HRC 62 · hand-finished
Niji Kiritsuke Knife 8″ — Damascus Steel with Coloured Octagonal Handle
VG10 · 67 layers · 60±1 HRC · 8–12° per side
£79.99
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 chef's knife with a rosewood handle — one 20 cm blade for vegetables, meat and fish.
£79.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
An all-rounder chef's knife — equally at home slicing, chopping and dicing vegetables, herbs and boneless meat or fish.
£96.99
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Five hammered AUS10 knives with rosewood handles, plus the magnetic wooden wall rack to keep them off the drawer.
£319.00
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 Nakiri with a rosewood handle — a 17 cm flat blade made for vegetables.
£79.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
A flat, rectangular blade built for push cuts — julienning, dicing and thin, even slices through vegetables and herbs.
£89.99
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Five AUS10 knives with rosewood handles — Chef, Santoku, Nakiri, Petty and Kiritsuke.
£299.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
A narrow, slightly flexible blade for separating meat from bone, trimming fat and breaking down poultry and fish.
£79.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
A 15 cm VG10 Damascus boning knife with a fine 8–12° edge per side.
£91.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
Six VG10 Damascus knives with abalone handles and a sharpening steel — everything a meat and fish board needs.
£424.99
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Nami Gyuto Chef's Knife 8″ — Damascus Steel with Abalone Handle
£96.99
Aoi Gyuto Chef's Knife — Damascus Steel with Blue Resin Handle
£84.99
Hinoki 10-Piece Knife Set — Damascus Steel with Scabbards & Sharpening Steel
£499.99
Kiri 5-Piece Knife Set — Gyuto, Santoku, Nakiri, Petty & Kiritsuke
£299.99
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 Santoku with a rosewood handle — an 18 cm blade for vegetables, fish and boneless meat.
£79.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
The easiest first Japanese-style knife: one VG10 Damascus blade that handles vegetables, fish and boneless meat, with its own wooden scabbard.
£89.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
Five pieces in VG10 Damascus with wooden handles and scabbards: bread, chef, santoku and utility knives, plus a sharpening steel.
£349.99
What are you cutting?
A knife is a tool for food. Start from the ingredient and the shape takes care of itself.
VegetablesNakiri and santoku — flat edges that clear the board in one stroke.
Meat & steakChef's knives for portioning, boning blades for trimming.
FishFine-tipped kiritsuke for sashimi, flexible blades for filleting.
BreadSerrated Damascus through a hard crust, no crushed crumb.
Peeling & detailPetty and paring knives for close-up work.
Gyuto or santoku? Kiritsuke or petty?
Tap a shape. All five knives come from the same collection — Kiri, hammered AUS10 steel with rosewood handles.
Blade length 20 cm · 8″
The everyday cornerstone of a serious kitchen. Its curved edge and balanced weight make a rocking motion natural — chopping, slicing and mincing across most everyday ingredients.
Blade length 18 cm · 7″
One blade for nearly everything on the board. A shorter, straighter edge and a flatter profile than a chef's knife, made for an up-and-down chopping motion.
Blade length 17 cm · 6.7″
Purpose-built for vegetables. The wide, flat edge runs the full length of the board in a single stroke — no rocking motion needed.
Blade length 23 cm · 9″
A chef's reach with a slicer's fine tip — a capable choice for slicing, chopping and precision work alike.
Blade length 14 cm · 5.6″
The detail specialist. Small enough for close-up work — trimming, peeling and intricate cuts a larger blade can't manage comfortably.
Our finest
HRC 62 · hand-finished
VG10 · 67 layers · 60±1 HRC · 8–12° per side
Mirror-polished
VG10 · 67 layers · 60±1 HRC · 8–12° per side
Abalone handle
VG10 · 67 layers · 60±1 HRC · 8–12° per side
7-piece set
VG10 · 67 layers · 60±1 HRC · 8–12° per side
Questions
Something else? Send us a message — we reply within 24 hours.
UK delivery is free on every order, with no minimum spend. Orders are dispatched within 1–2 working days, then delivery takes 5–7 working days (6–9 working days in total). We currently deliver to UK addresses only.
Yes — you have 30 days from delivery to return an unused knife, plus the statutory 14-day right to cancel.
Yes. UK law says knives are delivered to an adult with an ID check (18+), so it cannot be left as a surprise while the recipient is out. Order it to your own address and it arrives ready for you to hand over.
No. Hand wash it in warm water with a soft sponge straight after use, then dry it straight away. The dishwasher dulls the edge and cracks the handle.
Hone little and often: a few light strokes on a steel keep the edge aligned. A whetstone brings it back every few months. Avoid pull-through sharpeners.
No. Our blades are ground fine for clean, precise cuts, and bones or frozen food can chip the edge.
Most of our knives have a VG10 steel core clad in 67 layers of Damascus steel; others use AUS10 multi-layer or high-carbon steel. Every product page lists the exact steel, hardness and edge angle.