Chef Knives

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The workhorse of every kitchen. Each chef knife here is forged, ground and hand sharpened by The Cooking Guild, then oiled before it leaves the workshop — the blade that handles nine kitchen tasks out of ten, from dicing onions to breaking down a whole chicken. Find the right chef knife Feather Forge — 73 layers of feather-pattern Damascus around a Japanese AUS-10 core, full tang. The hardest-working line in the range and the one most cooks reach for daily. Kaiju — San Mai construction with an SLD tool steel core: the hardest, most precise edge we forge, for cooks who want Japanese-style sharpness. Bara Forge — layered forged steel over a 10Cr17MoV core at 60 HRC, finished with burl wood. Slightly heavier in the hand, built for cooks who like a blade with authority. Silver Dynasty & Damascus Dynasty — the classic profiles that made our name, five shapes each plus the Samurai and Emperor sets. Torii — hammer-forged 7Cr17MoV high carbon steel: lighter, faster, and the easiest entry into hand-forged blades. Common questions What size chef knife should I buy? An 8" blade suits most home cooks — big enough for a butternut squash, nimble enough for garlic. Go 7" for smaller hands, 9" if you regularly break down large roasts. Damascus, San Mai or high carbon — which holds the best edge? Edge life comes from the core steel: AUS-10 (Feather Forge), SLD (Kaiju) and 10Cr17MoV (Bara Forge) all run hard enough to stay sharp for weeks of home cooking with a quick hone between uses. What if it is not for me? Cook with it for 99 days. If it is not the sharpest blade you have ever used, send it back for your money back. Every knife also carries a free lifetime guarantee. Read more: Best chef knives: steel, hardness & top picks · Knife anatomy 101 · Cheap vs expensive knives

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