I USED TO WORK AS A CHEF IN LONDON

At these restaurants, I was pushed to use Japanese knives. They were great for a professional chef, but when I moved back to Hong Kong and was gifted a beautiful old Chinese cleaver by my grandmother, I realised how much easier it was to use than the knives I’d always been told were the best.

Whilst Western chefs have a whole roll of different knives for different tasks, Chinese chefs use one for almost all kitchen tasks.

After using my new knife, now working in Hong Kong kitchens, and seeing these kinds of knives all around me, I knew I wanted to bring Chinese knives to more people around the world.

This is what we made...

A Chinese chef’s knife that pays tribute to classic knifemaking design, with a high carbon stainless steel blade and carved rosewood handle.

Now, we’re working on building our brand, developing new products and teaching people how to use Chinese chef’s knives.

Join us on our journey!