Seki is famous for one thing. Samurai swords. I made the pilgrimage in 2004 and had the heart-stopping experience of seeing a master Japanese swordsmith at work. There aren’t many left. Not many people need a samurai sword. As a product designer, I wanted to see this skill and tradition live on. A decade later, I collaborated with craftspeople in Seki to forge blades that we can use today – in our kitchens. In 2015, we sold our first knife. The Sanoku. Then another. Professional chefs started to recommend us. Before long, Michelin star chefs (ten and counting) including Sat Bains and Phil Howard had come forward and publicly endorsed our knives. TOG has been brandished on Masterchef the Professionals, Great British Menu and Saturday Kitchen. Our range expanded, but the distinctive look remained the same. TOG knives are produced in small batches by hand – the hard way. Each one made from layers of antimicrobial copper with a unique number burned into the blade. The handle is laser-engraved Kebony maple. We then introduced a ceramic honing rod and a small range of chopping boards made from blocks of cherry and American black walnut. TOG knives are being talked about by Michelin Star chefs and put to the test on Masterchef, Great British Menu and Saturday Kitchen. Bert Beagley Brown