SAKAI KIKUMORI (KASUMI) 210mm Gyuto JAM PANS The finely-ground pumice softens hard

The finely-ground pumice softens hard skin and removes dirt

It is lighter in flavour but contains more salt (when compared to Koikuchi)

Suits beginners through to advanced users

The axe cuts quickly and easily into the wood and then effectively splits it as the broader section pushes apart the wood

SAKAI KIKUMORI (KASUMI) 210mm Gyuto JAM PANS The finely-ground pumice softens hardGyuto 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