What chefs say
Since launching TOG Knives at the end of 2013, it's been amazing to gain support from some incredibly talented chefs. We'd like to say a massive thank you to all the chefs who have generously contributed to this page.
Dominic Chapman, Josh Eggleton and Jude Kereama talk about why they love their TOG knives
I have been using this knife [TOG Gyuto] at home for the last six months and have to say, it's been brilliant.Sat BainsChef/Owner, Restaurant Sat Bains with Rooms, Nottingham (2 Michelin stars).
I'm not a knife geek but I do love a truly great knife. My TOG is one such piece of crucial kit.Phil HowardChef/Co-owner, Elystan Street Restaurant, London (formerly 2 Michelin stars). Judge on the BBC’s ‘Great British Menu’.
I love Bert's passion for knives - he is a true knife master. You can feel the difference in every slice with TOG, they are built to last.Ching-He HuangChing-He Huang - TV Chef, entrepreneur and author of 9 best-selling cook books.
I am a massive fan of Japanese knives. I've used many top brands but TOG beat them all! They are light, sharp as hell and feel fantastic to use.Adam HandlingHead Chef, The Frog Restaurant, London. British Chef of the Year 2014. Scottish Chef of the Year 2015.
Lightweight, incredibly sharp and comfortable to use, I use the TOG knife both in my kitchen at work and at home.Ollie DabbousHead Chef and owner of Michelin-starred Hide restaurant - London
My new favourite knives - Fantastic, beautifully crafted, a joy to work with.Anthony DemetreChef Patron, Wild Honey St James - Michelin starred restaurant and Vermuteria - London
At the Pony and Trap, we strive to find all things local, so to find an amazing chef knife producer on our door step is a real treat. I now use TOG as they're honestly the best knives I've ever used.Josh EggletonHead Chef, The Pony and Trap, Chew Magna, Somerset (Michelin Star and UK’s No. 2 Gastropub 2015).
I love TOG knives - they are truly beautiful, perfectly weighted and a joy to use.Dominic ChapmanChef/Patron, The Beehive, White Waltham, Berkshire (Michelin Star and 2015 Great British Menu regional finalist).
Since the first time I used it [TOG Santoku], I have never looked back. The blade sharpens easily, the handle is perfectly balanced and really comfortable for prolonged use.Ping CoombesMasterchef Champion 2014, Author of 'Malaysia'
It’s [TOG Nakiri] my go-to knife now. Love the weight and feel of it.Daniel WatkinsInstagram star and Chef at London Fields Courtyard @danielwatkins
If you are looking to invest in only one quality knife in your lifetime, you should seriously consider a TOG.Graham GarrettChef/Owner, The West House Restaurant, Kent (Michelin Star).
I take great pride in my chef knives and have always used what I thought were the best – after using TOG, all those knives are now obsolete.Jude KereamaChef/Patron, Kota Restaurant, Cornwall (3 AA rosettes, Michelin Bib Gourmand).
These are great knives made by great people who know what professional chefs need.John Burton-RaceMichelin-starred chef, restaurateur, author, & chef consultant.