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For the culinary explorer is a versatile titanium utensils gift set designed to get the most out of every meal. Handmade in Oregon by titaniumartist Ben Tendick, the set includes our Medium Titanium Kitchen Tongs, a Classic Titanium Spork, and a Titanium Utility Ladle, the perfect trio for both cooking and eating fireside and just…
Crafted from brass and stainless steel using traditional Japanese techniques, this elegant butter knife is designed, in collaboration with Azmaya, by metalsmith and artist OsamuSaruyama. Over time the brushed brass handle will develop a dark, rustic patina. The design, balance, and craftsmanship represent the attention to detail and quality of this and all Azmaya products.
In sustainably sourced walnut and handmade porcelain, Arboretum kits from Chicago’s Crucial Detail offer bold and handsome presentation for serving appetizers, finger foods, dips, andsides. Each kit contains a beautiful, turned walnut stand and three tops, one each of the flat top, small bowl, and medium bowl. Serve in style with this new offering from…
With figure and character, color and wisdom, beautiful cherry is shaped by Austrian wood carver Maximilian Neukufler to form a limited batch of a designthat captivates: the SideWinder. For the kitchen and for the dining room, part spatula, part spoon, the offset head of the design finds endless ways to serve. Sculpted using only hand…
Weight, balance, and power forge a tactile experience to savor. Maker Torbjrn “Tobbe” Lundstrm begins this mid-size ‘small game’ cleaver with wide-stock Damasteel stainlessdamascus steel for ablade that offers both the strength and heftfor tough cuts and at the same time a thin, very sharp edge for efficient vegetable chopping, and even slicing work. A…
A classic and elegant slotted serving spatula for the dining room, handmade in Somerset, UK by Alex Pole Ironwork. Ergonomic and balanced in the handfor comfortable serving at the table or buffet counter, good looks and excellent craftsmanship go hand-in-hand. The hammered and polished copper head is slotted for serving everything from potatoes to fish,…
Taking the traditional approach of forging, with heat and handheld hammer only, the final geometry of a chef knife to the extent possible, bladesmith LeszekSikon delivers the first of his S-forged gyutos, with hammered compound bevel geometry, and the results are outstanding. At 233mm / 9.1″ long with a 58mm tall heel and voluptuous profile…
Our newest, largest, superbly capable offeringfrom theBlanc Creatives team of carbon cookware artisans is the Pro Bronze Handle Rondeau, also known as the ‘The Brondeau’.Delivering beauty and robust functionality to any kitchen, thepot features handcrafted, solid carbon steel construction complemented by Corry Blanc’s signature, hand-forged bronze handles, and a stainless-steel lid tempered to a bronze…
Clad in house-made damascus steel with a hard, sharp, and thin cutting edge of 1.2842 high-carbon steel, Kamil & Michal Hanuljak have delivered another one-of-a-kindsantoku chef’s knife built to rule the kitchen. Inspired by the storied Japanese cutlery and crafted using the same traditional methods, the 193mm / 7.6″ blade features an extremely fine, needle-like…
The stunning, natural beauty of an Austrian cherry tree and a touch of a blue acrylic paint are everything Maximilian Neukufler needs to fashion aversatile, one-of-a-kind, traditionally carved wooden kitchen spoon. Beginning with a raw block of the cherry tree’s beautiful wood, Max uses only hand tools to slowly, methodically shape a kitchen object of…
Created from salvaged high-carbon steel railroad spikes and measuring around 7.75″ long with a 2.75″ blade, the Mama’s Boy Oyster Knife from Waller Handmade isthe biggest of the models. Beautiful yet ominous looking, the character of the reclaimed spike, along with the hand-forging and twisting, gives the Mama’s Boy its unique look. Each shucker is…
French bladesmith Yanick Puig builds simply elegant gyutos crafted to perform in the hands of professional chefs and home cooks alike. Inspired by the formsand construction methods used by Eastern culinary artists for hundreds of years, Yanick, like those who came before him, forges his own san mai (three layer) steel before shaping it under…
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