{"title":"Kiri","description":"\u003ch2\u003eKiri\u003c\/h2\u003e\u003cp\u003eKiri is the quiet one. Where other ranges reach for shine, these blades keep the black skin they came out of the forge with — the \u003cem\u003ekurouchi\u003c\/em\u003e finish, left deliberately unpolished across the upper half of the blade, pitted with the small craters hammering leaves behind. In Japan this finish was never decorative. It was simply what a working knife looked like when nobody had time to polish it.\u003c\/p\u003e\u003cp\u003eEach Kiri knife is forged from AUS10 high-carbon multi-layer steel and hardened to 60±2 HRC, then the lower third is ground back to bright steel and finished by hand to 15° per side. The contrast between the rough black forge skin and the mirror bevel is the whole character of the range, and the line where they meet is irregular on every single knife.\u003c\/p\u003e\u003cp\u003eThe handles are traditional Japanese \u003cem\u003ewa\u003c\/em\u003e handles: an octagonal section in dark rosewood, with a black buffalo horn ferrule where the wood meets the steel. An octagon sounds like a small detail until you hold one — it tells your hand which way the edge is facing without you having to look, and it never rolls on a wet board.\u003c\/p\u003e\u003ch3\u003eWhere to start\u003c\/h3\u003e\u003cp\u003eThe 8″ Gyuto is the natural first knife and the one we put on the front of the range. The 7″ Santoku suits a shorter board and an up-and-down cutting style; the 6.7″ Nakiri is for anyone who prepares vegetables by the pile. The 9″ Kiritsuke was traditionally the head chef's blade — take it if you like a long, flat edge and a fine tip. The 5.6″ Petty handles everything the big knives are too clumsy for.\u003c\/p\u003e\u003ch3\u003eLooking after them\u003c\/h3\u003e\u003cp\u003eHigh-carbon steel rewards attention. Hand wash, dry immediately, and never leave a Kiri blade wet — the bright bevel can spot if you do. The black forge finish will patina over the years and that is normal; it is a working surface, not a coating. Hone often, sharpen on a whetstone, and avoid bone, frozen food and pull-through sharpeners.\u003c\/p\u003e","products":[{"product_id":"5-piece-japanese-knife-set-chef-santoku-nakiri","title":"Kiri 5-Piece Knife Set — Gyuto, Santoku, Nakiri, Petty \u0026 Kiritsuke","description":"\u003cp\u003eFive knives, one consistent standard. This Kiri set brings together the essential shapes for a modern kitchen — from fine trimming to heavy daily chopping — all forged and finished to match.\u003c\/p\u003e\u003cp\u003eEvery blade is forged from AUS10 multi-layer, high-carbon steel and hardened to 60±2 HRC. The laminated steel construction gives each knife the hardness to hold its edge and the flexibility to resist chipping. Every edge is sharpened by hand to a mirror-polished 15° angle for clean, effortless cutting.\u003c\/p\u003e\u003cp\u003eThe hammered kurouchi finish runs across every blade, and each is fitted with a rosewood handle sealed in high-temperature wax for a warm, balanced grip. It is a set built to feel and perform the same way from the smallest Petty knife to the largest Kiritsuke.\u003c\/p\u003e\u003cp\u003eIf you are replacing a mismatched drawer of knives, this is the straightforward way to do it: one steel, one finish, one standard across all five.\u003c\/p\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade material\u003c\/th\u003e\n\u003ctd\u003eAUS10 multi-layer, high-carbon steel\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, mirror-polished\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\u003eSet contents\u003c\/th\u003e\n\u003ctd\u003e5.6\" Petty Knife, 6.7\" Nakiri Knife, 7\" Santoku Knife, 8\" Chef Knife, 9\" Kiritsuke Knife\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch4\u003eWhat's included in this set?\u003c\/h4\u003e\u003cp\u003eFive knives: a 5.6\" Petty, 6.7\" Nakiri, 7\" Santoku, 8\" Chef and 9\" Kiritsuke — covering the majority of everyday kitchen tasks.\u003c\/p\u003e\u003ch4\u003eWhich knife should I reach for first?