Knives

If you could only have one piece of kit for the kitchen, we recommend that you pick a chef’s knife.

While other kitchen knives, like paring knives and serrated knives, have specific uses, a good chef’s knife can do it all, from slicing and dicing to carving a chicken.

When it comes to chef’s knives, there are two main categories to choose from: German knives and Japanese knives. They’re not as dissimilar as one may think (and many knives actually combine aspects of both styles!), but here are the key points of differentiation worth noting:

German knives: Heavier knives. They have thicker blades that tend to be curved to facilitate rocking and are made from softer steel, so you’ll need to sharpen frequently.

Japanese knives: Lightweight knives. Western-style Japanese knives tend to have a thinner blade and straighter edge than German Knives. They are made from harder steel so need sharpening less often.

We have a range of top quality knives which we have selected very much with home cooks in mind.

We have selected them on the basis of  how well they cut and retained an edge and the comfort of the handle and grip.

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