Off the shelf

Here you will find our off-the-shelf knives, special editions, one-off collaborations and the occasional knife we make on a whim. In-stock items will usually be shipped out within 1-2 days of your purchase, while some collaborations and editions are available for pre-order.

Kedma Pankiri

€200

The Japanese term for the bread knife, this one is a 240mm long rectangular and minimalistic blade using 8mm serrations and a thin and light blade for exceptional performance for cutting sensitive pastries. 

+ Add a Saya to your order

Blade length: 240mm
Blade width: 37mm
Overall length: 360mm
Weight: 170gr
Steel: Sandvik 14C28N High Carbon Stainless Steel
Handle: Composite. Brass pommel and bolster
Hardness: 60-61HRC with Cryo
Edge: 50/50


Kedma Sujihiki

€240

A long, medium width and thin bladed knife for slicing cooked and raw meats and cleaning fat. This knife is mainly used for one motion slicing that requires accuracy but since it has a bit of height (45mm tall) it can be used for other cutting board tasks. 

+ Add a Saya to your order

Blade length: 270mm
Blade width: 55mm
Overall length: 400mm
Weight: 200gr
Steel: Sandvik 14C28N High Carbon Stainless Steel
Handle: Composite. Brass pommel and bolster
Hardness: 60-61HRC with Cryo
Edge: 50/50

Kedma Gyuto

€220

The large all purpose kitchen knife. Long and tall, and can be used for most cutting board tasks. These knives have a thinner, lighter and harder blade than most western equivalents. They work extremely well for slicing meat and fish but make quick work out of vegetables as well. 

+ Add a Saya to your order

Blade length: 240mm
Blade width: 55mm
Overall length: 370mm
Weight: 170gr
Steel: Sandvik 14C28N High Carbon Stainless Steel
Handle: Composite. Brass pommel and bolster
Hardness: 60-61HRC with Cryo
Edge: 50/50

Florentine Chef

€260

The F4 Chefs knife is the all-around utility knife for all jobs intended to be done on the cutting board. This means it’s the most used knife in the kitchen, good for almost anything. It is a western edged knife with 205mm long blade, 50/50 grind, 3mm thick steel at the base of the spine tapering down to the tip. This one is made of 14c28n high Carbon stainless steel with a satin finish. The handle is made of alternating discs fo black leather and Micarta composite. 

+ Add a blade guard to your order

Blade length: 205mm
Blade width: 57mm
Overall length: 330mm
Weight: 200gr
Steel: 14c28n High Carbon Stainless Steel
Handle: Composite, Black leather. Brass pommel and bolster
Hardness: 60-61HRC with Cryo
Edge: 50/50

Florentine Slicer

€260

The Florentine Slicer is a straight edged blade with a slight bull-nose which is mainly meant for slicing protein or anything you need to cut in one long motion. It has a 270mm long blade made of 14c28n Stainless steel which we offer here with a stacked handle Micarta composite and leather spacers. The blades are made from 2.5mm thick stock and are semi-flexible. 

+ Add a blade guard to your order

Blade length: 270mm
Blade hight: 35mm
Overall length: 315mm
Weight: 180gr
Steel: 14c28n High Carbon stainless Steel
Handle: Composite, leather. Brass pommel and bolster
Hardness: 59-60HRC with Cryo
Edge: 50/50

Florentine Paring

€160

The F4 Paring/Office knife is your go to knife for everything you would do in your hands and not on the cutting board. This means it’s most suitable for precise actions like peeling and garnishing. It is a western edged knife with a 100mm long blade, 50/50 grind, 2.5mm thick steel stock in 14c28n Swedish high carbon stainless steel. The handle is made using a stacked construction with black leather and Micarta composite discs. 

+ Add a blade guard to your order

Blade length: 100mm
Blade width: 25mm
Overall length: 212mm
Weight: 85gr
Steel: 14c28n Stainless Steel
Handle: Composite, leather. Brass pommel and bolster
Hardness: 59-60HRC with Cryo
Edge: 50/50

Florentine Bread knife

€305
The bread knife is an often overlooked, useful tool in the kitchen. Good not only for cutting bread, it is useful for all other hard food items that require long cutting motions and high durability. Our original design, an oval curved handle with stacked discs assembled around the tang of the blade. This knife has 8mm hand sharpened serrations. Here in colourful Composites and Black leather spacers. 

