Chef Knife

The chef knife is the one that gets picked up for almost everything, so it is worth buying on its own rather than as part of a set. These are forged by hand in Damascus and stainless Damascus steel, with the blade ground and the edge finished individually.

Stainless Damascus is the easier one to live with in a working kitchen. It keeps the layered pattern but resists rust far better, which matters when a knife spends its day near water and acidic food. High carbon holds a very hard edge but needs drying and oiling after use.

Handles are shaped and fitted to each blade in wood and resin, set so the weight sits where your hand does rather than out at the tip.