Sakai Kikumori Kikuzuki Kuro Gyuto Knife 210mm featured – Board work– Filleting fish–

– Board work– Filleting fish– Trimming meat– Chopping smaller ingredients– Fruit and vegetable prep

Takeshi Saji is one of the most recognisable and individual blacksmiths working in Echizen

Treat them with respect and they’ll last for years:

brushing oil

Sakai Kikumori Kikuzuki Kuro Gyuto Knife 210mm featured – Board work– Filleting fish–Gyuto The Japanese Chefs KnifeThe gyuto is the Japanese answer to the Western chefs knife, designed as a true multipurpose blade. With a gently curved edge and pointed tip, it handles slicing, chopping and rocking with ease. Compared to heavier European knives, its thinner and more responsive, offering a clean, precise cutting feel across a wide range of ingredients. At 210mm, this is a particularly versatile size long enough for larger vegetables and