Depends on the application. Carolina Shuckers and many of my Field Knives are made in Bohler N695 Stainless. Kitchen collection knives are in 26c3, 52100 High-Carbon steel.

Stainless steel requires a very precise and controlled process for heat treatment that requires equipment I currently don’t own. I send out stainless items for heat treat. I do all other processes in-house and I do all of my heat treatment for High-Carbon steel per foundry specification.

Limited quantities are available at the retailers found on my “Where to Buy” page. Otherwise, purchase directly from me when items are available. Custom orders are my preference whenever possible, contact me to discuss.

Yes, if mistreated. But if cared for properly they will develop a patina that will protect them. Care for your quality knives the way you see a sushi chef care for his. Wipe it between ingredients, keep the blade clean and dry (oil for storage) and it will outlive you. Never ever put one of my knives in a dishwasher.

Sorta. We can make the same design and strive for the same finish but the variables in the materials, especially woods, mean that exact replicas are impossible. But we can get as close as we can with available examples of materials but since every tree is different, every piece of wood will have different coloration.

No. I don’t make weapons. There are many fine makers who do.

First, keep it clean and dry whenever possible. Oil it for longer term storage. Occasionally treat the wood with beeswax or food-grade mineral oil.

A strop is your best bet for routine edge maintenance. When sharpening is required I recommend a Japanese water-stone. Reach out to our friends at Bernal Cutlery In SF or Coutelier NOLA for assistance in purchasing sharpening materials.

I needed a name for the business. My last name is a disaster for branding, email or URL use and my first name is a little too “on-the-nose” for this space. Not to mention it’s already trademarked…..and not by me.

My fondest memories of my grandparents all involve a kitchen and in Portugese “Alma” means soul. Many say that the soul of home resides in its kitchen. So it’s a nod to them and to the exchange of love that happens in the soul-center of our homes.