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Yu Kurosaki Kokusen Santoku

From £240.00

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Japanese knife handle types explained: wa vs yo and what to look for

Japanese knife handle types explained: wa vs yo and what to look for

Choosing the right Japanese knife handle matters more than you might think. Learn about wa and yo styles, materials and what suits your cooking.

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Teruyasu Fujiwara knives: a fourth-generation Tokyo blacksmith

Teruyasu Fujiwara knives: a fourth-generation Tokyo blacksmith

Discover Teruyasu Fujiwara knives: hand-forged in Tokyo by a fourth-generation blacksmith with over 150 years of family craft behind every blade.

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Carbon steel knives: why serious cooks choose reactive steel

Carbon steel knives: why serious cooks choose reactive steel

Discover why carbon steel knives sharpen keener and last longer than most alternatives. Explore handmade Japanese options at Cutting Edge Knives.

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Shindo bunka: the knife that does almost everything

Shindo bunka: the knife that does almost everything

Discover the Shindo bunka knife by Kyohei Shindo, forged in Tosa, Japan. A versatile, high-carbon blade built for serious home and professional cooking.

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