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Showing 49–60 of 267 results
Forging by hand in southern England, Polish bladesmith Leszek Sikon expands on his well-loved Graphite collection of chef’s knives with the largest and most capableblade to date. Long, sharp, weighted, and powerful in the hand while remaining wonderfully balanced in all ways, from mass distribution, to bevel geometry, to attainment of both toughness and finesse,…
This exquisite, limited editionrelease of the Classic Chef,a collaboration between our Living Steel project and makers Andersson Copra of Sweden, boasts a handcrafted, etched, andpolished blade in strikingRose pattern Damasteel stainless damascus. The multi-purpose blade, designed to play the role of the chef’s do-it-all daily workhorse in any kitchen, is elevated to the next level…
A handmade gyuto by Oregon’s Ben Tendick to become your go-to chef knife for all manner of daily meal prep. Excellent balance and geometry fromheel to tip are the hallmarks that make us want to use this 203mm / 8″ blade in high-performance CPM 154 stainless steel for everything. True to the gyuto moniker, a…
The first tool to grace our collection by artist and bladesmith Toma Fenes is a paring knife that just begs to be used. At19 years old, Toma has already been building with his hands for the better part of a decade, and forging metal for years.With a thin, hard, and sharp100mm / 4.3″ edge in…
There is power in beauty, balance in art, and elegance in the unyielding craftsmanship of an artisan creating at the highest levels. Throughout this exquisitegyuto by designer and bladesmith Casey Vilensky of North Vancouver, Canada, each of these holds true. Striking lines, transitions, and geometry, all of which are purposeful and refined in the name…
Designed in collaboration with Sweden Andersson Copra, this slim paring knife is perfect for a wide range of small, detail-oriented cuts especially thoserequiring a touch of added blade strength.Longer than the average paring knife, it features a stiff, strong profile, a tapered tip, and an extra-sharp edge that will please every chef who enjoys a…
James Oatley’s hand sanded high-polish finish graces the compound ‘S-grind’ bevels and silky flats of this stunning new gyuto’s blade. Delivering211mm / 8.3″ ofrazor thin, and razor-sharp, edge, the lower portion of the bevels boast pronounced convexity that balances strength with finesse, the near-zero edge backed by performance-driven geometry designed to excel at both chopping…
You’ll find nothing ordinary about this bold and striking build by Australia’s Luke Scheepers. First, the handle:between thebeautifully detailed and patinated collar and endcapofbrass,Luke has shaped a single piece of brushed, 6061 aluminum into his comfortable andhandsomewa-style, decagonal handle form, ten-sided in the rear before tapering forward for control in any grip. The texture and…
Bladesmith and artist Nick Rossi’s unique style that seamlessly merges function-first profiles and geometry with a bold mix of rustic-meets-modern, gets us every time. Asit does with this very handy, 146mm / 5.7″ petty chef knife forged by hand from 52100 high-carbon steel. Nick delivers a tough, sharp, and dynamic edge that sits below convex,…
Forged by hand in Detroit from his stunning Tesselate Stars mosaic damascus steel, bladesmith Niko Nicolaides delivers with a one-of-a-kind chef knife that we cannottake our eyes off of. The chatoyance and sheer beauty of the house-made carbon damascus’ pattern is second only to the superb bevel geometry it provides to every cut, as expected…
Artistic form and purposeful function combine in a one-of-a-kind yanagiba by Spain’s Andrs Maldonado. With precise single-bevel edge geometry shaped for the right-handed user, long,exacting slices are achieved with consistency, whether in the hands of the sashimi chef or in the home kitchen. The fine, zero edge, below the blade’s front side’s (omote’s) bevel and…
A rare opportunity to own a one-of-a-kind integral damascus chef knife by ABS Master Bladesmith Andrew Meers is here. In pristine, pre-owned, never-used condition, thisstunning work of culinary art delivers a 298mm / 11.7″ blade of high-carbon, house-made damascus steel blade with Andrew’s compound ‘S-grind’ geometry to create a dynamic and powerful workhorse for the…
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