\u003c\/h4\u003e\u003cp\u003eThe Santoku and Chef knife handle most everyday chopping and slicing; the Nakiri is best for vegetables, the Petty for fine detail work, and the Kiritsuke for precision slicing.\u003c\/p\u003e\u003ch4\u003eHow do I care for the set?\u003c\/h4\u003e\u003cp\u003eHand wash each knife and dry it immediately — none are dishwasher safe. Store them on a block, rack or in blade guards rather than loose in a drawer.\u003c\/p\u003e\u003ch4\u003eHow often should I sharpen them?\u003c\/h4\u003e\u003cp\u003eRegular honing between uses, with an occasional whetstone sharpening, will keep all five edges performing well.\u003c\/p\u003e","brand":"Kurocho","offers":[{"title":"Default Title","offer_id":65999362916742,"sku":"9876333378522","price":299.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/kiri-5-piece-knife-set-slate-1.png?v=1791275702"},{"product_id":"5-piece-japanese-knife-set-magnetic-rack","title":"Kiri 5-Piece Knife Set with Magnetic Wall Rack","description":"\u003cp\u003eFive essential blades and a home to keep them all within reach. This Kiri knife set covers everything from delicate trimming to heavy chopping, and comes with a wall-mounted magnetic rack to keep every edge visible and protected.\u003c\/p\u003e\u003cp\u003eEvery knife in the set is forged from AUS10 multi-layer, high-carbon steel and hardened to 60±2 HRC. The laminated construction balances hardness against flexibility, so each blade holds a fine edge without becoming brittle. Every edge is hand-finished to 15° per side for smooth, controlled cutting.\u003c\/p\u003e\u003cp\u003eEach blade carries the same hammered kurouchi finish and rosewood handle, sealed in high-temperature wax for a warm, secure grip — so the set looks and feels consistent from the Petty knife right through to the Kiritsuke. The included magnetic wooden rack mounts to the wall, holding all five blades securely on display and freeing up counter and drawer space.\u003c\/p\u003e\u003cp\u003eKurocho builds its sets around real kitchen workflow rather than piece count: five shapes that between them cover almost every job on the board.\u003c\/p\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade material\u003c\/th\u003e\n\u003ctd\u003eAUS10 multi-layer, high-carbon steel\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\u003eSet contents\u003c\/th\u003e\n\u003ctd\u003e5.6\" Petty Knife, 6.7\" Nakiri Knife, 7\" Santoku Knife, 8\" Chef Knife, 9\" Kiritsuke Knife, magnetic wooden knife rack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch4\u003eWhat's included in this set?\u003c\/h4\u003e\u003cp\u003eFive knives — a 5.6\" Petty, 6.7\" Nakiri, 7\" Santoku, 8\" Chef and 9\" Kiritsuke — plus a wall-mounted magnetic wooden knife rack to store them.\u003c\/p\u003e\u003ch4\u003eHow do I install the magnetic rack?\u003c\/h4\u003e\u003cp\u003eIt is designed to be wall-mounted; use fixings appropriate to your wall type and make sure it is secure before hanging knives on it.\u003c\/p\u003e\u003ch4\u003eHow should I care for the knives?\u003c\/h4\u003e\u003cp\u003eHand wash each knife individually and dry it immediately — none of the knives in this set are dishwasher safe.\u003c\/p\u003e\u003ch4\u003eHow do I keep the edges sharp?\u003c\/h4\u003e\u003cp\u003eRegular honing plus occasional whetstone sharpening will keep each blade at its best. Avoid bone and frozen food, which can chip the edge.\u003c\/p\u003e","brand":"Kurocho","offers":[{"title":"Default Title","offer_id":65999362949510,"sku":"84227097389","price":319.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/kiri-5-piece-knife-set-magnetic-wall-rack-slate-1.png?v=1791275777"},{"product_id":"santoku-japanese-knife","title":"Kiri Santoku Knife 7″ — Kurouchi Forged Steel","description":"\u003cp\u003eOne blade for nearly everything on the board. This 7-inch Kiri Santoku handles vegetables, fish and boneless meat with the same easy precision.