PREVIEW: the Knives of Winter

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1. Silver Lining Nakiri

This extra deep nakiri (vegetable knife) is forged from shop made san mai, with a high carbon, performance steel core laminated between two pieces of stainless steel. The deep, versatile blade features a unique blend of flat & convex symmetrical grinds and is both thin behind the edge and easy to maintain. Comfortable, form fitting and attractive Thuya burl handle will best fit large hands. The full tang bolster imparts a stout feel while the majority hidden tang adds to the comfort and ease of maintenance while shedding weight.

• size: 6 7/8” blade / 11 7/8” overall / 2 1/2” heel

• weight: 230 grams

• blade: 410 stainless, nickel, 26C3 carbon steel

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

• $1800

2. Silver Lining Nakiri II

This extra deep nakiri (vegetable knife) is forged from shop made san mai, with a high carbon, performance oriented steel core sandwiched between two pieces of stainless steel. The deep, versatile blade features a unique blend of flat & convex symmetrical grinds that is both thin behind the edge and easy to maintain. Comfortable, exhibition grade ironwood burl handle will best fit XL hands. The full tang bolster imparts a stout feel while the majority hidden tang adds to the comfort and ease of maintenance while shedding weight.

• size: 7 1/4” blade / 12 1/2” overall / 2 7/16” heel

• weight: 274 grams

• blade: 410 stainless, nickel, 26C3 carbon steel

• handle: Ironwood burl, Arizona, g10 laminated spacer

• $1800

3. Damascus Kitchen Bowie

With laser-like geometry, this Bowie inspired chef will keep you dicing effortlessly and in style. The tapered full tang coffin shaped handle imparts a balanced yet stout feel. Forged from countless layers of contrasting high carbon steel, known as damascus by many, the forging process creates a pattern unique to this knife, time and place that can’t be replicated, similar to to a fingerprint. Toasted maple from Gibson Guitars makes this already wild design that much more special.

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

• weight: 206 grams

• blade: forged high density carbon steel Damascus (1080 & 15n20)

• handle: stabilized toasted curly maple (Gibson Guitars, Tennessee), micarta

• $1600

4. Helene’s Wrath Damascus Hybrid Gyuto

A classic HWF profile featuring myunique blend of flat & convex symmetrical grinds - thin behind the edge and easy to maintain. The tapered full tang on this versatile, slightly deep gyuto chefs knife imparts a balanced yet stout feel. Forged from contrasting high carbon steel alloys, known as damascus by many, the forging process creates a pattern unique to this knife, time and place that can’t be replicated, similar to to a fingerprint. This particular scene reminds me of the raging waters of the Nolichucky River that ravaged the area in late September 2024, when I started forging this blade.

• size: 7 1/4” blade / 11 5/8” overall / 2 1/16” heel

• weight: 179 grams

• blade: forged low density carbon steel Damascus (1080 & 15n20)

• handle: stabilized sycamore (Jonesborough, TN), mosaic pin & copper

• $1600

5. Rasta 8” C-Grind Performance Chef

Last summer, unable to work in the shop, I dreamed of a performance oriented chefs knife combining my favorite performance steel, a unique food release grind and favorite handle combos. Enter the Performance Series: thin, mono-steel chef knives with a sleek and durable stone-washed finish and food-releasing, weight-shedding, C-grind (right handed users). Comfortable rounded spine. Features dyed sycamore that I was processing in June 2024 when I clipped my hand on the bandsaw - it feels good to be back in the shop using that material. The geometry for this blade is based on one in our kitchen I made years ago and is one of our go-tos - its tapered gyuto blade is thin and light and versatile.

About C-grind: a fuller is ground into the backside to offer extreme food release to right handed users. The hollow ground portion of this blade works by reducing drag when cutting, and forces space between ingredients and the blade, releasing it with ease.

• size: 8” blade / 13” overall / 2” heel

• weight: 163 grams

• blade: 26C3 high carbon steel, C-grind

• handle: stabilized sycamore, Jonesborough, TN & micarta

• $975

6. Taos 7” C-Grind Performance Chef

Last summer, unable to work in the shop, I designed a simple, performance oriented chefs knife combining my favorite performance steel with one of my favorite handle combos. Enter the Performance Series: thin, mono-steel chef knives with a sleek and durable stone-washed finish and food-releasing, weight-shedding, C-grind (right handed users). Comfortable rounded spine. Cross between a show pony and a work horse. Features a unicorn horn bolster (ivory G10), a bit of color and stabilized toasted Gibson Guitar maple. Similar sized handle to its 8” cousin, this is a great blade for general use that will stay out of the way in more compact spaces or on a busy night.

About C-grind: a fuller is ground into the backside to offer extreme food release to right handed users. The hollow ground portion of this blade works by reducing drag when cutting, and forces space between ingredients and the blade, releasing it with ease.

