Kitchen Knives are the most valuable tools in the chef’s armoury. We believe a good Kitchen Knife should be sharp, well balanced and comfortable to hold. The blade should be made from good quality steel and the handle should be made from strong and hygienic material.
We have put together a range that includes some of the most versatile knife shapes, like the Chef Knife, Gyuto, Santoku and Petty. There are also knives that have more specific functions like working with vegetables (Nakiri), fish (Deba) and meat (Honesuki).
For more info about kitchen knives including the various different types, how to care for them and how they are made check out our blog series on kitchen knives and for other interesting guides and articles visit our Cooking School and Magazine.