{"title":"For meat \u0026 steak","description":"\u003cp\u003eChef's knives with the length and balance for portioning, plus narrow boning blades for trimming fat and working around bone.\u003c\/p\u003e","products":[{"product_id":"6-inch-damascus-japanese-knife-boning","title":"Nami Boning Knife 6″ — Damascus Steel with Abalone Handle","description":"\u003cp\u003eA narrow, agile Japanese-Style Knife built for tracing bone and joint with precision — the specialist blade that earns its place next to your everyday chef's knife.\u003c\/p\u003e\n\u003cp\u003eThis 6 inch boning-style Japanese-Style Knife is forged around a VG10 steel core and clad in 67 layers of high-carbon Damascus steel. That combination gives the blade a hard, fine edge at its core, wrapped in a tougher, more flexible outer layer — ideal for the repeated, close-contact work that boning and trimming demand.\u003c\/p\u003e\n\u003cp\u003eEach blade is precision-forged and hand-finished with an 8–12° edge angle per side, so it glides through poultry, meat and fish with minimal resistance and maximum control. The handle is shaped for a secure, balanced grip, giving you confidence on every delicate pass.\u003c\/p\u003e\n\u003cp\u003eIt's a knife built in the Japanese tradition of purpose-built blades — one tool, done exceptionally well — so that detailed prep work becomes easier and more accurate, not more effortful.\u003c\/p\u003e\n\u003ch3\u003eTechnical Specifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eKnife type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6 inch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade material\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVG10 steel core, 67-layer Damascus steel cladding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHardness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e60±1 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEdge angle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8–12° per side\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHandle\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbalone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003ch4\u003eHow should I care for this knife?\u003c\/h4\u003e\n\u003cp\u003eHand wash only and dry immediately. It is not dishwasher-safe — heat and detergent can dull the edge and damage the handle over time.\u003c\/p\u003e\n\u003ch4\u003eHow do I keep it sharp?\u003c\/h4\u003e\n\u003cp\u003eHone before each use to keep the edge aligned, and sharpen on a whetstone every few weeks depending on how often you use it.\u003c\/p\u003e\n\u003ch4\u003eCan I use it on bones or frozen food?\u003c\/h4\u003e\n\u003cp\u003eAvoid cutting through bone or frozen food. This blade is ground fine to trace and trim around bone, not to cut through it, so contact with hard bone or ice can chip the edge.\u003c\/p\u003e","brand":"Kurocho","offers":[{"title":"Default Title","offer_id":65999362752902,"sku":"61877777116","price":91.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/nami-boning-knife-6-inch-slate-1.png?v=1791281941"},{"product_id":"8-inch-damascus-japanese-knife-chef-abalone","title":"Nami Gyuto Chef's Knife 8″ — Damascus Steel with Abalone Handle","description":"\u003cp\u003eThe knife that does a little bit of everything, done properly. This 8-inch Damascus Japanese-style knife moves from fine slicing to confident chopping without missing a beat.\u003c\/p\u003e\u003cp\u003eAt its core is VG10 steel, layered 67 times with high-carbon Damascus steel for exceptional sharpness, strength and long-lasting edge retention. That combination is what lets a single blade handle the full range of everyday chef's knife work — herbs one moment, root vegetables the next.\u003c\/p\u003e\u003cp\u003eEach blade is precision-forged with a fine 8–12° edge angle per side, giving it an ultra-clean cut with minimal resistance — the kind of edge that professional chefs and serious home cooks both notice. The ergonomic Abalone handle is shaped for balance and control, so the knife feels stable through long prep sessions.\u003c\/p\u003e\u003cp\u003eWith the right care — hand washed, dried immediately, and kept away from bone and frozen food — this is a knife built to perform for years, not months.