FIND OUT ABOUT OUR UPCOMING CROWDFUNDING ROUND.
For me personally, the physical feeling that a super-sharp knife brings when it glides through food is why kitchen knives are my passion.
Jack Cook, Master Butcher, runs Walter Rose & Son, recently Britain’s Butcher Shop of the Year. Jack tells us about his family history, the importance of provenance, and shares his tips for cooking over fire.
Cooking over fire has recently exploded in the UK. We spent the day with the unstoppable Ross Anderson, founder of Roam Catering in Salisbury. Ross shared some of his vast knowledge on the subject and cooked some unbelievable food.
Do you know your Nakiri from your Sujihiki? Even for professional chefs, all the different types of knifes out there can be baffling. We are very aware that online you can’t handle knives before you buy, or see the products ‘in the flesh’.
We chatted with Bristol food hero Josh Eggleton recently. He shared his tips for elevating Christmas dinner. He also talked about two beautiful dishes that he has on the Christmas menu at his Michelin Star pub, The Pony and Trap.
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