Supreme knives in every way, nothing else even comes close.

Brad Green

Owner, Green’s Steakhouses, London, Berkshire & Essex. Lux Life winner, Six times Diners Choice Winner & Private Dining Chef at Royal County of Berkshire Polo Club.

I have been using this knife [TOG Gyuto] at home for the last six months and have to say, it's been brilliant.

Sat Bains

Chef/Owner, Restaurant Sat Bains with Rooms, Nottingham (2 Michelin stars).

I'm not a knife geek but I do love a truly great knife. My TOG is one such piece of crucial kit.

Phil Howard

Chef/Co-owner, Elystan Street Restaurant, London (formerly 2 Michelin stars). Judge on the BBC’s ‘Great British Menu’.

These are great knives made by great people who know what professional chefs need.

John Burton-Race

Head Chef, The Grosvenor Hotel, Devon (formerly 2 Michelin stars).

My new favourite knives - Fantastic, beautifully crafted, a joy to work with.

Anthony Demetre

Chef Patron, Arbutus (Soho) & Wild Honey (Mayfair) Michelin starred restaurants, London.

Lightweight, incredibly sharp and comfortable to use, I use the TOG knife both in my kitchen at work and at home.

Ollie Dabbous

Chef/Owner of Dabbous Restaurant, London (Michelin Star).

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 Handling

Head Chef, The Frog Restaurant, London. British Chef of the Year 2014. Scottish Chef of the Year 2015.

If you are looking to invest in only one quality knife in your lifetime, you should seriously consider a TOG.

Graham Garrett

Chef/Owner, The West House Restaurant, Kent (Michelin Star).

At the Pony and Trap, we strive to find all things local, so to find an amazing chef knife producer on our door step is a real treat. I now use TOG as they're honestly the best knives I've ever used.

Josh Eggleton

Head Chef, The Pony and Trap, Chew Magna, Somerset (Michelin Star and UK’s No. 2 Gastropub 2015).

I love TOG knives - they are truly beautiful, perfectly weighted and a joy to use.

Dominic Chapman

Chef/Patron, The Beehive, White Waltham, Berkshire (Michelin Star and 2015 Great British Menu regional finalist).

I take great pride in my chef knives and have always used what I thought were the best – after using TOG, all those knives are now obsolete.

Jude Kereama

Chef/Patron, Kota Restaurant, Cornwall (3 AA rosettes, Michelin Bib Gourmand).

Since the first time I used it [TOG Santoku], I have never looked back. The blade sharpens easily, the handle is perfectly balanced and really comfortable for prolonged use.

Ping Coombes

Masterchef Champion 2014, Author of 'Malaysia'

My TOG is a beautiful thing - lovely, thin blade. I love it.

Richard Guest

Chef/Owner, Augustus Restaurant, Taunton (formerly Michelin Star at Castle Hotel).

The Santoku Knife is a sublime knife that should be in the kitchens of both professional cooks and home cooks. TOG have created something very unique, with much care and attention to detail.

Andy McFadden

Head Chef, L'Autre Pied restaurant, London (Michelin Star).

I find TOG Knives extremely comfortable to use, incredibly sharp and very versatile. I would highly recommend them for any professional chef or extremely keen cook.

Scott Lucas

Head Chef, The Red Lion, Bishop Sutton. Master Chef of Great Britain. Craft Guild of Chefs West Country representative.

TOG are the best chefs knives on the market. I wouldn't use anything else - great design, awesome handling.

Dez Turland

Group Development Chef, Brend Hotels. BCF Chef of the Year finalist 2010 & 2012.

The one thing that we all want is quality for our money and TOG Knives provide this in spades. Bottom line: TOG Knives sell a quality product at a fair price.

James Adams

Consultant chef, owner of 'Knives For Chefs' and one of UK's leading kitchen knife experts.