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Physical Gift Card

Product code: GIFTCARD  |  EAN: 2000000010946

£20.00 - £300.00 + Shipping

Kin Knives gift vouchers

Physical Gift Card

Product code: GIFTCARD  |  EAN: 2000000010946

£20.00 - £300.00 + Shipping

If you want to purchase a Kin Knives product as a gift but you aren't sure what to buy then the our gift voucher is the ideal solution. They come in multiple denominations to choose from and the vouchers can be redeemed online or in store. You can choose from one of our four gift card designs and include a personal message to be posted with the voucher. If you want to purchase multiple gift cards for the same person then please add any details in to the "order notes" at checkout.

All vouchers will be valid for 365 days. The gift voucher and card can be posted direct to the recipient or to yourself.


(Recipient will receive the gift card on selected date)

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Physical gift card
We will post a physical gift card to yourself or to someone else on your behalf.


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Mint Condition 🍃 Perfect cuts only!

#Chiffonade #ChiffonadeGoals #JapaneseSteel #CookingMagic #ChefLife #MintyFresh #Knife

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Mint Condition 🍃 Perfect cuts only! #Chiffonade #ChiffonadeGoals #JapaneseSteel #CookingMagic #ChefLife #MintyFresh #Knife

Top of the morning to ya! 🍀 Happy St. Patrick’s Day!

To celebrate me being an eighth Irish (!) we made this delicious beef and @guinness stew! And you can too…

2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
1 onion, roughly chopped
10 carrots, cut into large chunks
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
A big thyme sprig
900g potatoes, peeled and chopped
3 parsnips, peeled and chopped

Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the stout and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with creamy parsnip mash for a true celebration of winter vegetables.

For the mash… Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot.

Recipe from #bbcgoodfood.

🔪 SUS440C Gyuto 210mm, Turquoise Handle

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Top of the morning to ya! 🍀 Happy St. Patrick’s Day! To celebrate me being an eighth Irish (!) we made this delicious beef and @guinness stew! And you can too… 2 tbsp vegetable oil 1kg stewing beef, cut into large chunks 1 onion, roughly chopped 10 carrots, cut into large chunks 2 tbsp plain flour 500ml can Guinness 1 beef stock cube pinch of sugar 3 bay leaves A big thyme sprig 900g potatoes, peeled and chopped 3 parsnips, peeled and chopped Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the stout and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer. Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with creamy parsnip mash for a true celebration of winter vegetables. For the mash… Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot. Recipe from #bbcgoodfood. 🔪 SUS440C Gyuto 210mm, Turquoise Handle

Unbox a Takamura VG10 Gyuto 210mm with me!

The Gyuto is a great larger multipurpose knife, a typical chefs knife, a work horse, a good all rounder.

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Unbox a Takamura VG10 Gyuto 210mm with me! The Gyuto is a great larger multipurpose knife, a typical chefs knife, a work horse, a good all rounder.

Our longest standing range of knives: The Professional Range 🔪

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Our longest standing range of knives: The Professional Range 🔪

Tag a mate who needs this knife! 🔪

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Tag a mate who needs this knife! 🔪

Happy International Women’s Day! 👩🏼‍💼

From the two main babes at Kin knives let’s celebrate the power of women!!! 💪

Harriet, AKA Big Boss Lady (left) originally ran Kin Knives alongside her Dad before fully taking over the reigns back in 2013.

Poppy (Right) has been a key role at exhibitions up and down the country for nearly 14 years and has recently joined the team to assist with the marketing side of the business!

#internationalwomensday

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Happy International Women’s Day! 👩🏼‍💼 From the two main babes at Kin knives let’s celebrate the power of women!!! 💪 Harriet, AKA Big Boss Lady (left) originally ran Kin Knives alongside her Dad before fully taking over the reigns back in 2013. Poppy (Right) has been a key role at exhibitions up and down the country for nearly 14 years and has recently joined the team to assist with the marketing side of the business! #internationalwomensday

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