Showing 1–24 of 27 results

JKC AUS10 Gyuto

£109.00£129.00
AUS10 Stainless steel 3 Layers blade Hardness 60 HRC + /- 1 Wooden Handle Made in Japan

Tojiro DP VG10 Gyuto

£103.00£237.00
VG10 stainless steel 3 Layers blade Hardness HRC 60+ /- 1 Reinforced laminated material handle Made in Japan

Shiro 3 Layer Santoku 165mm

£96.00
Shirogami Steel (Carbon Steel) Iron Clad (Whole Blade Rusts) Semi Stainless Steel Wooden Handle Made in Japan

Tojiro Hammered Gyuto

£110.00£160.00
VG10 stainless steel 3 Layers blade Hardness HRC 60+ /- 1 Traditional Magnolia handle Made in Japan

Tojiro DP VG10 Santoku 170mm

£103.00
VG10 stainless steel 3 Layers blade Hardness HRC 60+ /- 1 Reinforced laminated material handle Made in Japan

Tojiro VG10 NB (Set of 2)

£94.00
1 x Utility 135mm 1 x Santoku 170mm (multipurpose) VG10 Stainless steel blade Three layers blade Wooden handle Made in Japan

Shiro 3 Layer Gyuto 180mm

£96.00
Shirogami Steel (Carbon Steel) Iron Clad (Whole Blade Rusts) Semi Stainless Steel Wooden Handle Made in Japan

Brieto 3 Layers Gyuto

£89.00£169.00
3 Layers/ Stainless Steel Molybdenum & Vanadium Hardness HRC 59 + /- 1 Wooden Handle Made in Japan

Shiro 3 Layer Nakiri 165mm

£96.00
Shirogami Steel (Carbon Steel) Iron Clad (Whole Blade Rusts) Semi Stainless Steel Wooden Handle Made in Japan

Tojiro DP VG10 Nakiri 165mm

£103.00
VG10 stainless steel 3 Layers blade Hardness HRC 60+ /- 1 Reinforced laminated material handle Made in Japan

JKC AUS10 Nakiri 180mm

£109.00
AUS10 Stainless steel 3 Layers blade Hardness 60 HRC + /- 1 Wooden Handle Made in Japan

Best Clad Pro Gyuto

£99.00
180mm and 210mm – Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife.

Tojiro Hammered Nakiri 165mm

£110.00
VG10 stainless steel 3 Layers blade Hardness HRC 60+ /- 1 Traditional Magnolia handle Made in Japan

Brieto 3 Layers Santoku (2 sizes)

£84.00£89.00
3 Layers/ Stainless Steel Molybdenum & Vanadium Hardness HRC 59 + /- 1 Wooden Handle Made in Japan

JKC AUS10 165mm Bunka

£109.00
AUS10 Stainless steel3 Layers bladeHardness 60 HRC + /- 1Wooden HandleMade in Japan

Brieto 3 layers Nakiri

£89.00£99.00
3 Layers/ Stainless Steel Molybdenum & Vanadium Hardness HRC 59 + /- 1 Wooden Handle Made in Japan

Murato Classic Gyuto

£109.00£239.00
Blade: VG10 Clad Stainless Steel Bolster: SUS304 Stainless Steel Handle: Pakka Wood Made in Japan

Murato Classic Nakiri 165mm

£109.00

VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.

The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.

A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.

Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force. 

Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood

Tsune VG1 Brown Nakiri 165mm

£119.00
Blade Material: VG1 stainless steelMaker: TsunehisaLocation: JapanBlade: 3-LayerHardness: 59±Handle: Brown Pakka Wood HandleBolster: Stainless steel Bolster

Murato Classic Santoku 170mm

£109.00

VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.

The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.

A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.

Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force. 

Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood

JKC AUS10 Santoku 165mm

£109.00
AUS10 Stainless steel 3 Layers blade Hardness 60 HRC + /- 1 Wooden Handle Made in Japan

Kunio 3 Layers VG1 Santoku 165mm

£119.00
3 Layers Blade VG1 Stainless Steel Hardness HRC 59+ /- 1 Wooden handle Made in Japan