TOG KITCHEN KNIVES
Handmade in Seki, Japan, our kitchen knives combine centuries of craft with British design, creating precision tools built for life. Forged the slow way by master craftsmen, each blade is layered for sharpness, strength, and balance.
These knives are not disposable tools but heirlooms, the kind you can pass down to your children. Trusted by Michelin-starred chefs and loved by home cooks, TOG kitchen knives bring lasting performance and beauty to every kitchen.
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KNIFE TYPES AND THEIR USES
The right knife feels like an extension of your hand. Our range includes a Gyuto chef’s knife for versatile, everyday cooking, Nakiri for clean vegetable cuts, Santoku and Mini Bunka for all-purpose precision, and specialist blades for carving meat or slicing fish.
Each kitchen knife is handmade, tested in professional kitchens, and refined until it performs flawlessly. Whether you are just starting your collection or choosing a lifelong companion, TOG knives are designed to meet the highest expectations.
Choosing the right knife is about more than blade length or shape. That is why we created the TOG Knife Buying Guide: a simple way to match your cooking style with the knife that will serve you best. Backed by feedback from professional chefs and trusted by home cooks, our guide takes the guesswork out of building your collection.
"After 30 years slicing, dicing, filleting and chopping, I’ve finally got the right knife in my hand every day. TOG are the sharpest, smartest, most balanced knives I’ve ever used."
Michelin Star Chef and TOG Ambassador
Owner of Outlaw’s New Road and Outlaw’s Fish Kitchen, Port Isaac
Design Process
The importance of chefs
Professional chefs demand more from their knives than anyone else, which is why they were the first to test TOG prototypes. Every detail of our kitchen knives, the weight, the balance, and the way each blade moves through food, was refined through repeated feedback. If a knife performs under pressure in a professional kitchen, it will excel in yours. This careful process is why TOG knives are trusted not only in Michelin-starred restaurants but also in homes where quality matters.
CRAFTED IN SEKI CITY, JAPAN
MADE THE SLOW WAY
Each TOG kitchen knife is handmade in Seki, the historic capital of Samurai swordsmithing. Skilled craftsmen forge every blade layer by layer, combining recycled Japanese steel with antimicrobial copper and two additional steels for strength. This unique construction creates knives that stay sharp, resist damage, and feel perfectly balanced in use. Designed for Western kitchens yet rooted in Japanese tradition, TOG knives are made the slow way, with care, precision, and the intention that they will serve for generations.
SUSTAINABLE BY DESIGN
MATERIALS THAT RESPECT CRAFT AND THE PLANET
TOG kitchen knives are crafted from 95% recycled Japanese steel with Kebony maple handles sourced from sustainable forestry. These materials ensure every knife is not only precise but also environmentally responsible. Accessories and packaging follow the same ethos, making each purchase part of a long-lasting and eco-conscious choice.
Used weekly on Saturday Kitchen Live BBC1
BEST CHEF’S KNIFE 2024, T3 PLATINUM AWARD
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