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Kitchen Knives
220mm Nitro-V + Ironwood Gyuto RAFFLE! (Ticket)
$10.00RAFFLE!
Up for grabs is this 220mm Nitro-V gyuto featuring stone tuned workhorse geometry and a desert ironwood and stabilized bog oak handle.
“Stone tuned” geometry means that after finish grinding on a belt grinder the blade geometry was further refined on bench stones to eliminate any inconsistencies from the machine and to dial in the edge geometry. As a result this 220mm Nitro-V blade has an edge that is both thinner and more even than can be achieved with machine grinding alone and when the time does eventually come for thinning there won’t be any low spots that need to be worked out-that’s already been taken care of. Knived finished this way have a smoother and more refined feel while cutting and significantly reduced maintenance time down the road when thinning is needed.
Blade Details
Blade: 220mm Nitro-V, 51mm tall ( hardness 62-63hrc) stone tuned geometry + 600 grit hand finish
Handle: desert ironwood + stabilized bog oak, buffed and waxed
POB: 35mm from the handle
Spine: 4.62mm at the handle, 3.16mm at halfway, .66mm 1cm from the tip
Grind: full convex 50/50 bias, near zero ground
Weight: 224g
Relieved + mirror polished choil and spine
Edge: .14mm@1mm, .3mm@2mm from the edge, measured at the midpoint
The terms for the raffle are as follows:
-$10 CAD (About $7.30 USD) per ticket
-multiple entries permitted
-90 tickets available
-if you win and I can’t get a hold of you within 48 hours I’ll re-draw for another name
-shipping to be covered by the winner (~25-40 CAD for North America and a bit more for Europe) buuuuut….
-if the winner likes+comments+shares/tags someone in the raffle post on Instagram I’ll ship it for free and…..
-if they tag/share with two or more people I’ll include a zippable, padded nylon knife case for free
-the knife will come full sharpened
US Tariffs Included
Thanks for taking a look and good luck to everyone who participates!
For the makers summative take on knife steels click Here
For more information on Nitro-V click Here
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Kitchen Knives
Deluxe Laser Line Gyuto 185mm-210mm (Made To Order)
Price range: $13.00 through $60.00“Deluxe Laser Line” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
The “Deluxe Laser Line” is the upgraded version of the standard laser line. While the key features remain the same, some key adjustments to the geometry and finish are made
This line features:
-Length options from 185mm-250mm
-Stainless and carbon steel options (AEB-L+52100)
-Full convex grinds
-2.7mm stock thickness
-Moderate distal taper with a fine tip
-Burned oak handles (excellent texture)
-Thin geometry <.2mm @1mm above the edge at the midpoint
-600 grit hand finishes
-Stone tuned bevels (lower 10mm of the blade)
-Improved food release
-Near zero grinds
-Forward balance
-50 to 52mm Blade height
-50/50 grinds
-KS inspired profiles
– Target hardnesses ~62/63hrc (AEB-L) and ~64/65hrc (52100)
-120g-170g weight
*If you’d like to place an order for a blade with non standard dimensions, steel, or handle material please use the custom form by clicking here.
**These blades will be completed on a made to order basis in small batches with a lead time of 4-12 weeks
*** The blades depicted are examples only to exhibit the finish and profile used, as well as the handle material. These are not the actual knives you will receive.
**** The “Deluxe Laser Line Gyuto” like the Standard Line, is intended to serve as a way to provide an excellent cutting experience at a modest price. Though every effort will be made to produce consistent blades, some variation is normal as the “Deluxe Laser Line Gyuto”, like all my blades, are made entirely by hand.
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Kitchen Knives
Standard Laser Line Gyuto 185mm-210mm (Made To Order)
Price range: $13.00 through $60.00“Standard Laser Line” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
My basic laser offering, the “Standard Laser Line Gyuto” these are my “OG” laser pattern. These are designed to be basic knives with high performance grinds, and these blades are the exact same ones that you would find on my premium offerings.
This line features:
-Length options from 185mm-250mm
-Stainless and carbon steel options (AEB-L+52100)
-Full convex grinds
-2.7mm stock thickness
-Moderate distal taper with a fine tip
-Burned oak handles (excellent texture)
-Thin geometry <.2mm @1mm above the edge at the midpoint
-Belt finishes
-Forward balance
-50 to 52mm Blade height
-50/50 grinds
-KS inspired profiles
– Target hardnesses ~62/63hrc (AEB-L) and ~64/65hrc (52100)
-120g-170g weight
*If you’d like to place an order for a blade with non standard dimensions, steel, or handle material please use the custom form by clicking here.
**These blades will be completed on a made to order basis in small batches with a lead time of 4-12 weeks
*** The blades depicted are examples only to exhibit the finish and profile used, as well as the handle material in the case of the burned oak specimens. These are not the actual knives you will receive.
**** The “Standard Laser Line Gyuto” is intended to serve as a way to provide an excellent cutting experience at a modest price. Though every effort will be made to produce consistent blades, some variation is normal as the “Standard Laser Line Gyuto”, like all my blades, are made entirely by hand.
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Kitchen Knives
Deluxe Laser Line Gyuto 225mm-250mm (Made To Order)
Price range: $15.00 through $62.00“Deluxe Laser Line” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
The “Deluxe Laser Line” is the upgraded version of the standard laser line. While the key features remain the same, some key adjustments to the geometry and finish are made
This line features:
-Length options from 185mm-250mm
-Stainless and carbon steel options (AEB-L+52100)
-Full convex grinds
-2.7mm stock thickness
-Moderate distal taper with a fine tip
-Burned oak handles (excellent texture)
-Thin geometry <.2mm @1mm above the edge at the midpoint
-600 grit hand finishes
-Stone tuned bevels (lower 10mm of the blade)
-Improved food release
-Near zero grinds
-Forward balance
-50 to 52mm Blade height
-50/50 grinds
-KS inspired profiles
– Target hardnesses ~62/63hrc (AEB-L) and ~64/65hrc (52100)
-120g-170g weight
*If you’d like to place an order for a blade with non standard dimensions, steel, or handle material please use the custom form by clicking here.
**These blades will be completed on a made to order basis in small batches with a lead time of 4-12 weeks
*** The blades depicted are examples only to exhibit the finish and profile used, as well as the handle material. These are not the actual knives you will receive.
**** The “Deluxe Laser Line Gyuto” like the Standard Line, is intended to serve as a way to provide an excellent cutting experience at a modest price. Though every effort will be made to produce consistent blades, some variation is normal as the “Deluxe Laser Line Gyuto”, like all my blades, are made entirely by hand.
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Cleaver
Basic Models 220mm x 110mm 52100 Cleaver
$16.00This 52100 cleaver is a one off. The specs are the same as the AEB-L cleavers. The primary difference is that the finish on the blade is more of a dark grey and less of a black. This blade is being sold at a 10% discount due to some warping at the spine (the edge remains straight). See blow for pictures of the defect.
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Kitchen Knives
Basic Models Gyuto (Made To Order)
Price range: $25.00 through $30.00“Basic Models” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
Introducing the “Basic Models Gyuto”
While I’ve always tried to ensure I’ve had a range of offering available from highly polished honyaki to the sort of utilitarian blades a line-cook might afford, I’ve often wondered how far I could take things in that direction. Many of you have heard the story of the sculptor who, when asked how he made such impressive work, replied that he didn’t “make” the sculptures, so much as he removed everything that wasn’t integral to them. So, in that vein I asked myself the following questions…
Can I produce a knife with the same functionality as a more expensive one without it being a complete eyesore?
How important is distal taper?
How thick can a convex low bevel be without wedging?
What would it mean to make a knife with only the most essential features?
These collectively represent my answer to those questions…
They are the most basic models of knives I can make. Intended for beginners and professionals on a tight budget alike, they feature:
-Burned oak handles from reclaimed wood
-Low, high bevels
-Convex zero grinds, hand sharpened
-Nail flexing edges
-As quenched finishes
-1.6mm blade stock
-Forward balance
-AEB-L or 52100 steel
-50 to 52mm tall
-Rounded spines and choils
-Weights in the typical range (~160g for a 240mm gyuto and ~140g for a 165m santoku)
-Excellent food release
-Cutting ability close to more extensively ground blades
I have tested all variations of these basic models and I have to say, part of me is a bit irritated at just how well they do considering how rough they are. They aren’t pretty, and they’re not intended to be, and tip cuts aren’t quite as smooth as they would be on blades with more taper, but these are undoubtedly performers.
