Kitchen Cutlery

These knives are designed to excel at food preparation. The size and proportions are made with an emphasis on Western knife designs and cullinary techniques for cutting.  The geometry of the blade is optimized to work well in draw cuts, slicing, and rocking. The handle is optimal for use in a saber grip. The primary grind is taken thin to improve slicing/mincing performance and is slightly convexed to reduce the potential of root vegetables sticking to the blade. The secondary bevel is convexed to improve durability of the edge and is at an acute angle to improve fine cutting performance. These are most commonly made in AEBL steel because of the edge quality it takes, its ease of sharpening, and its stain resistance.  I feel AEBL is one of the best steels on the market for kitchen knife work and is the steel I have used on my personal knives for the kitchen as well.  My small chef knife has a 6.75″ blade length and my large chef knife has an 8.5″ blade length.  I recommend hand washing the blade and storing it in a dry location immediately following use.  Do not place these knives in a dishwasher; dishwashers will cause irreparable damage to them over time.

Chef

Large Chef in AEBL steel with tapered tang, hand rubbed finish, multipart carbon and gold handles, and brass hardware. This one comes with a fully lined and tooled sheath to boot.

Large Chef Combo

9″ chef in AEBL Steel, nearly flat convex grind, stabilized rosewood burl with stabilized maple burl bolsers, mosaic pins

Large Chef Combo In Hand

9″ chef in AEBL Steel, nearly flat convex grind, stabilized rosewood burl with stabilized maple burl bolsers, mosaic pins

Large Chef Knife

AEBL steel, tapered tang, satin finish, black G10, dual 1/8″ brass and 1/4″ mosaic pins

Large Chef Knife

AEBL steel, tapered tang, satin finish, black G10, dual 1/8″ brass and 1/4″ mosaic pins

Large Chef Knife

AEBL steel, tapered tang, satin finish, black G10, dual 1/8″ brass and 1/4″ mosaic pins

Large Chef Knife

AEBL steel, tapered tang, satin finish, black G10, dual 1/8″ brass and 1/4″ mosaic pins

Large Chef Knife

AEBL steel, tapered tang, satin finish, black G10, dual 1/8″ brass and 1/4″ mosaic pins

Hunter Orange Chef and Filet/Boning Pair

These were made for a local hunter as a matched pair of chef and file/boning knives. I forgot to clean the buffing compound out of the lanyard hole on the filet before snapping a photo of these as I was out the door to meet him.

Large Chef

AEBL steel, orange G10 scales, black liners and carbon fiber hardware.

Large Chef

AEBL steel, orange G10 scales, black liners and carbon fiber hardware.

Kitchen Trio Left

AEB-L at 61 HRC, stabilized birdseye maple burl over forest green and white liners, mosaic pins

Kitchen Trio Right

AEB-L at 61 HRC, stabilized birdseye maple burl over forest green and white liners, mosaic pins

Kitchen Trio Spine

AEB-L at 61 HRC, stabilized birdseye maple burl over forest green and white liners, mosaic pins

Chef Knife Pricing

The base price for these with a tapered tang, simple hardware, and G10 or Micarta handles is as follows:

  • $450 – Small
  • $500 – Large

Knife Upgrades

  • Metal Finishes Availible
  • Handle Material Upgrade $25+, depending on the cost of the materials
  • Bolster $50 labor, plus the cost of materials
  • Loveless/Corby Bolts $10 each
  • 1/8″ Mosaic Pins $30 per design
  • 1/4″ Mosaic Pins $40 per design
  • EDM Pins $60 per design
  • 3/8″ Mosaic Lanyard Tube $40
  • Liners $15 each

Sheaths

All of my knives come with a basic Kydex sheath.  A leather sheath or additional features may be added to the basic Kydex sheath upon request.  Information and pricing schedules regarding sheaths can be found on my pages for Leather Sheaths and Kydex Sheaths.