Spending time in the kitchen enjoying cooking led to us making our own handmade knives. It's been an ongoing education into the many aspects that come together in making a good knife. We strive to bring our customers high quality, hand forged knives that will become a cherished companion in the kitchen. 

We enjoy the process of forging knives, which fits nicely with our object work that is often forged or hammer formed. We focus on precision forged blades where we aim to forge the blade to its finished dimensions in thickness and form the distal taper from the heel to tip and cross taper from the spine to edge. This approach makes the most of our skill in hammer control and leaves the minimum amount of grinding work which preserves the texture of the forged finish.

Our knives are made from high carbon steel which lends itself to forge work, moving more easily under the hammer than stainless steel. Once forging is complete, we carry out a pre heat treatment process to refine the steel grain and then carefully heat treat the blade specifically for that steel type which results in a keen edge that is readily sharpened.

We take the time to finish the details that make a knife enjoyable to use. Our hardwood handles are shaped to fit nicely in the hand and the spine and heel are rounded to produce a knife that can be comfortably used for extended periods. Finally, we sharpen our knives on Japanese waterstones and finish on a leather strop providing a sharp and durable edge.

Care

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 also oxidise across the bevel which has been ground into the blade to form the edge. Over time this will leave a slight mottled black patina on the 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 surface rust if they develop. 

In use

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