Modern Cooking — Curated Selections & Design led house brands. Choose your way in.

Atelier Selection 01 · The SelectionsAtelier SelectionSignature designs, made by hand in the workshops that define them.Explore → Collectors Selection 02 · The SelectionsOne-of-oneCollectors SelectionOne-of-one pieces by individual makers — each unrepeatable.Explore → Birch & Bevel 03 · House brandBirch & BevelOur own house gyuto. Refined geometry, Masur birch and bog oak.Explore → MCx 04 · Design StudioNumbered RunMCxThe collaboration line — shared design, released in numbered runs.Explore →

In stock today · The Shop

Available now.

A live cross-section of the catalogue. Filter by steel, profile, and edge geometry — or just follow your eye.

Shop all knives →
Sujihiki 305mm Damasteel & Koa

Martin Huber

Sujihiki 305mm Damasteel & Koa

Damasteel63 HRCWalkschliff
$2,122.11 1 left
Gyuto 240mm Dammy Line KuMai Ironwood Full Tang

Martin Huber

Gyuto 240mm Dammy Line KuMai Ironwood Full Tang

Apex Ultra66 HRCConvex
$2,106.24 1 left
Gyuto 215mm GoMai Apex Ultra Core Integral Ironwood

Jeroen Knippenberg

Gyuto 215mm GoMai Apex Ultra Core Integral Ironwood

Apex Ultra66 HRCConvex
$2,914.90 1 left
Nakiri 165mm Blue #2 Stainless Clad Tsuchime Rosewood

Katsushige Anryu

Nakiri 165mm Blue #2 Stainless Clad Tsuchime Rosewood

Aogami #263 HRCFlat
$338.87 1 left
Gyuto 210mm Blue #2 Stainless Clad Tsuchime Rosewood

Katsushige Anryu

Gyuto 210mm Blue #2 Stainless Clad Tsuchime Rosewood

Aogami #263 HRCFlat
$338.87 2 left
Chef Knife 200mm GoMai Damascus Ni Apex Ultra "Paragon Series" Desert Ironwood

Bernhard Noitz

Chef Knife 200mm GoMai Damascus Ni Apex Ultra "Paragon Series" Desert Ironwood

Apex Ultra66 HRCConvex
$2,615.74 1 left

Two houses we make ourselves

Our house brands.

The two lines we forge under our own roof — different in temperament, made to the same bench standard.

Birch & Bevel

House brand · 01

Birch & Bevel

Our signature gyuto, made by hand on our own bench. Refined geometry, Masur birch and bog oak handles, made to be carried for a working lifetime.

Made in-house · The signature gyuto Discover →
MCx

House brand · 02

MCx

The collaboration line — design thinking shared with makers we admire, released in numbered runs of ten to twenty pieces.

Collaboration line · Numbered runs Discover →

The two Selections we curate

Performance comes first

Drawing on time in professional kitchens and direct collaboration with the makers, we ensure every piece offered here is performance-first—from the one-of-one collectible to the atelier-produced series.

01

Atelier Selection

Workshops & shops producing signature designs by hand — repeatable, refined, regularly available.

Selected for Design & quality consistency
02

Collectors Selection

One-of-one works by individual makers. Each piece unique, documented, made to be kept.

Selected for rarity & forging mastery

From the workshops

The people behind the steel.

Every knife on this site is made by someone we can call by name. None of them make at scale.

Meet every maker →
Jonas Johnsson

Kyrkhult, Sweden

Jonas Johnsson

Isasmedjan
Antoine Kniamen

Annecy, France

Antoine Kniamen

Adonis Forged Arts
Bernhard Noitz

Austria

Bernhard Noitz

Aequilibrium Bladeworks
Brook Turner

Sydney, Australia

Brook Turner

Brook Turner Blades
Meet every maker

From the Journal

Notes from the bench.

Pieces about the work — material, geometry, makers, the moments that justify making by hand. Read what you have time for.

Read the Journal →

MCx

The MCx Design Philosophy

MCx is a collaborative design studio, not a director. Why Modern Cooking believes the best kitchen knives — like the best modern...

25 Jun 2026Read →

mcx

Introducing MCx — the studio behind the line

MCx is Modern Cooking's design studio. Four ongoing lines, each a permanent collaboration with the makers we trust most. Here's how we...

15 Jun 2026Read →

birch-and-bevel

Introducing Birch & Bevel: one knife, drawn many ways

After years of choosing the best of other makers' work for the Selections, Birch & Bevel is the other half of that...

5 Jun 2026Read →