SAKAI KIKUMORI (KASUMI) 240mm Kiritsuke Gyuto

SAKAI KIKUMORI (KASUMI) 240mm Kiritsuke 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 term 'kiritsuke', or K tip, refers to the acute angle

Pepperberries are dark blue to black in colour and have an intensely strong pepper bite that is accompanied by a mineral-like aftertaste that builds in heat over a period of about five minutes after consumption

making them great for general gardening

Unlike most pruning shears

It is then fermented and aged over two summers in large cedar barrels

and in dipping sauces and dressings

Leaf shears are a great tool for topiary shaping and keeping trees and hedges neat and clean

boiled linseed oil and a cloth for applying the oil

This is a synthetic non-absorbent whetstone that requires only a small amount of water to use – splash and go

This rake is ideal for preparing seed beds

Being fully anodised means they have superior release and cleaning properties

During such procedures

The pattern of the Damascus emulates the ripples of a flowing river