Cutting Edge Knives

Chef knives & All Rounders

Versatile knives for every day use in your meat, fish and vegetable prep

Paring & Utility Knives

A short utility knife is for jobs like peeling fruit and vegetables, intricate tasks and working with smaller ingredients

Vegetable knives

Traditionally, the rectangular nakiri or usuba is favoured for vegetables, though versatile gyuto, santoku, and bunka knives are also common.

Carving & Slicing

The double-bevel sujihiki is a versatile carving knife for meat, while the single-bevel yanagiba intricately slices raw fish.

Boning & Butchery

Hard, thin Japanese knives chip on bones. Use thicker, durable boning and butcher knives instead.

All Knives

Browse our full range of kitchen, home and outdoor knives