Collection: Artisan kitchen knives

Artisan kitchen knives combine careful blade work with a geometry designed for cutting. This collection presents Japanese Kanetsune knives, made in Seki, a town with a cutlery tradition.

• VG-1 santoku: all-purpose knife for slicing, mincing and chopping vegetables, meat and fish.
• Santoku chef's knife: a wider blade for work on the board.
• Damascus sujihiki: long slicing knife, suited to meat and raw fish.

These knives should be washed by hand and ideally maintained on a water stone to keep a fine edge. Store them on a block or magnetic bar to protect the edge. Our cutlers advise you on sharpening and care at the Geneva showroom, by appointment. Free delivery in Switzerland from CHF 200.