What Knife Do I Choose?
Not all knives are created equal. And not every cook needs the same tool. We always get asked what knife does what. The truth is, every knife is going to cut. It's how that knife feels in your hand and the way the blade edge compliments your own cutting style. It should suit the way you move, the way you cook, and the way you want to feel in the kitchen. Whether you're cooking for the flat, feeding the family, or just love the ritual of chopping veg at the end of the day. We have tried to list out our styles into the best every day kitchen knives & complimenting knives.
Everyday Knives
Joseph Santoku
For the everyday home cook who wants a go-to knife for just about everything.
Why it's great: It's nimble and versatile. It can handle everything from chopping vegetables to cutting meat, making it perfect for cooks who need an all-rounder.
Who it suits: If you're someone who wants to cook more and feel confident doing it without needing an entire set of knives, this is your choice.
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Adam Santoku
More confident home cooks or professional chefs who like a bit more length and versatility.
Why it's great: Because it's The One. A longer blade gives you more control, making it ideal for larger cutting tasks.
Who it suits: Perfect for the person who's already cooking a lot and needs a knife that can handle everything with ease and precision.
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Ezekiel Bunka
Cooks who want a stylish knife for precision in daily cooking.
Why it's great: The angled tip allows for exceptional control when doing intricate work. From chopping herbs to slicing meat, this knife excels in detail.
Who it suits: If you love having precise control over every chop and want something that stands out visually as well, Ezekiel is the knife for you.
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Gabriel Nakiri
For the cooks who love the chopping motion. A knife primarily used for vegetables.
Why it's great: The flat blade pushes straight through veg with ease. If you spend time prepping vegetables, nothing else comes close.
Who it suits: Plant-heavy cooking. Big salads. Sunday meal prep. If you love making dishes full of fresh vegetables or want a knife that works wonders on everything from leafy greens to root vegetables, Gabriel is a must-have.
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Thomas Petty
For all the small jobs a big knife makes awkward.
Why it's great: A 13cm blade with extra width, so your knuckles still clear the board. Light and quick in the hand, and precise enough for garlic, herbs and trimming meat without feeling fiddly.
Who it suits: The second knife most people buy, and the one that ends up getting used more than they expected. If you've got a good big knife and keep reaching for something smaller, this is it.
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Jonathan Paring
For the fine work. The details that make all the difference.
Why it's great: A 15cm blade, slimmer and longer than most paring knives, so you get real precision without losing reach. At 70 grams it stays comfortable through a long prep.
Who it suits: If your big knife is the workhorse, Jonathan is the scalpel. Trimming silver skin, segmenting fruit, prepping herbs and garlic. The one you pick up when it needs to be neat.
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Judas Gyuto
Our largest working knife. For cooks who like having one blade for everything.
Why it's great: A 24cm Gyuto with a long, gently curved edge, so you can chop in rhythm and still use the tip for detail. At 200 grams it's lighter than it looks, and it moves through a whole board of prep with momentum.
Who it suits: If you cook in volume and want reach, this is it. Named after the four prototypes it took to get the shape right. Doubles as a carving blade at the barbecue.
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Zion Deba
For breaking things down. Thick, heavy, and hand hammered.
Why it's great: Our take on the traditional Japanese Deba. An 18cm blade forged thick and hammered by hand, so it carries real weight through chicken, root veg and anything that needs force rather than finesse. The dimples aren't decoration either, they break the suction so food falls away instead of clinging on.
Who it suits: Cooks who want a knife that feels solid in the hand and isn't afraid of a job. At 210 grams with a 60mm blade, this is the one you reach for when something needs to come apart.
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Noah Kiri Cleaver
The smart tool you never knew you needed.
Why it's great: An 18cm blade with a broad cleaver base and a genuinely pointed tip, so it powers through cabbage and pumpkin and still handles garlic and ginger. The rocker edge lets you work in rhythm, and the hammered finish helps food fall away instead of sticking.
Who it suits: Big prep sessions. If you cook in volume and like the feel of some weight behind the blade, Noah moves through a board faster than anything else we make. Not one for bones or frozen meat.
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Eve Paring
The small knife with big kitchen impact.
Why it's great: A slim 13cm blade at just 65 grams, so you get total control for the jobs where accuracy counts. Coring tomatoes, segmenting citrus, peeling, trimming herbs. Quick, clean cuts with no effort.
Who it suits: Anyone who wants the small knife to look as good as it works. Eve carries the same hand hammered carbon steel finish as Zion and Noah, so it earns its place on the bench as well as in the drawer.
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Ezra Bunka
Tall, comfortable, and hand hammered. Plenty of knuckle clearance and plenty of blade.
Why it's great: At 55mm from edge to spine your hand sits high above the board, so you stay comfortable right through a big prep. The flat Bunka edge meets the board along its full length for clean push cuts, and the angled tip handles the close work.
Who it suits: Cooks who already know how they like to cut and want the knife to match. Black ebony handle, brass bolster, hammered one dimple at a time. Ezra was the scribe, the one who kept the records straight, which felt right for a knife built around a straight edge.
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Poseidon Filleting
For anyone who loves preparing fish. By the sea or in the kitchen.
Why it's great: The only blade we make that flexes, which is exactly what you want around bones. At 225mm long and just 26mm wide it glides along a spine, takes skin off cleanly and trims flesh without tearing it.
Who it suits: Anyone bringing home a catch. At 130 grams it's light and balanced enough to turn filleting into a rhythm rather than a fight. It's a specialist and it doesn't pretend otherwise, but for the job it's built for nothing else comes close.
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Jericho Carving
The knife that makes the roast look like you meant it.
Why it's great: Long, narrow and dead straight. 240mm of blade means one clean pass through a leg of lamb instead of three sawing ones, and because there's so little steel touching the meat it doesn't drag or tear. Slices come off even, edge to edge, and they hold their juice.
Who it suits: Anyone who cooks for a table. This is the knife you pick up on Christmas Day, on a Sunday, any time something comes out of the oven whole and everyone is watching. It won't dice an onion — it's not trying to. It does one job better than any other knife in the drawer.
→ View Jericho HereFound the one? Trust us, you cant go wrong with carbon steel. → Browse knives
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