From Mayfair fine dining to supermarket shelves, Wagyu has gone from rarefied luxury to everyday indulgence. The Knife explores why London has fallen for this marbled marvel, from A5 Japanese prestige to Australian consistency and a fast-growing British herd. Chefs, butchers and diners agree: Wagyu is the cut of the moment.

Soji Hiraide brings Kanpai Classic to Soho. Discover the journey, challenges, and what's in store for the UK’s first taste of premium wagyu.