American Tanto / Teak handle / Bushcraft Knife

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This American Tanto is built as a full-tang bushcraft knife for demanding outdoor use. The blade is made from 440C stainless steel and hardened to ≈58–59 HRC, offering good edge retention, high wear resistance, and reliable corrosion resistance. This makes the knife suitable for both outdoor work and food preparation.

The handle is crafted from teak wood, a hardwood traditionally used in maritime applications. Teak originates mainly from Southeast Asia and is known for its natural oils, high resistance to moisture, and long-term durability, even in changing weather conditions.

The knife is available with or without a leather sheath.

Bushcraft Knife with Bottle Opener

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This bushcraft knife features a wide, relatively thin blade designed for versatility and control. Made from 440C stainless steel and built in full-tang construction, it performs equally well in food preparation—such as cutting meat and vegetables at the grill—as in outdoor tasks like carving, chopping, and general wood work.

The handle is crafted from olive wood and shaped for a secure, comfortable grip. Along the spine of the blade, shallow grip grooves provide added control during detailed carving and fine work.

The knife can be ordered with or without a handmade leather sheath.

Black Horn Forager Folder

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This friction-folder mushroom knife is built with a handle carved from the tip of a single piece of black horn. The material provides a dense, natural grip and a smooth ergonomic shape. The blade is forged from 440C stainless steel, hardened to ≈58–59 HRC. 440C offers good edge retention, solid corrosion resistance, and is well suited for outdoor use.

The blade features an inward curve for controlled, clean mushroom harvesting.. The knife is assembled with a brass pivot pin for simple and reliable operation.

Specifications

Blade length: 6 cm
Blade thickness: 3 mm
Blade steel: 440C stainless (≈58–59 HRC)
Handle length: 11 cm
Handle material: Solid black horn tip
Construction: Friction folder with brass pin

Sanmai Damascus Higonokami Knife

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This Higonokami is forged in a san-mai construction with a mid-layer damascus cladding. The core is 15N20 steel, providing reliable toughness and consistent cutting performance. The damascus outer layers add visual structure and support the core with additional stability.

The handle is made from solid brass and offers a durable, low-maintenance surface that develops a natural patina over time.

Care
The blade should be kept dry after use and lightly oiled when stored. The brass handle requires minimal care and will darken naturally.

Specifications

Blade length: 8.5 cm
Blade width: 1.4 cm
Blade thickness: 3 mm
Core steel: 15N20 (properly heat-treated)
Construction: San-mai with damascus cladding
Handle length: 10 cm
Handle material: Brass

Higonokami ATS-34

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This Higonokami features a stainless ATS-34 blade, heat-treated to ≈60–61 HRC. ATS-34 is a high-quality powder metallurgy steel known for strong edge retention, high wear resistance, and reliable corrosion resistance. The blade requires minimal maintenance and performs well in daily cutting tasks.

The handle is made from simple carbon steel with a coarse texture for a rustical look. Unlike the blade, the handle can rust and forms a natural patina; it requires minimal care, such as occasional oiling.

Specifications

Blade length: 8 cm
Blade width: 1.5 cm
Blade thickness: 3 mm
Steel: ATS-34 stainless (≈60–61 HRC)
Handle length: 10.5 cm
Handle material: Textured carbon steel

Twist Damascus Santoku

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This Santoku is forged as a san-mai construction with a twist-damascus cladding. Each outer side consists of 64 layers, resulting in a total of 129 layers. The core is K720, hardened to ≈60–61 HRC.
The blade has a fairgly rough finish due to making it in one day. some grind lines are visible eaven tho it is handfinished to 1000 grid. For this the price is 320 instead of 380

A Santoku originates from Japan and is used for vegetables, meat, and fish. Its profile allows straight push-cuts and controlled chopping.

Specifications

Blade length: 17 cm + 2 cm ricasso
Blade width: 3.3 cm
Blade thickness: 3 mm
Construction: San-mai with twist damascus (64 layers per side)
Core steel: K720 (≈60–61 HRC)
Handle length: 12 cm
Handle material: Plum wood and epoxy with carbon dust and aluminum shavings

Copper Damascus Bunka

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This handcrafted Bunka knife brings striking copper-damascus aesthetics together with compact, everyday kitchen performance. The blade features a K720 core wrapped in a layered cladding of eight copper sheets and nine steel layers, creating a warm, contrasting pattern unique to each forging. With its 11 cm cutting edge and an additional 1 cm ricasso, the blade offers precise control for both push-cuts and fine detail work.

