Heartwood Forge Sale - February 8, 2021

1. Feather Chef

Carefully forged from layers of contrasting carbon steel to create a pattern in the steel. Every inch of steel represents hours of of blood, sweat and tears. This slender chefs blade is balanced with a polished nickel silver bolster and code pins in blue smoke maple burl. Kitchen sword anyone?

• 9” blade / 13 5/8” overall

• 199 grams

• $2550

2. Feather Gyuto

Delicately forged at temperatures close to 2000° to create a unique feather patterned blade and meticulously heat treated for a hair popping blade that is easy to sharpen. Gyuto translates to English as “cow sword” but in Japan, this is perhaps the closest design to an all purpose chefs knife. The tapered spine and tang make this a well balanced blade handle much like a feather in the hand. The full tang handle is sculpted from African Blackwood sourced from Parisian clarinet factory with Bocote bolster & copper spacer.

• 7 1/2” blade / 12 1/2” overall

• 154 grams

• $2100

3. Feather Nakiri

Nerve wracking and time consuming, this blade is forged from layers of contrasting of carbon steel alloys to create a pattern that is later made visible through a process of acid etching and polishing. The nakiri is personal favorite blade. Forged thinner than normal and left a little on harder side, this is a general purpose vegetable specific Japanese design. The tapered tang sports a sculpted handle from reclaimed walnut from a friend in Selma, Alabama that puts new stocks on old shotguns. The spalted maple bolster is from near the old Georgia shop. Both woods are stabilized for longevity in your kitchen. Made for use. Made with love.

• 6 1/2’ blade / 11” overall

• 186 grams

• this is the knife that gave me the first 5 stitches of my life during the finishing process

• $1925

4. Torch Hybrid Chef

Forged with Australia in mind, where they make feather patterned blades “backwards” in direction compared to most of America. This East meets West hybrid chef is my offering to the intriguing land of Australia - full of great knife makers, farmers and chefs. Instead of a backwards feather, I have forged the steel in one direction, elongating the pattern to more of a torch pattern. Full tang handle is sculpted from stabilized spalted maple sourced from near the old Georgia shop with an African Blackwood bolster from a Parisian clarinet factory.

• 8 1/4” blade / 12 5/8” overall

• 171 grams

• $2255

5. Twisted Chef I

Forged from layers of contrasting carbon steel alloys. The last step before forging the blade is to heat the 1.5” square block of steel to nearly 2000° and twist. Forged to shape by hand to a Euro-chef shape. The balanced blade is forged into a tapered spine and tang. Handle would best fit a chef with large hands. The full tang handle is sculpted from stabilized yellow cedar burl from a friend in the PNW with an ironwood bolster from Arizona.

• 8 3/4” blade / 13 1/2” overall

• 213 grams

• $2025

6. Winter’s Fingerprint

This was fun to forge. Thinking less about the pattern and more about the process - getting lost in the layers yields a one of a kind pattern that can best be compared to a human fingerprint - impossible to recreate. This balanced, all purpose European chefs knife features a tapered spine and tang for a balanced feel. The handle is sculpted from smokey quarter-sawn sycamore from north Georgia with an Ironwood bolster from Arizona. Brass spacer. A knife inspired by winter.

• 7 5/8” / 12”

• 174 grams

• $1825

7. Fingerprint Chef II

This was fun to forge. Thinking less about the pattern and more about the process - getting lost in the layers yields a one of a kind pattern that can best be compared to a human fingerprint - impossible to recreate. This balanced, all purpose European chefs knife features a tapered spine and tang for a balanced feel. The handle is sculpted from smokey quarter-sawn sycamore from north Georgia with a stabilized Black Cherry bolster from north Georgia.

