A traditional Japanese shaped knife, and the Eastern equivalent to a chef's knife. The name 'three virtues' is derived from its versatility for cutting fish, meat and vegetables. The hollows added to the sides of the knife break vacuum pockets formed in dense foods to prevent sticking.

The all round knife for everyday use. Curved for a rocking motion and razor sharp. The classic Chef's knife has become the go-to multi purpose knife for a myriad of general slicing, dicing & chopping actions.

The specialist bread knife for everyday use. Designed for long, even strokes. The classic bread knife is perfect for cutting crusty breads and thick skinned fruits and vegetables.

A narrow-bladed knife designed to debone meat, poultry, fish and game. The narrow sharp shape makes it easy to manoeuvre for this level of precision. Sharp tip for piercing meat and skin. Medium flexibility.