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.

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 word nakiri translates to ‘vegetable knife’, a Japanese style knife used for vegetable prep and the transportation of foods to the pan. It is characterised by its straight blade edge and a squared off tip. Hollow ground rivets reduce drag and prevent food sticking to the blade.

A compact version of the popular 8" chef's knife, the 6" offers all of the attributes of the bigger knife, but has a smaller blade preferred by some for its manoeuvrability.

The most indispensable of knives. A chef’s knife is the most essential tool in the kitchen. Used for preparing any meal, no matter how simple. Crafted using imported AUS-10 Super Steel from Japan, the ergonomically designed 9.5 inch Chef’s Knife offers a full-tang blade for balance, G10 handle for strength and moisture resistance.

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.

Santoku literally translated means 3 virtues. This traditional Japanese shaped knife is for everyday use. 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 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.