SAKAI KIKUMORI (KURO) 210mm Kiritsuke Gyuto

SAKAI KIKUMORI (KURO) 210mm 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

It has the same head as the Hand Hatchet but with a longer handle and

these feature two blades – like scissors

vegetables and hot cereals

The end of this whisk is narrow in shape which helps it fit in the corners of pots and pans

It easily draws out furrows and drills for planting seeds

The Coarse Grain Mustard is extremely versatile

This is the most traditional Sneeboer transplanting trowel and

TITBIT: Depending on your oven

The curved blade and protruding handles allow the user to get plenty of power behind each stroke

stew pan and sauté pan with the stainless-steel handle

but with a slightly longer poll

The finish is the secret part of the production