
Chef's Knife 210, Walnut
A balanced all-rounder with a 210 mm full-flat blade and an oiled walnut handle.
Nine knives in five shapes, ground thin, finished by hand and handled in oiled timber. Stainless for easy care, carbon for a crisp, quick-sharpening edge.

Age-restricted product (18+). We cannot sell or deliver knives to anyone under 18. Your enquiry includes an 18+ confirmation, but age verification is completed separately before a knife purchase is agreed. Read more about knife delivery and age checks.
A knife is a set of decisions about length, height, thickness and balance. We make fewer shapes and make them carefully, so each does one job well.
Every blade is ground thin behind the edge and finished by hand. The handles are walnut, oak, ash or maple, oiled rather than lacquered, so they stay warm to the touch and can be refreshed whenever they look dry.
Choosing your first chef’s knifeThe all-rounder. A curved belly for rocking cuts, a pointed tip for detail and enough height at the heel to protect the knuckles.
2 knives · 210–240 mm 02A flatter edge and a lowered, rounded tip for push cuts and chopping. Usually shorter and lighter than a chef’s knife.
2 knives · 150–175 mm 03Small blades for work in the hand or on the board: peeling, trimming, hulling and segmenting. Straight spear-point and curved bird’s beak.
2 knives · 70–90 mm 04Shallow, pointed serrations that bite through a hard crust and clear the crumb without crushing it.
1 knife · 230 mm 05Between paring and chef’s size: sandwiches, shallots, small fruit and delicate slicing.
2 knives · 135–160 mmAEB-L and 14C28N are fine-grained stainless steels that take a keen edge, resist rust and are easy to sharpen. The sensible choice for most kitchens.
80CrV2 sharpens quickly and feels crisp on the board. It is not rustproof: it develops a grey-blue patina and must be dried straight after use.
Full-flat and flat-with-convex grinds, thin behind the edge. Edge geometry varies by model; see individual specifications.
Walnut, oak, ash and maple, fixed with stainless pins and finished with oil. Shaped to a pinch grip, with the transition from steel to timber kept flush.
Each product page lists blade steel, dimensions and handling notes in an Object Passport.
Choose a knife and submit an enquiry. We'll confirm availability, production time and next steps before any purchase is agreed.

A balanced all-rounder with a 210 mm full-flat blade and an oiled walnut handle.

A long, thin carbon-steel chef’s knife for fast, confident slicing, with an oak handle.

A flat-edged 175 mm santoku with a sheep’s-foot tip and a pale ash handle.

A short, light 150 mm santoku with a maple handle, designed for compact, precise kitchen tasks.

A straight-edged 90 mm paring knife for peeling, trimming and precise work in the hand.

A curved 70 mm bird’s beak knife for peeling, turning and garnish work, with a maple handle.

A 230 mm serrated bread knife with shallow, pointed teeth and an oak handle.

A slim 135 mm utility knife for the jobs that are too big for a paring knife and too small for a chef’s knife.

A 160 mm carbon-steel utility knife with a pale ash handle, for cooks who like a blade with a patina.
Adults only (18+). We confirm age separately before any knife purchase is agreed.
This website sells age-restricted products. Please confirm you are aged 18 or over.
This website is for customers aged 18 or over. You cannot continue from here.