*As a cost saving measure, no Maker’s Marks will be etched
**Blade pictured is 52100
***Basic Models” knives generally feature some dimpling from mechanical straightening.
These basic models will be made to order in batches of 10, currently available in the following sizes
Gyuto: 240mm
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Cleaver
Basic Models Cleavers (Made To Order)
Price range: $25.00 through $50.00“Basic Models” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
These are my “Basic Models Cleavers”, like the “Basic Models” gyutos, santokus, bunka, nakiri and sujihiki they are the most basic and affordable knives I can produce
They feature:
-Burned oak handles from reclaimed wood
-Low, high bevels
-Convex zero grinds, hand sharpened
-Nail flexing edges
-As quenched finishes
-1.6mm blade stock
-Forward balance
-100mm-115mm tall
-AEB-L stainless steel
-Rounded spines and choils
-Weights in the 300g-500g range (the depicted 220mmx110mm weighs 362g)
-Excellent food release
-Cutting ability close to more extensively ground blades
– ~$250 CAD and below price point for most offeringsI have tested the Basic Models Cleavers and I have to say, part of me is a bit irritated at just how well they do considering how rough they are. They aren’t pretty, and they’re not intended to be, and tip cuts aren’t quite as smooth as they would be on blades with more taper, but these are undoubtedly performers.
*I know that cleaver profiles can be somewhat variable, but the one I have chosen for these blades is flat in the central area with a slight upsweep at either end
** The cleavers are only available in AEB-L at the moment
***Basic Models” knives generally feature some dimpling from mechanical straightening.
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Kitchen Knives
Basic Models Sujihiki (Made To Order)
Price range: $25.00 through $50.00“Basic Models” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first
These are my “Basic Models Sujihiki”, like the “Basic Models” gyutos, santokus, bunka, nakiri and cleavers they are the most basic and affordable knives I can produce
They feature:
-Burned oak handles from reclaimed wood
-Low, high bevels
-Convex zero grinds, hand sharpened
-Nail flexing edges
-As quenched finishes
-1.6mm blade stock
-Forward balance
-~38/39mm tall
-AEB-L stainless steel or 52100 Carbon steel
-Rounded spines and choils
-Weights in the <180g range (150gr for a 270mm)
-Excellent food release
-Cutting ability close to more extensively ground blades
– ~$225 CAD and below price point for most offeringsI have tested the Basics Models sujihiki and I have to say, part of me is a bit irritated at just how well they do considering how rough they are. They aren’t pretty, and they’re not intended to be, and tip cuts aren’t quite as smooth as they would be on blades with more taper, but these are undoubtedly performers.
*Basic Models” knives generally feature some dimpling from mechanical straightening.
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Kitchen Knives
Basic Models (Santoku, Bunka, Nakiri) (Made To Order)
Price range: $30.00 through $45.00“Basic Models” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
Introducing the “Basic Models”
While I’ve always tried to ensure I’ve had a range of offering available from highly polished honyaki to the sort of utilitarian blades a line-cook might afford, I’ve often wondered how far I could take things in that direction. Many of you have heard the story of the sculptor who, when asked how he made such impressive work, replied that he didn’t “make” the sculptures, so much as he removed everything that wasn’t integral to them. So, in that vein I asked myself the following questions…
Can I produce a knife with the same functionality as a more expensive one without it being a complete eyesore?
How important is distal taper?
How thick can a convex low bevel be without wedging?
What would it mean to make a knife with only the most essential features?
These collectively represent my answer to those questions…
They are the most basic models of knives I can make. Intended for beginners and professionals on a tight budget alike, they feature:
-Burned oak handles from reclaimed wood
-Low, high bevels
-Convex zero grinds, hand sharpened
-Nail flexing edges
-As quenched finishes
-1.6mm blade stock
-Forward balance
-50 to 52mm tall
-AEB-L or 52100 steel
-Rounded spines and choils
-Weights in the typical range (~160g for a 240mm gyuto and ~140g for a 165m santoku)
-Excellent food release
-Cutting ability close to more extensively ground blades
I have tested all variations of these basic models and I have to say, part of me is a bit irritated at just how well they do considering how rough they are. They aren’t pretty, and they’re not intended to be, and tip cuts aren’t quite as smooth as they would be on blades with more taper, but these are undoubtedly performers.
* The bunka has clean sides because I was using it to experiment with surface coatings. Ultimately I abandoned that idea and ground sides are not available.
**The gyuto between the Nakiri and Bunka has a higher bevel because it was made with 2.7mm stock. I don’t presently intend to offer blades of that stock thickness.
***As a cost saving measure, no Maker’s Marks will be etched
**** All blades pictured are 52100 except the gyuto between the nakiri and bunka. Note the difference in the as quenched finish relative to the 52100 blades.
*****Basic Models” knives generally feature some dimpling from mechanical straightening.
These basic models will be made to order in batches of 10, currently available in the following sizes
Bunka, santoku and nakiri: 165mm+180mm
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Kitchen Knives
Standard Laser Line Gyuto 225mm-250mm (Made To Order)
Price range: $30.00 through $77.00“Standard Laser Line” knives are made to order in intervals of 8 weeks, or 10 orders, whichever comes first. Ordering places you in queue for a batch knife, the “Basic Models” knives are not stocked.
My basic laser offering, the “Standard Laser Line Gyuto” these are my “OG” laser pattern. These are designed to be basic knives with high performance grinds, and these blades are the exact same ones that you would find on my premium offerings.
This line features:
-Length options from 185mm-250mm
-Stainless and carbon steel options (AEB-L+52100)
-Full convex grinds
-2.7mm stock thickness
-Moderate distal taper with a fine tip
-Burned oak handles (excellent texture)
-Thin geometry <.2mm @1mm above the edge at the midpoint
-Belt finishes
-Forward balance
-50 to 52mm Blade height
-50/50 grinds
-KS inspired profiles
– Target hardnesses ~62/63hrc (AEB-L) and ~64/65hrc (52100)
-120g-170g weight
*If you’d like to place an order for a blade with non standard dimensions, steel, or handle material please use the custom form by clicking here.
**These blades will be completed on a made to order basis in small batches with a lead time of 4-12 weeks
*** The blades depicted are examples only to exhibit the finish and profile used, as well as the handle material in the case of the burned oak specimens. These are not the actual knives you will receive.
**** The “Standard Laser Line Gyuto” is intended to serve as a way to provide an excellent cutting experience at a modest price. Though every effort will be made to produce consistent blades, some variation is normal as the “Standard Laser Line Gyuto”, like all my blades, are made entirely by hand.
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Sujihiki (Slicer)
270mm Wootz Sujihiki
$50.00A 270mm Wootz Sujihiki
I recently developed the capacity to produce crucible steel (wootz) and so this one of the first of many yet to come. It’s a very labour intensive process but very satisfying. This blade has a calculated 1.90%-1.95% carbon which is on the higher end for crucible steel. The pattern is quite fine and exhibits a faint ladder pattern. I’ll attempt watered patterns on future blades. There’s really no describing the full extent of the detail in steel like this, it’s just packed. I look forward to experimenting with other patterns and compositions.
I’m short on maker’s mark stamps at the moment so I’ll be reserving the few I have left for completed customs and purchased blades. If this blade sells I’ll add it on prior to shipping.
Blade Details
- Blade: 272mmx41mm 190%-1.95% C wootz (64/65hrc) -1200 grit hand finish+etch and polish
- Neck: 17mmx14mm
- Handle: Bloodwood+walnut, oil finished and waxed
- POB: 40mm from the handle
- Spine: 3.25mm at the handle, 2.41mm at halfway, .73mm 1cm from the tip
- Grind: full convex RH bias
- Weight: 163g
- Relieved choil and spine
- Edge: .2mm@1mm, .37mm @2mm, .54mm @5mm, .92mm @10mm measured at the midpoint,
Blade Special Features
1.9% C 270mm Wootz Sujihiki
To learn more about wootz steel click here: https://knifesteelnerds.com/2024/04/22/wootz-the-true-damascus-steel/
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Gyuto (Chef's Knife)
245mm AEB-L Gyuto Chef Knife
$50.00A 245mm AEB-L Gyuto Chef Knife
Blade Details
- Blade: 245mmx51mm AEB-L (63 hrc) scotchbrite belt finish
- Neck: 20mmx19mm
- Handle: 136mm long, curly maple oiled and waxed
- POB: 50mm from the hande
- Spine: 2.45mm at the neck, 2.28mm at halfway, .46mm 1cm from the tip
- Grind: flat to convex, right hand bias
- Weight: 146g
- Relieved choil and spine
- Edge: .17mm@1mm, Measured at the midpoint.
