Gold Kitano Collection

The 135mm Utility is amongst the most heavily used blades in western domestic kitchens. It is comfortable for those who are disconcerted by large blades. The length, as the name suggests, allows easy preparation of most foods. It can double up as a small carving and filleting knife due to its thin profile. With its very sharp edge this knife is also ideal for the preparation of fish & game as well as gentle shinning and skinning work.

SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

The Japanese adaptation of the classic French chef's knife. This slimmer (than its Santoku brother) blade is called Gyuto – meaning cow sword and is designed to make light work of slicing, dicing and filleting raw meat and fish. The more curved edge profile facilitates easier rolling action than most Santoku’s when cutting vegetables – with the revolutionary design of the Santoku in this collection this may no longer be an issue. The major difference in this collection between the two shapes is the width of the blade. The Gyuto is overall narrower and so is able to cope with fatty, starchy, oily or any other food that have a tendency to stick to the side of the blade better than the wider Santoku. The reduced surface area means there is less space for these types of foods to stick to. If you require the knife to cut more raw / cooked flesh (meat or fish) than vegetables and want to double it up for occasional carving or only use / prefer a classic western style shape, then the Gyuto is more suitable than a Santoku.

SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.

Usuba – translates as thin (usu) edge (ba). When this shape is ground and sharpened from both sides, like the one in this collection, it is often called Nakiri. It is the definitive Japanese shape for the preparation of vegetables. Whether slicing the softest tomatoes, dicing the hardest swede or mincing ginger to the consistency of a smooth pulp this blade will transform a chore into a ‘Zen’ experience. The very straight edge profile with its flat front means that when chopping round layered vegetables like onions the resulting cut pieces are all the same size and will melt evenly during cooking. Be prepared for an increased amount of vegetables in your diet when using this knife as preparation becomes such a pleasure that it is difficult to stop slicing, chopping, dicing and mincing any vegetable you can get a hold of! Stunningly beautiful, scalpel sharp and easy to resharpen, these knives are stainless and very easy to maintain.

Made in a small workshop in the outskirts of Osaka in an area close to Sakai these 3 layer knives have a central core of VG10 No1. A compact range it represents the 4 most popular shapes. These knives are fully roll forged from a thicker blank than our Warikomi Collection (which uses the same steel). Therefore greater pressure was required to achieve a similar eventual thickness. This extra pressure has resulted in a slightly denser blade with a more aligned molecular structure which will stay sharper longer and is equally easy to resharpen. The hardness after final quenching is an outstanding 60:62 HRC. This is a good alternative to our Tamahagane Collection if a Multi-layered Damascus blade is not a priority. The handle is crafted from pakkawood to further enhance the quality and ensure longevity. Knives come in individual boxes. Set Includes: 1 x Utility knife 135mm for utility work. 1 x Nakiri knife 165mm for vegetables. 1 x Gyuto knife 180mm for meat