Knives
The knives a kitchen actually runs on. Chef's blades for daily prep, paring knives for close work, carving and bread knives for the table, plus the storage, sharpeners and accessories that keep every edge worth using.
13 categories · 318 products
Start with the blade you need. Every knife sits in exactly one of these thirteen categories — Japanese-style blades are listed within their type, not apart from it.
The everyday all-rounder for chopping, slicing and the bulk of your prep.
49 products
Short, controllable blades for peeling, trimming and close in-hand work.
48 products
Long, narrow blades that take clean slices off a roast, ham or joint without tearing.
38 products
Honing steels, whetstones and pull-through sharpeners that keep an edge honest.
31 products
Nakiri and vegetable blades built for straight-down cuts through produce.
24 products
Blocks, magnetic strips, in-drawer trays, holders and rolls that protect an edge.
27 products
Serrated edges for crusty loaves, soft crumb and delicate bakes.
21 products
Matched multi-piece sets, with or without a block, for setting up a kitchen at once.
21 products
Kitchen scissors, poultry shears and herb snips for the jobs a blade cannot do.
15 products
Table knives with a proper edge for serving steak and grilled meat.
12 products
Flexible, precise blades that follow bone and skin on meat and fish.
13 products
Blade guards, knife rolls, sheaths, cases and the parts that keep a knife safe.
11 products
Heavy blades with the mass to get through bone, squash and hard produce.
8 products
Shop by task
Start from the job rather than the blade. Each task leads straight into the knife categories above.
Onions, herbs, a chicken for the pot — the two knives that do most of the work in any kitchen.
Long blades for clean slices off a joint, and table knives with a proper edge for serving.
Serrations that get through crust without crushing the crumb — and cut cake and tomatoes too.
Flexible blades that follow bone and skin, and the weight to get through what they cannot.
Flat-edged nakiri and vegetable blades built for straight, fast cuts through produce.
Honing steels, stones, blocks, strips, guards and rolls — most edges are lost in the drawer, not on the board.
Matched sets, with or without the block, for a consistent handle feel across every knife.
Choosing the right knife
What a blade is made of, and how it is made, decides how it takes an edge and how it keeps one. These are the constructions across the Cookin range.
The bulk of the range. Chromium in the alloy resists rust and staining, so a stainless blade forgives being left wet for a moment. Modern stainless knife steels take and hold a fine edge — the old trade-off is largely gone.
Where you will find it
Everyday chef's, paring and utility knives
Shop Chef's & Cook's KnivesMore carbon means a harder blade that can be ground to a finer edge. Most high-carbon knives here are high-carbon stainless: the sharpness benefit with the stain resistance kept. Dry them promptly all the same.
Where you will find it
Forged German carving, boning and cook's knives
Shop Carving & Slicing KnivesA hard cutting core clad in many folded layers of softer steel, which shows as the rippled pattern on the blade face. The core does the cutting; the cladding protects it. Mostly found on Japanese-made blades in the range.
Where you will find it
Kai Shun, Miyabi and Zwilling Takumi lines
Shop Vegetable KnivesA forged blade is shaped from a single heated billet and usually carries a bolster; a stamped blade is cut from rolled sheet and is lighter and less costly. Both can be excellent — forged tends to feel heavier and more substantial in the hand.
Where you will find it
Sets are a good place to compare the two side by side
Shop Knife Sets & BlocksA plain edge is sharpened and honed at home and slices cleanly. Serrations saw through crust and tough skins, stay usable for longer, but need specialist sharpening. Most kitchens want a plain-edge chef's knife and one serrated bread knife.
Where you will find it
Bread knives and serrated steak knives
Shop Bread KnivesSynthetic handles (POM, Fibrox, Micarta) are dishwasher-tolerant and grippy when wet. Wood — olive, pakka, beech — is warmer to hold and better looking, but wants hand-washing and an occasional oiling.
Where you will find it
Olive-wood table knives and pakka-wood Japanese handles
Shop Steak KnivesA note on Japanese-style blades
Roughly a third of the range is Japanese-made or Japanese-profiled: santoku, gyutoh and nakiri shapes, harder steel and a flatter edge that cuts straight down rather than rocking. We list them inside their knife type rather than as a separate category, so look within chef's knives and vegetable knives.
Shop by brand
The knife makers with the deepest presence in our range. Each opens the full collection filtered to that brand.
Solingen, Germany
Forged Classic, Classic Ikon and Gourmet knives, sharpeners and storage
Seki, Japan
Damascus-clad Classic and Premier lines, Wasabi Black and whetstones
Japan
One-piece stainless G, GS and SAI series knives
Brazil
Century, Professional and Nomade knives at accessible prices
Ibach, Switzerland
Swiss Classic and Fibrox kitchen knives, paring sets and shears
Seki, Japan
4000FC, 5000FCD and 5000MCD Japanese gyutoh and santoku
Solingen, Germany
Professional S, Gourmet and Takumi Damascus knives and block sets
Thiers, France
Steak and bread knives with olive-wood, ivory-tone and coloured handles
United States
Everyday kitchen knives, knife sets and sharpening tools
South Africa
Steak knife sets and table knives from the Jan Hendrik range
Expert advice
Choose the right blade, understand the steel, use it well, keep the edge and store it properly. Short, honest answers from the shop floor — the product page carries the maker's full specification and care for every knife.
A 20cm chef's knife, a paring knife and a serrated bread knife cover most home cooking. Add carving, boning or vegetable knives only where you cook that way often — a knife you use weekly is worth more than three you don't.
A curved German-style edge rocks through herbs and onions; a flatter Japanese-style profile pushes straight down through produce and is usually thinner and lighter. Neither is better — it is a preference, and many cooks keep one of each.
Honing on a steel realigns an edge that has rolled over with use — do it little and often. Sharpening on a stone or pull-through removes metal to make a new edge — a few times a year is enough. A knife that will not hone back needs sharpening.
Cut on wood or plastic, never glass, stone or a plate. Wash by hand, dry straight away and put the knife back where it belongs. Most edges are lost knocking about in a drawer, not on the board.
A block, a magnetic strip, an in-drawer tray or a blade guard all stop edges touching. Magnetic strips keep blades visible and dry; blocks with bristle inserts take any shape; guards and rolls travel with the knife.
Almost never, even when the label allows it. Detergent dulls the edge, heat stresses handles and blades knock against the rack. Every Cookin product page lists the maker's care instructions — hand-wash is the safe default.
Cookin favourites
Across brands, categories and prices — from a first knife to the one you buy once. Not a bestseller list; a considered shortlist.
Open the complete Knives collection with brand, price, availability and subcategory filters plus full sorting.
A knife is judged in the hand: how it balances, how it holds an edge and how comfortably it works through a full evening of prep. Chef's and cook's knives cover most jobs, paring knives handle close work, serrated blades cut crust without crushing crumb, and carving knives take clean slices off a roast.
Cookin stocks knives from brands we know and trust, including Wusthof, Zwilling, Victorinox, Global, Kai Shun, Miyabi and Tramontina. Shop by type to find the right blade, or browse the full collection with brand, price and availability filters. Japanese and Asian-style blades are listed within their knife type rather than as a separate category.
