Chopping
Choose a knife that’s optimised for chopping fruit and vegetables.
Chopping
Choose a knife that’s optimised for chopping fruit and vegetables.
Mini Bunka
5½”/14cm Paring Knife
The Mini Bunka is perfect for chopping small fruit and veg. The tip is also great for meat and fish.
Petty
4¾”/12.5cm Utility Knife
Light and agile and perfect for smaller work like paring and slicing. It also has a very useful sharp point.
Nakiri
6½”/17cm Vegetable Knife
Optimised for vegetables, its thin blade slices easily and its large surface can be used to scoop up food.
Gyuto
8”/ 21cm Chef’s Knife
A general purpose 'go-to' knife by most Chefs and is used for mincing, slicing and chopping larger vegetables and disjointing large cuts of meat
Santoku
6½” / 17cm multipurpose knife
'Santoku' in Japanese means 'three virtues', relating to its proficiency with meat, fish and vegetables (or with mincing, slicing and dicing).
Everything
Choose a versatile multipurpose knife.
Everything
Choose a versatile multipurpose knife.
Santoku
6½” / 17cm multipurpose knife
'Santoku' in Japanese means 'three virtues', relating to its proficiency with meat, fish and vegetables (or with mincing, slicing and dicing).
Gyuto
8”/ 21cm Chef’s Knife
A general purpose 'go-to' knife by most Chefs and is used for mincing, slicing and chopping larger vegetables and disjointing large cuts of meat
Paring
Choose a smaller knife, for precise chopping or light butchery.
Paring
Choose a smaller knife, for precise chopping or light butchery.
Office
3”/7.5cm Paring Knife
For paring/peeling (food hand-held) and for precise slicing of small items like garlic or shallots. It is also great for cleaning, carving or removing rind. and dicing).
Petty
4¾”/12.5cm Utility Knife
Light and agile and perfect for smaller work like paring and slicing. It also has a very useful sharp point.
Slicing
Choose a thin, double-bevel knife for cleanly slicing meat.
Slicing
Choose a thin, double-bevel knife for cleanly slicing meat.
Sujihiki
10¼”/26cm Slicing/Carving Knife
For slicing raw or cooked protein such as meat or fish, or terrines. It is not intended for cutting onto bones and is not flexible.
Gyuto
8”/ 21cm Chef’s Knife
A general purpose 'go-to' knife by most Chefs and is used for mincing, slicing and chopping larger vegetables and disjointing large cuts of meat
Santoku
6½” / 17cm multipurpose knife
'Santoku' in Japanese means 'three virtues', relating to its proficiency with meat, fish and vegetables (or with mincing, slicing and dicing).