Blade Special Features
Simple, functional, utilitarian with a bit of flare.
To read more about AEBL click here: https://knifesteelnerds.com/2019/03/04/all-about-aeb-l/
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Gyuto (Chef's Knife)
225mm ProCut +Wrought Iron San-Mai Gyuto
$50.00This 225mm ProCut blade will be my first available in this new and innovative steel. I’ve elected to utilize san-mai construction for my ProCut blades owing to the costs associated with acquiring it. ProCut is a brand new steel released by Pop’s Knife Supply and Larrin Thomas. You could think of ProCut as a steel with the toughness of 80CrV2, the nickel content of 15n20 and edge retention somewhere between 52100 and AEB-L.
This 225mm ProCut blade features a stone tuned geometry and a very fine 2500 grit finish that was finished with my own special polishing mix that results in a kasumi-like finish without the use of uchigumori
Please note that there is a small blemish in the handle where a chip was repaired during construction.
Blade Details
Blade: 224mmx51mm ProCut+ Wrought Iron (~64/65 hrc) Stone tuned bevels + 2500 grit hand finish + pseudo uchigumori/kasumi polish.
Neck: 17mmx18mm
Handle: Stabilized amboyna burl, oil finished, buffed and waxed
POB: 42mm from the handle
Spine: 3.29mm at the handle, 2.70mm at halfway, .65mm 1cm from the tip
Grind: full convex RH bias
Weight: 183g
Relieved choil and spine
Edge: .17mm@1mm, .28mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade, wrought iron clad.
To learn more about ProCut steel click here: https://knifesteelnerds.com/2025/06/04/pops-procut-a-new-carbon-steel-for-knives/
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Kitchen Knives
240mm ProCut San-Mai Gyuto
$50.00This 240mm ProCut blade will be my second available in this new and innovative steel. I’ve elected to utilize san-mai construction for my ProCut blades owing to the costs associated with acquiring it. ProCut is a brand new steel released by Pop’s Knife Supply and Larrin Thomas. You could think of ProCut as a steel with the toughness of 80CrV2, the nickel content of 15n20 and edge retention somewhere between 52100 and AEB-L.
This 240mm ProCut blade features a stone tuned geometry and a very fine 2500 grit finish that was finished with my own special polishing mix that results in a kasumi-like finish without the use of uchigumori. This finish highlights the core steel while creating a smokey haze where some minor carbon migration has occurred and leaves subtle intimations of the endogenous banding within the cladding steel. Interestingly enough it even highlighted a couple of inclusions within the cladding steel.
Blade Details
Blade: 240mmx51mm ProCut+ Low carbon steel (~64/65 hrc) Stone tuned bevels + 2500 grit hand finish + pseudo uchigumori/kasumi polish.
Neck: 17mmx19mm
Handle: Stabilized/dyed maple burl and paper micarta, oil finished, buffed and waxed
POB: 40mm from the handle
Spine: 3.53mm at the handle, 2.42mm at halfway, .68mm 1cm from the tip
Grind: full convex RH bias
Weight: 196g
Relieved choil and spine
Edge: .16mm@1mm, .27mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade, low carbon clad.
To learn more about ProCut steel click here: https://knifesteelnerds.com/2025/06/04/pops-procut-a-new-carbon-steel-for-knives/
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Kitchen Knives
190mm ProCut San-Mai Gyuto With Banding
$50.00This 190mm ProCut San-Mai Gyuto represents a large step forward in my polishing abilities. In this blade the various hues of carbon diffusion are visible at the weld interface while the cladding itself carries a natural mural of alloy banding patterns that exist within the steel itself.
Blade Details
Blade: 190mmx55mm ProCut+ stainless steel (~64/65 hrc) Stone tuned bevels + 2500 grit hand finish + pseudo uchigumori/kasumi polish.
Neck: 18mmx19mm
Handle: Stabilized/dyed maple burl and paper micarta, oil finished, buffed and waxed
POB: 30mm from the handle
Spine: 3.26mm at the handle, 2.54mm at halfway, .71mm 1cm from the tip
Grind: full convex RH bias
Weight: 173g
Relieved choil and spine
Edge: .14mm@1mm, .29mm@2mm from the edge, measured at the midpoint
Click HERE for close up video
Blade Special Features
Fully convex ground blade, stainless clad with active banding.
ProCut is a brand new steel released by Pop’s Knife Supply and Larrin Thomas. You could think of ProCut as a steel with the toughness of 80CrV2, the nickel content of 15n20 and edge retention somewhere between 52100 and AEB-L.
This 190mm ProCut San-Mai Gyuto features a stone tuned geometry and a very fine 2500 grit finish that was polished with my own special mixture that results in a kasumi-like finish without the use of uchigumori. This finish highlights the core steel while creating a smokey haze where some minor carbon migration has occurred and reveals the endogenous banding within the cladding steel.
To learn more about ProCut steel click here: https://knifesteelnerds.com/2025/06/04/pops-procut-a-new-carbon-steel-for-knives/
For the maker’s impression on various steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
245mm Carbon Steel Gyuto With Active Banding
$50.00This 245mm gyuto has been a long time in the works. The particular steel I selected for this blade is one that I have long been attempting to find a suitable polishing regimen for. Many attempts have been made that lead to a variety of unsatisfactory results from splotchy etches, to finishes that rubbed away completely with just a paper towel.
I’ve finally found a combination that produces not only an even and bold etch, but a durable one as well that wont simply rub away with a cloth. This blade’s finish is the culmination of approximately 50 hours of experimentation and trial and error between myself and an experienced blade polisher. For the time being at least, I’ll be keeping the alloy under wraps, but rest assured it is an excellent cutlery steel.
Alloy banding is a phenomenon that appears in essentially every ingot based steel, whether it’s mild steel, high carbon steel, stainless steel, or semi stainless tool steel. As the steel cools at the mill the various alloying elements will segregate themselves during cooling, as they have different melting temperatures within the alloy and so solidify at different rates.
The pattern in the as rolled bar is very linear and somewhat uninteresting, but with some heavy deformation at the correct forging temperatures (to avoid eliminating the pattern with excess heat) and the right heat treatment protocol (to enhance/preserve the banding while still reaching full hardness) results very reminiscent of a wattering wootz pattern are possible (as seen in this blade). Microstructurally, they are different, however at a surface level they are essentially indistinguishable.
The profile is essentially a tall KS pattern.
Blade Details
Blade: 245mm x 56mm carbon steel (~64/65 hrc) Stone tuned bevels + 2500 grit hand finish + alloy specific polish to bring out the banding
Neck: 16mmx19mm
Handle: Stabilized/dyed maple burl, oil finished, buffed and waxed
POB: 40mm from the handle
Spine: 2.97mm at the handle, 2.40mm at halfway, .52mm 1cm from the tip
Grind: full convex RH bias
Weight: 192g
Relieved choil and spine
Edge: .14mm@1mm, .28mm@2mm from the edge, measured at the midpoint
Click HERE for close up video of this 245mm gyuto
Blade Special Features
Fully convex ground carbon steel 245mm gyuto with active banding.
This 245mm Gyuto features a stone tuned geometry and a very fine 2500 grit finish that was polished with my own special polishing protocol that highlights the banding without leaving a splotchy or unstable finish.
For the maker’s impression on various steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
160mm 26c3 San-Mai Santoku
$50.00A 160mm 26c3 san-mai santoku
It’s been a while since I posted any new work, it’s been a crazy month and among other things I now have a power hammer in my shop that I’ve been learning how to use. This 160mm 26c3 san-mai santoku is the first of those forged blades to be made available and others will be posted in the coming days. The blade has stone set bevels with good convexity, and while I didn’t go nuts removing every single grinder scratch from the blade 98% of them are gone. Initially I tried a coticule kasumi on one side and got some scratching so I swapped to my uchigumori finger stones to a much better effect and that’s what I’ll stick with from here on out.
