Chef knives

Chef knives for the line — forged and stamped blades for daily prep, from all-purpose gyuto and chef's profiles to the workhorse of the station.

8 products

Frequently asked questions

Which chef knife should a kitchen start with?

A 20–25 cm chef's or gyuto covers most prep; add a boning or paring knife by task. We'll advise by your menu.

Forged or stamped blades?

Forged blades are heavier and hold an edge longer; stamped are lighter and lower cost. Both are available.

Do these need regular sharpening?

Yes — any working blade needs honing and periodic sharpening to keep a clean edge.