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Heimo Roselli founded the brand back in 1976 with the belief that a good knife should last a lifetime, and that true craftsmanship comes from mastering one discipline and doing it exceptionally well. This belief took him on a decades long journey of searching, studying, and experimenting. He became a master metallurgist, an expert in producing steel of the highest possible strength and quality.
To this day, every blade is made by hand with the same relentless commitment to excellence in his workshop in Harmoinen, a small village surrounded by vast forests and cold, clear lakes, in the heart of Finland.
Being a nation of outdoorsmen and women, the knife is a central tenet of Finnish culture. Therefore, a Roselli knife isn’t simply a tool, it's an emblem of the Finnish way of life. Whether it's used deep in the forest or on your kitchen worktop, a Roselli knife is made to serve faithfully for a lifetime.
View the short film to continue the journey into the world of Roselli.
The Gyuto, Santoku, and Shotoh complement each other superbly, forming a perfectly balanced trio that covers every cutting need in the kitchen.
The larger Gyuto is the primary chef's knife and your ultimate kitchen workhorse. Its generous size makes it ideal for tackling big tasks like carving large roasts, breaking down bigger cuts of meat, and bulk-chopping dense vegetables with smooth, powerful strokes. The more rounded profile lends itself to a natural rocking motion on the chopping board.
The medium-sized Santoku is a versatile all-rounder that offers greater control than its larger Gyuto counterpart. Its flatter profile lends itself to a push-cut (back-and-forth) motion on the chopping board, which is ideal for slicing, dicing, and mincing a wide variety of ingredients precisely and efficiently.
The smaller Shotoh (or Petty knife) excels in precision tasks where larger knives would be too cumbersome. It’s perfect for in-hand work such as peeling vegetables and deveining prawns, as well as for chopping smaller ingredients like herbs, garlic, or chillies, and for trimming meat with control and finesse.
These blades are made from Roselli's Ultra High Carbon (UHC) steel with an exceptional hardness of ~62-63 HRC, which ensures remarkable sharpness and a long-lasting edge. The handles are made from stained Finnish curly birch, treated with linseed oil to ensure a comfortable and secure grip, even in wet conditions.
All Roselli knives come with a lifetime warranty, learn more here.
Roselli’s UHC steel provides an exceptionally sharp edge with outstanding edge retention. As the steel is extremely hard, use the knife with care – avoid striking bones or other very hard materials to keep the edge in top condition.
Clean and dry your knife after each use and never put in the dishwasher.
Each product is unique. Patterns and texture of materials can vary.
Total length: Gyuto - 320 mm / Santoku - 280 mm / Shotoh - 240 mm
Blade length: Gyuto - 195 mm / Santoku - 160 mm / Shotoh - 120 mm
Blade thickness: 2.3 mm - 0.25 mm
Weight: Gyuto - 160 g / Santoku - 140 g / Shotoh - 110 g
Blade: Ultra High Carbon Steel (approx. 62-63 HRC)
Handle: Stained curly birch and brass
