KNIVES

The main thrust of my knife making is bespoke commissions whereby I am making specific knives to a clients specification.
Therefore, I only make a limited range of “standard” designs, based on acient Japanese styles.
Below are my three basic designs with Japanese style handles and two with Western style handles:-
Gyuto/Chef knife – Basic everyday 8″ (200mm) Chef knife equally happy in a home or professional kitchen.
Santuko – The iconic “Three Virtues” Japanese blade for slicing, dicing and mincing. 6″ (152mm) blade and only available with a Japanese style handle
Petty/Paring knife – 4″ (100mm) knife for peeling, paring and delicate work

SEE AVAILABLE KNIVES HERE

MY STEELS FOR CULINARY KNIVES

If I make a plain bladed culinary knife (and I don’t make many) it will be from 1095 or 52100 for carbon steel and AISI 440B or
AEB-L for a stainless steel blade.
However, most of my culinary knives are of San Mai consturction. San Mai means “three layer” whereby acient Japanese bladesmiths would eke out scarce and expensive high carbon steel with ductile wrought iron. They would forge weld wrought iron to both sides of a billet of high carbon steel which would be reduces to a thin core supported bu tough wrought iron cladding.
My San Mai knives have a steel core as above but clad on either side with a decorative layer of Damascus steel
I make all my own Damascus and San Mai from scratch.
Because I am a Metallurgist (and have been for over 50 years) my steels and their heat treatment are as good as they come. My blades have a high hardness and my heat treatment processes build in as much toughness as it is possible to do. Edge retention is great and chipping extreemly rare in normal use

ALL MY BLADES COME WITH A LIFETIME GUARANTEE