2025 End of Year Sale

1. Iron Clad French Chef

This large French pattern chefs knife is forged from house-made laminated steel (antique wrought iron, 80CRv2 core). Forged pattern looks like rain drops on a pond. Features my signature part full, part hidden tang construction with a hand finished blade, this chefs knife is sure to work hard while bringing joy to your kitchen.

  • size: 10 3/16” blade / 16 3/16” overall / 2 1/4” @ heel

  • weight: 258 grams

  • blade: antique iron hinge from Ohio barn, pure nickel and 80crv2 carbon steel

  • handle: stabilized sycamore (gift from J. Bills) Flag Pond, TN, stabilized spalted Maple (Asheville, NC), stabilized curly maple (gift from S. Porterfield) Hughsville, Pennsylvania

  • $2100

2. Iron Clad Nakiri

This large nakiri is forged from house-made laminated steel (antique wrought iron, 80CRv2 core). Forged pattern looks like rain drops on a pond. Features my signature part full/part hidden tang construction with a hand finished blade, this nakiri is sure to work hard while bringing joy to your kitchen.

  • size: 7 1/4” blade / 13” overall / 2 7/17” @ heel

  • weight: 284 grams

  • blade: antique iron hinge from Ohio barn, pure nickel and 80crv2 carbon steel

  • handle: stabilized curly maple (gift from S. Porterfield) Hughsville, Pennsylvania, rosewood spacer (gift from O. Moss), stainless steel

  • $1800

3. Iron Clad K-Tip Paring

This k-tip paring knife is forged from house-made laminated steel (antique wrought iron, 80CRv2 core). Tapered full tang construction with a hand finished blade, this blade is sure to work hard while bringing joy to your kitchen. Curly maple over black G10 liners, single domed bronze pin and black micarta pins.

  • size: 3 3/16” blade / 7 1/7” overall

  • weight: 70 grams

  • blade: antique iron hinge from Ohio barn, pure nickel and 80crv2 carbon steel

  • handle: stabilized curly maple (gift from S. Porterfield) Hughsville, Pennsylvania, black micarta & g10, domed bronze pin

  • $700

4. Pablo Soto’s Petty v.2

Pablo Soto of NOMA has found his most used knives are a petty and a slicer. Quite often, pettys are too small for detailed chopping or too short for slicing and slicers can be uncomfortably long during a busy service. I designed this for his detailed work like scoring squid, very thin slicing of preserved fruits or carving and slicing duck breast. This is my latest for the unofficial series of collaborative chef designs. Version 2 is larger and lighter. We added blade length, a larger handle and a little distance between the handle & blade for more of a slicer feel. Part full, part hidden tang with the popular trout finished blade. (2 available, actual knife may differ slightly from image)

  • size: 7 3/4” blade / 13 3/4” overall / 1 5/8” @ heel

  • weight: 164 grams

  • blade: 26C3 carbon steel

  • handle: Bocote, stabilized golden sycamore (gift from C. Buchanan) Jonesborough, TN, Epicurean cutting board (gift from Richlite)

  • $855

5. Pablo Soto’s Petty v.2

Pablo Soto of NOMA has found his most used knives are a petty and a slicer. Quite often, pettys are too small for detailed chopping or too short for slicing and slicers can be uncomfortably long during a busy service. I designed this for his detailed work like scoring squid, very thin slicing of preserved fruits or carving and slicing duck breast. This is my latest for the unofficial series of collaborative chef designs. Version 2 is larger and lighter. We added blade length, a larger handle and a little distance between the handle & blade for more of a slicer feel. Part full, part hidden tang with the popular trout finished blade.

  • size: 7 3/4” blade / 13 3/4” overall / 1 5/8” @ heel

  • weight: 160 grams

  • blade: 26C3 carbon steel

  • handle: Moroccan Thuya burl from mill that processes Aston Martin and Rolls Royce dashboards, stabilized blue smoke sycamore (gift from C. Buchanan) Jonesborough, TN, stabilized ash burl spacer

  • $855

6. Integral S-forged Chef

Coming to blade smithing through blacksmithing, I have an affinity towards forging and this form is something I continue to work on with mentors Burt Foster and Jason Knight. The upper 2/3s of this modified gyuto-style blade is hollow forged for food release and features a durable, black kuroichi finish that contrasts with polished bevel and bolster.

  • size: 9 3/8” blade / 15 1/8” overall / 2 1/8” @ heel

  • weight: 274 grams

  • blade: Japanese 1086 carbon steel (gift from J. Knight)

  • handle: Mesquite, Arizona

  • $900

7. Integral S-forged K-tip Chef

Coming to blade smithing through blacksmithing, I have an affinity towards forging and this form is something I continue to work on with mentors Burt Foster and Jason Knight. The upper 2/3s of this modified gyuto-style blade is hollow forged for food release and features a durable, black kuroichi finish that contrasts with polished bevel and bolster.