+ Add a blade guard to your order

BLADE LENGTH: 270mm
BLADE WIDTH: 35mm
OVERALL LENGTH: 400mm 
APPROX WEIGHT: 250gr 
STEEL: Sandvik 14C28N High Carbon Stainless Steel
HARDNESS: 60 HRC
EDGE: 50/50 Grind with 8mm Serrations
HANDLE: Composite, leather. Brass pommel and bolster.

B-BLUE CHEFS

Price On sale from €200

Now at 20% off (price already discounted) - What better way to celebrate our 11th birthday and wear off this Bday blues than make some new knives? We got ourselves some “Ocean” recycled material from Smile plastics which is a bit translucent so we added some Ivory micarta coloured backdrop to it and integrated them into both our hidden/frame handle design and our full tang scaled design. These were paired with patinated French X75 carbon steel blades and the result is wonderfully joyful yet balanced. in total, only 35 of these knives were made.

About this knife: The F4 Chefs knife is the all-around utility knife for all jobs intended to be done on the cutting board. This means it’s the most used knife in the kitchen, good for almost anything. It is a western edged knife with 205mm long blade, 50/50 grind, 3mm thick steel at the base of the spine tapering down to the tip. This one is made of X75 (1075) high Carbon steel with a satin finish and forced patina. The handles are either hidden tang assembly which has the tang of the blade inside a composite frame or a full tang assembly which shows the tang all around the handle contour. Both made of recycled plastic scales, white composite liners and a blue composite core for the framed handle. Both fastened with Brass rivets. 


+ Add a blade guard to your order

Blade length: 205mm
Blade width: 57mm
Overall length: 330mm
Weight: 190-200gr
Steel: X75/1075 High Carbon Steel
Handle: Micarta and Brass rivets. 
Hardness: 60-61HRC with Cryo
Edge: 50/50

NEW-OLD STOCK FULL-TANG CHEF

€160

No 20% off (price already discounted) - Making use of some materials and parts we had not used from before our move to Poblenou, we made a fresh batch of these old school Florentine full tang chef knives in High-carbon-stainless-steel. This was a model that we have made for about 3 years but moved away from for reasons of efficiency in our workflow, it was too different than most of what we did at the time. We kept these very simple in terms of assembly and finish but we made sure to check all the important boxes in terms of performance. The same hardy materials with the right treatments and care and super sharp edges. These come in 5 different colour options and are ready to ship off the shelf.  

This Florentine Chef's knife is an all-around utility knife for all jobs intended to be done on the cutting board. This means it’s the most used knife in the kitchen, good for almost anything. It is a western edged knife with 205mm long blade, 50/50 grind, 3mm thick steel at the base of the spine tapering down to the tip with a traditional assembly method made of 2 scales on both sides of a full steel tang. The knife has 14c28n Swedish Stianless steel blade and a scaled Micarta handle, which is a thermosetting plastic made using high pressure to create laminates which are impregnated with a wide variety of resins and fibers.

THE BLACK WIDOW

€200

Now 20% off (price already discounted) - This Chef's knife is the all-around utility knife for all jobs intended to be done on the cutting board. This means it’s the most used knife in the kitchen, good for almost anything. It is a western edged knife with 205mm long blade, 50/50 grind, 3mm thick steel at the base of the spine tapering down to a very thin tip with a full tang construction. These blades are made of either CX75 High Carbon steel or 14c28n high Carbon stainless steel with a satin finish and forced patina for the carbon ones. The handles scales are made from composite material  made from fabric and resin, the scales are fastened with Brass rivets.

+ Add a blade guard to your order

Blade length: 205mm
Blade width: 57mm
Overall length: 330mm
Weight: 200gr
Steel: CX75/14C28N Carbon/Stainless
Handle: Micarta and Brass rivets. 
Hardness: 60-61HRC with Cryo
Edge: 50/50

SCALED KEDMA TABLE

€115

The Kedma Table / Steak knives are a larger format, high precision and performance tools for your dining table or restaurant. A curved, mono coloured rectangular handle  with composite cores, Walnut wood or Ivory colours Composite scales assembled on both side of the tang of the blade riveted with a brass pins and rivets.

+ Add a bundle to your order

BLADE LENGTH: 120mm
BLADE WIDTH: 20mm
OVERALL LENGTH: 240mm
APPROX WEIGHT: 75gr
STEEL: Sandvik 14C28N High Carbon Stainless Steel
HARDNESS: 60 HRC
EDGE: 50/50

THE IMPERIAL PALM

€620

The November Maker’s Edition is the last one of the year. This edition was conceived and led by one of our makers, Fermin Rossi, who was a jeweller before coming to work with us. Fermin came up with the Idea and then developed it together with our founder Tomer into its final design. This is a PRE-ORDER. Each knife is Numbered with only 18 to be made with the first ones delivered Mid-January.

