For those of you that don't know me, I've been making knives for the past 5 years. I also have my own sharpening business in Reno, NV. I've sharpened over 30k knives by hand, and that number is constantly growing. I won't say I'm the best knife maker around, but I think I offer a great value for the money, and I'm constantly learning how to be better. I'm heavily influenced by Japanese knives, and a number of super talented American makers. I love fancy wa handles, and have been playing around with westerns as well. I do all my own heat treatment, so it takes me a while when playing with a new steel to get something I think works. The biggest thing I've learned over the years, is that knives are a personal thing. I can think I've made the best knife out there, but to someone else, it could be trash. We all look for different things, so I've put my ego aside when working with customers to make what they want. Here's a taste of my work. If you have any questions, please feel free to ask. At the moment, I'm working on a less expensive base model I hope I can offer here, while still providing customs for those with specific tastes. 4" paring knife with bocote scales, and nickel silver hardware. AEB-L @~62hrc. 8.5" custom chef's with stubby handle in Tasmanian Blackwood. AEB-L @~63hrc Custom 4.5" chopper in AEB-L @~64hrc (was surprised how high the hardness came out, considering it was almost the same recipe as I normally do). S-Grind biased for a righty. Original drawing with knife and custom travel case. 9.5" chef's in AEB-L @~63hrc wearing buckeye burl, dyed maple, and nickel silver spacers. Custom 9" chef's out of stainless damascus @~62hrc. I had free run with the handle, and loved how it came out. Mango, Amboyna and copper spacers, with Ironwood ferrule. Custom 7" petty in AEB-L @~63hrc with cow bone handle and nickel silver hardware.