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The complete Hinoki Damascus knife collection fanned out on black slate Image

Hinoki
The complete Kiri kurouchi knife collection fanned out on black slate Image

Kiri
The complete Nami Damascus knife collection with abalone handles fanned out on black slate Image

Nami
The Niji 5-piece Damascus knife set with coloured octagonal handles fanned out on black slate Image

Special Collection
Slicing napa cabbage with the Kiri nakiri Image

For vegetables
Slicing steak with the Kiri gyuto Image

For meat & steak
Slicing a salmon fillet with the Kiri kiritsuke Image

For fish
Slicing a sourdough loaf with the Hinoki bread knife Image

For bread
Chopping parsley with the Kiri petty knife Image

For peeling & detail
About Kurocho
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  • Aoi gyuto chef's knife with blue resin handle standing on black slate
  • Slicing a seared sirloin steak with the Aoi gyuto
  • Close-up of the blue resin and burl wood handle of the Aoi gyuto

Aoi Gyuto Chef's Knife — Damascus Steel with Blue Resin Handle

£84.99
  • Niji kiritsuke knife 8 inch with coloured octagonal handle standing on black slate
  • Slicing tuna sashimi with the Niji kiritsuke
  • Close-up of the multicoloured octagonal handle of the Niji kiritsuke

Niji Kiritsuke Knife 8″ — Damascus Steel with Coloured Octagonal Handle

£79.99
  • Kuro chukabocho cleaver 7 inch, hand-forged, standing on black granite
  • Shredding red cabbage with the Kuro chukabocho cleaver
  • Close-up of the forged blade and riveted full tang handle of the Kuro cleaver

Kuro Chukabocho Cleaver 7″ — Hand-Forged Full Tang Steel

£69.99
  • Niji 5-piece Damascus knife set with coloured octagonal handles on black slate
  • Chopping herbs with the Niji santoku, the rest of the set behind
  • Close-up of the coloured resin octagonal handles of the Niji set

Niji 5-Piece Knife Set — Coloured Octagonal Handles

£279.99
  • Aoi 5-piece knife set with blue resin handles on black slate: chef, bread, santoku, utility and paring knives
  • Chopping spring onions with the Aoi santoku, the rest of the set behind
  • Close-up of the blue resin and burl wood handles of the Aoi knife set

Aoi 5-Piece Knife Set — Blue Resin Handles

£239.99
  • Sumi 5-piece knife set with black resin handles on black slate: paring, utility, santoku, bread and chef knives
  • Slicing a red onion with the Sumi chef's knife, the rest of the set behind
  • Close-up of the black resin and burl wood handles of the Sumi set

Sumi 5-Piece Knife Set — Black Resin Handles

£239.99
  • Aka 5-piece knife set with red resin handles on black slate: chef, bread, santoku, utility and paring knives
  • Slicing a tomato with the Aka santoku, the rest of the set behind
  • Close-up of the red resin and burl wood handles of the Aka knife set

Aka 5-Piece Knife Set — Red Resin Handles

£239.99
  • Hane 2-piece knife set: 8 inch chef's knife and 5 inch utility knife with Damascus blades and black G-10 handles on dark slate
  • Hane chef's knife carving a roast chicken, the utility knife on the slate behind
  • Close-up of the Hane chef's knife and utility knife feather Damascus blades

Hane 2-Piece Knife Set — Damascus Steel with G-10 Handles

£119.99
  • Kokutan 4-piece hand-forged knife set with ebony handles on black slate
  • Slicing seared beef with the Kokutan chef's knife, the rest of the set behind
  • Close-up of the octagonal ebony handles of the Kokutan set

Kokutan 4-Piece Knife Set — Ebony Handles

£99.99

Special Collection

This is the shelf where we stopped being restrained. It isn't a single family of knives built to one recipe — it's the pieces that didn't fit anywhere else and were too good to leave out. Stabilised burl wood cast in resin — sapphire blue, crimson, deep charcoal, or a swirl of teal and amber all at once — shaped into a handle and polished until it looks like something pulled out of the sea. Because the resin is poured and cut by hand, the pattern is decided by chance. The handle you receive will not be the handle in the photograph, and that is the whole idea.

The blades are not an afterthought. Most are built around a VG10 core clad in 67 layers of Damascus and hand-polished. One line carries a striking feather pattern across the steel — a crisp spine with fine chevrons sweeping out on both sides — paired with a black G-10 composite handle for cooks who want the performance without the colour. Another is hand-forged from 440C steel with dark ebony handles, and the Kuro cleaver is forged full-tang in a single heavy piece, with no decoration at all.

These are the knives people pick up off the magnetic rack and ask about. They also happen to cut extremely well, which is the order we think those two things should come in.

Where to start

Aoi, the Gyuto with the blue resin handle, is the one we put on the front — one blade, every job. Niji, the 8″ Kiritsuke, suits a flatter cutting style and finer work. Kuro, the 7″ Chukabocho cleaver, is the heavyweight: a tall, straight, 435 g blade that goes through squash and swede without arguing. From there the sets let you build a whole block in one style, from two pieces upwards — each set is sold complete, with the knives listed on its page.

Looking after them

Hand wash and dry straight away. Resin is durable but it is not fond of dishwashers, prolonged heat or being left in water. Keep the blades off bone and frozen food, hone between uses, and sharpen on a whetstone rather than a pull-through.

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