- Blade: 160mmx56mm 26c3/mild san-mai (64/65hrc) – stone set bevels + 2500 grit hand finish + finger stone kasumi polish
- Neck: 18mmx19mm
- Handle: Cocobolo+walnut, oil finished and waxed
- POB: 32mm from the handle
- Spine: 2.9mm at the handle, 1.96mm at halfway, 1.65mm 1cm from the tip
- Grind: full convex high bevel 50/5
- Weight: 165g
- Relieved choil and spine
- Edge: .15mm@1mm, .33mm @2mm, 1.7mm at the shinogi measured at the midpoint,
For the maker’s summative take on 26c3 steel click: Here
To learn more about 26c3 steel click Here
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Kitchen Knives
180m Low Bevel Bunka 26c3 San-Mai
$50.00A 180mm low bevel bunka in 26c3 san mai.
This 180mm low bevel bunka represents the first forging I performed with my new power hammer and my first shot at forged hollow bevels. Overall it came out well but I’m confident I can get things much thinner with a better set of dies. The blade has been tested and it’s as you would expect with these dimensions, it handles like a workhorse and has excellent food release with no stiction. It does require a little bit more force in denser produce but nothing that feels like work.
- Blade: 183mmx51mm 26c3/mild san-mai (64/65hrc) -stone set bevels + 2500 grit hand finish + finger stone kasumi polish
- Neck: 17mmx16mm
- Handle: Red Zebrawood +walnut, oil finished and waxed
- POB: 38mm from the handle
- Spine: 5.4mm at the handle, 5.2mm above the heel, 2.4mm at halfway, 1.98mm 1cm from the tip
- Grind: full convex low bevel 50/50
- Weight: 200g
- Relieved choil and spine
- Edge: .16mm@1mm, .54mm @2mm, 1.74mm at the shinogi measured at the midpoint,
For the maker’s summative take on 26c3 steel click: Here
To learn more about 26c3 steel click Here
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Kitchen Knives
170mm 26c3 Bunka
$50.00A 170mm 26c3 san mai bunka
- Blade: 170mmx55mm 26c3/mild san-mai (64/65hrc) -stone set bevels + 2500 grit hand finish + finger stone kasumi polish
- Neck: 18mmx18mm
- Handle: Bolivian Rosewood +walnut, oil finished and waxed
- POB: 35mm from the handle
- Spine: 3.1mm at the handle, 3.5mm above the heel, 2.3mm at halfway, 1.61mm 1cm from the tip
- Grind: full convex low bevel 50/50
- Weight: 186g
- Relieved choil and spine
- Edge: ..2mm@1mm, .46mm @2mm, 1.75mm at the shinogi measured at the midpoint,
For the maker’s summative take on 26c3 steel click: Here
To learn more about 26c3 steel click Here
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Kitchen Knives
140mm 26c3 Sabaki
$50.00A 140mm 26c3 sabaki
The sabaki is a type of Japanese boning knife. Like the honesuki it excels at removing meat from bones and separating joints but it has a more robust design better suited to large mammals than a honesuki.
- Blade: 140mmx25mm 26c3/mild san-mai (64/65hrc) -stone set bevels + 2500 grit hand finish + finger stone kasumi polish
- Neck: 18mmx18mm
- Handle: Burned oak oil finished and waxed
- POB: At the handle
- Spine: 2.6mm at the handle, 2.5mm before the tip
- Grind: full convex low bevel 50/50
- Weight: 97g
- Relieved choil and spine
For the maker’s summative take on 26c3 steel click: Here
To learn more about 26c3 steel click Here
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Kitchen Knives
210mm 26c3 San-Mai (Left Hand Bias) Gyuto
$50.00A 210mm 26c3 san mai gyuto
Here’s a potentially interesting blade. This 210mm 26c3 gyuto is my first full migaki polish on a san mai blade forged with my power hammer. I went with AEBL as the cladding hoping that it can serve as an adequately stainless substitute for the near impossible to attain 410 and 420 steels that are ideally used for SS clad carbon steel. It seems to do fairly well rust wise but is certainly less corrosion resistant than the 4xx series. I was also hoping for some interesting banding, but alas after about 12 hours of different polishes and etches I couldn’t come up with a satisfying result so I dropped down to a more functional 600 grit finish. The blade carries the first dedicated left hand biased grind that I’ve made in a while and it has excellent food release on that side.
- Blade: 211mmx56mm 26c3/AEBL san-mai (64/65hrc) 600 grit hand finish
- Neck: 20mmx18mm
- Handle: Cocobolo+walnut, oil finished and waxed
- POB: 30mm from the handle
- Spine: 3.16mm at the handle, 2.04mm at halfway, .51mm 1cm from the tip
- Grind: full convex left hand bias
- Weight: 160g
- Relieved choil and spine
- Edge: .2mm@1mm, .37mm @2mm, measured at the midpoint,
For the maker’s summative take on 26c3 steel click: Here
To learn more about 26c3 steel click Here
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Kitchen Knives
240mm AEBL KS Type Gyuto
$50.00A 240mm gyuto in AEB-L stainless steel modeled after the Masamoto KS with a little added height and weight.
- Blade: 240mmx54mm AEB-L (~63hrc) Belt finish
- Neck: 18mmx18mm
- Handle: Bolivian Rosewood + walnut, oil finished and waxed
- POB: 40mm from the handle
- Spine: 3.24mm at the handle, 2.65mm at halfway, .68mm 1cm from the tip
- Grind: full convex 50/50
- Weight: 183
- Relieved choil and spine
- Edge: .2mm@1mm, .35mm @2mm, measured at the midpoint,
Any US Tariffs will be covered by myself in full.
To read more about AEBL click here: https://knifesteelnerds.com/2019/03/04/all-about-aeb-l/
For the maker’s summative assessments of various cutlery steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
MSC X Rockchop 270mm Honyaki Sujihiki (Sheffcut)
$50.00A 270mm honyaki sujihiki
I’m happy to announce the release of the first of my collaborations with Steve of Rockchop Knife Co.
Some of you may recall my previous collaborations with Julien Labelle, and these are in the same vein. Julien, much to my dismay elected to cease taking on honyaki polishing projects some time ago due to the time commitment and the associated stress, which is why there haven’t been any in some time. You can perhaps imagine my surprise and delight when I reached out to Steve to ask if he might be interested in doing similar collaborations, and he replied by saying that not only was he familiar with my collaborations with Julien, but that he and Julien were acquainted and he had received some tips an instruction from Julien on polishing honyaki! This 270mm honyaki sujihiki represents the first of our work together.
If you haven’t heard of Rockchop, and aren’t familiar with Steve’ skills, you really ought to check his work out Here. He truly is among the best of the knife sharpeners and polishers active today, a true genius in the making.
This first knife is a sujihiki, 272mm X 40mm X 2.9mm and 157g in weight (handle incl.). The handle is one of my Bolivian Rosewood and Peruvian walnut combo handles. The blade is a SheffCut abura honyaki that I quenched about 2 years ago. It has a full convex grind, distal taper, and 14000 grit mirror finish.
To learn more about SheffCut steel click: Here
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Kitchen Knives
MSC X Rockchop 215mm Mizu Honyaki Gyuto
$50.00This is the second of my collaborations with Steve of Rockchop Knife Co.
Some of you may recall my previous mizu honyaki collaborations with Julien Labelle and these are in the same vein. Julien, much to my dismay elected to cease taking on honyaki polishing projects some time ago due to the time commitment and the associated stress, which is why there haven’t been any in some time. You can perhaps imagine my surprise and delight when I reached out to Steve to ask if he might be interested in doing similar collaborations, and he replied by saying that not only was he familiar with my collaborations with Julien, but that he and Julien were acquainted and he had received some tips an instruction from Julien on polishing honyaki!
If you haven’t heard of Rockchop, and aren’t familiar with Steve’ skills, you really ought to check his work out Here. He truly is among the best of the knife sharpeners and polishers active today, a true genius in the making.
