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Essentials set for professional chefs
Nyūmon in Japanese means ‘Introductory’. The Office knife and the Gyuto are the two most important knives for most chefs. Great whether you’re starting out or looking to upgrade the basics.
• 3″ / 7.5cm ‘Office’ (Paring) Knife
• 8” / 21cm ‘Gyuto’ (Chef’s) Knife
• 10” / 25cm Ceramic Honing Rod
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The smallest knife in the range and for many chefs, the second most important in the kitchen. This nimble knife can be used for paring/peeling (holding food in the hand) and for precise slicing of small items like garlic or shallots. It is also great for cleaning, carving and removing rind.
The Gyuto is the Japanese version of the Chef’s knife. It is the most important knife for most Chefs and the length means it is great for larger items like cabbage, lettuce or bunches of herbs.
A quick but effective way of maintaining the edge of a sharp knife. With its smooth #2000 grit surface, the rod works by honing (straightening) and sharpening at the same time. It is lightweight, easy to clean and protected by a 3-part shock absorber system. Use weekly at home or daily in a professional kitchen.
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.
Used weekly on Saturday Kitchen Live BBC1
Best kitchen knife sets for every budget 2021
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