The Neu Chefs knife is the versatile workhorse in a modern and refined German-style pattern and will be your most used knife in the kitchen. It’s balanced at the heel for precise control in a pinch grip, super sharp and with authority at the heel for tough jobs like cutting root vegetables all day but with a fine grind for a distal taper out to the tip which is thin for precision jobs like slicing garlic.
215mm Long for a versatile and balanced blade.

Usually my Neu Chef’s knife is around 215mm, this is a smaller variant at 180mm, handy if you want an alternative in a smaller form factor or for people with smaller hands who find a full size chefs knife to be unwieldy.

A modern take on a Santoku with the Tóki signature Neu scale handle design to match the rest of the Neu set. It’s shorter, taller blade and flatter edge mean this is not so much of a rocker like a German pattern Chef’s knife but it’s a brilliant slicer. The Japanese name ‘Santoku’ means Three virtues – great for chopping, slicing and dicing. This is a super versatile every-day knife, a style preferred by some to the traditional Chef’s knife.

The Neu Veg Cleaver is the big boy. Probably the most fun-to-use knife I make, it’s great for smashing garlic with the side of it’s broad blade, chopping through tonnes of veggies and then scraping them up like a big old bench scraper to get them to the pan. It’s not at all like your usual meat cleaver. With prograssive grind, the blade is relitvely thin making it light weight, balanced and precise. Overall it’s Santoku-inspired but with a much deeper blade and a little more length at 180mm.

The Neu Petty is a compact but highly capable knife, ideal for those in-between tasks where a full-sized chef’s knife is too much, but a paring knife isn’t quite enough. Designed with a more Western-inspired approach, it has a slightly shorter, balanced profile that feels natural in hand, offering agility without sacrificing control. Whether you’re slicing herbs, trimming proteins, or handling quick prep work, the Neu Petty is built for precision. Its subtle heel-to-tip curve and carefully considered geometry provide clearance for board work while maintaining the sharp, fine edge needed for delicate tasks.

The Neu Paring is a 90mm knife for work off the cutting board or precise tasks where a short, thin blade and precision is required. The blade is the ideal length to give some versatility but plenty of close-in dexterity. A thin grind gives the blade pinpoint accuracy. I spent inordinate amounts of time thinking about and refining the shape of the blade of this little Paring knife; while many are designed as a scaled down chef’s knife profile, I realised that there was no reason for the blade to be curved like a chef’s knife which is made to rock on the board – this is made for in-hand cutting and sculpting. The straighter blade and a relatively pointed tip and a thin, progressive grind began to make more sense. I could go on but suffice to say, much thought went into this relatively small knife to make it what it is.

The Sunn Gyuto is a modern interpretation of a Gyuto with a long, shallow blade, a thin grind at the edge and balance at the heel for an easy and smooth slicing action. The handle is positioned back from the heel to give plenty of area for a firm pinch grip on the blade in a range of positions.

The Sunn Petty is a refined, lightweight knife designed for precision and versatility. Slightly longer than its Neu counterpart, it provides extra reach while maintaining effortless control. The streamlined handle and modern blade geometry allow for nimble, fluid movements, making it a go-to for intricate prep work. Whether you’re slicing shallots, trimming proteins, or handling detailed cutting tasks, the Sunn Petty delivers a crisp, precise feel with a thin edge that glides effortlessly through ingredients.

Every one of my knives comes with a ‘Simple Saya’ of one basic design or another, this is intended as packaging that’s actually useful and environmentally friendly.
They’re made using recycled timber and so there’s no waste here.
The Saya is constructed simply so as not to add cost and it’s not too elaborate for those intending to keep their knife elsewhere (a magnetic knife holder for example), but they’re sturdy enough that if you travel with your knife on the odd occasion, it will keep that sharp edge safe (and keep you safe!)

On rare occasions I make a more traditional, more refined and more beautiful Saya. I can make these on request and I suggest this is worthwhile if you know you will use a Saya permanently rather than using another form of knife storage or if you’re always on the move with your knives and want to keep them safe.