Gold Kitano Collection

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.

Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting against the knuckle with speed – this technique provides safe comfortable cutting action only when the fingertips are clawed well away from the edge with the blade resting on the knuckle. The gently curved profile and extra width of the Gold Kitano Santoku, makes this a fabulous decision for those wanting a blade capable of fulfilling the functions of both the Gyuto and the Nakiri whilst also giving exceptional comfort and being a little shorter and thus not so intimidating for those wanting to move on from short slim utility blades. This perfectly balanced knife will float through any task.

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.