\u003c\/p\u003e\u003cp\u003eForged from AUS10 high-carbon, multi-layer steel and hardened to 60±2 HRC, the Kiri Santoku is designed to be the knife you reach for by default — versatile enough for daily prep, sharp enough for the finer cuts. Each blade is hand-finished to a mirror-polished 15° edge for accurate slicing with minimal resistance.\u003c\/p\u003e\u003cp\u003eThe blade carries a hammered kurouchi finish across its surface, left from forging, and is paired with a rosewood handle sealed in high-temperature wax for a balanced, confident grip through long prep sessions.\u003c\/p\u003e\u003cp\u003eSantoku means \"three virtues\" — vegetables, fish and meat. Kurocho keeps the blade short and flat so it does all three without compromise.\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\u003e7 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, mirror-polished\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, fish, boneless meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch4\u003eWhat makes a Santoku different from a chef's knife?\u003c\/h4\u003e\u003cp\u003eA Santoku has a shorter, straighter edge and a flatter profile, making it especially comfortable for chopping and slicing vegetables, fish and boneless meat with an up-and-down motion.\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?\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":65999362982278,"sku":"987633337800","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/kiri-santoku-knife-7-inch-slate-1.png?v=1791281940"},{"product_id":"petty-japanese-knife","title":"Kiri Petty Knife 5.6″ — Kurouchi Forged Steel","description":"\u003cp\u003eSmall enough for precise, close-up work and sharp enough to make it effortless — this 5.6-inch Kiri Petty is the detail specialist every kitchen needs.\u003c\/p\u003e\u003cp\u003eBuilt from the same AUS10 high-carbon, multi-layer steel as the rest of the Kiri range, this Petty knife is hardened to 60±2 HRC and hand-finished to a mirror-polished 15° edge per side — sharp enough for trimming, peeling and intricate cuts that a larger blade cannot manage comfortably.\u003c\/p\u003e\u003cp\u003eIts compact size does not come at the cost of character: the blade carries the same hammered kurouchi finish as its larger siblings, and it is fitted with a rosewood handle sealed in high-temperature wax for a warm, secure grip that suits close-control work.\u003c\/p\u003e\u003cp\u003eKurocho makes the Petty to the same standard as the gyuto, because the small blade is the one most cooks end up using several times a day.\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\u003e5.6 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, mirror-polished\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\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 a Petty knife used for?\u003c\/h4\u003e\u003cp\u003eIt is a small utility blade, ideal for peeling, trimming and precise cuts on smaller fruits, vegetables and herbs where a full-size chef's knife is too large to control comfortably.\u003c\/p\u003e\u003ch4\u003eHow should I clean it?\u003c\/h4\u003e\u003cp\u003eHand wash and dry immediately — this knife is not dishwasher safe.\u003c\/p\u003e\u003ch4\u003eHow do I keep it sharp?\u003c\/h4\u003e\u003cp\u003eRegular honing keeps the 15° edge aligned, and an occasional whetstone sharpening will restore it fully. A leather strop helps maintain the mirror finish between sharpenings.\u003c\/p\u003e\u003ch4\u003eCan I use it for tougher jobs?\u003c\/h4\u003e\u003cp\u003eIt is best kept to fine, precise work — avoid bone and frozen food, which can chip the thin edge.\u003c\/p\u003e","brand":"Kurocho","offers":[{"title":"Default Title","offer_id":65999363015046,"sku":"111199993345","price":69.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/kiri-petty-knife-5-6-inch-slate-1.png?v=1791281940"},{"product_id":"nakiri-japanese-knife","title":"Kiri Nakiri Vegetable Knife 6.7″ — Kurouchi Forged Steel","description":"\u003cp\u003eFlat-bladed and razor-edged, this 6.7-inch Kiri Nakiri turns vegetable prep into something closer to a pleasure. It is the knife to reach for whenever there is chopping to be done.