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Full set of TOGs for professional chefs
Ryōri-chō means ‘Head Chef’ in Japanese. The four most important knives for head chefs or those aspiring to be. Work better, faster and more easily with this ultimate pro set of TOGs.
• 3″ / 7.5cm ‘Office’ (Paring) Knife
• 4¾” / 12.5cm ‘Petty’ (Utility) Knife
• 8” / 21cm ‘Gyuto’ (Chef’s) Knife
• 10¼”” / 26cm ‘Sujihiki’ (Carving) Knife
• 10” / 25cm Ceramic Honing Rod
FREE SHIPPING UK ORDERS OVER £300
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.
This small utility knife is light and agile. It’s perfect for paring, slicing & chopping fruit and small veg as well as for light butchery and small fish. It also has a very useful sharp point.
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 firm favourite with chefs, the Sujihiki is a long, thin, double-bevel Japanese knife designed just for slicing. Great for raw or cooked protein such as meat or fish, or terrines. It is not intended for cutting onto bones and is not flexible. Side pressure should not be applied.
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 have been using this knife [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
Best kitchen knife sets for every budget 2021
Endorsements from 11+ 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
At the end of each month, we’ll send a knife to a winner chosen at random from our newsletter database. For September, we’ll give away one of our ‘Sujihiki’ slicing knives.
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