INTRODUCING TOG X OUTLAW'S...

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"After 30 years slicing, dicing, filleting and chopping, I’ve finally got the right knife in my hand every day. TOG are the sharpest, smartest, most balanced knives I’ve ever used."

NATHAN OUTLAW

Michelin Star Chef and TOG Ambassador
Owner of Outlaw’s New Road and Outlaw’s Fish Kitchen, Port Isaac

What Chefs Say

Design Process

The importance of chefs

Chefs demand the most from a kitchen knife. So they were our starting point when we designed our knives. If a knife performs well in a professional kitchen, it will excel in any home. We prototyped and prototyped and refined the design until the chefs were happy.

Click below to see what Michelin star chefs are saying about our knives.

CRAFTED IN SEKI CITY, JAPAN

MADE THE SLOW WAY

Handle a knife that’s purpose-designed for Western kitchens. Each TOG blade is made using traditional methods by skilled craftsmen in Seki and developed to be the best modern knife for the task. We are currently the only company to use four different metals to strengthen our blades. We don’t know anyone else who has achieved this.

Used weekly on Saturday Kitchen Live BBC1

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