Robert Welch won a Design Centre Award for his 1979 Kitchen Devils Professional kitchen knife range and our multi-award-winning Signature knives built on this success, selling over 1.5 million units in the last fifteen years.
This year we launch our newest collection of kitchen knives. Built on passion, tradition and established design principles, Professional knives combine a distinctive blend of heritage, design excellence and cutting-edge performance and are destined to become an enduring classic.
ROBERT WELCH KITCHEN KNIVES
THE ROBERT WELCH
KITCHEN KNIFE RANGE
Ergonomic handle
Rock and chop action
Superior sharpness
For regular use
Classic comfort handle
Heavier in hand
Lasting edge retention
For heavy use
FULLY FORGED
with FULL TANG
From a single piece of steel for strength, balance and durability.
GERMAN STAINLESS STEEL
For durability, edge retention and easy sharpening at home.
15° JAPANESE EDGE
For ultimate sharpness, precision and ease of cutting.
ANGLED BOLSTER
For comfort and style.
Creates hand clearance.
HANDLE
Injection moulded plastic, fused through the tang. Smooth precision finish.
FULLY FORGED with FULL TANG
From a single piece of steel for strength, balance and durability.
GERMAN STAINLESS STEEL
For durability, edge retention and easy sharpening at home.
15° JAPANESE EDGE
For ultimate sharpness, precision and ease of cutting.
ANGLED BOLSTER
For comfort and style.
Creates hand clearance.
HANDLE
Injection moulded plastic, fused through the tang. Smooth precision finish.
FULLY FORGED with FULL TANG
From a single piece of steel for strength, balance and durability.
GERMAN STAINLESS STEEL
For durability, edge retention and easy sharpening at home.
15° JAPANESE EDGE
For ultimate sharpness, precision and ease of cutting.
ANGLED BOLSTER
For comfort and style.
Creates hand clearance.
HANDLE
Injection moulded plastic, fused through the tang. Smooth precision finish.
FULLY FORGED with FULL TANG
From a single piece of steel for strength, balance and durability.
GERMAN STAINLESS STEEL
For durability, edge retention and easy sharpening at home.
15° JAPANESE EDGE
For ultimate sharpness, precision and ease of cutting.
ANGLED BOLSTER
For comfort and style.
Creates hand clearance.
HANDLE
Injection moulded plastic, fused through the tang. Smooth precision finish.
FULLY FORGED with FULL TANG
From a single piece of steel for strength, balance and durability.
GERMAN STAINLESS STEEL
For durability, edge retention and easy sharpening at home.
15° JAPANESE EDGE
For ultimate sharpness, precision and ease of cutting.
ANGLED BOLSTER
For comfort and style.
Creates hand clearance.
HANDLE
Injection moulded plastic, fused through the tang. Smooth precision finish.
FULLY FORGED
with FULL TANG
From a single piece of steel for strength, balance and durability.
GERMAN
STAINLESS STEEL
For durability, edge retention and easy sharpening at home.
15° JAPANESE EDGE
For ultimate sharpness, precision and ease of cutting.
ANGLED BOLSTER
For comfort and style.
Creates hand clearance.
HANDLE
Injection moulded plastic, fused through the tang.
Smooth precision finish.
ANATOMY OF A ROBERT WELCH KNIFE
Forged from a single piece of stainless steel, which is heated and compressed to create the knife’s bolster, the knife shape is then stamped out in its entirety. This removes the need for soldered parts which can become weak. The result is a fully forged knife.
A full tang means that the stainless steel piece runs throughout the entire length of the knife, ensuring strength and durability.
The handle is injection moulded through and on to the tang to become integral to the knife’s overall strength.
Forged from a single piece of stainless steel, which is heated and compressed to create the knife's bolster, the knife shape is then stamped out in its entirety.
This removes the need for soldered parts which can become weak. The results is a fully forged knife.
A full tang means that the stainless steel piece runs
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ANATOMY OF A ROBERT WELCH KNIFE
Forged from a single piece of stainless steel, which is heated and compressed to create the knife’s bolster, the knife shape is then stamped out in its entirety. This removes the need for soldered parts which can become weak. The result is a fully forged knife.
A full tang means that the stainless steel piece runs throughout the entire length of the knife, ensuring strength and durability.
The handle is injection moulded through and on to the tang to become integral to the knife’s overall strength.
ANATOMY OF A ROBERT WELCH KNIFE
Forged from a single piece of stainless steel, which is heated and compressed to create the knife’s bolster, the knife shape is then stamped out in its entirety. This removes the need for soldered parts which can become weak. The result is a fully forged knife.
A full tang means that the stainless steel piece runs throughout the entire length of the knife, ensuring strength and durability.
The handle is injection moulded through and on to the tang to become integral to the knife’s overall strength.
ANATOMY OF A
ROBERT WELCH KNIFE
Forged from a single piece of stainless steel, which is heated and compressed to create the knife’s bolster, the knife shape is then stamped out in its entirety. This removes the need for soldered parts which can become weak. The result is a fully forged knife.
A full tang means that the stainless steel piece runs throughout the entire length of the knife, ensuring strength and durability.
The handle is injection moulded through and on to the tang to become integral to the knife’s overall strength.
GETTING THE MOST FROM YOUR KNIVES
A sharp knife is a safe knife - use a light touch and let the knife edge do the work for you.
Use the Robert Welch hand-held knife sharpener to ensure your kitchen knives are always sharp. We recommend you hone your knife blades regularly, to realign the exact 15° edge angle for the perfect cutting edge.
GETTING THE MOST FROM YOUR KNIVES
A sharp knife is a safe knife - use a light touch and let the knife edge do the work for you.
Use the Robert Welch hand-held knife sharpener to ensure your kitchen knives are always sharp. We recommend you hone your knife blades regularly, to realign the exact 15° edge angle for the perfect cutting edge.
GETTING THE MOST FROM YOUR KNIVES
Hone your knife blades regularly, to realign the exact 15° edge angle for the perfect cutting edge using the Robert Welch hand-held knife sharpener.
GETTING THE MOST
FROM YOUR KNIVES
Hone your knife blades regularly, to realign the exact 15° edge angle for the perfect cutting edge using the Robert Welch hand-held knife sharpener.
Storing your knives in a knife block reduces friction on the knife edge and damage to your knives, and ensures they're always close to hand when you need them.
Storing your knives in a knife block reduces friction on the knife edge and damage to your knives, and ensures they're always close to hand when you need them.
Storing your knives in a knife block reduces friction on the knife edge and damage to your knives, and ensures they’re always close to hand when you need them.
Storing your knives in a knife block reduces friction on the knife edge and damage to your knives, and ensures they’re always close to hand when you need them.
Use an acrylic or wooden chopping board (do not use a glass or marble chopping surface as this will damage the blade edge).
TIP: Always use the back of the blade of your Cook's knife or Santoku knife to scrape food off the chopping board.
Use an acrylic or wooden chopping board (do not use a glass or marble chopping surface as this will damage the blade edge).
TIP: Always use the back of the blade of your Cook's knife or Santoku knife to scrape food off the chopping board.
Use an acrylic or wooden chopping board (do not use a glass or marble chopping surface as this will damage the blade edge).
TIP: Always use the back of the blade of your cook’s knife or Santoku knife to scrape food off the chopping board.
Use an acrylic or wooden chopping board (do not use a glass or marble chopping surface as this will damage the blade edge).
TIP: Always use the back of the blade of your cook’s knife or Santoku knife to scrape food off the chopping board.