about

I went to school to become an architect but was forced to abandon this field due to a repetitive motion injury. To earn money I started a knife sharpening business where i sharpen 1000s of knives per year ranging from hand forged Japanese knives down to the lowliest dollar store special. With my design background, extensive knife experience, and my love of cooking I aim to make truly wonderful and distinct cooking implements that bring joy to anyones kitchen. I aim products that are thoughtfully designed, crafted, and that aren’t afraid to show how hand made they really are. I iteratively draw my intent for each implement I make which I am one day be evident in my work. I want to make products that can be passed down from one generation to the next and will be in use long after I am composted and spread in a garden.

Person holding a forged knife blade with a yellow glove, smiling at a market setting, with forging tools in the background.

Handles

We aim to make robust take down style handles that are able to last the test of time. Ferrules are made from a wide range of durable materials such as resin and micarta that are easy to wash and wont mind a little water. The wood for our handles are exclusively recycled wood bits i harvest from discarded items each with its own origin and story.

steel

The steel I choose for my knives are selected for performance and/or how ell they take a hamon. They are sourced as bar stock from knife making steel suppliers which insures consistency in performance. I aim to have my knives in the mid 60s of the HRC chart ensuring they can be ground as thin as possible behind the edges and stay sharp well beyond conventional store bought knives

Notebook with hand-drawn knife designs and measurements