Chef Ambassadors
Real head chefs across the UK put Shimeru blades to work on the pass, service after service.
Head Chef at The Grazing Cow
Telford
Head Chef at Duke of Wellington
London
Head Chef at Niwa Yakitori
Manchester
Head Chef at The Royal Oak
Ashbourne
Head Chef at Hintlesham Hall
Ipswich
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Hand-forged Japanese kitchen knives — every blade in our collection is made from layered Damascus over a VG10 or AUS-10 core, hardened to 60+ HRC, and finished by hand. Our full collection covers the everyday Gyuto and Santoku through specialist blades like the Nakiri (vegetables), Kiritsuke (chef's hybrid), and Japanese-style bread knife.
56 knives
Every knife is forged from Damascus-clad high-carbon steel at 60+ HRC, the same hardness used by professional Japanese kitchens — meaning a sharper edge that holds up over years of daily use. Not sure where to start? Take our 60-second knife guide and we'll match you with the right blade for how you cook. Free UK delivery on every order, and every knife is backed by our lifetime sharpening service.
Not sure which knife?
Answer a few quick questions about how you cook, and we'll match you with the perfect blade.
Common questions
Japanese knives are typically thinner, harder (60+ HRC vs ~56 HRC for German knives), and ground at a steeper angle (15–17° vs 20°). The result is a sharper, longer-lasting edge that prefers a clean push-cut over a heavy rock-chop motion.
A 210 mm Gyuto or 180 mm Santoku covers 80%+ of everyday prep. Add a paring knife for finer work and a serrated bread knife, and you have a working three-knife kitchen.
Hand-wash and dry immediately, never put it in the dishwasher, avoid bones and frozen food, and use a wood or composite cutting board (never glass or marble). Hone weekly with a ceramic rod and sharpen on a whetstone every 6–12 months.
We're a UK company and dispatch every order from our own UK warehouse via Royal Mail Tracked 48. Shipping is free, orders placed before noon go out the same day, and delivery takes around 2 working days.
