Handmade Custom Chef and Kitchen Knives
Our own profiles, made from start to finish in our workshop. We draw the shape, laser cut it, grind it by hand, have it hardened, then shape and fit the handle ourselves. They arrive sharpened, boxed and ready to cook with.
The Japanese chef knife range
Seven profiles we designed ourselves, each offered with a Turkish walnut or an olive wood handle:
- Gyuto — the Japanese take on a chef's knife. If you want one knife for everything, this is it.
- Santoku — shorter and taller than a gyuto, with a flatter edge. Excellent for push cutting.
- Nakiri — a straight edged vegetable knife. Full contact with the board, no rocking.
- Kiritsuke — the angled tip profile, traditionally a head chef's knife.
- Mini deba — thicker spine, built for fish and small bone work.
- Yanagiba — long and slender, for slicing raw fish in a single pull.
- Tanto — the angular Japanese tip on a kitchen blade.
Current specifications: 1.4116 German stainless steel at 55–56 HRC, 2.5 mm stock. The santoku runs 175 mm long and 45 mm tall; handles are 130–145 mm. Exact dimensions are on each product page.
Custom paring knives
An 85 mm blade, 195 mm overall, 2.5 mm stock, in 1.4116 at 54–55 HRC. HPL handles in red, yellow, blue, pink or brown over black — waterproof, dishwasher indifferent, and they do not move with humidity. A sensible knife to leave by the sink.
Made in our own workshop
We are a knife making supplies workshop, so these knives are built from the same stock and the same process as everything else we sell.
Steel comes directly from Voestalpine. We laser cut our own profiles in house and hand grind every blade on belt grinders using jigs we built ourselves. The ground blades then go back to Voestalpine for hardening in industrial vacuum furnaces — the mill that made the steel does the heat treatment.
Only after the blade returns does it get a handle. Scales are shaped by hand, fitted with liners and finished one at a time. Nothing here is assembled from bought-in parts, and no two handles come out identical.
The steel, and why this hardness
1.4116 at 55–56 HRC is a deliberate choice for a working kitchen knife, not a compromise. It sharpens back to keen on almost any stone, shrugs off the acid in citrus and tomatoes, and survives a knock against a bone or the rim of a ceramic plate without chipping out.
That is what most cooks actually want: a knife that comes back to sharp in a minute and never worries you. We publish the hardness range because we control the heat treatment and can stand behind the number.
Free engraving
Add a name or a message at checkout and we laser engrave it at no extra cost. It is why a lot of these knives leave here as gifts.
Shipping
UPS Express worldwide. European orders land in 1–3 business days, orders to the United States and Canada in 2–5. Every knife ships sharpened and boxed.
Elsewhere in the shop
Curious how a blade goes from steel to finished knife? Read why we send blades back to the steel mill and what HRC really means.