A handcrafted EDC knife forged from low-layer damascus steel with a K720 cutting core.
The handle combines oak wood, leather, and a handmade composite made from recycled magazine paper and epoxy resin.
Designed for everyday cutting, woodcarving, and light outdoor use. Comes with a handmade black leather sheath, hand-stitched and decorated with traditional leather tooling.
A handcrafted fixed-blade knife made from reclaimed high-speed steel, originally used as an industrial planer blade.
The full flat grind and rounded oak handle make it suitable for everyday cutting, woodcarving, and light bushcraft tasks.
Comes with a handmade black leather sheath, hand-stitched and decorated with traditional leather tooling.
A handcrafted carving knife with a slim, pointed blade made from N690 stainless steel and a narrow oak wood handle.
The blade is ground very thin for precise woodcarving, with a rounded spine for comfortable thumb placement. It comes with a handmade, hand-stitched leather sheath featuring simple decorative tooling.
This compact field knife started with an old Solingen stainless steel blade that was no longer usable in its original form. I reshaped it completely, gave it a new full flat grind and turned it into a small, slightly upswept utility knife with a fine point and a thin cutting geometry.
This is a small, straightforward EDC with a lot of character packed into very little knife. The 7 cm blade is compact enough for everyday carry, but the full flat grind and thin edge geometry make it especially good for controlled carving and small utility work.
This Kiritsuke is built around a slightly heavier, front-biased blade that lets the knife do much of the work during the cut. Despite the substantial spine, it does not feel heavy or clumsy in the hand. The long distal taper removes a lot of mass toward the tip, while the edge itself is ground extremely fine.
This Petty Sujihiki sits somewhere between a long petty and a compact slicer. The narrow blade and long distal taper make it feel light and precise, while the very thin geometry helps it move cleanly through food with very little resistance.
This carving knife has a much more flowing profile than the classic version. The 19.5 cm blade rises gently toward the tip, giving it a slightly more dynamic shape while still remaining unmistakably a European kitchen knife.
A long, slim European carving knife with a classic pointed profile. The almost spear-shaped tip gives it a very clean, traditional silhouette, while the 19 cm blade is only 2 mm thick and quite flexible.
I would use this knife mainly for slicing cooked meat, roasts and other larger pieces where a long, controlled cut is more useful than the weight of a chef’s knife. The flexible blade follows the cut easily and gives the knife a light, precise feeling in the hand.
A small, light European kitchen knife for the jobs where a full-size chef’s knife simply gets in the way. The narrow 10 cm blade is only 1.5 mm thick and noticeably flexible, making it especially comfortable for small vegetables, fruit, trimming and precise work directly in the hand.
