Kitchen Collection
Unique, original, 100% hand-made. Each of my kitchen knives represents, as best I can, timeless & proven kitchen knife designs with fun, comfortable handle designs and durable blade finishes.
Kitchen collection pieces vary in terms of material. The majority of my larger pieces are in 52100 or 26c3. While very different in how they finish they both offer exceptional toughness at the higher Rockwell Hardness levels that I like to bring my knives to.
I work mainly in High-Carbon steels and my blade finish is more often than not a full etch & stonewash. This “forced patina” offers a measure of resistance to corrosion that allows you to use my knives every day rather than treating them like museum pieces.
With respect to handle design, affordance is considered first and foremost. Elaborate handle designs often dogmatically force the hand into an ergonomic position that works for the maker…but maybe not for you. My handles are meant to offer a variety of grips to a wide spectrum of cooks. I try to incorporate unique materials and fun colors. Kitchens are joyful places and I like my tools to be reflective of that.
Designs…..
Blade Style: K-Tip Gyuto
Overall Length - 405mm
Blade Length - 225mm
Blade material - SanMai 26c3/410ss
Handle Length - 150mm
Handle Material - Blue acrylic cast Red Coolibah Burl/Acrylic divider/African Blackwood Ferrule
A lightweight, double bevel edged Kiritsuke is often compared to a Sujihiki. It is a super versatile knife that can be used to perform many of the tasks of the traditional Suji’ slicer and can flex into the role of a primary chefs knife as well.
Pricing varies depending on handle material & blade finish. Starting at $380. As shown, $525
Blade Style: Full-tang K-Tip Gyuto
Overall Length - 350mm
Blade Length - 230mm
Blade material - 52100 Carbon Steel
Handle Length - 120mm
Handle Material - Thuya Burl, Tiffany Blue/White g10, internal pins
Similar blade grind as the more traditional wa-handled version, here though with an internal pinned handle in laminated Thuya burl and Tiffany Blue g10.
Pricing varies depending on handle material & blade finish. Starting at $380, as shown, $525.
Blade Style: Nakiri
Overall Length - 320mm
Blade Length - 175mm
Blade Material - SanMai 26c3/410ss
Handle Length - 130mm
Handle Material - Thuya Burl/Tiffany Blue g10/Copper Mokume/African Blackwood
A staple in the Japanese professional kitchen, the Nakiri is immediately recognizable thanks to its thin, rectangular, and blunt-ended blade. The flat shape and thin cutting edge make it an ideal knife for vegetable work.
Here in stone-finished SanMai steel with a Thuya Burl wa-handle offset with copper Mokume-gane.
Pricing varies depending on handle material & blade finish. Starting at $325. As shown, $525
Blade Style: Petty
Overall Length - 280mm
Blade Length - 130mm
Blade Material - 26c3 Carbon steel
Handle Length - 130mm
Handle Material - American Maple/MexicanBlanket g-carta/Spalted Tamarind
An indispensable kitchen tool, my Petty knife is a small, light, exceptionally thin utility knife. Terrific for peeling, shaping and slicing smaller fruit, veg and herbs.
Here in Nashiji finished 26c3 carbon steel with wa-handle in maple/spalted tamarind.
Pricing varies depending on handle material & blade finish. Starting at $285
Blade Style: Brisket Trimmer/Boning knife
Overall Length - 240mm
Blade Length - 135mm
Blade Material - 52100 Carbon Steel
Handle Length - 105mm
Handle Material - Rosewood, g-carta
Designed for BBQ enthusiasts looking for just the right tool to trim a brisket and at .125” 52100 Carbon Steel it’s more than robust enough for any boning task. This piece is trimmed out with G-Carta liners against a polished tang with g10 & carbon pins retaining Rosewood handles..
Pricing varies depending on handle material & blade finish. Starting at $250
Blade Style: Bunka
Overall Length - 320mm
Blade Length - 185mm
Blade Material - Nashiji finished 52100 Carbon Steel
Handle Length - 100mm
Handle Material - Thuya Buyrl, Copper pins, g10 liner
Definitely one of my favorite blade shapes. The Bunka is a kitchen workhorse. A fine tip for delicate work, a thin, mid-height grind provides excellent performance.
Pricing varies depending on handle material & blade finish. Starting at $285
Blade Style: Contemporary Paring Knife
Overall Length - 200mm
Blade Length - 90mm
Blade Material - Stonewashed AEB-L Stainless
Handle Material - Leopardwood, Copper pins, gcarta liner
Pricing varies depending on handle material & blade finish. Starting at $250
Blade Style: Classic Paring Knife
Overall Length - 190mm
Blade Length - 85mm
Blade Material - Carbon steel
Handle Material - Mexican Blanket g-Carta
Pricing varies depending on handle material & blade finish. Starting at $250
Blade Style: French Pattern Chef’s Knife
Overall Length - 325mm
Blade Length - 225mm
Blade Material - 15n20
Handle Length - 115mm
Handle Material - Thuya Burl, white/orange g10, denim micarta, black g10/carbon tube pins
A classic French pattern but with a decidedly “Eastern” grind. I begin with thinner stock than most in todays current fashion and grind as deep and thin as I am able. Not your huckleberry if you’re planning on breaking down prime cuts, there’s better tools for that. This is the chefs knife for the delicate work.
Thuya burl is just stunning stuff. It grows in the Atlas Mountains of Morocco and can be hard to come by. Here it’s offset with a “reverse bolster” of layered g10 and hand-made denim micarta.
Pricing varies depending on handle material & blade finish. Starting at $385.