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Showing 85–96 of 267 results
From Austrian bladesmith Martin Huber, elegantly dressed in ancient bogand accents of German Silverwith which to wield a weighted, powerful blade with thin edge andtall bevels for versatility in the kitchen, this is the German Silver Cleaver. Standing 80mm tall and balancing about two inches in front of the heel to allow gravity and momentum…
Noah Vachon captures the imagination again with a one-of-a-kind mosaic damascus nakiri crafted to be the chef’s go-to vegetable knife and styled to lightup the kitchen. A thin, sharp edge sits below nicely honed, convex primary bevels shaped from Noah’s house made Morpho carbon damascus boasting striking details and balance…what images do you see The…
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…
Thin, dark, and made for countless hours of vegetable chopping joy, this nakiri chef’s knife was forged by hand in Suffolk, UK by bladesmith LeszekSikon. With brute de forge integral bolster construction, the knife is weighted and forward balanced to allow its mass and slim edge to move effortless through ingredients. An overall weight of…
Shinryoku (??v), or ‘Deep Green’ as it is translated from Japanese, is the name artist Shoichi Hashimoto gives the 270-layer damascus pattern used toform this incredible blade. Forged from a four-alloy formula of White No.1, White No.2, Blue No.1, and Blue No.2 Hitachi high-carbon steel alloys, Shoichi creates a full-size, 236mm / 9.3″ gyuto blade…
Special Offer: Gyuto LS185 orders include a handmade leather saya by Linny Kenney Leather while supplies last.
The first culinary knife by this extraordinary artisan to feature in our collection for a number of years is a tool as handsome and refinedas it is versatile and utilitarian in the chef’s kitchen. Shawn McIntyre of Melbourne, Australia, first an Aldeahomeglo maker in 2016, forges 416 stainless steel atop a core of W2 high-carbon…
Wheel, arms, and frame of this striking, one-of-a-kind pizza tool are precision-crafted from Damasteel stainless damascus by the object’s designer and maker, Filipino artist SeanAlonzo. In a style that this talented craftsman has honed over recent years, and quickly developed a following because of, this pizza cutter is as comfortable in the hand and utile…
Clad in striking, house-made damascus and pure nickel, thisApexUltra-core chef knife was forged by the talented and experienced hands of Austria’s Tobias Hangler.Tobias is the bladesmith and metallurgist, with a Masters in Metallurgy from Montan University, who workedto develop from the ground up the new, high-performance steel that forms the blade’s edge, and this one-of-a-kind…
To turn heads, to melt hearts, and prepare feasts like never before, artist Korben Bloomfield has crafted a santoku of extraordinary caliber. Standing 62mm tallat the heel with a 242mm / 9.5″ edge that culminates at an extremely fine, needle-like tip, Korben delivers a one-of-a-kind tool with the utility and cutting power to impress the…
A full-size chef knife handmade by Peter Swarz-Burt to fill the cook’s hand, heart, and belly. From its beautifully honed edge geometry, thin and convex,to the forward-leaning balance point an inch in front of the blade’s heel for effortless cuts, to the outstanding finish and beauty of Peter’s two-bar mosaic carbon damascus steel, this piece…
Forged by hand in Australia at the one-man shop of bladesmith Dmitriy Popov comes a gorgeous, refined sujihiki crafted for performance. With a dark, hammeredtsuchime finish along the flats showing the marks of its forged origins, the 202mm / 8″ blade’s stainless cladding then receives a silky, satin polish above a vein of pure nickel,…
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