• 7 1/8” / 11 7/8”

• 166 grams

• $1825

8. Lazy Chef

Forged from layers of contrasting carbon steel alloy steels. The last step before forging the blade is to heat the 1.5” square block of steel to nearly 2000° and twist. The “lazy” component is what happens near the end of the billet, where it is colder, less malleable and does not completely twist. Forged to shape by hand to a Euro-chef shape. The balanced blade is forged into a tapered spine and tang. Handle would best fit a chef with large hands. The full tang handle is sculpted from African Blackwood sources from a Parisian clarinet factory with an ironwood bolster from Arizona. Good weighty blade.

• 8 1/4” blade / 13 1/2” overall

• 240 grams

• $1775

9. Suminagashi Boning

First layers of nickel, bourbon barrel strap & industrial saw blade are fused together before being forged onto the outside of high carbon steel to create a soft, forgiving cladding that focuses forgotten beauty on the salvaged materials while the working edge is a modern, virgin high carbon steel. The darkness of winter came over me while making this blade - the full tang handle is sculpted from African Blackwood sourced from a clarinet factory in Paris with an Ironwood bolster from Arizona.

• 6 5/8” blade / 11” overall

• 143 grams

• $1650

10. Suminagashi Petty

Layers of nickel, bourbon barrel strap & industrial saw blade are fused together before being forged onto the outside of high carbon steel to create a soft, forgiving cladding that focuses forgotten beauty on the salvaged materials while the working edge is a modern, virgin high carbon steel. My love for north Georgia came over me while making this blade - the hidden tang handle is sculpted from Cherry Burl sourced from friend’s farm outside of Athens with a stabilized spalted maple bolster from near the old GA shop.

• 7” blade / 12” overall

• 137 grams

• $1550

11. Party of Two

More often than not it’s the small, intimate meals that call for your best utensils. Table knives for the post-pandemic partners. Blades are made from a Swedish industrial bandsaw sourced from a small family owned and operated lumber mill in central Georgia with Georgia Red Oak burl handles.

• 5” blades / 9 1/2” overall

• 92 grams each

• $820

12. New Cleaver I

In the past few years I deviated from the classic cleaver design and started making these for people who crave a slightly longer blade. Forged from lumber mill saw blade steel and a sturdy full tang, this one is thick and heavy. The handle is sculpted from stabilized oak burl with an oversized stabilized spalted maple bolster from near the old Georgia shop.

• 8 1/4” blade / 13” overall

• 824 grams

• $800

14. New Cleaver II

In the past few years I deviated from the classic cleaver design and started making these for people who crave a slightly longer blade. Forged from antique lumber mill saw blade with a sturdy full tang. The handle is sculpted from stabilized leopard wood.

• 8” blade / 13” overall

• 594 grams

• $775

15. Classic Flag Cleaver

Named after the witch flag my grandmother use to hang in her kitchen doorway to quietly express her current mood - now you can subtly hang your own new kind of steel flag to warn those nearby not to cross you. Or you could just use it a cleaver is meant to be used and stop reading into the signs. Forged from thick carbon steel with a sturdy full tang. Handle is sculpted from smokey oak burl.

• 7 1/2” blade / 12 3/8” overall

• 764 grams

• $750

16. Boning I

Cold forged from a classic high carbon steel, this upswept tip or trailing point petty is for the protein oriented kitchen. Full tang handle is sculpted from Ironwood with a smokey oak burl bolster sourced from Georgia.

• 6 1/2” blade / 10 5/8” overall

• 149 grams

• $740

17. Boning II

Cold forged from a classic high carbon steel, this upswept tip or trailing point petty is for the protein oriented kitchen. Full tang handle is sculpted from stabilized Georgia sourced sycamore with an Ironwood bolster and large copper pins.

• 6” blade / 10 1/2” overall

• 143 grams

• $740

18. Petit Un

The small all purpose wonder - out of the way in a compact space - I cold forged this petty from a classic high carbon steel. The sturdy full tang handle is sculpted from what I believe is cocobolo that was gifted to me with a stabilized Georgia red oak bolster.

• 5 3/8” blade / 10” overall

• 125 grams

• $675