Hand Forged Knives > Kitchen Knives

As an avid cook, I know well the pleasure of using a sharp and sturdy kitchen knife. I usually use 1075 tool steel. I love how it performs, but be advised it is NOT stainless. Knives must be washed and dried after use.

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This one was actually a Mother's Day gift.
5160 tool steel, apple wood and brass
13" overall
2014
Curly maple and forge scale-simple, rustic elegant.
steel and wood
10" overall
2014
A stout meat cleaver with a whole antler crown handle
5160 tool steel, deer antler crown and brass
11"x4&1/2"
2014
A sturdy through tang and 1/4"+ thick spine make this as much a hatchet as a knife
steel, brass and moose antler
13" overall
2014