This year, James’ collection of knives embraces a more Western approach to both blade profiles and handle construction. With full tang construction, heavily forged tapers, and weight distribution designed for durability, these knives offer a solid, confident feel in hand. However, the fine edge geometry and laminated steel remain influenced by the Japanese knives we admire. The result is a set built for both versatility and longevity.
The blades are forged from a laminate that James has been refining for some time, featuring a core of Blenheim Black, clad with multiple layers of two different stainless steel alloys. This combination delivers exceptional durability, edge retention, and cutting performance, ensuring these knives stand up to the demands of daily use.
Each knife in the set features a silver soldered brass bolster, creating a seamless, easy-to-clean junction between the blade and handle while adding a satisfying weight and balance.
The handles are made from English walnut, a timber James loves working with. This particular batch was milled and dried by Goldfinch Furniture, a local charity, and carries a unique history—it was sourced from a windfallen tree on the grounds of the house where Guy Fawkes plotted the Gunpowder Plot.
This five-piece set has been designed to handle a wide range of kitchen tasks, offering a blade for every need—from fine, detailed work to large-scale prep and carving.
A small but indispensable tool, the paring knife is forged with a super fine tip and a heavily tapered full tang, offering excellent control and balance in hand. The slim handle and compact blade make it an essential companion for peeling, trimming, and delicate off-board work.
This larger-than-usual Nakiri is built for serious vegetable prep. With a deep, thin blade and an almost flat edge profile, it is designed for fast, precise downward chopping through hard vegetables with very low cutting resistance. It features subtle, hand-forged concaves above the bevel to enhance food release, preventing ingredients from sticking to the blade.
Long, narrow, and slightly flexible, the filleting knife is designed for precise, fluid cutting. Ideal for working with fish and delicate proteins, the blade shape allows for smooth boning, trimming, and portioning, following the natural contours of the ingredient.
Built for slicing meat or fish, either in the kitchen or at the dinner table. The long, narrow blade is designed to glide through meats and fish with minimal resistance—perfect for everything from roasted meats to delicate sashimi.
The all-purpose workhorse of the set, the chef knife is designed for versatility. With a well-balanced weight and a gentle curve towards the tip, it is perfect for both rocking and push-cutting techniques.
Arch 228-229, Blenheim Grove, London SE15 4QL
