The Kotetsu range of premium Japanese knives are sharp and made with durable steel with excellent construction and performance. A great place to start for any cook or chef.

This range is made from 17 layers of stainless Steel VG10 for the core and Damascus and Hammered pressed with a mirror polished surface finished. The handle is made from Walnut and Amber Ferrule

A Japanese-style square-tip knife that is great for chopping meat, root vegetables and big prep jobs. Popular alternative to the Santoku. You can recognise a Nakiri by its rectangular blade. The tip of the knife is slightly rounded to make sure you can also quickly cut vegetables from an angle. This is, without a doubt, the knife you use to finely cut carrots, cucumber, cabbage and any other types of vegetables.

The Seki-City, is a small town famous worldwide for its production of fine knives. Its history began 800 years ago, when Seki prospered as the land of Japanese swords. The superior quality of Seki swords were quickly recognised throughout Japan and Seki became known as a sword making centre. The techniques and skills of traditional Japanese sword making has been passed down and are still alive in today’s modern cutlery industry.