NEW: Pay in 3 monthly instalments. 0% interest. Select 'Klarna' at checkout.

The story of TOG Knives (1min 40)

cOUR ORIGINS

WHY WE MAKE KNIVES

Knives were the first tools humans invented. We are drawn to them with primitive fascination in the same way we are drawn to the flickering flames of a fire.

We show our respect through patiently sharpening and caring for our blades, repairing them when they are worn, and making sure they last a lifetime.

Because you can’t honour a knife unless you use it.

Our knives pass through the hands of eight specialist craftsmen who share our vision.

mTHE VIRTUES OF KNIFE MAKING

STEEL AND PATIENCE

In the past, sword makers in Seki would dedicate their lives to mastering one part of the process. Making a blade takes patience and persistence, and we believe there is a place for these values today. As trained product designers, it took us two years to develop our first TOG. Thousands of decisions and adjustments. We still have that first knife marked 001. We continue to release new products slowly and deliberately, which has resulted in a focused collection. If it’s the best one to sell, we sell only one.

FIND YOUR KNIFE

Jigane ga deru - 地金が出る

When a blade is polished so often that the shingane appears or the jigane shows more unrefined areas – similar to “revealing one’s true character”.
Samurai Swordsmith Seki Japan

6,000 MILES FROM HOME

THE LONG ROAD TO SEKI

In 2004, I got the opportunity to hold a Samurai sword. A real one. The name who made it was Mr. Hiromune Takaba and I had the privilege of meeting him on the day he finished three months of work making the blade. I watched him sign it. He showed me a box of nails that he had collected from a 750-year-old temple in Japan. He told me of his travels to Sweden to collect scrap from a car factory and to Australia in search of interesting steels.

BERT'S STORY

Samurai Swordsmith Seki Japan

nDesigned to survive in a pro kitchen

THE KNIFE OF CHOICE

We sent our first ever knife to professional kitchens and we asked the chefs to give them hell. They came back in pieces. We put them through a commercial dishwasher 700 times. Materials failed, blades chipped, handles fell off. We made changes. We kept making more prototypes and each time we went back to the chefs. We needed to be sure that our knives could go the distance. When a TOG knife can survive a professional kitchen, we know it’s up to the task at home too.

I have been using the TOG Gyuto at home for the last six months and have to say, it's been brilliant.

SAT BAINS
Chef/Owner, Restaurant Sat Bains with Rooms, Nottingham (2 Michelin stars).

AFTER ENDLESS USE

We want our customers to really love our knives. There’s nothing better than when you tell us.
  • Used weekly on Saturday Kitchen Live BBC1

  • Top 15 Kitchen Knife Sets 2018

  • Endorsements from 10+ Michelin Star Chefs

QSUBSCRIBE TO OUR NEWSLETTER

The Whetstone

Be first in line when we release new products. Learn everything we know about knives.

sLifetime Guarantee
bFree Delivery on £200 or over
KPay in 3 instalments

QSUBSCRIBER OFFER

Free HIGONOKAMI knife with orders over £250

USE PROMO CODE: TOGMINI AT CHECKOUT