01Our updates

How this catalogue is kept

What we update, how often, and what to do when a figure here argues with the one at the till.

The prices

The catalogue was last updated on August 29, 2026. Every price on this site comes from our own product data and is refreshed on a schedule rather than typed by hand. Prices move between updates, and the figure at the checkout is the one that counts: where the two disagree, the till wins.

A knife with no live price is not shown at all. It leaves the shelf at the next update and comes back on its own when it is available again, so the count on a shelf page moves from one month to the next.

The figures on the cards

Blade lengths in inches, piece counts, steels and handle materials are read out of our product data, never estimated. Where a row is missing from a card, it is missing because we do not hold that figure. There is no hardness number anywhere on this site for the same reason.

The photographs

Every frame is looked at beside the knife it claims to show before it goes up. A frame with a promotional slogan printed into the pixels does not run, and neither does a frame of a different handle colour from the one on the card. The wide photographs on the front page are stills from our own films rather than from a stock library.

The sources

Where a page here makes a claim that needs an outside authority, whether that is how many knife injuries reach an emergency department, what a sharpness test actually measures, or what federal guidance asks of a cutting board, the authority is named below with the date we read it.

Sources, opened and read on August 29, 2026

Knife-related injuries treated in United States emergency departments, 1990–2008Journal of Emergency Medicine, on data from the US Consumer Product Safety Commission. An estimated 8,250,914 knife injuries reached US emergency departments over nineteen years: 434,259 a year, 1,190 a day. Fingers and thumbs took 66 per cent of them and 94 per cent were lacerations. Where the type of knife was recorded, cooking and kitchen knives accounted for 36 per cent.
Cutting BoardsFood Safety and Inspection Service, US Department of Agriculture. Wood or a nonporous board may both be used for raw meat and poultry, but a second board is asked for produce and bread. Wash in hot soapy water after every use; sanitise with one tablespoon of unscented liquid chlorine bleach per gallon of water; discard a board once it carries grooves that cannot be cleaned.
4 Steps to Food Safety: Clean, Separate, Cook, ChillFoodSafety.gov, US Department of Health and Human Services. Twenty seconds of plain soap and water for hands; hot soapy water for boards, dishes and utensils after they have held raw meat, poultry, seafood or eggs; one board for produce and another for raw protein; replace boards when they wear.
ISO 8442-1: Requirements for cutlery for the preparation of foodInternational Organization for Standardization, technical committee ISO/TC 186. Part 1 of the ISO 8442 family, Materials and articles in contact with foodstuffs, Cutlery and table holloware. It is written specifically for knives used to prepare food, separate from the parts covering table cutlery. Published in 1997, reviewed and confirmed in 2021, and now being revised.
ISO 8442-5: Specification for sharpness and edge retention test of cutleryInternational Organization for Standardization, prepared by CEN with ISO/TC 186. Sharpness has a written test: a blade is drawn against a card strip under a counterbalanced load and the amount of card cut is measured, with an annex for calibrating the rig. Edge retention is the same test repeated over a stated test length.
ASTM E18: Standard Test Methods for Rockwell Hardness of Metallic MaterialsASTM International. The Rockwell test is an empirical indentation test that may correlate with tensile strength, wear resistance and ductility. ASTM states that a reading at one location may not represent the whole part, and that following the method gives traceability to national hardness standards.
NSF/ANSI 2: Food EquipmentNSF International. NSF/ANSI 2 sets minimum food protection and sanitation requirements for the materials, design, construction and performance of food handling equipment in restaurant and commercial kitchens. It is the standard commercial kitchens buy against.

Corrections

Wrong figure, wrong photograph, wrong sentence: forge@huusk-us.com, with the page. We fix it and say what changed.

One button, the whole Huusk range

Every blade length, steel and piece count in the Huusk lineup sits behind this button, with the current price beside it. Pick the job, check the blade against the board you own, and it ships from our retail partner.