55 Years of Metallurgical Experience Applied to the Professional Kitchen
My bespoke kitchen knives are engineered for exceptional edge retention, precision and comfort. They are individually handcrafted for the professional chef. And made for service.
A professional chef demands more from a knife than simply a sharp edge. It needs to perform consistently through long services, feel comfortable in the hand, penetrate food cleanly and retain its edge with minimal maintenance.
My knives are individually designed and handcrafted for professional cooks who want exceptional performance, individuality and longevity. With more than 55 years working in the metal industry, my approach to knife making is grounded in metallurgy, materials selection and precision engineering as well as craftsmanship.
I am a graduate Metallurgist and have worked across the MOD and private sector, including running a specialist heat-treatment facility serving businesses throughout the engineering and manufacturing industries. That experience is brought directly into every knife that I make.
Engineered for Professional Performance
Every aspect of my professional kitchen knives affects how it performs during a service:-
- Convex Edge Profile
The blade is given a carefully developed convex profile to encourage food to release from the blade rather than cling to it. This helps create a smooth, efficient cutting action and reduces the frustration of food repeatedly sticking to the blade. - Even Distal Taper
The blade is designed with an even distal taper towards the tip, allowing the knife to penetrate food cleanly and progressively. The result is a blade that feels controlled and precise rather than wedge-like when cutting. - Balanced at the Choil
For professionals who may use a knife for hours during a service, balance and comfort matter.
Each knife is made to fit your hand and is balanced around the choil to provide a natural, controlled feel in the hand and reduce unnecessary fatigue during prolonged use.
The aim is simple; a knife that becomes an extention of your hand
Metallurgy Matters
The performance of a knife begins with the steel. I carefully source high-quality steels with the characteristics required to achieve the performance I am looking for through controlled heat treatment. Typical working hardness is approximately 60-63 HRC depending on the blade steel selected. This is chosen to provide an excellent balance between edge retention, cutting performance and practical use. The result is a blade designed to retain its edge for exceptionally long periods, meaning that routine in-service sharpening should be unnecessary under normal use.
Less sharpening means less interruption, less maintenance and more time concentrating on the work that matters.
Made for the Professional
These are not mass-produced kitchen knives. Every knife is individually made, with complete control over every stage of production. I personally shape, grind, heat treat, finish and assemble each knife, allowing me to pay close attention to the details that make a difference in professional use. The knife can be commissioned around your requirements, whether that means a particular blade profile, length, steel, balance or handle material. You can even design your own knife.
Handles Built for the Kitchen
A professional kitchen is a demanding environment, and handle materials need to be chosen with that in mind. Where wood is selected, the material is fully stabilised to minimise moisture absorption and improve its suitability for the demands of a working kitchen. Handle designs can be understated and functional or highly individual, depending on your requirements. If you are looking for something genuinely distinctive, I also create knife handles incorporating semi-precious gemstones — an exceptionally unusual feature in a professional kitchen knife.
One Knife. Designed Around You.
A bespoke commission gives you the opportunity to specify a knife around the way you actually work. We can discuss:-
- Blade length and style
- blade steel
- Damascus options and patterns
- Edge and blade geometry
- Balance and handling characteristics
- Handle materials
- Handle shape and dimensions
- Individual aesthetic details
The finished knife is made specifically for you rather than selected from a standard production range.
Designed to Work. Made to Last
My aim is not to produce a knife that simply performs well when new. It is to make a knife that a professional can rely on for years.
The combination of carefully selected steel, controlled heat treatment, considered blade geometry and meticulous hand craftsmanship creates a knife designed for exceptional edge retention, low maintenance and long-term service. It is to make a knife that a professional can rely on for years. With appropriate care, a well-made knife can last a lifetime.
And because every knife is individually made, it can carry something that a production knife never can – the character of its maker and the requirements of the professional who commissioned it.
Commission Your Knife
If you are a chef or professional cook looking for a knife designed around the way you work, I would be pleased to discuss a bespoke commission.
- Tell me how you use your knives
- What you like about your current knives
- What you would change
From there, we can create something specifically for you – Professionally engineered –Individually handcrafted – Made for a lifetime of service