HADO (SUMI) 210mm Gyuto Japanese Pantry These knives are generally characterised

These knives are generally characterised by their long

This kosho is made by salting and fermenting yuzu peel and chillies separately for a year

The unique and aromatic flavour of shiso is balanced by the sugar

press and seal the pasta together around each lump of filling

HADO (SUMI) 210mm Gyuto Japanese Pantry These knives are generally characterisedGyuto 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