This second knife is a gyuto, 217mm X 52mm X 2.6mm and 138g in weight (handle incl.). The handle is one of my Bolivian Rosewood and Peruvian walnut combo handles. The blade is a W2 tool steel mizu honyaki. It has a full convex grind, distal taper, and 14000 grit mirror finish etched and polished to reveal the hamon and the ashi.
To learn more about W2 tool steel click: Here
Thanks for looking!
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Kitchen Knives
230mm Forged Low Bevel Gyuto (26c3)
$50.00A 230mm forged 26c3 san mai gyuto
My forging experiments continue and while I’m getting close to where I want to be, I’ve determined I need better dies to take me the rest of the way. This 230mm forged blade is like the previous ones, and once again I did no go to the extent of taking out all of the grinder marks as it was primarily built as a tool to learn on. The edge geometry is perhaps the thinnest I have ever made and the knife cuts beautifully.
- Blade: 232mmx60mm 26c3/mild san-mai (64/65hrc) -stone set bevels + 2500 grit hand finish + finger stone kasumi polish
- Neck: 18mmx19mm
- Handle: Bolivian Rosewood mono, oil finished and waxed
- POB: 62mm from the handle
- Spine: 2.94mm at the handle, 2.21mm at halfway, 1.32mm 1cm from the tip
- Grind: full convex low bevel 50/50
- Weight: 225g
- Relieved choil and spine
- Edge: .10mm@1mm, .23mm @2mm, 1.65mm at the shinogi measured at the midpoint,
Any US Tariffs will be covered by myself in full.
For the maker’s summative take on 26c3 steel click: Here
To learn more about 26c3 steel click Here
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Kitchen Knives
250mm ProCut San-Mai Gyuto
$50.00A 250mm ProCut san mai gyuto
I’ve been sitting on this one for a while and finally have it done. This 250mm ProCut gyuto is similar to a shorter blade I put out in February of this year (posted HERE) and features the same kind of complex grind geometry and stonework.
- Blade: 250mmx57mm ProCut/mild san-mai (64/65hrc) -stone set bevels + 2500 grit hand finish + etch and polish
- Neck: 19mmx19mm
- Handle: Wenge mono, oil finished and waxed
- POB: 66mm from the handle
- Spine: 3.94mm at the handle, 3.25mm at halfway, .78mm 1cm from the tip
- Grind: full convex zero grind
- Weight: 252g
- Relieved choil and spine
- Edge: .10mm@1mm, .23mm @2mm, 1.65mm at the shinogi measured at the midpoint,
As you can see the banding isn’t quite as prominent in this blade despite using the ame cladding material. I suspect this is due to the higher austenitizing temperature I used for ProCut vs the SheffCut in the last one. Nonetheless it has a distinct pattern in the cladding that I only wish I could highlight more.
*The cladding does indeed get close to the edge but at no point touches it
Any US Tariffs will be prepaid by myself in full.
To learn more about ProCut steel click here: https://knifesteelnerds.com/2025/06/04/pops-procut-a-new-carbon-steel-for-knives/
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Kitchen Knives
14c28n 205mm Gyuto
$50.00A 14c28n 205mm gyuto
Blade Details
Blade: 207mmx50mm 14c28n (62-63hrc) belt finish
Handle: Birch and walnut, oil finished and waxed
POB: 38mm from the handle
Spine: 2.15mm at the handle, 2.05mm at halfway, .60mm 1cm from the tip
Grind: full convex 50/50 bias
Weight: 124g
Relieved choil and spine
Edge: .2mm@1mm, .33mm@2mm from the edge, measured at the midpoint
For the makers summative take on knife steels click Here
For more information on nitrogen alloyed knife steel click Here
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Kitchen Knives
S35VN Basic Cleavers
Price range: $330.00 through $380.00MADE TO ORDER
This is a very limited release of S35VN steel knives. This steel is a high vanadium tool steel created in 2009 as a replacement for S30V and is something of a precursor to the ever popular MagnaCut.
S35VN has toughness roughly in line with CPM-154 (RWL-34) and XHP and approximately double the toughness of SG2 and VG10 with similar edge retention to S30V, MagnaCut, Zwear and CPM-154.
Its carbide composition is very similar to Zwear with a limited amount of vanadium/niobium carbide so unlike MagnaCut I would consider this steel fully serviceable on convention synthetic or natural stones just like Zwear (which sharpens just beautifully off of my Belgian Blue whetstone).
This item is a very limited release because there was only a singular sheet of thin S35VN available for sale in Canada at the time of purchase. Furthermore this sheet was purchased prior to the reciprocal tariff situation making it approximately 25%-33% less expensive than it would be to purchase the same sheet today.
The knives will be as follows:
- 220mm x 110mm
- S35VN @ roughly 63hrc
- neckless
- roughly 350g-380g finished weight
- with the same finish as my AEB-L “Basic Models” Cleavers
- there will most likely be dimples from peen straightening
- Low bevels, convex, belt finished
- radiused spines and choils
- two handle sizing options available as well as a multitude of woods including the standard burned oak
- “No handle” option available if you have your own (please leave handle slot size H+W in the order notes so I can cut it to the right size for you)
- lead time of approximately 8 weeks on these, hopefully much less
To read the makers summative assessment of various steels click Here
To read more about S35VN click Here
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Gyuto (Chef's Knife)
225mm CPM-D2 Gyuto Chef Knife (Semi Stainless)
Original price was: $533.00.$373.00Current price is: $373.00.A 225mm CPM-D2 Gyuto Chef Knife
D2 is a steel that requires very little introduction in the knife world, and none at all to those versed in pocket knives. I’ve been hearing about D2 tool steel for a long time, it was probably the first higher performance steel I’d ever heard of. It has a well established reputation, as it is one of the first high performance steels used by knifemakers. D2 is renowned for having good edge retention and the ease with which it forms a very sharp edge.
Conventional D2 tool steel has very large carbides that make it somewhat ill suited to very acute edges such as those found on kitchen knives, and so its formed a reputation as a somewhat brittle steel, but this is the CPM version, which is a very different animal in that respect. CPM-D2 has much finer and more evenly distributed carbides and is in the order of 2x (or a little better) tougher than conventionally produced D2 at the same hardness. For the above reasons this steel in particular has been on my mind a while, and I’m really happy I tried it! I really like this stuff. At this hardness it has edge retention somewhere in the lower range for MagnaCut, and Z-Wear, but is more easily serviced on conventional aluminum oxide stones than those steels, (as the primary carbide forming element in D2 is chrome). Regarding corrosion resistance, D2 is often referred to as a semi stainless, it’s alloyed with 12% chrome. It will rust if left wet for too long, but it is less corrosion prone than conventional carbon steels and doesn’t require quite the same degree of care. If you love PM steels but are looking for something easier to sharpen tan MagnaCut or M4 you’ll probably love this 225mm CPM-D2 Gyuto!
Blade Details
Blade: 227mmx54mm CPM-D2 (64-65 hrc) belt finish
Neck: 18mmx16mm
Handle: Bloodwood and walnut, oil finished and waxed
POB: 28mm from the handle
Spine: 2.36mm at the handle, 2.18mm at halfway, .52mm 1cm from the tip
Grind: flat to convex RH bias
Weight: 154g
Relieved choil and spine
Edge: .18mm@1mm, .26mm@2mm, .43mm@5mm, .69mm@10mm from the edge, measured at the midpoint,Blade Special Features
A 225mm CPM-D2 Gyuto with a bloodwood handle
To learn more about CPM-D2 click here: https://knifesteelnerds.com/2020/08/31/how-to-heat-treat-d2-psf27-and-cpm-d2/
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Gyuto (Chef's Knife)
220mm CPM-154CM Gyuto Chef Knife
Original price was: $555.00.$388.00Current price is: $388.00.A 220mm CPM-154 gyuto
CPM154 is the powder metallurgy version of the classic 154-CM used widely in knives for decades. A modified version of the grand-daddy of all stainless cutlery steels (440C) it has higher edge retention, higher attainable hardness, and significantly improved corrosion resistance than 440c, and the powder metallurgy version has double the toughness of its ingot cast counterpart. If you like PM steels but were looking for something easier to sharpen than MagnaCut or M4 that’s also fully stainless, this 220mm CPM-154 Gyuto could be for you!
