Six knives and no filler
No block of steak knives I would never touch. The 8 inch chef does most of the work, the santoku covers the rest, and having the shears in the block instead of a drawer is a small joy.
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Full dimensions are listed at the end of the Overview on every product page, taken from the finished piece rather than from a drawing. If a measurement matters for your space, write to us and we will check the actual item before it ships.
Care instructions ship with the product and are printed on the care label where there is one. Solid wood wants a damp cloth and an occasional oil; stone should be sealed once a year; wool and linen prefer a cold wash and drying flat.
Shipping is free on every order, with tracking, anywhere in the United States. We do not ship outside the US, so there are no customs charges or import duties on anything you order.
Orders are processed in 1 to 2 business days and most orders placed before 2pm ET leave the same day. Typical delivery is 7 to 15 days from dispatch. Tracking arrives by email as soon as the carrier scans the parcel.
Thirty days to return anything unused and in its original packaging, with all fixings included. We cover the return shipping when an item is faulty, damaged or not what you ordered. If a piece arrives damaged, send a photo of the item and the outer box within 7 days and we ship a replacement without asking for the broken one back.
Kitchen & Dining
High-carbon stainless, full tang, with pale wood handles riveted rather than glued — chef, bread, santoku, utility, paring and shears in a slim angled block.

Construction
The steel runs the entire length of the handle and the scales are riveted through it rather than glued on. That is what stops a handle working loose after a few years of washing.
Coverage
An 8 inch chef, a serrated bread knife, a santoku, a utility, a paring knife and shears. Bigger blocks pad the count with steak knives that come out twice a year.
Care
Dishwasher detergent dulls a high-carbon edge and swells wood handles away from their rivets. Washed and dried by hand these hold an edge for years between sharpenings.
| Blades | High-carbon stainless, full tang |
| Handles | Pale wood, riveted |
| Contents | Chef, bread, santoku, utility, paring, shears |
| Dimensions | Block 9 x 4 x 9 in, chef knife 8 in |
| Block | Slim and angled for grip |
| Care | Hand wash and dry, not dishwasher safe |
This is finished stock from the same production runs that supply larger homeware retailers — bought as a lot, priced without the showroom margin. Same piece, same materials. When the lot is gone we cannot always reorder.
Verified buyers
No block of steak knives I would never touch. The 8 inch chef does most of the work, the santoku covers the rest, and having the shears in the block instead of a drawer is a small joy.
The steel runs the whole length of the handle and the rivets sit flush against the wood. Hand washing is a small tax for keeping the edge, and none of them has needed sharpening yet.
Stoneware and glass are safe in both. Cast iron, wood and anything with a wooden handle should be washed by hand and dried straight away. Every product page states which applies to that piece.
We name it on every page — stoneware, borosilicate glass, cast iron, acacia or olive wood — instead of writing "ceramic" and leaving it there. Glazes are food-safe and lead-free, and the non-stick coatings are PFOA-free.
Cast iron and anything with a magnetic base does. If a page does not mention induction, treat it as gas and electric only, or ask us and we will check the actual base. A non-stick surface lasts for years if you keep it off high heat, out of the dishwasher and away from metal utensils.
This is finished stock from the same production runs that supply larger homeware retailers, bought as a lot and priced without the showroom margin. Same piece, same materials, same factory. When a lot is gone we cannot always reorder it.