Ok, so a knife is not technically a gadget but this is not just any old knife we are talking about — this is a large Eagle’s Claw with a Richlite handle. I know.

I like knives, not in any sinister way, obviously, but there are few things more satisfying when deciding to cook a meal than having the right tool for the job.

So with a stir fry in mind I put it to the test at the weekend.

It certainly looks the part. I tend to favour a cook’s knife for every job in the kitchen and this was a similar style and shape but the handle was something else. It was just beautiful to hold — light and smooth, a pleasure to work with and sharp as, well, a knife, but a top quality one.

It glided through onions, peppers, carrots as though they were softened butter. The fillet of pork would perhaps put it to the test but I couldn’t fault it. Again, an effortless task.

The blade, apparently, is made of high-end Sandvik stainless steel. All I know is I love it. I now have knife envy as I have to return it to its makers on the edge of the Savernake Forest.

Directors Laurie Timpson and Philip Shaw, who have had varied careers from serving in the Scots Guards to tracking wild animals with the Maasai in Kenya, spent three years researching and developing Savernake Knives.

Their quest was to make the best knife possible and after endless painstaking hours of grinding, tempering and sharpening they were happy with their product.

Each blade is hollow-ground which is designed to take the weight away from it. It really is a different experience.

They supply Michelin star chefs who, unlike me, probably don’t balk at the price — from £180 for a customised knife or £750 for a bespoke version. Having said that, I would pay out for one if I could afford it.

Customers are given a three year sharpening and retention service with each knife. For more information go to www.savernakeknives.co.uk.