The three must have knives for any kitchen from Forge To Table!
Small nimble and a staple of any kitchen. From small tasks to fine precise garnishes, the paring knife will always be within reach and ready for the task.
8" Gyuto Chef Knife
The flagship knife of Forge To Table. No kitchen or knife kit is complete without a well-rounded chef knife, capable of any task. Balanced for a smooth nimble performance with true elegance and precision. The best all-around knife with great edge retention and performance to become your go-to chef knife.
10" Serrated Bread Knife
The classic knife for bread and slicing upgraded with exclusive Forge To Table features. Our low profile serration pattern lends to a longer life of sharpness while offering better performance on soft and delicate breads. Also fantastic for paper thin slices of tomatoes.
The Kitchen Combo
Wash well before first use. Hand wash only, as any loved knife should be! Wash in hot, soapy water and dry pomptly. Avoid high heat, bone, ice, or other materials that may chip the blade. Hone regularly. Sharpen often to get the best cut every time.
Style and Steel
Japanese VG10 steel is prized for the mix of edge retention coupled with the ease of sharpening derived from the above-average carbon amounts without being sensitive to high acid foods. The SanMai process then layers the VG10 with softer cladding steel to protect the blade for years of sharpening and use.
The "kurouchi", or blacksmith finish, is the signature of our forge in Southeast China, a trait learned from the blacksmiths of Seki Japan. By laminating the exterior of the blade in the charred carbon we add not only a protective layer, but increase the food release and of course add that signature look!