Our core range kitchen knives
The Ultimate Classic Range Set: The four knives from our permanent Classic Range collection, along with one of this year’s limited-edition pieces: the XL Nakiri, the Double Bevel Deba, the Slicer and a Kiridashi.
We’ve spent many years fine-tuning our hand-forging process in order to create knives of the highest character and performance that are loved by world-class chefs and cooking-enthusiasts alike.
Whilst heavily inspired by Japanese knife making traditions, current advances in metallurgy and production also drive our designs, processes and materials.
Our most popular knives for everyday use
Clad with stainless steel for easy maintenance
Released exclusively to our mailing list every month
Collections of blades with hand stitched leather rolls
Stropping paddles & whetstones
Our most popular knives for everyday use
Clad with stainless steel for easy maintenance
Released exclusively to our mailing list every month
Sets
Stropping paddles & whetstones
Learn the art
Your knife is only as good as your sharpening skills. On this course we’ll explain the importance of different whetstones and teach the basic technique to get a razor sharp edge on any blade using Japanese whetstones.
We’ll advise on how to maintain the knives after they’ve been sharpened, show you around the workshop and explain a bit about the knife making process.
Tim Hayward, Author of 'Knife'
Arch 228-229, Blenheim Grove, London SE15 4QL
