Factory seconds of most knives available here. Split payments with Klarna.
Four knives from our range that we have selected to perform 95% of the tasks in the kitchen, plus our ceramic rod to keep them sharp.
• 3″ / 7.5cm ‘OFFICE’ (PARING) KNIFE
• 4¾” / 12.5cm ‘PETTY’ (UTILITY/PARING) KNIFE
• 5½” / 14cm ‘MINI BUNKA’ (VEGETABLE CHOPPER)
• 8” / 21cm ‘GYUTO’ (CHEF’S) KNIFE
• 10” / 25cm CERAMIC HONING ROD
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 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)
Used weekly on Saturday Kitchen Live BBC1
Best kitchen knife sets for every budget 2020
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. Wipe the honing rod with a damp cloth after use.Knife after care
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