You’ll know a good kitchen knife by the first cut: the tomato gives way without bursting, herbs are sliced instead of crushed, and you barely need any strength. Our hand-forged kitchen knives are made individually in our forge in Bosnia and Herzegovina and sharpened in Germany – no two are alike.
Which knife is right for you?
- Gyuto and Chef Gyuto – the classic chef’s knife for almost everything: meat, fish, vegetables, and herbs. If you only want one knife, choose this: Gyuto or Chef Gyuto.
- Santoku – slightly shorter and wider, it sits comfortably in the hand and is ideal for vegetables and everyday cooking, such as the Santoku Pro Forged.
- Nakiri – straight blade without a point, it cuts vegetables and cabbage cleanly all the way to the board: Nakiri and Ko Nakiri.
- Bunka and Kiritsuke – with a distinctive point for fine cuts, diced onions, and fish: Bunka and Kiritsuke.
Carbon steel or stainless?
Carbon steel becomes exceptionally sharp and can be quickly honed. After washing, it simply needs to be dried and will develop a dark patina over time that protects it. Stainless knives are easy to care for: wash, dry, and you’re done. Neither should go in the dishwasher – this protects the blade and wooden handle.
Stay sharp
In between, the honing strop keeps the edge fine. If the knife does become dull, we’ll make it like new again with our sharpening service. We offer a 10-year warranty on every knife.