The rationale I believe that handmade quality products should be accessible to everyone, not just the wealthiest. I am therefore implementing a pricing scheme that attempts to make this vision a reality. It is quite simple: you pay according to your means. Pay less if you are facing financial hardship; pay more if you are in a comfortable financial position, thereby giving access to quality knives to people who wouldn’t be able to afford them otherwise. ...
Gyuto 1. Forged stainless with 17 cm blade Characteristics: Type: Gyuto Steel: Stainless 14C28N Blade length: 170 mm Total length: 315 mm Blade thickness: 2 mm Height at heel: 48 mm Weight: 136 grams Handle shape: Wa (octogonal) Handle material: Local acacia wood Base price (including lifetime warranty): 180€ + shipping See more pictures → 2. Stainless with 18 cm blade Characteristics: ...
On this page, you will find the prices for made-to-order knives. These are base prices for standard blade finish and handle construction (wa or full-tang). Petty or Office A compact and handy knife that you can use for a variety of daily tasks. It is perfect for cutting fruits and small veggies, as well as reasonably sized meat and fish. Blade length Carbon/stainless Powder-metallurgy 10 cm or less 100€ 135€ 12 cm 120€ 162€ 14 cm 140€ 190€ Santoku or Bunka Short, wide all-purpose knives ideal for precise chopping, slicing, and dicing of vegetables, fish, and boneless meats. The angled tip of the bunka helps with small cuts (for garlic or shallots for example). ...
Choosing the right type of knife Choosing the right type of knife for your particular circumstances can be tricky given the vast amount of options available. The following chart can help you narrow the field of possibilities. You can click on the image to see it full size. Choosing the right steel Once you have chosen the type of knife you want, one important question remains. What steel should you choose? Once again, this depends on your context and your purpose. Two important factors to consider are 1) the amount of time you are willing to spend caring for your knife, and 2) the amount of money you want to spend. ...
How to care for your knife? I do everything I can to ensure the knives I sell will last for decades — quality materials, controlled processes and robust construction. However, there is one essential longevity factor I do not control: care. If you want your knife to stay in pristine condition for years, you need to follow a few simple rules. They are detailed below. 1. Use your knife only for cutting food A kitchen knife is made for cooking food and that’s it. Do not use it to pry things open, to turn screws or for any other unintended purpose, however creative it may be. This advice does not apply to non-culinary type of knives you may buy from me. ...
Sharpening Bring us your dull kitchen knife and get it back with a razor sharp edge. Sharpening done by hand on diamond stones and whetstones. Double Bevel 1€ / cm with a minimum of 10€ per knife Single Bevels / Serrated knives / Shears 1.5€ / cm Tip Repairs 5€ Chip Repairs 10€ Rounding of spine and choil (to make the blade more comfortable to hold) 10€ Thinning You’ve been using your favourite kitchen knife for years and now it’s getting too thick behind the edge? It wedges through carrots or pumpkins instead of slicing them cleanly? Then it’s time to get your blade thinned! ...
[Coming soon] Learn the basics of knifemaking by creating your own handmade knife in a one day workshop. Open to everyone regardless of experience. Includes a meal prepared with fresh, local and organic produce. Base price: 200 €