The knives
For thekitchen
From the paring knife to the large chef's knife, for home cooks and professionals alike.
Made to measure
The steel follows the use
Choosing a steel is not a matter of prestige but of use: edge retention, ease of resharpening, resistance to moisture.
Specific requirements on the steel, the blade length or the handle length are quoted individually.
The pieces
From paring knife to chef
Paring knives, small fillet knives, the Asia model, santokus and a chef's knife: a look at the shapes already made.
Paring knives, 10 cm blade
Provence olive wood
10 cm paring knife
Electric-blue acrylic
10 cm paring knife
Striped acrylic
10 cm paring knife
Polished camel bone handle
Small fillet knife
Fish scale, blue
Small fillet knife
Fish scale, brown
Small fillet knife
Real feather inlay, “Jungle Coq”
Asia model, own design
Paring knife, VG10 Suminagashi blade, Corian handle
Asia model, own design
VG10 Suminagashi blade, ivory-substitute handle
Small paring knife
VG10 Suminagashi blade
Large chef's knife
VG10 Suminagashi blade, Elforyn and aluminium-flake resin handle
Santoku
14C28 stainless blade, ivory-substitute and brown ivory handle
Santoku
VG10 Suminagashi blade, Corian, Micarta and ebony handle
Blade and handle lengths are adapted to the hand that will use them.
Let's talk
Your knife, your project
An order, a quote, a question about a steel, a digitising project or an interest in a workshop: write or call the workshop directly.