\u003c\/p\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade material\u003c\/th\u003e\n\u003ctd\u003eVG10 steel core, 67-layer Damascus steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade length\u003c\/th\u003e\n\u003ctd\u003e8 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHardness\u003c\/th\u003e\n\u003ctd\u003e60±1 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEdge angle\u003c\/th\u003e\n\u003ctd\u003e8–12° per side\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle material\u003c\/th\u003e\n\u003ctd\u003eAbalone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot recommended for\u003c\/th\u003e\n\u003ctd\u003eCutting bone or frozen food\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch4\u003eWhat is this knife best used for?\u003c\/h4\u003e\u003cp\u003eIt's an all-rounder chef's knife — equally at home slicing, chopping and dicing vegetables, herbs and boneless meat or fish.\u003c\/p\u003e\u003ch4\u003eHow do I clean and store it?\u003c\/h4\u003e\u003cp\u003eHand wash only and dry immediately. Store it in a block, on a magnetic rack, or with a blade guard rather than loose in a drawer.\u003c\/p\u003e\u003ch4\u003eHow do I maintain the edge?\u003c\/h4\u003e\u003cp\u003eRegular honing keeps the edge aligned between uses, and an occasional whetstone sharpening will restore it fully.\u003c\/p\u003e\u003ch4\u003eCan I put it in the dishwasher?\u003c\/h4\u003e\u003cp\u003eNo — dishwasher detergent and heat can damage the blade's finish and the Abalone handle, so hand washing is essential.\u003c\/p\u003e","brand":"Kurocho","offers":[{"title":"Default Title","offer_id":65999362851206,"sku":"61877777113","price":96.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/nami-gyuto-chef-knife-8-inch-slate-1.png?v=1791281925"},{"product_id":"8-inch-chef-japanese-knife","title":"Kiri Gyuto Chef's Knife 8″ — Kurouchi Forged Steel","description":"\u003cp\u003eThe everyday cornerstone of a serious kitchen. This 8-inch Kiri Gyuto moves from fine slicing to confident chopping without missing a beat.\u003c\/p\u003e\u003cp\u003eForged from AUS10 high-carbon, multi-layer steel and hardened to 60±2 HRC, the Kiri Gyuto is designed to be the blade you reach for most — versatile enough for daily prep, sharp enough for precise work. Each blade is hand-finished to a 15° edge per side for smooth, low-resistance cuts through vegetables, meat and fish.\u003c\/p\u003e\u003cp\u003eThe blade carries a hammered kurouchi finish across its surface, left from the forging process, so no two look exactly alike. It is paired with a rosewood handle, ergonomically shaped and sealed in high-temperature wax for a durable finish and a confident grip through long prep sessions.\u003c\/p\u003e\u003cp\u003eKurocho chooses this steel and this geometry for one reason: a gyuto has to stay sharp while doing the widest range of jobs in the kitchen. Hone it between uses and it will hold that edge for years.\u003c\/p\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade material\u003c\/th\u003e\n\u003ctd\u003eAUS10 high-carbon, multi-layer steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade length\u003c\/th\u003e\n\u003ctd\u003e8 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHardness\u003c\/th\u003e\n\u003ctd\u003e60±2 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEdge angle\u003c\/th\u003e\n\u003ctd\u003e15° per side, hand-finished\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle material\u003c\/th\u003e\n\u003ctd\u003eRosewood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBest suited for\u003c\/th\u003e\n\u003ctd\u003eVegetables, meat, fish — everyday all-purpose use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch4\u003eWhat makes this a good all-purpose knife?\u003c\/h4\u003e\u003cp\u003eIts curved edge and balanced weight make a rocking cutting motion natural, so it adapts easily to chopping, slicing and mincing across most everyday ingredients.\u003c\/p\u003e\u003ch4\u003eHow do I clean and store it?\u003c\/h4\u003e\u003cp\u003eHand wash only, dry immediately, and store it on a block or magnetic rack rather than loose in a drawer to protect the edge.\u003c\/p\u003e\u003ch4\u003eHow do I maintain the edge?\u003c\/h4\u003e\u003cp\u003eRegular honing between uses plus an occasional whetstone sharpening will keep the 15° edge performing well.\u003c\/p\u003e\u003ch4\u003eCan it go through bone or frozen food?\u003c\/h4\u003e\u003cp\u003eNo — like most Japanese-style blades, it is optimised for clean slicing rather than cutting through bone or frozen food.