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Chef’s Knife (8”/21cm)
Multipurpose, Suitable for Larger Items
The Gyuto is the Japanese version of the Chef’s knife. It is favoured as a general purpose knife by many Chefs and used for mincing, slicing & chopping larger vegetables and disjointing large cuts of meat.
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Samurai swords have been made in Seki for 800 years. Now the best kitchen knives in the world are produced there. Eight craftsmen are needed to make a Samurai sword, each a specialist in one part of the process. That is how to achieve the absolute best quality. At TOG we follow the same philosophy. Our blades are passed between eight tiny, specialised companies in Seki. Each knife is unique. We number each blade in celebration of these differences.
We have worked with our partners in Seki to create TOG’s unique 21 and 17 layer steels. These contain alternating layers of antimicrobial copper which give TOG knives their distinctive stripes. Like a Samurai sword, these steels have a hard central core steel for sharpness, surrounded by softer steel layers for strength.
The handle of a knife is every bit as important than the blade. Ask a chef. We believe our handles are as comfortable as any in the world. We designed a unique ‘side scoop’ for added control. They are made from Kebony maple wood as it is natural, sustainable, water resistant and beautiful. Finally, to celebrate old and new coming together – a key aspect of Japanese culture – we have laser etched a 600 year old pattern on to each handle as a grip.
I have been using the 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).
Used weekly on Saturday Kitchen Live BBC1
THE BEST CHEFS KNIVES FOR IMPRESSIVE RESULTS 2022
Endorsements from 10 Michelin Star Chefs
Spend a little time caring for your knives and they will give you back a lifetime of food prep heaven. It is worth it. Wash and dry them by hand straight after use. Keep them super sharp. Store them properly.Knife after care