Enjoying cooking has given us an appreciation for what we want in a good knife; balanced & comfortable, thin behind the edge and steel capable of taking a keen edge with minimal effort. We strive to bring our customers high quality, hand forged knives that will become a cherished companion in the kitchen. 


A high carbon steel knife needs regular care to keep it in good condition. Unlike stainless steel knives which will tolerate staying wet in the dish rack, our knives will rust if left wet or if the juices from food aren't cleaned off, so rinse in warm soapy water and dry well after use. An occasional light application of bees wax or oil will help to protect the knife.

A carbon steel knife will oxidise across the bevel which has been ground into the blade to form the edge, over time this will leave a patina on the bevel surface showing that it's been well used in the kitchen. This will happen quicker at first and then slow as the surface forms a protective layer. The oxidising can be controlled by spraying the bevel with glass cleaner and carefully rubbing the bevel surface with super fine 0000 steel wool which will help even out the patina and remove more heavily oxidised areas or light surface rust if it develops. 

In use

We recommend using cutting boards with softer surfaces like timber to avoid overly dulling the edge and swapping to a heavier knife for kitchen tasks like breaking down chicken etc.