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Showing 25–36 of 267 results
Buried beneath the surface for nearly 100 million years, a piece of this Spinosaurus’ spine bone finds its way into a one-of-a-kind heirloom chef’s tool.Crafted in south-western Ireland at the studio of Fingal Ferguson, this chef’s nakiri and its paleologically embellished handle are far from extinction. Designed to chop vegetables large and small, Fingal shapes…
You’ll find no marks on the knife to indicate who its creator is, yet you’ll not soon forget the work of bladesmith Joshua Prince.In unused, like-new condition, this pre-owned chef knife was crafted in Joshua’s Rhode Island studio and features a 190mm / 7.5″long by 68mm tall blade with gorgeous cladding formed from layer upon…
Hand forged in Kassel, Germany by bladesmith Oliver Mrtens exclusively for our Living Steel collection, the Modern Chef received a design update in November 2022with a new handle profile, added brass handle pin, and a subtly refined blade for improved performance. This handsome design features a hard, thin, and very sharp edge in Oliver’s preferred…
A rare offering by Sean Alonzo of the Philippines is here in stunning, pre-owned, unused, like-new condition. Boasting Sean’s silky, hand-sanded satin finish, the 235mm/ 9.25″ blade stands a handsome 62mm tall at the heel, the meticulously shaped convex bevels slimming downward from the rounded, polished spine to a thin, razor-sharp edge. The blade’s Western…
We call it a Carver. Bryan Raquin calls it a sharp, highly capable tool hand-forged from 145sc (‘super clean’) small batch san-mai steel with wroughtiron cladding. What do you call it Razor sharp at the edge beneath high-polished secondary bevels which Bryan achieves on a progression of natural whetstones, complemented by kasumi-finished primary bevels where…
Innovations in metal by the hands of Vermont bladesmith Nick Anger continue with the creation of an exquisite chef knife built for all manner ofdaily kitchen work and designed to catch eyes wherever it cuts. Thin, light, and quick in the hand, the full-size, 212mm / 8.3″ blade is forged from homemade damascus (more on…
Inspired by the Hughes H-1 Racer aircraft, artist Steve Pellegrino of Philadelphia delivers a jaw-dropping, head-to-toe metallic sujihiki built to perform in the kitchen, andturn heads carving and serving in the dining room. A one-of-a-kind tool forged by hand at Steve’s one-man studio, the 17-Layer Sujihiki needs to spread its wings and soar, its full…
Forged by hand at his studio outside of Weert, The Netherlands, engineer and culinary artist Jeroen Knippenberg creates a stunning petty chef knife from hishomemade, four-alloy carbon damascus steel formula. Feathering the material’s pattern to present its intertwined metallic layers in an organic, flowing form, Jeroen opts for a horizontal full-tang integral bolster construction for…
The newest work of culinary art by Brazil’s William Porto is a 228mm / 9″ chef knife designed to perform every cut in the kitchenwith style and grace. Forged by hand at his one-man studio, William shapes the blade from his own Ladder W’s pattern carbon damascus steel to form a versatile, 51mm tall profile…
A small, one-of-a-kind santoku chef knife with big attitude, crafted by the hands of Joshua White. This talented New Jersey bladesmith has forged a 133mm/ 5.2″ blade from a homemade san mai formula of low-layer damascus cladding with a core of 1085 carbon steel. Josh has sculpted the blade with compound ‘S-grind’ geometry for cutting…
Lending this one-of-a-kind paring knife its name, famed Donegal Tweed fabric of Ireland, originally made in the town of Donegal beginning in the mid-1800s, hasbeen used to create the handle’s primary material: Donegal Tweed Micarta. Sculpted in County Cork, Ireland by the knife’s designer and maker, Fingal Ferguson, the dark tweed micarta presents the iconic…
Forged at his Sydney, Australia workshop, Dmitriy Popov dresses house-made 26c3 ‘Spicy White’ san mai steel in American Oak and brass to form a simplystunning sujihiki for the chef’s kitchen. Designed for precision and versatility on the cutting board, the 230mm / 9.1″ edge is thin, hard, and razor sharp, backed by tough, convex bevels…
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