Designed by David Mellor and manufactured at the Round Building, built in a modern factory in the Peak District National Park at Hathersage near Sheffield. This is a really professional collection of stainless steel kitchen knives exploiting the latest technological advances to achieve a unique sculptural form.
Blades are fully forged from a high grade carbon steel, giving the ideal cutting edge. A double-hardening process was evolved to ensure that the blades are corrosion resistant. The degree of hand craftsmanship in the finishing gives these kitchen knives their special quality. Attention to relative weight of blade and handle ensures a perfect balance in the hand.

Wusthof deserves a place in the world annals of knife making as its two-century-old manufacture has contributed to the features and the formal changes of the kitchen or cook's knife.
We have chosen the model from the line ‘Classic', a forged knife, with a high carbon, stain resistant steel blade according to the well-known ‘Wusthof formula'. Its laser-controlled cutting edge guarantees functionality and durability. Any other word is unnecessary!

Hane Ba means ‘feather blade' in Japanese.
Its basic feature lies in lightness; in fact, it is much lighter than traditional steel knives, to the extent that for an instant we are deluded into thinking we are living in a total lack of gravity. Hane Ba blades are obtained by skilfully blending titanium, silver and metallic carbide powders. The mixture then undergoes sophisticated pressing and sintering to enhance its structural qualities. The elasticity of Hane Ba alloy has completely changed the view that a hard blade tends to be fragile and one with a long lasting edge is hard to sharpen. Hane Ba knives have one more quality: a special crystallised titanium oxide film which, thanks to its photocatalytic qualities, activates the extraordinary germicidal power of silver.... All you have to do is to expose it to light.

In the very heart of France and of the knife-making area, the name of the Sabatier Brothers has since the XIV century marked the most important stages in the evolution of this instrument and made an important contribution to the improvement of its shape and quality, with particular emphasis on functionality and on the maintenance of all sold cutting blades.
For Sabatier Frères the knife is the all-round cutting tool: for the kitchen and the table, for gardening, butchers and for military use.
Their conception enabled them to acquire a special skill in the design and manufacture of all the parts of both sheared and forged knives. The beautiful design of the cook's knife we have chosen is the outcome of time-acquired experience; through endless updating and changes its seven-century tradition has developed their unparalleled know-how.

Created in 1985 by Komin Yamada, Global is a knife that most renowned world chefs use. The excellent balance of its parts - the handle is hollow - accounts for the lightness of a knife characterised by regular profiles and by the absence of joints.
The quality and value of this tool explain why the Japanese liken it to a Samurai sword.
The blades are in Molybdenum-Vanadium cold tempered stainless steel, hardened at C 56°-58° Rockwell; rust, spot and corrosion resistant, they have a cutting edge which lasts longer than any other steel blade.
Selected at countless exhibitions and illustrated in the 1991 International Design Year Book, it has been awarded lots of prizes.

This cook's knife is striking for its smooth, silvery and polished surface, has no joints and, despite the density of its material, is perfectly balanced. Chromium, vanadium and molybdenum make up the stainless, corrosion-resistant steel it is made of, and their different quantities give the blade elasticity, tenacity and hardness.
The high quality and sophisticated design of the model suits an updated cook-figure perfectly.

The unique blade of this knife is in zirconium dioxide with the addition of calcium, magnesium and silicon as adhesive agents in the process of solidification and smelted at 1750° C to make the alloy elastic and resistant. This blade, second only to diamond in hardness, keeps its cutting edge much longer than steel and needs much less sharpening than a normal knife. Easy to clean, it does not conduct electricity, is heat and rust resistant and guarantees the hygiene of food. Kyocera is chosen by the best chefs in that it does not absorb flavours, prevents chemical reactions between elements and allows very precise cutting

Similar in origin to Sabatier Brothers, Au Nain rivals with the former in the skilful production of knives.
More formally tapered than the Sabatier model, the blade is obtained through shearing, and its tang is fixed in a horn handle.
This model requires 15 operations in 5 stages:
- shearing, to shape the blade and make three holes in the tang;
- the mechanically made cutting edge;
- the marking, obtained through electrolysis;
- the fitting of the handle through rivets;
- the sharpening, traditionally done by hand.