Made to order

On this page, you will find the prices for made-to-order knives. These are base prices for standard blade finish and handle construction (wa or full-tang).

Petty or Office

A compact and handy knife that you can use for a variety of daily tasks. It is perfect for cutting fruits and small veggies, as well as reasonably sized meat and fish.

Santoku or Bunka

Short, wide all-purpose knives ideal for precise chopping, slicing, and dicing of vegetables, fish, and boneless meats. The angled tip of the bunka helps with small cuts (for garlic or shallots for example).

Nakiri

Possibly the best knife for vegeterians and vegans. With its straight edge and rectangular blade, this knife allows fast, clean up-and-down chopping and push-cutting of leafy greens and firm vegetables, producing consistent thin slices.

Chef or Gyuto

Versatile like the santoku but with more length and weight, chefs and gyutos are true kitchen workhorses good for rocking chops, mincing, slicing, and dicing across vegetables, meats, and herbs.

Cleaver or Chinese cleaver

The first is strong and heavy, the second light and precise, but they both have a tall, rectangular blade. The cleaver is good for powerful chopping of bones and tough cuts. The chinese cleaver on the other hand excels at precise and high-throughput vegetable work — you can think of it as a nakiri on steroids.

Slicer or sujihiki

A long, narrow, thin-bladed knife designed for single-stroke slicing of cooked meats, roasts and fish, yielding even and tear-free slices.

How to order

To place an order, simply send me an email at coutellerie.robin@proton.me with the following details:

• type of knife
• type of steel
• length of blade
• (optional) type of handle
• (optional) handle material

You can have a look at the gallery for inspiration.