Kitchen Knives 12 products

A single-bevel blade in the Japanese tradition: nine and a half inches, rosewood handle, bamboo box. Right-handed, and unapologetic about it.

Two well-balanced chef’s knives: one for you, one for whoever insists on helping.

Steak knives that arrive as the point of the set, not an afterthought to it.

It won’t rescue a poor loaf, but it lets a good one slice with dignity.

A boning knife that cooperates with the anatomy rather than fighting it.

A chef’s knife that rather expects your skills to improve at once.

The kiritsuke — once the master’s alone, now yours without the ceremony.

A Damascus set kept in full view — some tools are meant to be seen.

A fillet knife that asks a little skill of you — and repays it.

Eight Japanese blades, keen enough to remind you the knife does the cutting.

The eight knives that end the reign of the one that sort of works.

Nineteen pieces, each in its labeled berth. The stabby drawer is hereby retired.