material | ambrosia maple
overall length | 300mm
weight | 50g
These are great for fiddling with things in pans. The handles offer a comfortable burnt texture. Flat taper with a chisel edge.
All weights and lengths of items are approximations based on the measurements of a single member of each batch. The products are made to be as close to identical as possible, but some variation will exist due to the handmade nature of the items.
blade steel | 1095 carbon steel
HRC | ~63
overall Length | 225mm
blade length | 117mm
blade height at heel | 42mm
spine thickness at handle - mid - tip | 2.8mm - 2.1mm - 0.8mm
handle material | reclaimed chopping block (likely Lignum Vitae)
ferrule material | reclaimed brass tag stamp, corian sink cutout
weight: 103g
I am aiming to make a full set of knives from 01-08, this is a prototype for my 03 line of knives and is one of two I made. I am aiming to make a brutalist inspired small santoku style knife ideal for preparing vegetables, fish, or meat.
This knife’s mono-steel blade is made from 1095 carbon steel. It is similar in composition to the Hitachi White line of steels, with high levels of carbon and very few impurities. This steel performs at a high level while offering greater toughness and similar edge retention than its Japanese counterparts. It takes extremely fine edges and is easy to sharpen while producing very fine burrs.
With an asymmetrical forging and symmetrical grind, this knife is designed for a right-handed user. The left side of the blade is smooth, allowing the full-length hamon to be visible, while the right side is heavily forged.
The takedown handle is made from wood i recovered from a friends business shortly after he acquired it. while helping him sort out his new business i noticed a particularly heavy 250mm tall stump the previous owners had used for chopping things on. The saw mill I had it milled at believes it to be lignum vitae, a wood used in previous times for propeller shafts of boats due to its high oil content, extreme strength, and self lubricating properties. the wood was polished up to a fine finish and left raw as no finish will penetrate its oil dense interior. As I only use locally sourced or reclaimed materials this wood is in incredibly short supply with only enough material to handle a few dozen knives and is reserved for the best piece from each batch.
Each knife comes securely stored in its own wooden sheath and wrapped in a furoshiki.
04.02.10 petite chefs knife
blade steel | 1095 carbon steel
HRC | ~62
overall Length | 250mm
blade length | 140mm
blade height at heel | 38mm
spine thickness at handle - mid - tip | 2.5mm - 1.8mm - 1.4mm
handle material | reclaimed shou sugi ban oak
ferrule material | reclaimed brass embossing stamp, linen micarta
weight: 89g
This knife’s mono-steel blade is made from 1095 carbon steel. It is similar in composition to the Hitachi White line of steels, with high levels of carbon and very few impurities. This steel performs at a high level while offering greater toughness and edge retention than its Japanese counterparts. It is easy to sharpen and takes some of the finest edges due to the lack of large carbides formed from alloying elements.
With a symmetrical grind, this knife is designed for either left or right-handed user. With a dynamic grind the heel is robust and can handle tasks such as cutting through joints of chickens while the tip is an absolute laser. This is a super versatile knife and fun to cook with
The takedown handle is made from oak reclaimed from leg of an old desk and was burnt on red hot steel inspired by the Japanese shou sugi ban finish. The handle is sealed with food grade natural tung oil.
Each knife comes stored in its own wooden sheath and wrapped in a furoshiki.
meet bret
Bret is the maker behind Cooking Implements. With a background in architecture and years running his own knife-sharpening business, he now focuses on his true passion: making thoughtful tools meant to be used every day.
bret’s top pick
blade steel | 26c3 carbon steel
HRC | ~63
overall Length | 426mm
blade length | 301mm
blade height at heel | 52mm
spine thickness at handle - mid - k tip | 3.2mm - 2.7mm - 2.2mm
handle material | reclaimed pallet from overseas
ferrule material | resin
weight: 249g
This is by far the largest knife I have made, and I have to say I am quite pleased with how it turned out. With a full-length hamon clearly visible on the left side of the blade—and peeking through toward the tip on the right—this piece can be displayed in either orientation and is sure to stand out in any collection.
This knife’s mono-steel blade is made from 26C3 carbon steel. Similar in composition to the Hitachi White line of steels, it contains high levels of carbon and very few impurities, with a small addition of chromium that increases edge retention. This steel performs at a high level while offering greater toughness and edge retention than its Japanese counterparts. It takes extremely fine edges and is easy to sharpen while producing fine burrs.
With a lightly convex asymmetrical grind, this knife is designed for a right-handed user. As a result of this grind, the knife performs unlike any knife I have used previously—it goes exactly where you tell it to, making it a pleasure to cut with. The left side of the blade is smooth with a hamon running the full length, while the right side retains heavy forge texture.
The takedown handle is made from wood reclaimed from a pallet that came from overseas. The wood is extremely dense with a deep mahogany colour. The handle is sealed with multiple layers of natural tung oil.
Each knife comes securely stored in its own wooden sheath and wrapped in a furoshiki.
As a small bonus, this knife will also come with several additional handle options that can be swapped to achieve different aesthetics. I have included some brutalist-inspired burnt wood handles shaped with rasps that I think are particularly neat. As this is the last knife I made with this tang design, three additional handles will be provided.