Edge of Belgravia Knives

Holding an Edge of Belgravia knife is an experience that can only be described as futuristic. From their featherweight build to their angular shape, these knives have clearly been created with user experience in mind. The blades are made from 5Cr15MoV stainless steel with non-stick coating to help them glide through food with ease. The rubber-coated handles are the texture of silicone, offering a nice grip for tougher cuts—not to mention the choil cutout at the base of the blade makes a great place for the index finger during tasks that require more precision. This drop features two different sets of knives. See below for more details.

The first in this set is the 4-inch paring knife, which is great for making garnishes and peeling. Next up is the 5-inch Deba, which takes inspiration from Japanese salmon knives. Because only one of its edges is ground, it’s optimal for slicing cured salmon, tuna steaks, sushi, and even vegetables with a clean cut. The 6-inch chef’s knife is the workhorse of the bunch—made for slicing veggies, cutting meat, and everything in between. Last but not least is the 6-inch bread knife, which has serrations to help you slice through tough pastries, loaves, and much more.

Larger than the Classic set, the Professional set features a slim, easy-to-maneuver filet knife measuring 6 inches long, the perfect size for boning and filleting. The second in the set is the 7.5-inch chef’s knife, which is the same as the 6-inch, only larger. As for the bread knife, it’s also larger (7.5 inches) for slicing through the most stubborn day-old baguettes and intimidating pastries. Last up is perhaps the most intriguing looks-wise. The 7.5-inch slicing knife has a series of alternating scallops on both sides of the blade to help reduce drag. The end is severed off so as not to penetrate flesh.