in a knife that blends advanced metallurgy with timeless Japanese design. The SG2 Hyo Ebony Wenge series is built for those who appreciate uncompromising performance, refined craftsmanship, and exceptional attention to detail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 151\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Octagonal wenge with white O ring\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 170\u003c\/span\u003emm (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 1.6\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 \u003c\/span\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":"yoshimi kato SG2 Hyo","offers":[{"title":"Default Title","offer_id":58009259901311,"sku":null,"price":259.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5564.heic?v=1784463748"},{"product_id":"petty-120mm-4-17","title":"Petty 120mm (4.7\")","description":"\u003cp class=\"p1\"\u003eThe petty knife is an essential tool in any kitchen, offering precision and versatility for smaller, more delicate tasks. It serves as a compact, agile counterpart to the Gyuto, making it perfect for peeling, trimming, slicing fruit, and handling intricate cutting work that requires control and accuracy. Whether you’re deveining shrimp, mincing garlic, or making precise cuts on smaller ingredients, the Petty knife is the ideal choice.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCompared to larger knives, the petty knife is lightweight and easy to maneuver, allowing for effortless handling and precision. While Western kitchens often rely on paring knives for similar tasks, the Petty’s slightly longer and narrower blade provides better reach and versatility. It can be used for both in-hand peeling and cutting on a board, making it a must-have for any chef who values efficiency and fine detail in their prep work. With its razor-sharp edge and nimble design, the petty knife bridges the gap between a paring knife and a Gyuto, ensuring that no task is too small for precision cutting.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Yoshimi Kato SG2 Hyo series is a stunning expression of modern Japanese craftsmanship, combining exceptional performance with an elegant, refined finish. Forged from SG2 powdered stainless steel, the blade delivers outstanding edge retention, exceptional hardness, and superb corrosion resistance. The ultra-fine grain structure allows the knife to be sharpened to an incredibly keen edge while maintaining long lasting cutting performance. The distinctive Hyo finish gives the blade a striking, frosted appearance that reflects light beautifully, creating a sophisticated aesthetic that complements its precision cutting ability.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe knife is paired with a beautifully crafted ebony and wenge octagonal wa-handle, offering the perfect balance of durability, comfort, and control. The dense hardwood construction provides a reassuring weight and a luxurious feel in the hand, while the traditional octagonal profile ensures a secure grip for both left and right-handed users. Every detail reflects Yoshimi Kato’s dedication to quality, resulting in a knife that blends advanced metallurgy with timeless Japanese design. The SG2 Hyo Ebony Wenge series is built for those who appreciate uncompromising performance, refined craftsmanship, and exceptional attention to detail.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 84\u003c\/span\u003eg\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e\u003cspan\u003e Octagonal wenge with white O ring\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Length:\u003c\/strong\u003e\u003cspan\u003e 116\u003c\/span\u003emm (4.5\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e\u003cspan\u003e 122\u003c\/span\u003emm (4.8\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Depth:\u003c\/strong\u003e\u003cspan\u003e 30\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:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\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":"yoshimi kato SG2 Hyo","offers":[{"title":"Default Title","offer_id":58009300337023,"sku":null,"price":189.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5574.heic?v=1784463839"},{"product_id":"gyuto-210mm-8-26","title":"Gyuto 210mm (8.2\")","description":"\u003cp class=\"p1\"\u003eThe Gyuto is the most essential knife in any kitchen, making it a must-have for both professional chefs and home cooks. It will be your most frequently used knife, so choosing the right size and weight to suit your needs is crucial. This versatile blade handles a wide range of kitchen tasks, from chopping vegetables to slicing meat, making it the backbone of any knife collection.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCompared to traditional Japanese knives, the Gyuto tends to have a slightly heavier blade and a thicker spine, providing durability and stability for cutting through tougher ingredients. The curved edge is designed for the traditional rocking motion commonly used in Western chopping techniques, where the tip of the knife remains on the board while the blade moves back and forth. However, as Japanese and Chinese knives have gained popularity, many Western chefs have begun to favour wider blades that allow for a more up-and-down chopping motion, blending the best of both styles. With the right Gyuto in hand, you’ll have a precise, versatile, and highly efficient tool that makes every kitchen task easier and more enjoyable.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Yoshimi Kato SG2 Hyo series is a stunning expression of modern Japanese craftsmanship, combining exceptional performance with an elegant, refined finish. Forged from SG2 powdered stainless steel, the blade delivers outstanding edge retention, exceptional hardness, and superb corrosion resistance. The ultra-fine grain structure allows the knife to be sharpened to an incredibly keen edge while maintaining long lasting cutting performance. The distinctive Hyo finish gives the blade a striking, frosted appearance that reflects light beautifully, creating a sophisticated aesthetic that complements its precision cutting ability.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe knife is paired with a beautifully crafted ebony and wenge octagonal wa-handle, offering the perfect balance of durability, comfort, and control. The dense hardwood construction provides a reassuring weight and a luxurious feel in the hand, while the traditional octagonal profile ensures a secure grip for both left and right-handed users. Every detail reflects Yoshimi Kato’s dedication to quality, resulting in a knife that blends advanced metallurgy with timeless Japanese design. The SG2 Hyo Ebony Wenge series is built for those who appreciate uncompromising performance, refined craftsmanship, and exceptional attention to detail.\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:\u003c\/strong\u003e\u003cspan\u003e Octagonal wenge with white O ring\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 214\u003c\/span\u003emm (8.4\")\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 1.6\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 \u003c\/span\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":"yoshimi kato SG2 Hyo","offers":[{"title":"Default Title","offer_id":58074649461119,"sku":null,"price":349.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/files\/IMG_5800.heic?v=1785338186"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0691\/0646\/7124\/collections\/IMG_6118.jpg?v=1738943940","url":"https:\/\/knivesforchefs.co.uk\/collections\/yoshimi-kato-%e7%be%a9%e5%ae%9f%e5%8a%a0%e8%97%a4.oembed?page=2","provider":"Knives for Chefs","version":"1.0","type":"link"}