SAKAI KIKUMORI (KASUMI) 210mm Gyuto

SAKAI KIKUMORI (KASUMI) 210mm 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

 They use a blend of the highest-grade hard durum wheat sourced from Italy

Tobaya Suten

Uzu series is cladded in iron Damascus forged by master blacksmith Mr Yoshikazu Tanaka

It has a rain-like

Designed to fit the 24cm M'150S rondeau

The high-sided stewpan or cocotte can be used in the same way as a traditional saucepan or used in the oven for slow cooking

According to traditional farming methods

This rice vinegar is made of water

colourful metal twist lids

One of the key advantages of grapeseed oil is its high smoke point

Ferron Carnaroli is a slightly longer and thinner rice than Vialone Nano with a nutty flavour

focused watering