\u003c\/p\u003e","brand":"Kurocho","offers":[{"title":"Default Title","offer_id":65999363113350,"sku":"987633337855","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/kiri-gyuto-chef-knife-8-inch-slate-1.png?v=1791281925"},{"product_id":"6-inch-vg10-damascus-japanese-knife-boning","title":"Hinoki Boning Knife 6″ — Damascus Steel with Scabbard","description":"\u003cp\u003eA specialty blade for close, precise work — separating meat from bone, trimming fat, and breaking down poultry and fish.\u003c\/p\u003e\n\u003cp\u003eThe Kurocho 6\" Boning Knife is forged from VG10 Damascus steel with 67 layers and hand-finished in a striking feather Damascus pattern. Its narrow, slightly flexible profile lets the blade follow the contour of a bone or joint, giving you control in tight spaces that a wider blade cannot reach.\u003c\/p\u003e\n\u003cp\u003eThe blade is set into an ergonomic, oval-shaped wooden handle for a secure grip during detailed work, and comes with a solid wooden scabbard for safe storage between uses.\u003c\/p\u003e\n\u003cp\u003eA worthwhile addition for anyone who regularly breaks down whole cuts of meat, poultry, or fish at home.\u003c\/p\u003e\n\u003ch3\u003eTechnical Specifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade material\u003c\/td\u003e\n\u003ctd\u003eVG10 Damascus steel, 67 layers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e6 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade profile\u003c\/td\u003e\n\u003ctd\u003eNarrow, slightly flexible profile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eOval-shaped wooden handle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIncludes\u003c\/td\u003e\n\u003ctd\u003eSolid wooden scabbard\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest suited to\u003c\/td\u003e\n\u003ctd\u003eMeat, poultry, and fish prep — not for cutting through bone or frozen food\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003ch4\u003eWhat is a boning knife used for?\u003c\/h4\u003e\n\u003cp\u003eIt is designed for separating meat from bone, trimming fat, and breaking down poultry and fish — not for cutting through bone itself.\u003c\/p\u003e\n\u003ch4\u003eHow do I care for it?\u003c\/h4\u003e\n\u003cp\u003eHand wash in warm water immediately after use, dry it fully before storing it in the scabbard, and avoid the dishwasher.\u003c\/p\u003e\n\u003ch4\u003eHow do I keep it sharp?\u003c\/h4\u003e\n\u003cp\u003eHone regularly between uses and sharpen on a whetstone, or via a professional sharpening service, every few months depending on how often it is used.\u003c\/p\u003e\n\u003ch4\u003eDoes it come with storage?\u003c\/h4\u003e\n\u003cp\u003eYes — a solid wooden scabbard is included to protect the blade when it is not in use.\u003c\/p\u003e","brand":"Kurocho","offers":[{"title":"Default Title","offer_id":65999363244422,"sku":"193207763600","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/hinoki-boning-knife-6-inch-slate-1.png?v=1791281925"},{"product_id":"8-inch-vg10-damascus-japanese-knife-gyuto-chef","title":"Hinoki Gyuto Chef's Knife 8″ — Damascus Steel with Scabbard","description":"\u003cp\u003eThe all-purpose blade of the Japanese kitchen — one knife for breaking down proteins, slicing vegetables, and dicing herbs, built to do it all cleanly.\u003c\/p\u003e\n\u003cp\u003eThe Kurocho 8\" Gyuto is our take on the classic Japanese chef knife. It is forged from VG10 Damascus steel with 67 layers, hand-finished in a striking feather Damascus pattern, and ground to a slightly curved belly that lets the blade rock smoothly through repetitive chopping while the pointed tip stays precise for detail work.\u003c\/p\u003e\n\u003cp\u003eThe blade sits in an ergonomic, oval-shaped wooden handle, weighted and shaped for control through long prep sessions, and comes with a solid wooden scabbard to keep the edge protected between uses.\u003c\/p\u003e\n\u003cp\u003eIf you only own one serious knife, this is the shape most Japanese and Western chefs reach for first.\u003c\/p\u003e\n\u003ch3\u003eTechnical Specifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade material\u003c\/td\u003e\n\u003ctd\u003eVG10 Damascus steel, 67 layers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e8 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade profile\u003c\/td\u003e\n\u003ctd\u003eCurved belly, pointed tip\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eOval-shaped wooden handle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIncludes\u003c\/td\u003e\n\u003ctd\u003eSolid wooden scabbard\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNot recommended for\u003c\/td\u003e\n\u003ctd\u003eCutting bone or frozen food\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003ch4\u003eWhat is a Gyuto used for?