Blade Dimensions
Blade: 222mmx52mm CPM-154(~63-64 hrc) belt finish
Neck: 18mmx20mm
POB: 20mm from the handle
Spine: 2.56mm at the handle, 2.05mm at halfway, .32mm 1cm from the tip
Grind: flat to convex 50/50
Weight: 153g
Relieved choil and spine
Edge: .2mm@1mm, .29mm@2mm, .49mm@5mm, .69mm@10mm from the edge, measured at the midpoint,Blade Construction & Steel Type
Monosteel CPM-154
Handle Material & Construction
Purple heart and blackwood wa handle oil finished and waxed
Read more about CPM-154 here: https://knifesteelnerds.com/2020/03/16/how-to-heat-treat-cpm-154-toughness-experiments/
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Sujihiki (Slicer)
285mm CPM-D2 Sujihiki
Original price was: $583.00.$408.00Current price is: $408.00.A 285mm CPM-D2 Sujihiki
Here I have a lighter 285mm CPM-D2 sujihiki available, made from the semi-stainless steel; CPM-D2. Conventional D2 has a long history of use in knives, and a derivative of it is used for some Japanese kitchen knives called SDK11 or sometimes SDL. This steel however, is a significant upgrade from conventional D2/SKD11 as the powder metallurgy process creates much finer and more evenly distributed carbides in the steel, resulting in twice the toughness at the same hardness and much improved fine edge stability (not to mention greater ease of grinding). D2 lacks any vanadium or tungsten carbides, and as a result is fully serviceable on conventional stones, despite being a fairly high wear resistant steel. This is a fairly thin suji, but owing to the very gradual taper in the first 2/3 of the blade, is quite stiff for its thickness.
Blade Dimensions
- Blade: 285mmx42mm CPM D2 (64-65 HRC) scotchbrite belt finish
- Neck: 18mmx20mm
- Handle: 130mm long, 22mmx24mm tapering to 18mmx21mm- Oil finished maple (some spalting)
- POB: 65mm from the hande
- Spine: 2.71mm at the neck, 2.4mm at 15.3cm, .71mm 1cm from the tip
- Grind: flat to convex, right hand bias
- Weight: 152g
- Relieved choil and spine
- Edge: .17mm@1mm, .3mm@2mm, .56mm@5mm, .88mm@10mm Measured at the midpoint.
Blade Special Features
A 285mm CPM-D2 Sujihiki
To learn more about CPM-D2 click here: https://knifesteelnerds.com/2020/08/31/how-to-heat-treat-d2-psf27-and-cpm-d2/
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Gyuto (Chef's Knife)
225mm CPM-3V Gyuto Kitchen Knife – Heavy Taper & Micarta Handle
Original price was: $677.00.$473.00Current price is: $473.00.A bullnosed 225mm CPM-3V gyuto kitchen knife with a heavy taper and a two tone micarta handle.
CPM-3V is among the toughest production steels available today and very rarely seen in kitchen cutlery. Steel itself is semi stainless like the much adored A2 tool steel (SKD12) and has edge retention far exceeding that of basic carbon or stainless steels without being difficult to sharpen. This bullnosed profile is loosely based on the Konosuke FM gyuto but with a flatter edge more parallel to the handle.
CPM-3V Gyuto Kitchen Knife Blade Dimensions
225mm x 51mm
Neck: 18mmx22mm
POB: 13mm from the handle
Spine: 3.39mm at the handle, 2.12mm at halfway, .31mm 1cm from the tip
Grind: flat to convex 50/50
Weight: 186g
Relieved choil and spine
Edge: .21mm@1mm, .30mm@2mm, .45mm@5mm, .68mm@10mm from the edge, measured at the midpoint,
Blade Construction & Steel Type
Monosteel CPM 3-V (63 HRC)
Handle Material & Construction
Handle: Black paper and natural canvas micarta oiled and waxed
Blade Special Features
Heavily tapered from 3.4mm at the neck to .31mm 1cm from the tip
To learn more about CPM-3v click here: https://knifesteelnerds.com/2019/06/03/the-history-of-3v-cru-wear-and-z-tuff-steel/
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Gyuto (Chef's Knife)
185mm MagnaCut Gyuto
$489.00A 185mm MagnaCut gyuto
This 185mm MagnaCut gyuto features a very thin blade with a full convex grind that serves to optimize food release. Colloquially known as “lasers” very thin chef’s knives have a somewhat niche following of diehard adherents who believe “laser” geometry to be superior to all others, and if you’ve ever felt one glide through a potato on only its own weight you’d find it hard to disagree. Food release is of course somewhat impeded in comparison to more workhorse style blades, but the full convex geometry is intended to mitigate that as far as possible.
Blade Details
Blade: 185mmx50mm MagnaCut (~63hrc) belt finish
Neck: 18mmx19mm
Handle: Cocobolo and Walnut, oil finished and waxed
POB: 10mm from the handle
Spine: 2.16mm at the handle, 1.88mm at halfway, .58mm 1cm from the tip
Grind: full convex 50/50 bias
Weight: 110g
Relieved choil and spine
Edge: .18mm@1mm, .25mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade
To learn more about MagnaCut steel click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summative take on MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
225mm A2 Gyuto
$500.00A 225mm A2 tool steel gyuto
- Blade: 225mmx50.5mm A2 tool steel (63-64hrc) 600 grit hand finish
- Neck: 17mmx18mm
- Handle: Bolivian Rosewood + walnut, oil finished and waxed
- POB: 35mm from the handle
- Spine: 3.23mm at the handle, 2.38mm at halfway, .55mm 1cm from the tip
- Grind: full convex 50/50-slight RH bias
- Weight: 173g
- Relieved choil and spine
- Edge: .18mm@1mm, .31mm @2mm, measured at the midpoint,
A2 tool steel knives are tarriff exempt
To learn more about A2 tool steel click here: https://knifesteelnerds.com/2019/04/22/a2-steel-history-and-properties/
For the maker’s summative assessments of various cutlery steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
240mm 52100 Gyuto
$510.00This 240mm 52100 gyuto is essentially a variation of my “Deluxe Laser Line” but with an upgraded handle. It has all of the same features with a little extra class. If you’re looking for a 240mm 52100 gyuto but aren’t a fan of burned oak, this could be for you.
Blade Details
Blade: 243mmx52mm 52100 (~64/65 hrc) Stone tuned bevels + 600 grit hand finish.
Neck: 18mmx18mm
Handle: Red Zebrawood and Walnut, oil finished and waxed
POB: 40mm from the handle
Spine: 2.62mm at the handle, 2.29mm at halfway, .54mm 1cm from the tip
Grind: full convex RH bias
Weight: 160g
Relieved choil and spine
Edge: .15mm@1mm, .29mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade
To learn more about 52100 steel click here: https://knifesteelnerds.com/2019/01/28/history-and-properties-of-52100-steel/
For the maker’s summative take on 52100 click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
205mm MagnaCut Gyuto
$516.00Prices are Tariff Inclusive
A 205mm MagnaCut gyuto
This 205mm MagnaCut gyuto features a very thin blade with a full convex grind that serves to optimize food release. Colloquially known as “lasers” very thin chef’s knives have a somewhat niche following of diehard adherents who believe “laser” geometry to be superior to all others, and if you’ve ever felt one glide through a potato on only its own weight you’d find it hard to disagree. Food release is of course somewhat impeded in comparison to more workhorse style blades, but the full convex geometry is intended to mitigate that as far as possible.
