Indoor knives
Gyuto
One of the most widely used Japanese knives, used as an all-round chef knife. Although typically longer than most knives, it is very light to allow for delicate kitchen work. Very versatile and highly customisable.
Nakiri
Resembling a small cleaver, the Japanese Nakiri is made for chopping and slicing vegetables. Typically a thicker steel, the blade should be broad and square edged, with a double bevel to reduce weight.
Santoku
Similar to a Gyuto, the Santoku is a versatile blade that can be used for many purposes. The flat edge of the blade does not allow for a rocking motion and is recommended more for slicing and cutting than chopping. Lightweight and typically a long blade, the Santoku is a household favourite.
Paring
A paring knife, also known as a ‘petty’ or ‘utility’ knife, is designed for hand peeling fruit and vegetables but is equally suited to small, delicate kitchen work. Our paring knife is a based on a gyuto design but comes in a variety of shapes.
Cheese
A lightweight, purpose built knife for slicing and spreading cheese. Based on a Serbian cleaver design, these knifes make ideal gifts when paired with as custom made cheese board.
Cleaver
A Serbian inspired cleaver design, this knife is heavy and front weighted. Designed for chopping meat and bone, the blade has a soft edge-side curve to allow for a rocking motion.
