Kitchen knives
Forged blades with a full tang, and Japanese steel for people who will learn a whetstone. The cheapest thing here that changes how you cook.
- How to read a kitchen knifeHardness is the number that matters and it is a trade-off, not a score. A harder knife holds its edge for longer and chips sooner, and which you want depends entirely on how you treat knives.

Worth being NRY
Provisional
Signature Cook's Knife, 20cm
Robert Welch
£68

Worth being NRY
Provisional
Signature Deep Santoku, 17cm
Robert Welch
£84

Worth being NRY
Provisional
AUS10 Santoku, 16.5cm
Sous Chef
£109
Worth being NRY
Provisional
Kanso Aogami Santoku, 18cm
Eden
£137
Worth being NRY
Provisional
4000FC Santoku, 18cm
Miyabi
£143

Worth being NRY
Provisional
33 Layer Santoku, 165mm
Senzo
£164
Worth being NRY
Provisional
Shun Wide Santoku, 18cm
Kai
£183
Worth being NRY
Provisional
Shun Classic Kiritsuke, 20cm
Kai
£222
Nice, but
Provisional
Zanmai Nakiri, 16.5cm
Mcusta
£146

Nice, but
Provisional
33 Layer Gyuto, 240mm
Senzo
£199
Nice, but
Provisional
Zanmai Sujihiki, 25cm
Mcusta
£237