  • size: 6 7/8” blade / 12 3/16” overall / 2 1/16” @ heel

  • weight: 208 grams

  • blade: Japanese 1086 carbon steel (gift from J. Knight)

  • handle: Mesquite, Arizona

  • $800

8. Chillida I

Forged from a piece of Tacoma leaf spring, this drop point hunter blade is inspired by the sculptural work of Eduardo Chillida who created massive and abstract forms from steel later in his life. The poster for his 1985 Chicago Sculpture International exhibition hangs prominently in my shop. Rough, raw and razor sharp.

  • size: 3 5/8” blade / 9” overall

  • weight: 228 grams

  • blade: 5160 carbon steel, 2016 Tacoma leaf spring

  • $275

9. Chillida II

Forged from a piece of Tacoma leaf spring, this slender fillet blade is inspired by the sculptural work of Eduardo Chillida who created massive and abstract forms from steel later in his life. The poster for his 1985 Chicago Sculpture International exhibition hangs prominently in my shop. Rough, raw and razor sharp.

  • size: 7 3/8” blade / 13 1/2” overall

  • weight: 290 grams

  • blade: 5160 carbon steel, 2016 Tacoma leaf spring

  • $400

10. Chillida III

Forged from a piece of Tacoma leaf spring, this mid length utility blade is inspired by the sculptural work of Eduardo Chillida who created massive and abstract forms from steel later in his life. The poster for his 1985 Chicago Sculpture International exhibition hangs prominently in my shop. Rough, raw and razor sharp.

  • size: 4 3/4” blade / 10 3/8” overall

  • weight: 240 grams

  • blade: 5160 carbon steel, 2016 Tacoma leaf spring

  • $345

11. Ironwood Petty/Fillet

This minimal yet functional fillet is deep enough at the heel for small chopping tasks. Forged from 26C3 carbon steel, this full tang utility blade will bring a whole new meaning to what sharp means in your kitchen. Forge texture at spine.

  • size: 5 1/2” blade / 10 3/8” overall / 1 3/8” @ heel

  • weight: 128 grams

  • blade: 26C3 carbon steel

  • handle: Arizona Ironwood burl

  • $600

12. K-Tip Petty / Utility

This minimal yet functional petty is forged from 26C3 carbon steel. This full tang utility blade will bring a whole new meaning to what sharp means in your kitchen.

  • size: 5 1/2” blade / 10 1/2” overall / 1 3/16” @ heel

  • weight: 122 grams

  • blade: 26C3 carbon steel

  • handle: curly maple (gift from S. Porterfield) Hughsville, Pennsylvania, Epicurean cutting board (gift from Richlite)

  • $660

14. Petty / Fillet

This minimal yet functional petty is forged from 26C3 carbon steel. With an ultra thin tip for delicate fillet and slicing work, this full tang utility blade will bring a whole new meaning to what sharp means in your kitchen.

  • size: 7 1/4” blade / 12 3/16” overall / 1 7/16” @ heel

  • weight: 142 grams

  • blade: 26C3 carbon steel

  • handle: curly maple (gift from S. Porterfield) Hughsville, Pennsylvania, Epicurean cutting board (gift from Richlite)

  • $700

15. Aquamarine Scalpel

This surgically sharp paring knife is forged from 26C3 carbon steel and outfitted in aquamarine burlap micarta with copper pins.

  • size: 2 7/8” blade / 7” overall

  • weight: 50 grams

  • blade: 26C3 carbon steel

  • handle: aquamarine micarta, copper

  • $275

16. Walnut Scalpel

This surgically sharp paring knife is forged from 26C3 carbon steel and outfitted in Turkish walnut burl with black micarta pins.

  • size: 2 3/8” blade / 6 1/4” overall

  • weight: 36 grams

  • blade: 26C3 carbon steel

  • handle: aquamarine micarta, copper

  • $250

17. Rosewood Bar Knife

This unobtrusive blade will be at home, not in the way at your bar. Reach for it when you need long point paring knife or steak knife.

  • size 3 3/8” blade / 7 3/4” overall

  • weight: 50 grams

  • blade: 26C3 carbon steel

  • handle: rosewood spacer (gift from O. Moss)

  • $300

18. Burlap Bar Knife

This unobtrusive blade will be at home, not in the way, at your bar. Reach for it when you need long slender paring knife or steak knife.

  • size 3 5/8” blade / 8 1/2” overall

  • weight: 58 grams

  • blade: 26C3 carbon steel

  • handle: two-tone micarta, domed copper pins

  • $345

19. Redbud Swoopy Paring

Forged from high performance 26C3 carbon steel, this paring knife will out perform the rest. Locally harvested and beautiful redbud handle from my customer turned friend, D. Trent here in Jonesborough.

  • size: 3” blade / 6 1/2” overall

  • weight: 50 grams

  • blade: 26C3 carbon steel

  • handle: stabilized redbud (gift from D. Trent) Jonesborough, TN,

  • $285

20. Emerald Paring

Forged from high performance 26C3 carbon steel, this paring knife will out perform the rest. Emerald micarta and copper pins.

  • size: 3” blade / 7 1/4” overall

  • weight: 62 grams

  • blade: 26C3 carbon steel

  • handle: emerald green micarta, copper

  • $285