SAKAI KIKUMORI (KASUMI) 240mm Gyuto

SAKAI KIKUMORI (KASUMI) 240mm GyutoGyuto knives are a Japanese style Western chef's knife which translates to cow sword or beef knife. They are primarily used for slicing meat and larger ingredients. The Gyuto is the heart of any knife range due to its versatility. These knives are generally characterised by their long, thin blades with a sharp, pointed tip and a curved edge. They are suitable for using a rocking cutting motion. The blade of this knife is hand forged by blacksmiths and

natural profiles

To produce this Hon Mirin

this axe is excellent for limbing and splitting smaller branches for firewood

The handle of this axe is longer than the Large Splitting Axe – the same size as the Splitting Maul – providing an even better swing and drop motion

The special alloy core used in Silverwood bakeware spreads heat fast and evenly

You would be hard pressed to improve on the Mauviel range of saucepans

but shallow enough that it can evaporate to make a cooking liquid more intensely flavoured

This trowel is used for digging out weeds with long tap roots

German nurseryman Georg Arends in the 1920s

The First Run is made using a small batch of greener olives picked at the beginning of the harvest

It also complements game birds such as pheasant and guinea fowl

Wadaman is one of Japan's best producers of sesame products