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Vegetable Knife (6½”/17cm)
Chopping and Dicing Veg
This characteristic Japanese double-bevel blade shape is optimised for vegetables and has quite a cult following. Its thin blade slices easily and its large surface can be used to scoop up food. We’ve added a little curve to allow some “rock-chopping” as well as up/down chopping and the rounded corner prevents it catching on the board.
Pre-order for Christmas delivery
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.
Our Nakiri knife is made from the first version of our new 17 layer steel. This steel has slightly improved strength and scratch resistance compared to our 21 layer steel. It contains 8 layers of antimicrobial copper and retains the ACUTO 440 core for sharpness and edge retention.
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).
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
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