\u003c\/p\u003e\u003cp\u003eThe Kiri Nakiri is forged from AUS10 high-carbon, multi-layer steel. The laminated construction pairs a hard core with softer outer layers, so the blade holds a fine edge without becoming brittle, and comes back to sharpness easily with regular care.\u003c\/p\u003e\u003cp\u003eIts wide, flat profile is purpose-built for vegetables — the straight edge meets the board along its full length in a single stroke, so you can dice and slice with minimal effort and none of the rocking motion a curved blade needs. The forged hammered kurouchi finish is left visible across the face of the blade, and the handle is rosewood, sealed with high-temperature wax for a smooth, secure grip.\u003c\/p\u003e\u003cp\u003eA dedicated vegetable knife is a small addition to a kitchen that changes how you prep. Once you have one within reach, most other blades stay in the block.\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\u003e6.7 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade style\u003c\/th\u003e\n\u003ctd\u003eFlat, wide vegetable blade\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\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 a Nakiri knife best used for?\u003c\/h4\u003e\u003cp\u003eIts flat, wide blade is designed specifically for vegetables — chopping, dicing and slicing with a straight up-and-down motion rather than a rocking cut.\u003c\/p\u003e\u003ch4\u003eHow do I look after it?\u003c\/h4\u003e\u003cp\u003eHand wash only and dry it immediately; it is not dishwasher safe, and prolonged moisture can affect both the steel and the rosewood handle.\u003c\/p\u003e\u003ch4\u003eHow do I keep the edge sharp?\u003c\/h4\u003e\u003cp\u003eRegular honing plus an occasional whetstone sharpening will maintain the edge. Avoid cutting on glass or stone surfaces, which dull a blade faster than wood or plastic.\u003c\/p\u003e\u003ch4\u003eCan it be used on bone or frozen food?\u003c\/h4\u003e\u003cp\u003eNo — it is built for precise vegetable work, and cutting bone or frozen food can chip the fine edge.\u003c\/p\u003e","brand":"Kurocho","offers":[{"title":"Default Title","offer_id":65999363047814,"sku":"121234345578","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/kiri-nakiri-vegetable-knife-6-7-inch-slate-1.png?v=1791281939"},{"product_id":"kiritsuke-japanese-knife","title":"Kiri Kiritsuke Knife 9″ — Kurouchi Forged Steel","description":"\u003cp\u003eA do-it-all blade with a chef's reach and a slicer's fine tip. This 9-inch Kiri Kiritsuke brings precision and understated elegance to every cutting board.\u003c\/p\u003e\u003cp\u003eThe Kiri Kiritsuke is forged from AUS10 high-carbon, multi-layer steel and hardened to 60±2 HRC — hard enough to hold a fine edge through heavy use, yet still easy to bring back to sharpness. Each blade is hand-finished to a 15° edge on each side, giving the clean, effortless bite that lets you slice fish and chop vegetables with the same knife.\u003c\/p\u003e\u003cp\u003eThe steel is layered and forged in a way that leaves a hammered kurouchi finish across the face of the blade, so no two knives look quite the same. It is fitted with a rosewood handle, shaped for a natural, balanced grip and sealed in high-temperature wax for a finish that stands up to daily kitchen use.\u003c\/p\u003e\u003cp\u003eThe kiritsuke was traditionally the head chef's knife — a single blade expected to handle everything. Kurocho keeps that intent: one shape, properly made, that earns its place at the front of the block.\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\u003e9 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\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\u003eHow do I care for my Kiritsuke knife?\u003c\/h4\u003e\u003cp\u003eWash it by hand and dry it straight away — this protects both the edge and the rosewood handle's finish. It is not dishwasher safe.\u003c\/p\u003e\u003ch4\u003eHow often does it need sharpening?\u003c\/h4\u003e\u003cp\u003eHigh-carbon steel holds its 15° edge well, but regular honing between uses and an occasional pass on a whetstone will keep it performing at its best. Avoid pull-through sharpeners, which can wear the edge unevenly.