The Kiri Knife range is the end result of many years spent inspecting and judging the qualities of different Japanese knives. We think they’re the perfect marriage of performance and value, and it’s all down to the materials and craftsmanship.

VG10 stainless steel has many advantages. You don’t need to worry about oxidation in the same way as you would with carbon steel, but there’s enough carbon in the mix that they are still easy to sharpen. It’s a hard steel, as steel goes, so it holds that edge for longer, making it an excellent all round, best-of-both worlds material for hard-working kitchen knives.

As you would expect, these premium materials have been combined in a perfectly balanced design to satisfy chefs of all levels.

This range of exquisite knives has been crafted by third generation bladesmiths in Sanjo, the home of blacksmithing in Japan’s Niigata Prefecture. Since the establishment of the forge in 1927, knowledge and technical know-how have been passed down through successive generations, with tradition and innovation working hand in hand. The patent for three-layer stainless steel knives in the late 1950s was starting point for this range, which showcases the best characteristics of stainless steel.

materials- VG 10 steel blade, octagonal Japanese-style camphor wood handles (pearlescent grain are a delight to hold and easy to keep clean)

size - 6.7" inch blade, 12 inches overall knife length, 2 inch blade height