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Japanese Kitchen Knives with a Story to Tell
For more than a decade, TOG has been dedicated to one thing: making premium Japanese kitchen knives that last. Unlike younger brands, we carry the weight of heritage – ten years of proven quality and refinement.
Every TOG kitchen knife reflects this legacy: designed in Britain, handmade by master craftsmen in Japan, and trusted by Michelin-starred chefs. This is not just about sharpness and balance; it is about a reputation built over time, a brand that has grown into a leader in its field. Ten years of craftsmanship. Knives that last a lifetime. More than tools – a legacy.
the making of tog japanese knives
Film by Ray Yoshimoto
OUR KNIFE MAKING PROCESS
Used weekly on Saturday Kitchen Live BBC1
BEST CHEF’S KNIFE 2024, T3 PLATINUM AWARD
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"If you are looking to invest in only one quality knife in your lifetime, you should seriously consider a TOG."
Chef/Co-owner, Elystan Street Restaurant, London (formerly 2 Michelin stars). Judge on the BBC’s ‘Great British Menu’.
WHAT CHEFS SAYWhich Kitchen Knife is Right for You?
Every cook needs a different blade. Our collection includes:
- 17cm Santoku Japanese Kitchen Knife – the most versatile blade shape, mid size, our recommended first purchase.
- 14cm Mini Bunka Japanese Knife- Smaller multi-purpose knife, perfect for small veg.
- 21cm Gyuto Japanese (Chef) Knife – also very versatile with larger blade. Favoured by professionals.
- 17cm Nakiri Japanese Vegetable Chopper – perfect for clean and precise vegetable cuts.
- Specialised Japanese Kitchen Knives – including Sujihiki for slicing and Sakana for filleting fish.
Each knife is handmade with precision, designed to feel like an extension of your hand, and built to perform flawlessly for decades.
Professional Japanese Kitchen Knives Built to Last
A TOG kitchen knife is more than a piece of steel, it is a companion designed for decades of service. Our blades are built to remain sharp and reliable with proper care, and our commitment goes further: every knife comes with a 30 Day Home Trial and a lifetime guarantee.
We also provide sharpening tools, care guides, and ongoing support so that your knives stay as sharp as the day they were made. It is why chefs rely on TOG in their restaurants, and why home cooks often pass their knives down to the next generation.
FAQ's
What makes TOG Japanese kitchen knives unique?
TOG Japanese kitchen knives combine British design with Japanese craftsmanship, handmade in Seki, Japan. Each blade uses a unique multi-layer steel construction with antimicrobial copper for strength and sharpness. Trusted by Michelin-starred chefs and home cooks alike, they are designed to last a lifetime.
How should I choose which Japanese kitchen knife to buy?
The right kitchen knife depends on your cooking style. For everyday use, a Gyuto chef knife or Santoku offers versatility. A Nakiri is best for vegetables, while specialist knives like the Sujihiki or Sakana are designed for carving and filleting. Explore our Knife Buying Guide for tailored advice.
How do I look after my TOG Japanese kitchen knives?
To ensure a lifetime of performance, always wash and dry your knives by hand (never dishwasher). Store them safely using blade guards or a knife block, and use wooden or paper composite chopping boards to protect the blade. Full details are on our Aftercare page.
How should I sharpen my Japanese kitchen knives?
TOG knives are best sharpened at a 15-degree angle on each side using a whetstone. For extra support, see our Sharpening Guide or use TOG’s sharpening tools. We also offer a professional Sharpening Service if you’d prefer to send your knife in.
What steel do you use in TOG Japanese kitchen knives?
Our knives are made with Japanese ACUTO 440 stainless steel at the core, layered with copper and additional steels for strength. This gives them excellent edge retention, durability, and the distinctive copper stripes that reference Samurai swordmaking traditions.
Are TOG kitchen knives really Japanese?
Yes. TOG Japanese kitchen knives are designed in Britain but 100% handmade in Seki City, Japan – the Samurai sword capital, where centuries of knife-making heritage meets modern design innovation.