Enjoying cooking has given us an appreciation for what we want in a good kitchen knife and we strive to bring our customers high quality, hand forged knives that will become cherished companions in the kitchen. 

We make carbon steel knives capable of taking and keeping a keen edge with minimal effort that are balanced & comfortable with a rounded spine & heel and well proportioned hardwood handle. 

Our blades are forged with some thickness in the spine for stiffness and a pronounced taper to a thin tip and edge for great cutting performance. Our blade profile is really useful in the kitchen with a deep heel and a good flat section for chopping and enough belly for easy roll cutting.

small gyuto.jpg


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. 

gyuto pair.jpg

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.