Collection: Utility Grade Chef Knives

I make these knives one at a time using a stock removal process. These knives are not forged to shape but cut  out with an angle grinder and then ground to shape with a belt grinder. I literally draw the shape I want on the steel, then cut it out. I'll then add some forge marks with the forge and a hammer to make each one truly unique. While still handmade, this speeds up the production time a lot, which allows me to make these much more affordable. You can still have a truly custom and hand made knife but without the usual sticker shock associated with those titles. 

I chose 8670 HCS to make these blades from, due to its extreme toughness. This allows me to make these knives very thin, 1/16"th of an inch! Though they look big, these are very light weight slicers meant for kitchen prep work. These knives are very sharp, hold a fantastic edge, and look darn good while they're at it. All of these knives have the same bevel angles and will cut pretty much the same, the different blade shapes are purely aesthetic. Get the one that makes you excited!

The handles are where the price variables come in. The more work I put into the handle, the more expensive it is. The materials themselves also play a factor, simple monotone G10 scales are going to be cheap. Toxic Waste G10 Swirl with liners is going to cost more, because that material costs 4x as much and the liners add time and work. 

As with all of my knives, the scales are affixed to the tang with West Systems G-Flex epoxy. This is a ridiculously expensive and extremely strong epoxy that holds scales on better than anything else I have found. Each pin used in the handles I cut grooves into with a bandsaw for better adhesion as well.