The Ultimate Vegetable Slicer! This 1084/15n20 in-house made Damascus Nakiri is extra long and extra slicey! Featuring a "C" grind for the ultimate food release experience and ground to zero behind the edge, this one is an absolute joy to use! Furnished with dyed and stabilized curly maple and a buffalo horn bolster.
52100 Sushi knife with an acid etched patina, Buffalo Horn bolster, Stabilized Hempwood Handle. A single bevel design with an edge brought all the way down to zero. Effortless, accurate slicing with a stiff blade.
52100 Nakiri, with a faceted handle for the ultimate mix of comfort and aesthetics. A full bevel ground to be as thin as possible for the ultimate laser like cutting experience.
1095, Dyed and Stabilized Maple Burl with a Bronze Bolster. The perfect matching set for someone who wants two absolute work horses. Thin behind the edge for perfect slicing, but thick enough to take a beating. A stiff blade guarantees that you know where you're cutting.
Six beautiful Damascus steak knives, ready to feed your family! Furnished with Stabilized Walnut Burl and Bronze Bolsters. In-house made 1084/15n20 twist Damascus shimmers beautifully under the light.
Perfect partners, made to do one job and do it extremely well. Featuring a brisket sword at a whopping 18" long blade for slicing brisket in one clean pass, and a fat trimmer with a stiff blade up until the tip where it becomes extremely flexible. Furnished with stabilized spalted maple handle and bronze bolster. The handles have a pronounced hook on the end to ensure a firm grip when your hand gets greasy from your perfect brisket!
A 1084/15N20 Twist Damascus Sujihiki, perfect for slicing anything from raw fish to your favorite vegetables. A long, comfortable handle that is perfectly shaped so that you know where your edge is at all times. Built for cutting through in one pass — no more sawing through food!
A 52100 K-Tip with a food release focused "C Grind." Thin behind the edge for laser like cutting, with a thick spine for little to no flex. Stabilized walnut burl handle, with brass and dyed YCB bolster. Forced mustard patina.
A work of art first, chef's knife second. This beautiful knife features a mosaic Damascus made from 1084/15N20. The blade is ground with an S Grind for ambidextrous use and amazing food release. Stabilized and dyed YCB handle and buffalo horn for the bolster. Gordon's personal knife, and one that he uses every day.
52100, single bevel for accurate marking against a straight edge. Perfect for the wood or leatherworker in your life! Full tang construction with Padauk handle scales.
Two examples of a Gyuto — my take on the traditional "Japanese Chef's Knife." The Gyuto can be used for many things as opposed to the usual "one job, one knife" philosophy within Japanese knives.
A 1084/15N20 Damascus hunter, furnished with the antler of a deer killed by father and son. This knife is a workhorse just as much as a family heirloom — containing memories from the past, ready to make more in the future.
A short companion to your chef's knife — useful for anything your chef's is too long for! 52100 machine finish, with bronze bolster and dyed and stabilized curly maple handle.
A common find in knife block sets, it quickly becomes a household favorite. Featuring a laser grind for the ultimate slicing ability. 52100 blade with a machine finish, curly maple handle and bronze bolster.
An all purpose chef's knife, made for the push-cut method due to the flatter edge curve. Walnut burl handle with bronze bolster. Thin behind the edge for laser like, effortless cutting.
