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In Japan, every task has a dedicated knife.
This is a guide to the traditional Japanese knife shapes as well as some more modern shapes like the Santoku that have been developed for broader appeal.
To coincide with the launch of our new ‘Mouse’ cheeseboard, we have teamed up with Westcombe Dairy just down the road in Somerset to bring you some recommendations for cheese to serve on your new board. We spoke with shop manager Paul Burton who knows a thing or two about cheese.
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.
Be first in line when we release new products. Learn everything we know about knives. You'll also be automatically entered into our rolling knife draw: each month a random winner will be sent a knife.