MY KNIVES
I have been making knives for almost 20 years. Having recently (Jan 2026) retired from both the giving of Bladesmithing Experience Days and the wholesale manufacture of Damascus, I am currently devoting all of my energies to knife making. My portfolio is mainly Chef and Kitchen knives with a strong Japanese bias, and also a few Bushcraft and Hunting knives.
KNIVES AVAILABLE TO BUY NOWCULINARY KNIVES
THE GYUTO or CHEF KNIFE
The Gyuto is the all-purpose general workhorse, equally at home in any professional or domestic kitchen.
Generally, an 8″ to 10″ (200 – 250mm) blade.
The top one is known as a Chef’s knife (western style), whilst the lower is known as a Gyuto (Japanese style)
It excels at slicing & chopping, especially with a rocking action
THE BUNKA
The Bunka is a brilliant, multi-purpose, everyday knife for meat, fish and vegetables. The gentle curvature of the cutting edge and pointed “K-tip” make it suitable for long, short and precise cuts. The Bunka normally has a 6.5″ – 8″ (160mm – 200mm) blade
NAKIRI
The Nakiri is one of the oldest Japanese kitchen knife designs, whose name translates to “Leaf Cutter”. Whilst it is most commonly associated with vegetable preparation, it is equally comfortable preparing small pieces of boneless meat or fish.
THE SANTOKU
The Santoku is said to be the most common knife in use in Japanese domestic kitchens, as it is easier to control for non-professional chefs. Similar to the Bunka, it has a rounded, less precise tip that’s easy to control.
THE PETTY or PARING KNIFE
A Petty (Japanese style) or Paring (Western style) knife is a small-bladed knife typically with a 3″ – 5″ (75 – 125mm) blade
