Seventeen years of getting the edge right.

Started in a workshop.
Still run like one.

Ross Henery Professional began in 2008 with one chef's knife, one grinding wheel, and a stubborn belief that a working knife shouldn't cost a week's wages. Seventeen years later we're still a small team, still in the UK, and still checking every set before it goes in the box.

We source X50 CrMoV 15 forged steel, harden it to 56–58 HRC and finish each blade to a 15° edge per side. Handles are triple-riveted and the tang runs the full length — the parts you can't see are the parts that decide whether a knife lasts a decade.