Second significant knife purchase

You have the all-round-chef's knife for 80% of your kitchen tasks. But what about the other jobs? A petty for smaller, herb and shallot tasks; a slicing knife if you are carving fish and meat; and a nakiri to make veg prep a breeze. There is also a lot to be said for getting some extra knives just for fun - they are objects of beauty and we are not going to deny that collecting gets quite addictive!

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  1. Gyuto knife, Aogami 1 with soft iron cladding,  Damascus and Kurouchi finish - Manaka Kisuke
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  2. Petty knife, Shirogami 2 with Warikomi constructed iron cladding, River Jump series, handmade Damascus finish - Tsukasa Hinoura - Kitchen Provisions
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  3. Gyuto knife, Aogami 1 with soft iron / Aogami 2 Damascus and Kurouchi finish - Manaka Kisuke - Kitchen Provisions
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  4. Santoku knife, Shirogami 2, Unryu Range Damascus finish - Tsukasa Hinoura - Kitchen Provisions
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  5. Gyuto knife, Shirogami 2/Aogami 2, damascus finish - Hashimoto Shoichi - Kitchen Provisions
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  6. Santoku knife, Aogami 2, Stainless Steel clad, Coloured damascus finish - Tsukasa Hinoura - Kitchen Provisions
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  7. Sujihiki knife, ATS34 steel with stainless steel cladding, Kurouchi finish - Manaka Kisuke
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  8. Gyuto knife, Shirogami 1 / Shirogami 2 core with Aogami 1 / Aogami 2 cladding, damascus finish, urushi handle - Hashimoto Shoichi
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