Blade Details
Blade: 205mmx50mm MagnaCut (~63hrc) belt finish
Neck: 18mmx18mm
Handle: Bolivian Rosewood mono, oil finished and waxed
POB: 24mm from the handle
Spine: 2.21mm at the handle, 1.88mm at halfway, .71mm 1cm from the tip
Grind: full convex 50/50 bias
Weight: 132g
Relieved choil and spine
Edge: .17mm@1mm, .25mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade
To learn more about MagnaCut steel click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summative take on MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Gyuto (Chef's Knife)
200mm MagnaCut Gyuto
$520.00A 200mm MagnaCut Gyuto
Blade Details
Blade: 201mmx50mm CPM-MagnaCut (63 hrc) belt finish
Neck: 17mmx17mm
Handle: Paper birch heartwood and Peruvian Walnut, oil finished and waxed
POB: 35mm from the handle
Spine: 2.7mm at the handle, 2.26mm at halfway, .58mm 1cm from the tip
Grind: flat to convex 50/50 ground
Weight: 120g
Relieved choil and spine
Edge: .2mm@1mm, .30mm@2mm from the edge, measured at the midpoint,Blade Special Features
Handle body material sourced locally by the maker
To learn more about MagnaCut click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summary impressions of MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Gyuto (Chef's Knife)
200mm MagnaCut Gyuto
$522.00A 200mm MagnaCut gyuto
This 200mm MagnaCut gyuto features a very thin blade with a full convex grind that serves to optimize food release. Colloquially known as “lasers” very thin chef’s knives have a somewhat niche following of diehard adherents who believe “laser” geometry to be superior to all others, and if you’ve ever felt one glide through a potato on only its own weight you’d find it hard to disagree. Food release is of course somewhat impeded in comparison to more workhorse style blades, but the full convex geometry is intended to mitigate that as far as possible.
Blade Details
Blade: 200mmx50mm MagnaCut (~63hrc) belt finish
Neck: 18mmx18mm
Handle: Bolivian Rosewood and Walnut, oil finished and waxed
POB: 20mm from the handle
Spine: 2.12mm at the handle, 1.96mm at halfway, .61mm 1cm from the tip
Grind: full convex 50/50 bias
Weight: 123g
Relieved choil and spine
Edge: .13mm@1mm, .25mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade
To learn more about MagnaCut steel click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summative take on MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
215mm CPM-D2 Gyuto
$533.00A 215mm CPM-D2 gyuto
- Blade: 215mmx51mm CPM-D2 (~64hrc) Belt finish
- Neck: 18mmx19mm
- Handle: Birdseye maple oil finished and waxed
- POB: 40mm from the handle
- Spine: 2.55mm at the handle, 2.3mm at halfway, .68mm 1cm from the tip
- Grind: full convex 50/50
- Weight: 158
- Relieved choil and spine
- Edge: .2mm@1mm, .35mm @2mm, measured at the midpoint,
CPM-D2 is Tariff Exempt
To read more about CPM-D2 click here: https://knifesteelnerds.com/2020/08/31/how-to-heat-treat-d2-psf27-and-cpm-d2/
For the maker’s summative assessments of various cutlery steels click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Kitchen Knives
225mm MagnaCut Gyuto
$562.00Prices are Tariff Inclusive
A 225mm MagnaCut gyuto
This 225mm MagnaCut gyuto features a very thin blade with a full convex grind that serves to optimize food release. Colloquially known as “lasers” very thin chef’s knives have a somewhat niche following of diehard adherents who believe “laser” geometry to be superior to all others, and if you’ve ever felt one glide through a potato on only its own weight you’d find it hard to disagree. Food release is of course somewhat impeded in comparison to more workhorse style blades, but the full convex geometry is intended to mitigate that as far as possible.
Blade Details
Blade: 224mmx51mm MagnaCut (~63hrc) belt finish
Neck: 14mmx18mm
Handle: Torrified curly maple mono, oil finished and waxed
POB: 40mm from the handle
Spine: 1.94mm at the handle, 1.82mm at halfway, .64mm 1cm from the tip
Grind: full convex 50/50 bias
Weight: 138g
Relieved choil and spine
Edge: .17mm@1mm, .28mm@2mm from the edge, measured at the midpoint
Blade Special Features
Fully convex ground blade
To learn more about MagnaCut steel click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summative take on MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Gyuto (Chef's Knife)
225mm MagnaCut Gyuto (Full Convex Grind)
$564.00A 225mm MagnaCut Gyuto
This 225mm MagnaCut gyuto is made from the revolutionary stainless steel MagnaCut and features a full convex grind to optimize food release with thin geometry.
Blade Details
Blade: 225mmx51mm CPM-MagnaCut (63 hrc) belt finish
Neck: 17mmx18mm
Handle: Ebiarra and Peruvian Walnut, oil finished and waxed
POB: 35mm from the handle
Spine: 2.43mm at the handle, 2.23mm at halfway, .41mm 1cm from the tip
Grind: full convex 50/50 ground
Weight: 141g
Relieved choil and spine
Edge: .22mm@1mm, .39mm@2mm from the edge, measured at the midpoint,Blade Special Features
Fully convex ground
To learn more about MagnaCut click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summary impressions of MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Gyuto (Chef's Knife)
238mm MagnaCut Gyuto
$592.00A 238mm MagnaCut Gyuto
This gyuto is made from the revolutionary stainless steel MagnaCut and features a full convex grind to optimize food release with thin geometry. The profile has a generous flat area to prevent accordion cuts and the blade features a thin tip for fine cutting work.
Blade Details
Blade: 238mmx50mm CPM-MagnaCut (63 hrc) belt finish
Neck: 18mmx18mm
Handle: Bloodwood and Peruvian Walnut, oil finished and waxed
POB: 38mm from the handle
Spine: 2.50mm at the handle, 2.39mm at halfway, .71mm 1cm from the tip
Grind: full convex 50/50 ground
Weight: 160g
Relieved choil and spine
Edge: .14mm@1mm, .23mm@2mm from the edge, measured at the midpoint,
Note: Due to weakened electrolyte the “M” in the maker’s mark was etched a bit shallowly
Blade Special Features
A 238mm MagnaCut gyuto full convex ground for optimal food release with laser geometry
To learn more about MagnaCut steel click here: https://knifesteelnerds.com/2021/03/25/cpm-magnacut/
For the maker’s summative take on MagnaCut click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Gyuto (Chef's Knife)
215mm Nitro-V LWH Gyuto Chef Knife
$616.00A 215mm Nitro-V LWH Gyuto Chef Knife
A couple of years back I purchased two bars of NJSB’s proprietary steel, Nitro-V, intending to make bowies with it, but that plan never really came to fruition. Instead I’ve used it to make a couple of more workhorse oriented blades in my Sabatier styled pattern. In spite of the thick stock and micarta handle, the blade is actually still relatively light, owing to its heavy distal taper and nail flexing grind.
Nitro-V is a modification of AEB-L that includes a nitrogen addition as well as a smidge of vanadium. It practice the steel’s properties land somewhere between AEB-L and 14C28n, though nearer to AEB-L than the latter.
Blade Details
- Blade: 215mmx51mm Nitro-V (63hrc) fine belt finish
- Neck: 19mmx18mm
- Handle: paper and canvas micarta-waxed
- POB: At the heel
- Spine: 4.63mm at the handle, 2.7mm at halfway, .43mm 1cm from the tip
- Grind: flat to convex RH bias
- Weight: 190g
- Relieved choil and spine
- Edge: .17mm@1mm, .25mm @2mm, .48mm @5mm, .7mm @10mm measured at the midpoint,
Blade Special Features
Very thin behind the edge with a very durable handle material
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Gyuto (Chef's Knife)
240mm A2 Gyuto Chef Knife (SKD12)
$621.00A 240mm A2 Gyuto Chef Knife
This 240mm A2 Gyuto Chef Knife utilizes a profile which is a variation on my Sabatier styled pattern with a a slightly lower tip, and a slightly longer flat. It’s also a bit heavier than is typical for me owing to a bit less distal taper than I usually grind. Nail flexing, full convex and hand finished in (seemingly) everyone’s favourite semi stainless. This knife should be a delight.
Blade Dimensions
Blade: 242mmx51mm A2 (63-64hrc) 600 grit hand finish
Neck: 18mmx17mm
Handle: Birdseye Maple and Walnut, oil finished and waxed
POB: 50mm from the handle
Spine: 3.54mm at the handle, 2.74mm at halfway, .68mm 1cm from the tip
Grind: full convex slight right hand bias
Weight: 166g
Relieved choil and spine
Edge: .13mm@1mm, .26mm@2mm, .58mm@5mm, .90mm@10mm from the edge, measured at the midpoint,
Blade Construction & Steel Type
Mono steel A2 tool steel (skd12) (63-64hrc) 600 grit hand finish
Handle Material & Construction
Birdseye Maple and Walnut, oil finished and waxed
Blade Special Features
Hand finished
To read more about A2 tool steel click here: https://knifesteelnerds.com/2019/04/22/a2-steel-history-and-properties/
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Gyuto (Chef's Knife)
245mm Wootz Gyuto
$640.00A 245mm Wootz Gyuto
Here’s my most recent attempt at a wootz gyuto. It has a somewhat different composition than the ones I’ve previously made, and it could be thought of as a deeper hardening 26c3/spicy white. Unfortunately this composition did not give me a well broken down structure after forging, or very good contrast. I’ll most likely avoid this particular composition in the future. That said the blade does exhibit very interesting banding as well as a few ashi near the tip. Closeups of the pattern are attached.