\u003c\/h4\u003e\n\u003cp\u003eIt is the Japanese equivalent of a Western chef's knife — an all-purpose blade for slicing, dicing, and chopping meat, fish, and vegetables.\u003c\/p\u003e\n\u003ch4\u003eHow do I care for it?\u003c\/h4\u003e\n\u003cp\u003eHand wash in warm water immediately after use, dry it fully before storing it in the scabbard, and avoid the dishwasher, which can dull the edge and damage the handle.\u003c\/p\u003e\n\u003ch4\u003eHow often should I sharpen it?\u003c\/h4\u003e\n\u003cp\u003eA few passes on a honing steel between uses keeps the edge aligned; a whetstone or professional sharpening every few months (more often with heavy use) restores the full edge.\u003c\/p\u003e\n\u003ch4\u003eIs the scabbard included?\u003c\/h4\u003e\n\u003cp\u003eYes — a solid wooden scabbard is included for safe storage and to protect the blade edge when not in use.\u003c\/p\u003e","brand":"Kurocho","offers":[{"title":"Default Title","offer_id":65999363408262,"sku":"013361006444","price":89.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/hinoki-gyuto-chef-knife-8-inch-slate-1.png?v=1791281926"},{"product_id":"gyuto-damascus-steel-knife-with-coloured-blue-resin-handle","title":"Aoi Gyuto Chef's Knife — Damascus Steel with Blue Resin Handle","description":"\u003cp\u003eThe everyday chef's knife, made exceptional. This Gyuto Japanese-Style Knife is built to be the one blade you reach for most, from fine slicing to heavy prep.\u003c\/p\u003e\n\u003cp\u003eThe core of this Gyuto is VG10 steel, precision-hardened to 60±1 on the Rockwell scale, then wrapped in 67 layers of high-carbon stainless steel for strength, durability and stain resistance. The blade is hand-finished to a mirror polish with an 8–12° edge angle, and nitrogen-cooled during production to add hardness and corrosion resistance without sacrificing flexibility.\u003c\/p\u003e\n\u003cp\u003eThe handle pairs stabilised burl wood with a striking blue resin fill, so no two grips look identical, and the shape is built for a comfortable, controlled hold through long prep sessions.\u003c\/p\u003e\n\u003cp\u003eIt's a versatile, all-purpose kitchen knife — capable across proteins, vegetables and everything in between — finished to a standard that rewards regular use.\u003c\/p\u003e\n\u003ch3\u003eTechnical Specifications\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade material\u003c\/th\u003e\n\u003ctd\u003eVG10 core, 67-layer Damascus steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHardness\u003c\/th\u003e\n\u003ctd\u003e60±1 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEdge angle\u003c\/th\u003e\n\u003ctd\u003e8–12°\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eHand-finished, mirror-polished, nitrogen-cooled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eStabilised burl wood with blue resin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003ch4\u003eHow do I care for this knife?\u003c\/h4\u003e\n\u003cp\u003eHand wash only and dry immediately to prevent rust. It is not suitable for the dishwasher.\u003c\/p\u003e\n\u003ch4\u003eHow do I keep it sharp?\u003c\/h4\u003e\n\u003cp\u003eRegular honing plus periodic resharpening on a whetstone will maintain the 8–12° edge.\u003c\/p\u003e\n\u003ch4\u003eWhat tasks is a Gyuto good for?\u003c\/h4\u003e\n\u003cp\u003eIt's an all-purpose chef's knife — slicing, dicing, mincing and general prep across meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eCan I cut bones or frozen food with it?\u003c\/h4\u003e\n\u003cp\u003eNo — avoid bones and frozen foods, as the fine edge is designed for clean cuts, not impact.\u003c\/p\u003e","brand":"Kurocho","offers":[{"title":"Default Title","offer_id":65999365472646,"sku":"KiritsukeBLU001","price":84.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/aoi-gyuto-chef-knife-8-inch-blue-resin-slate-1.png?v=1791281925"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/collections\/kiri-gyuto-chef-knife-8-inch-2.png?v=1791275854","url":"https:\/\/kurocho.com\/collections\/for-meat.oembed","provider":"Kurocho","version":"1.0","type":"link"}