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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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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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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)
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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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/
