Buying Guide
How to Choose Your Knife
Whether you're buying your first handmade knife or adding to a collection, this guide will help you find the right fit for your kitchen and cooking style.
Two Collections, One Standard
The Artisan Collection
Hand-forged from reclaimed horseshoe rasps. Each blade is a one-of-a-kind piece with its own history and character. The signature rasp texture doubles as a built-in grater.
- High-carbon steel, individually forged
- Reclaimed handles: wood, bone, antler
- 4 to 12 month lead time
- For collectors and serious home cooks
The Core Collection
Small-batch stainless steel knives designed for everyday use. Same design philosophy, built for daily cooking without the maintenance demands of carbon steel.
- Stainless steel, small-batch production
- Low-maintenance, dishwasher-safe
- 4 to 6 week lead time
- For daily cooks who want a better tool
Which Knife Is Right for You?
A quick guide to the shapes and what they do best.
Chef's Knife
The workhorse. A curved blade that rocks through vegetables, herbs, and proteins. If you only own one knife, this is the one.
Best for: Everything. Daily cooking, meal prep, breaking down proteins.
Santoku
A shorter, wider blade with a flatter profile. Excels at precise vegetable work and thin slicing. The word means 'three virtues': slicing, dicing, and mincing.
Best for: Vegetables, fish, precise cutting.
Paring Knife
Small, nimble, and precise. For the detail work that a chef's knife is too big for: peeling, trimming, hulling strawberries, deveining shrimp.
Best for: Detail work, peeling, trimming.
Bread Knife
A serrated edge that grips crusty loaves without crushing the crumb. Also great for slicing tomatoes and soft fruits.
Best for: Bread, tomatoes, delicate items.
Cleaver
Broad, heavy, and versatile. Uses the weight of the blade to power through bones, squash, and dense vegetables. The flat side crushes garlic.
Best for: Heavy cutting, bones, hard vegetables.
Steak Knife Set
The table knife. Sharp enough to cut cleanly without tearing, beautiful enough to serve alongside your best dinnerware.
Best for: Table service, dinner parties.
Caring for Your Knife
Artisan Collection (high-carbon steel): Hand wash and dry immediately after use. A thin coat of food-safe mineral oil after drying keeps the blade protected. Carbon steel develops a natural patina over time, which is normal and actually helps protect the surface. Store on a magnetic strip or in a blade guard, never loose in a drawer.
Core Collection (stainless steel): More forgiving. Hand washing is still best, but these knives can handle a dishwasher cycle in a pinch. They won't patina or rust under normal use. Same storage advice applies.
Sharpening: A honing steel before each use keeps the edge aligned. When the blade starts to feel dull, use a whetstone or bring it to a professional. Avoid pull-through sharpeners, they remove too much material and can damage the edge geometry.