Measuring 3 mm at the spine and 3 cm in width, the blade is ground with a double-bevel profile suited for versatile kitchen tasks. A pair of shallow fullers is carved symmetrically into both sides of the blade, helping reduce sticking and allowing vegetables to fall away cleanly during slicing.

The handle is shaped from slender, naturally patterned olive wood. Its narrow 11 cm profile provides a light, nimble feel that pairs perfectly with the Bunka’s compact geometry, making the knife an agile companion for chopping, slicing, and daily prep work.

Specifications

Blade length: 11 cm + 1 cm ricasso
Blade width: 3 cm
Blade thickness: 3 mm
Handle length: 11 cm
Core steel: K720
Cladding: Copper damascus – 8 layers copper, 9 layers steel
Grind: Double bevel
Features: Dual fullers for improved food release
Handle material: Olive wood

120 layer Twist Damascus Yanagiba

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This handcrafted Yanagiba brings traditional Japanese slicing performance together with the expressive depth of twist-forged damascus steel. The blade is forged from 120 alternating layers of K720 and 15N20, tightly twisted to create a flowing, dynamic pattern along the entire length. This lamination pairs contrast with strength: 15N20 adds toughness and shine, while K720 provides the core edge stability needed for clean, effortless cuts.

Heat-treated to around 60–61 HRC, the double-bevel geometry delivers a razor-sharp, durable edge suited for sashimi, precise portioning, and long, silky slicing strokes. The taper from 3 mm at the spine down to 1.5 mm toward the tip gives the blade a refined agility and balanced cutting feel.

The handle combines two contrasting hardwoods—dark, steamed acacia and bright olive wood—crafted into a smooth, elegant profile that sits comfortably in hand. At 12 cm, it aligns harmoniously with the long 21 cm blade to create a poised, graceful slicing tool.

The Knife comes with a wooden sheath for protection.

Specifications

Blade length: 21 cm
Blade width: 2.4 cm
Blade thickness: Tapered 3 mm → 1.5 mm
Handle length: 12 cm
Steel: 120-layer twist damascus (K720 & 15N20), ~60–61 HRC
Grind: Double bevel
Handle material: Steamed acacia & olive wood

Copper Damascus filelt knife

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This handcrafted fillet knife merges fine cutting performance with the expressive aesthetics of copper-damascus steel. At its core lies K720, a tough high-carbon tool steel known for excellent edge stability. Surrounding the core is a decorative damascus cladding made from six layers of pure copper—three on each side—paired with seven layers of steel, creating a warm, contrasting pattern unique to each blade.

With a slim 2.5 mm spine and a narrow 2 cm profile, the blade is designed for precise, fluid motion during filleting work. Properly hardened to around 60–61 HRC, it delivers a fine balance of sharpness, strength, and controlled flexibility.

The handle is crafted from Snakewood, a rare and extremely dense hardwood valued for its vivid, scale-like pattern. Its 11 cm length offers a compact, confident grip, making the knife an elegant and reliable companion for both kitchen and fishing tasks.

Specifications

Blade length: 14 cm
Blade width: 2 cm
Blade thickness: 2.5 mm
Handle length: 11 cm
Core steel: K720 (≈60–61 HRC)
Cladding: Copper damascus – 6 copper layers, 7 steel layers
Handle material: Snakewood

Sanmai Sakimaru

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This double-bevel Sakimaru-style knife is crafted from a san-mai billet forged using an old file for the hard core and a concrete screw for the outer layers. The blade was tempered at 180 °C, giving it an approximate hardness of ~60 -62 HRC while maintaining resilience and a keen cutting edge. The handle combines steamed acacia with olive wood, offering a warm, natural feel with excellent durability. Each knife is delivered in a plywood box suitable for both shipping and long-term storage.

Specifications

  • Blade length: 21 cm

  • Handle length: 13 cm

  • Blade width: 2.5 cm

  • Construction: San-mai (file core + concrete screw jacket)

  • Tempering: 180 °C (~60 -62 HRC)

  • Handle: Steamed acacia & olive wood

  • Packaging: Plywood storage box

The Sakimaru blade shape traces its origins to traditional Japanese swordmaking, characterized by its elegant, sweeping tip that mirrors the kissaki of a katana. Known for precision and control, Sakimaru knives excel in fine, fluid cutting tasks. Their distinctive profile makes them a favorite among collectors and chefs who appreciate both performance and aesthetics.

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