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ForgedBlade

Forged Blade

The range

Eight knives, from a 150 mm petty to a 300 mm sujihiki, sorted by shape and by steel. Every blade is ground thin behind the edge and finished by hand in Seki.

Steel guideWhat Blue Super, White #2, VG-10, Ginsan, SG2 and HAP40 actually do on a board. Care & sharpeningWashing, drying, boards and water stones — the habits that matter, in order. Ask before you buyDescribe what you cook and we will point at one knife, not three.