Last Orders for Christmas Delivery
Royal Mail 48: please order by midday, Tuesday 19th December.
DPD Next Day: please order by midday, Thursday 21st for next day delivery.
International Customers: please order by 9.00am Friday 15th December, but remember that customs delays at your end may hold things up.
Ladder Orders: please order by 9.00am Monday 18th December
Office Hours. We close at 5pm on Thursday 21st December, and re-open on Tuesday 2nd January.
Thank you for your support this year - we hope you have a very good Christmas and an excellent New Year.
Extraordinarily beautiful and remarkably sophisticated kitchen knives from this young blacksmith in Sanjo City, Niigata. Polished SLD steel blades, charred chestnut handles, resin ferrules. SLD steel from Hitachi benefits from a high carbon content that holds its edge well, is tough, easy to sharpen and maintain, and with a 12% chromium content is very nearly stainless. It's laminated to an outer cladding of SUS stainless steel, polished to a mirror finish.
Gyuto is the classic chef's knife - although Masashi makes his a tad deeper than some, more like a Santoku. Use Nakiri for veg, the deeper bladed Kamagata as a great smaller sized knife - perfect if you're uncomfortable with larger blades - and the Petty for paring and fine work.
See Masashi at work in the video clip, working on the tang of a knife.
- Polished SLD steel clad with SUS stainless steel
- 12% chromium content for rust-proofing
- Charred chestnut handles
- Double bevelled blades
|Kamagata||Paring, General Purpose||120mm||255mm||72g|