On offer is a Japanese style chef knife, handmade from reclaimed and sustainable materials.
The blade has a hammered forge finish with a custom handle made from quality Tasmanian native timber.
The handmade nature of the knife means it is unique, no two of my knives are exactly the same. The hammer finish and handle design give the knife a rustic character.
This chef knife was handforged from a solid piece of reclaimed high-carbon tool steel. I work with recycled steel from various sources such as vintage files, truck springs and saw blades.
The blade has a thin flat grind with a distal taper from the handle to the tip. The blade is hand sharpened and ready to use on delivery.
The octagonal handle is made from Tasmanian Sassafras with a Blackwood ferrule, I have oiled and polished the handle for a smooth and comfortable grip.
The timber for the handle is sourced from Hydrowood Tasmania, their product is 100% reclaimed wood and no living trees are cut to produce the timber. Hydrowood has a number of international sustainable wood certifications including PEFC, Responsible Wood and FSC.
The knife has been heat treated and tempered to achieve a good balance between hardness, flexibility, toughness and edge retention.
Overall length: 280mm
Blade length: 140mm
Handle length: 130mm
Blade thickness: 2mm
*Width is measured from widest point. Thickness measured from spine next to handle.
In Australia you must be 18 years or older to purchase this knife. International buyers are responsible for abiding by their local laws relating to knife purchases.
All knives are handforged and finished in my home workshop. These are products of passion and hard work, no part of my process is automated. I am always learning about my craft and spend many hours researching techniques and design to improve my work.
The rustic hammered forge finish is part of my design, I don’t want my works to look they are made by a robot! Therefore each knife is unique and the mark of my handwork can be seen on each blade. This to me is part of the story of each piece, bringing them to life and adding to their charm.
In the interests of sustainability and the environment, I prefer use repurposed steel for all my blades. Why use new resources when the world is full of great materials waiting to be transformed into creative products!
Carbon steel is super sharp and hard wearing but is not stainless, so it requires a little more care in the kitchen. Clean the knife soon after use and wipe dry immediately. It is good occasionally rub the blade with a light coat of food safe oil. The blade will darken slightly with use and develop a protective patina that will resist corrosion. To get the longest life out this tool, I don’t recommend cleaning this knife in dishwasher.