• size: 7” blade / 12” overall / 1 7/8” heel

• weight: 153 grams

• blade: 26C3 high carbon steel

• handle: stabilized toasted curly maple (Gibson Guitars, Tennessee), ivory & turquoise g10, bronze

• $875

7. Pablo Soto’s Petty

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, and first within my Performance line.

• size: 7 3/8” blade / 11 13/16” overall / 1 7/8” heel

• weight: 142 grams

• blade: 26C3 carbon steel

• handle: exhibition grade stabilized black ash burl

• $800

8. Georgia Chef

The Heritage line of blades is where storied materials come together in simple heirloom elegance. The handpicked historic carbon steel is lab tested before being hand forged into a one-of-a-kind blade. The feel is enhanced by a silky smooth satin-polished blade and a rounded and comfy spine. In the hand, this blade feels in charge and compact. The upswept and slender tip will lend itself to big choppers and detailed protein work. Moderate amount of flex at tip. Octagonal full tang handle. Both the handle and blade materials are reclaimed from Georgia.

• size: 7 1/4"” blade / 11 7/8” overall / 2” heel

• weight: 161 grams

• blade: reclaimed century+ old lumber mill saw carbon steel (Monticello, GA)

• handle: stabilized Oak Burl (storm felled in Atlanta, GA - Hurricane Irma 2017)

• $875

9. Willamette Chef I

The Heritage line of blades is where storied materials come together in simple heirloom elegance. The handpicked historic carbon steel is lab tested before being hand forged. The feel is enhanced by a silky smooth satin-polished blade and a rounded and comfy spine. Drop point with a moderate belly feels balanced for those who like a hybrid between Eastern and Western chefs.

Settlers brought Eastern black walnut seedlings to California, establishing orchards in the San Joaquin and Sacramento valleys. As people moved north, their Eastern black walnut tree also moved north. This Oregon walnut is a cross of Eastern black and California’s native Claro walnut which is throughout the Willamette valley, which is where this walnut tree once stood.

• size: 7 3/8” blade / 12 1/8” overall / 1 7/8” heel

• weight: 150 grams

• blade: reclaimed century+ old lumber mill saw carbon steel (Monticello, GA)

• handle: stabilized Oregon walnut, stabilized spalted maple (Asheville, NC)

• $915

10. Willamette Chef II

The Heritage line of blades is where storied materials come together in simple heirloom elegance. The handpicked historic carbon steel is lab tested before being hand forged. The feel is enhanced by a silky smooth satin-polished blade and a rounded and comfy spine. Drop point with a moderate belly feels balanced for those who like a hybrid between Eastern and Western chefs.

Settlers brought Eastern black walnut seedlings to California, establishing orchards in what are now the San Joaquin and Sacramento valleys. As people moved north, their Eastern black walnut tree also moved north. This Oregon walnut is a cross of Eastern black and California’s native Claro walnut which is throughout the Willamette valley, which is where this walnut tree stood.

• size: 7 5/8” blade / 12 1/2” overall / 2 1/16” heel

• weight: 174 grams

• blade: reclaimed century+ old lumber mill saw carbon steel (Monticello, GA)

• handle: stabilized Oregon walnut, stabilized spalted maple (Asheville, NC)

• $915

11. Cahaba River Carving Chef

The Heritage line of blades is where storied materials come together in simple heirloom elegance. The handpicked reclaimed carbon steel is lab tested before being hand forged. The feel is enhanced by a silky smooth satin-polished blade and a rounded and comfy spine. This one was forged to shape from high performance 52100 carbon steel sourced from an industrial roller bearing from an old friend in Birmingham, AL and features handle materials from another friend in Alabama. The long carving blade comes to a slender point while the 2” heel assures that this blade won’t let you down when you have to multitask.

• size: 11” blade / 16 5/8” overall / 2” heel

• weight: 302 grams

• blade: 52100 roller bearing (Birmingham, AL)

• handle: Maple burl, Turkish Walnut (Selma, AL reclaimed shotgun stock)

• $1250

12. Ascend Aurora Chef

The Heritage line of blades is where storied materials come together in simple heirloom elegance. The handpicked reclaimed carbon steel is lab tested before being hand forged. The feel is enhanced by a silky smooth satin-polished blade and a rounded and comfy spine. This one was forged to shape from high performance 52100 carbon steel sourced from an industrial roller bearing from an old friend in Birmingham, AL and features exhibition grade curly dyed maple and clarinet Blackwood from a factory in Paris. The curved blade comes to a slender, upswept point while the deep heel assures that this blade won’t let you down when you have to multitask.

