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Photos of finished knives and other items I have made. If you would like further information, pricing, or you would like to order something similar, please use the contact section of the website.
250mm san mai gyuto with kurouchi finish and stabilised spalted maple handle.
Kiritsuke with kurouchi finish with a lace Sheoak handle with bronze and nickel silver fittings.
Large cleaver with 250mm x 100mm (10’’ x 4’’) hand forged high carbon steel blade, stabilised burl with textured and aged copper fittings.
250mm sam mai gyuto with stabilised spalted maple burl handle.
Wharncliffe hunter forged from a very old hand cut farrier rasp, bronze guard and spacer and antler handle.
Group shot of antler handled carving knives, forks and steak knives.
San Mai (damascus clad vtoku2) gyuto with dyed and stabilised burl handle and nickel silver fittings.
Forged cheese knife set with Tasmanian myrtle burl handles.
Hand forged high carbon steel steak knives with antler handles and copper fittings.
Forged carbon steel (52100) gyuto with brown mallee burl handle.
200mm gyuto in Takefu vtoku2 san mai with a beautifully coloured stabilised maple burl handle and nickel silver fittings.
Forged carbon steel carving set with matching handles of antler and copper.
Hand beaten copper spoons.
Forged integral carbon steel steak knives.
Higonokami (Japanese folding knife) with carbon steel blade and textured copper body.
Forged steak knives with antler handles.
San mai boning knives with Australian native timber handles.
Slipjoint pocket knife with carbon steel blade, micarta scales and brass liners.
Santoku in damascus clad Takefu vtok2 and dyed and stabilised maple burl handle.
150mm cleaver with hand forged high carbon steel blade, Budgeroo burl handle and copper fittings.
Friction folder with etched carbon steel blade and micarta body.
Stainless steel kiritsuke with hammered texture flats and mirror polished bevels. The handle is stabilised Tasmanian Blackwood, dyed maple burl and stainless steel spacers.
Friction folder with two tone etched blade and Dymondwood body.
A collection of random photos showing various parts of the knife making process, knives under construction, raw materials or other things that take my fancy.
Polishing the bevels on Japanese natural stones to bring out the contrast in the layering of the blade’s cladding.
Workshop views - anvil and gas forge.
20 steak knives all forged and ready for the next part of the process.
Belts, belts and more belts.
Natural sharpening stones - Australian and Japanese.
Forging a kitchen knife, step by step.
Work in progress.
A new delivery of handle materials.
Forging some new blades.
Steak knives for EXP Restaurant Pokolbin
A big, mean looking cleaver for a talented chef at the local Yellow Billy restaurant in Pokolbin. Hand forged high carbon steel blade and Budgeroo burl handle.
Hand beaten copper spoons for EXP Restaurant.
EXP steak knives.
Timber or antler - which do you prefer?