Blade Details
Blade: 245mmx55mm 1.28% High Mn Wootz, 1200 grit hand finish + etch and polish
Neck: 21.5mmx18mm
Handle: Birdseye maple and bloodwood, oil finished and waxed
POB: 50mm from the handle
Spine: 3.04mm at the handle, 2.42mm at halfway, .52mm 1cm from the tip
Grind: flat to convex RH bias
Weight: 169g
Relieved choil and spine
Edge: .22mm@1mm, .34mm@2mm, measured at the midpoint,Blade Special Features
1.28% C high Mn 245mm Wootz Gyuto
To learn more about wootz click here: https://knifesteelnerds.com/2024/04/22/wootz-the-true-damascus-steel/
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Sujihiki (Slicer)
230mm Wrought Iron San-Mai Sujihiki
$648.00A 230mm Wrought Iron San-Mai Sujihiki
(Written June 2023) Here I have a first for me, a wrought iron san-mai sujihiki with a birdseye maple handle. I had originally set out to make a 270mm, but owing to a very thin core and .008″ of offset in my drawing dies I ended up with a 2mm wide place in the edge where the cladding crossed the core, so I had to shorten it. Nevertheless I would say my first foray into forging wrought iron san mai went well, and I look forward to using more of this material in the future. This wrought exhibits a lot of character, even a somewhat frosty look up close, and as I discovered during the etch, patinas with some variation in colour. I’ll be very interested to see how it looks after slicing up a hot roast or two.
Blade Details
- Blade: 234mmx40mm wrought clad 52100 san-mai (~64 hrc),1200 grit finish, etch and polish
- Neck: 17mmx18mm
- Handle: 134mm long, 19mmx25mm tapering to 18mmx22mm, roasted birdseye maple, oil finished and waxed
- POB: 45mm from the hande
- Spine: 2.9mm at the handle, 2.47mm above the heel, 2.44mm at 12.5cm, .76mm 1cm from the tip
- Grind: flat to convex, right hand bias
- Weight: 134g
- Relieved choil and spine
- Edge: .22mm@1mm, .36mm@2mm, .48mm@5mm, .80mm@10mm, measured at the heel. .12mm@1mm, .25mm@2mm, .45mm@5mm, .79mm@10mm Measured at the midpoint.
Blade Special Features
Wrought iron san-mai sujihiki
To learn more about 52100 click here: https://knifesteelnerds.com/2019/01/28/history-and-properties-of-52100-steel/
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Cleaver
205mm 80CrV2 Tsuchime Cleaver
$650.00A 205mm 80CrV2 Tsuchime Cleaver
This is a somewhat unique blade in that it’s a forge finished 80CrV2. Of the carbon steels, 80CrV2 and 1084 are the only ones available in Canada in cleaver width sheets, and that’s not a bad thing as I think that those steels are particularly better suited to cleavers than steels like W2 or 26c3 owing to their significantly greater toughness. This blade is essentially 2/3 flat with a slight upsweep to the tip in the last 1/3. Admittedly this blade is flatter ground than I find ideal, but it’s difficult to make a convex grind and preserve tsuchime with my current set up. Interestingly this my 365th kitchen knife and it came out to 365g.
Blade Details
Blade: 207mmx79mm 80CrV2 (64-65hrc) belt finished + tsuchime
Handle: Burned oak, oil finished and waxed
POB: 75mm from the handle
Spine: 3.2mm stock, no meaningful taper
Grind: RH biased fairly flat
Weight: 365g
Relieved choil and spine
Edge: .18mm@1mm measured at the midpoint,Blade Special Features
Forged tsuchime finish 205mm 80CrV2 Tsuchime Cleaver
For more information on 80CrV2 steel click here: https://knifesteelnerds.com/2022/06/23/how-to-heat-treat-80crv2/
For the maker’s summative impressions of 80CrV2 click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Gyuto (Chef's Knife)
250mm San-Mai Chef Knife
$670.00A 250mm San-Mai Chef Knife with low carbon steel (soft) cladding and a nickel carbon migration barrier.
This is one of the very first san-mai blades I produced, modeled after the classic Sabatier design and featuring premium materials this blade will not disappoint.
Blade Details
- Blade: 252mmx57mm 52100 (64-65hrc) + nickel + low carbon san-mai/go-mai 1200 grit etch + polish
- Neck: 19mmx18mm
- Handle: 130mm long, 22mmx25mm tapering to 19mmx21mm, purpleheart+blackwood, oiled and waxed
- POB: 40mm from the hande
- Spine: 3.29mm at the neck, 2.55mm at 13.5cm, .53mm 1cm from the tip
- Grind: flat to convex, right hand bias
- Weight: 194g
- Relieved choil and spine
- Edge: .14mm@1mm, .22mm@2mm, .43mm@5mm, .72mm@10mm Measured at the midpoint.
Blade Special Features
A 250mm San-Mai Chef Knife
To learn more about 52100 click here: https://knifesteelnerds.com/2019/01/28/history-and-properties-of-52100-steel/
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Gyuto (Chef's Knife)
250mm 52100 Tsuchime Gyuto
$700.00A 250mm 52100 Tsuchime Gyuto
This blade is a bit of a departure from my typical “laser” style kitchen knives. This blade was forged with a heavy taper from neck to tip under special dies I made to create the embellished dimple pattern (tsuchime) on the surface. The grinding of blades like this is a bit difficult for me and it’s easy to slip and irreversibly mar the tsuchime pattern so it took very deliberate and slow progress to get it set as I wanted it. After that I leveled out the bevels using a 250 grit whetstone to even out the bevel surfaces and apply the ever essential convexity and further finished out the blade using 600 grit sandpaper. All of that extra work has resulted in this heavily tapered workhorse 250mm 52100 Tsuchime Gyuto that simply glides through produce.
Blade Details
Blade: 254mmx56mm 52100 (~65 hrc) stone flattened bevels + 600 grit hand finish
Neck: 19mmx18mm
Handle: Locally sourced sugar maple, oil finished and waxed
POB: 57mm from the handle
Spine: 6.55mm at the handle, 6.11mm above the heel, 2.66mm at halfway, .73mm 1cm from the tip
Grind: full convex RH bias
Weight: 254g
Relieved choil and spine
Edge: .22mm@1mm, .36mm@2mm from the edge, measured at the midpoint, zero ground
Blade Special Features
A forged and fully convex ground blade with stone set bevels and tsuchime
To learn more about 52100 steel click here: https://knifesteelnerds.com/2019/01/28/history-and-properties-of-52100-steel/
For the maker’s summative take on 52100 click here: https://msicardcutlery.com/knife-making-steel-information-faq/
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Sujihiki (Slicer)
270mm Wrought Iron San-Mai Sujihiki
$763.00A 270mm Wrought Iron San-Mai Sujihiki
Blade Details
- Blade: 276mmx40mm wrought clad 52100 san-mai (~64 hrc),1200 grit finish, etch and polish
- Neck: 14mmx18mm
- Handle: 134mm long, 23mx25mm tapering to 19mmx22mm, Bloodwood and Peruvian Walnut, oil finished and waxed
- POB: 45mm from the hande
- Spine: 3.38mm at the handle, 3.08mm above the heel, 2.65mm at 13.5cm, .61mm 1cm from the tip
- Grind: flat to convex, right hand bias
- Weight: 171g
- Relieved choil and spine
- Edge: .16mm@1mm, .24mm@2mm, .54mm@5mm, .96mm@10mm Measured at the midpoint.
Blade Special Features
Wrought Iron San-Mai Sujihiki
To learn more about 52100 click here: https://knifesteelnerds.com/2019/01/28/history-and-properties-of-52100-steel/