• size: 11” blade / 16” overall / 2 5/16” heel

• weight: 314 grams

• blade: 52100 roller bearing (Birmingham, AL)

• handle: dyed maple, African Blackwood (Paris, clarinet factory), bronze

• $1325

14. Primal Chef

The Heritage line of blades is where storied materials come together in simple heirloom elegance. The handpicked reclaimed carbon steel is lab tested before being hand forged. The feel is enhanced by a rounded and comfy spine. This one was forged to shape from high performance 52100 carbon steel sourced from an industrial roller bearing from a friend in Birmingham, AL and features a dark stone washed finish that contrasts with the textured ivory g10 handle. The large, curved blade comes to a slender upswept point while the deep heel assures that this blade can handle whatever you have in mind for it.

• size: 10 7/8” blade / 16” overall / 2 1/8” heel

• weight: 355 grams

• blade: 52100 roller bearing (Birmingham, AL)

• handle: ivory g10, bronze

• $1300

15. Heartwood Nakiri I

As trees age, the centers of each trunk become part of a great transformation. No longer necessary for sap production & energy storage, the cells start leaving a material known for its deep-rooted strength.  This shift in function accommodates continued growth by providing structure as the tree reaches for the sun. The beauty of our natural world keeps me curious. And I’m excited to share these textures and finishes of this carbon steel nakiri (Japanese vegetable knife) Features a wood grain texture and a dark, durable kuroichi finish. Bevels are polished to an easy-to-maintain satin finish. Sturdy full tang handle with balance point between front of handle and maker’s mark. Workhorse, but beautiful.

• size: 6 3/8” blade / 11 1/2” overall / 2 1/8” heel

• weight: 222 grams

• blade: classic 10-series high carbon steel

• handle: Ironwood (Arizona), black micarta

• $830

16. Heartwood Nakiri II

As trees age, the centers of each trunk become part of a great transformation. No longer necessary for sap production & energy storage, the cells start leaving a material known for its deep-rooted strength.  This shift in function accommodates continued growth by providing structure as the tree reaches for the sun. The beauty of our natural world keeps me curious. And I’m excited to share these textures and finishes of this carbon steel nakiri (Japanese vegetable knife) Features a wood grain texture and a dark, durable kuroichi finish. Bevels are polished to an easy-to-maintain satin finish. Sturdy full tang handle with balance point between front of handle and maker’s mark. Workhorse, but beautiful.

• size: 6 3/8” blade / 11 1/2” overall / 2 1/8” heel

• weight: 216 grams

• blade: classic 10-series high carbon steel

• handle: stabilized spalted maple (Asheville, NC), black micarta

• $870

17. Heartwood Nakiri III

As trees age, the centers of each trunk become part of a great transformation. No longer necessary for sap production & energy storage, the cells start leaving a material known for its deep-rooted strength.  This shift in function accommodates continued growth by providing structure as the tree reaches for the sun. The beauty of our natural world keeps me curious. And I’m excited to share these textures and finishes of this carbon steel nakiri (Japanese vegetable knife) Features a wood grain texture and a dark, durable kuroichi finish. Bevels are polished to an easy-to-maintain satin finish. Sturdy full tang handle with balance point between front of handle and maker’s mark. Workhorse, but beautiful.

• size: 6 3/8” blade / 11 1/2” overall / 2 1/8” heel

• weight: 213 grams

• blade: classic 10-series high carbon steel

• handle: stabilized walnut (Asheville, NC), stabilized spalted maple (Asheville, NC), black micarta, copper

• $870

18. Fading Footsteps Petty

In the Classic Collection, I’ve distilled the process and design down to the essentials. This petty has been hand forged from a timeless high carbon steel and polished to an easy-to-maintain satin finish. Very slight and slender tip will lend itself to detail oriented work. Beautiful Cherry burl from North Carolina. Sturdy full tang handle.

• size: 6 3/8” blade / 11” overall / 1 3/8” heel

• weight: 122 grams

• blade: cold forged classic 10-series high carbon steel

• handle: stabilized cherry burl (central N. Carolina), stabilized spalted maple (western N. Carolina)

• $715

19. Classic K-tip Paring

In the Classic Collection, I’ve distilled the process and design down to the essentials. This blade is shaped from a timeless high carbon steel and polished to an easy to maintain satin finish. Full tang, k-tip, petite.

• size: 3 1/4” blade / 7” overall

• weight: 50 grams

• blade: 15n20 carbon steel

• handle: stabilized walnut (Asheville, NC), stabilized spalted maple (Asheville, NC), black micarta, bronze

• $300

20. Classic Large Paring

In the Classic Collection, I’ve distilled the process and design down to the essentials. This design is inspired by a damascus paring knife from my May 2023 sale, recreated in my versatile Classic series. This version features the dark and durable stone washed finish I’ve been enjoying lately. The full tang gives this knife a stout, reliable presence while the drop point imbues it with a useful agility.

• size: 4 1/8” blade / 8 1/4” overall

• weight: 46 grams

• blade: 15n20 carbon steel

• handle: Purple Heart flooring salvaged from mill in GA, natural micarta

• $350