\u003c\/p\u003e\u003ch4\u003eWhat shouldn't I cut with this knife?\u003c\/h4\u003e\u003cp\u003eAvoid cutting through bone or frozen food — the edge is optimised for clean slicing, not for impact against hard surfaces.\u003c\/p\u003e\u003ch4\u003eIs a Kiritsuke a good all-purpose knife?\u003c\/h4\u003e\u003cp\u003eYes — it combines the reach of a chef's knife with a finer tip, making it a capable choice for slicing, chopping and precision work alike.\u003c\/p\u003e","brand":"Kurocho","offers":[{"title":"Default Title","offer_id":65999363080582,"sku":"987633337129","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/kiri-kiritsuke-knife-9-inch-slate-1.png?v=1791281940"},{"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":"aus10-steel-japanese-knife-set-acacia-holder","title":"Kiri 5-Piece Knife Set with Acacia Magnetic Block — AUS10 Steel","description":"\u003cp\u003eFive knives, one home for all of them. This Japanese-Style Knife set pairs AUS10 multi-layer steel blades with rosewood handles, then gives them a striking acacia wood magnetic block to live on.\u003c\/p\u003e\n\u003cp\u003eEach blade in the set is made from AUS10 multi-layer steel, chosen for its balance of edge retention, toughness and resistance to corrosion. The rosewood handle finishes each knife with a warm, tactile grip designed for comfortable, controlled use whether you're breaking down proteins or working through fine vegetable prep.\u003c\/p\u003e\n\u003cp\u003eThe set covers the full range a home cook needs: a nimble petty knife for detail work, a nakiri for vegetables, a santoku for everyday chopping, a chef's knife for heavier tasks, and a kiritsuke for precise slicing.\u003c\/p\u003e\n\u003cp\u003eEverything is stored on the included acacia magnetic knife block — a dual-sided design that holds up to 10 knives front and back, combining natural wood grain with practical, at-a-glance storage on your counter.\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\u003eAUS10 multi-layer steel\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\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\u003eSet contents\u003c\/th\u003e\n\u003ctd\u003e5.6\" Petty Knife, 6.7\" Nakiri Knife, 7\" Santoku Knife, 8\" Chef Knife, 9\" Kiritsuke\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded storage\u003c\/th\u003e\n\u003ctd\u003eAcacia wood dual-sided magnetic knife block, holds up to 10 knives\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlock dimensions\u003c\/th\u003e\n\u003ctd\u003e275mm (W) × 225mm (H) × 105mm (D)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003ch4\u003eWhat's included in this set?\u003c\/h4\u003e\n\u003cp\u003eFive knives — a Petty, Nakiri, Santoku, Chef and Kiritsuke — plus an acacia wood magnetic block that stores all of them and has room for more.\u003c\/p\u003e\n\u003ch4\u003eHow do I care for the knives?\u003c\/h4\u003e\n\u003cp\u003eHand wash only and dry immediately after use. Avoid the dishwasher, and don't use them on bones or frozen food.\u003c\/p\u003e\n\u003ch4\u003eHow do I keep the blades sharp?\u003c\/h4\u003e\n\u003cp\u003eHone regularly and resharpen on a whetstone as needed to maintain the edge on each knife.\u003c\/p\u003e\n\u003ch4\u003eCan the magnetic block hold more knives later?\u003c\/h4\u003e\n\u003cp\u003eYes — it's a dual-sided block that holds up to 10 knives front and back, so there's room to add pieces to your collection over time.\u003c\/p\u003e","brand":"Kurocho","offers":[{"title":"Default Title","offer_id":65999365243270,"sku":"842270975412","price":379.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/files\/kiri-5-piece-knife-set-acacia-block-slate-1.png?v=1791275715"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1106\/2545\/6518\/collections\/hf_20260924_211126_005833ca-7c5d-4dda-92bd-00cdc43cbb22.png?v=1791288257","url":"https:\/\/kurocho.com\/collections\/kiri.oembed","provider":"Kurocho","version":"1.0","type":"link"}