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Showing 445–456 of 483 results
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…
This first chef’s knife by our newest, and youngest bladesmith, Timo Verschuren of the Netherlands, bares the hallmarks of a culinary tool crafted by astalented, experienced, and thoughtful an artisan as we know. Designed and made by hand at his one-person studio, Timo creates a dynamic, high-performance object built for the demands of the hardworking…
Thirty years after discovering an antique umbrella in an antique store in Louisville, Kentucky, Terry Widner finally discovered its purpose in his collection of foundmaterials; The stunning mother of pearl section from its broken handle would be integrated into the creation of a new spoon, giving it a storied ‘history’ in the process. Carved by…
Handcrafted on California’s central coast by long-time artisan blacksmith Dennis Kehoe comes the new Frying Saucer carbon cookware collection. In 10″, 12″, and 14″ diameters,the Frying Saucer design is a cross between a skillet and a sauce pan, featuring tall, versatile, sloping side walls around a flat cooking surface forged from thick, heat-loving, 10-gauge /…
In the traditional profile of this Japanese vegetable knife, Blenheim Forge’s nakiri is tall and thin with a 150mm / 5.9″ edge designed for pushingdownward through ingredients for fast and efficient cuts with no back and forth motion needed. Shaped from folded iron clad san mai with a Japanese Blue Paper carbon steel core, the…
From the choice ofBjrkmans Twist pattern Damasteel stainless damascus small-batch steel made in Sweden, to the hand filling handle finished with copper-infused FatCarbon carbonfiber, this Fingal Ferguson chef knife is not for the faint of heart. A 64mm tall santoku-inspired blade profile combined with full-tang construction produce a weighted and powerful tool that tips the…
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…
His formal training as an engineer, highlighted by both practical and theoretical studies in metallurgy, and his passion for food and the role that cookingfor our loved ones plays in our lives, combine and manifest in each of Jeroen Knippenberg’s heirloom culinary creations. That confluence is as beautifully evident as ever in this first chef…
Designed by Osamu Saruyama and created by Azmaya, the Brass & Steel Cheese Knife is a finely crafted cheese tool with a natural and nicelyweighted feel. The solid brass riveted handle helps the knife weigh in at just over 2 ounces, quite respectable for a thin, sharp 7″ knife. Cheese needs this.
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…
Trained by his uncle in 1966, Master Shin In-young and his team hand forge traditional kitchen knives at their shop in Anseong, South Korea. This150mm / 5.9″ carbon steel petty chef knife will perform the majority of chopping and cutting needs of any home cook, while being compact and perfect for use when space is…
This forged butter knife is crafted by hand in Somerset, UK by Alex Pole Ironworks. The simple, yet unique forged look of Alex Pole productsmakes it a pleasure to hold and work with a stainless steel butter knife that will happily spread your butter on bread, fig spread on a cracker, and joy on the…
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