Knife making has been my main focus the last few years and has mostly pulling me away from the 50 Best/3 Michelin Star scene, but I'm getting to the point of some planned long term life changes, which is going to leave me with a lot less time for knife making.
Moving forward, my production is going to be a lot lower than it has been and I'll be focusing more on projects that I find the most interesting - bloomery steel and iron, twisted wrought iron, integral forging, bevel shaping, deep etches, etc.
Back to the BST side, though. Here's a gyuto that I'm particularly proud of - it's the result of the last few months of exploring new forging techniques, polishes / finishes and geometry. This gyuto maintains my philosophy of making performance focused knives, that either a pro chef or enthusiast would enjoy owning and using.
Wrought iron and 52100 integral gyuto low bevel with desert ironwood burl scales.
52100 at 63hrc
220mm edge
51mm heel
210g weight
$875 shipped CONUS
Moving forward, my production is going to be a lot lower than it has been and I'll be focusing more on projects that I find the most interesting - bloomery steel and iron, twisted wrought iron, integral forging, bevel shaping, deep etches, etc.
Back to the BST side, though. Here's a gyuto that I'm particularly proud of - it's the result of the last few months of exploring new forging techniques, polishes / finishes and geometry. This gyuto maintains my philosophy of making performance focused knives, that either a pro chef or enthusiast would enjoy owning and using.
Wrought iron and 52100 integral gyuto low bevel with desert ironwood burl scales.
52100 at 63hrc
220mm edge
51mm heel
210g weight
$875 shipped CONUS