The blades are made from 3mm stock Japanese Cladded SG2 steel by Takefu, an exquisite high carbon stainless which was hardened to 62 HRC and hand ground very thinly here at the shop then patina'd and hand sharpened by Master Ayanori Suzuki.

The elaborate pommel and bolster are cast in brass and hand polished and assembled onto expertly milled paper ivory Micarta scales with a black paper Micarta frame piece to accentuate the San-mai construction of the steel. All fastened with a brass bolt at the back end. 

These weigh in at around 250-260gr (0.55lbs) each, with 345mm (13.5’’) total length and 2055mm blade length (8’’) and 57mm (2.25'') blade hight at the heel.

THE END SET by Borja Ordoño

€985

The final edition of the Kedma End-sets is one with 4 sets available to celebrate. We are happy to be doing this with our dear friend Chef Borja García Ordoño of the now world famous Bar/Asador, Ultramarinos Marín in Barcelona. 

Borja, who has extensive experience in world class restaurants like Noma and Asador Exebarri and who has been head chef at Dos Pebrots for years, where he created one of the most unique menus in the city, is one of the most highly regarded chefs by his peers, which you often see as guests at Ultramarinos and just makes awesome food. He is also quite shy and would probably never do this again so these are definitely limited. 

With this small batch we end the Kedma 5 pieces sets availability.
We have made 5 identical sets of these designs, creating a curated set that looks like it's been collected over years at first glance but it made in the same manner and design. Combining 3 natural colour fabric Micartas and 2 types of wood, Ebony and Olive wood, with brass rivets and bolsters. These take after the Florentine scaled table knives we have made for the Asdor at Ultramarinos. 1 of these sets is already with Borja where you might see it next time you go and the other one could be yours, Signed by the chef himself.

About the set: This is the last chance to get a 5 piece set. Kedma is a nod to our brands' mixed heritage, Kedma translates to 'facing east' and draws on Asian tools and knife traditions. As we explore new ways of preparing food, we make knives suited to perform in the pan-asian kitchen. The collection covers the needs of all home cooks, with each knife designed for specific tasks. The KEDMA SUJIHIKI is a long, medium width and thin bladed knife for slicing cooked and raw meats and cleaning fat. This knife is mainly used for one motion slicing that requires accuracy but since it has a bit of height (45mm tall) it can be used for other cutting board tasks.

The KEDMA GYUTO is a large all purpose kitchen knife. Long and tall, and can be used for most cutting board tasks. They work extremely well for slicing meat and fish. The KEDMA PANKIRI is the Japanese term for the bread knife, this one is a 240mm long rectangular and minimalist blade shaped serrated knife using 8mm serrations and a thin and light blade for exceptional performance for cutting sensitive pastries. The KEDMA PETTY is the Japanese equivalent of the paring knife featuring a more prominent heel compared to traditional western paring knives. This makes it useful on cutting boards compared to only handheld western paring knives. Great for smaller, faster tasks as well as filleting fish and poultry and the KEDMA PARING knife, a small utility knife for all accurate jobs done in the hand and not on the cutting board like peeling and garnish. Also great for smaller, faster tasks.

CHEF VG10 / 67 LAYERS

€460

The Florentine Chefs knife is the all-around utility knife for all jobs intended to be done on the cutting board. This means it’s the most used knife in the kitchen, good for almost anything. It is a western edged knife with 205mm long blade, 50/50 grind, 3mm thick steel at the base of the spine tapering down to the tip. It's also a uniquely tall and curved blade allowing you multiple uses with the same blade and many grip options on the handle.

This special edition is made of VG10 core with 67 layer cladding stainless steel by Takefu Special Steels in Japan. We have hand ground and hand sharpened these blades and applied a forced patina finish to accentuate the differences in the steels. The handle is made of alternating discs fo black leather and Ivory colored paper Micarta with 1 thin red micarta spacer between 2 thin brass ones. Machines and hand finished Bolster and Pommel from solid brass with a satin finish.  


+ Add a blade guard to your order

Blade length: 205mm
Blade width: 57mm
Overall length: 335mm
Weight: 215-220gr
Steel: VG10 core 67 layer stainless steel.
Handle: Black and Ivory Micarta, Black leather. Brass pommel and bolster
Hardness: 60-61HRC with Cryo
Edge: 50/50