My design philosophy focuses on simple beauty and function. I use a range of materials, utilising some fabulous Japanese cutlery steel including Shirogami #1 (White Paper no.1), and Aogami Super (Blue Paper Super), along with some stainless steels and newly developed European steels. I like to use reclaimed vintage materials when I can, often cladding my laminated blades with wrought iron from various local sources.
I mostly use 5000 year-old Anglian bog oak for my handles, along with sustainably-sourced local hardwoods.
I first encountered culinary knives when teaching English in Japan - which is reflected in my general adoption of Japanese knife terminology and design inspiration.
ORDERING
Please get in touch via the contact page or a direct message on Instagram if you’d like to directly order a specific knife from my range – some customisation is possible. I aim to release few knives every week couple of weeks on this website, as the become available.
PACKAGING
I use 100% recycled and recyclable packaging, including paper bubblewrap replacement. All knives come packaged in a simple felt sheath to protect them in transit. 
KNIFE CARE
As most of my knives are made from high-carbon steel, which is not rust resistant, they should be wiped and dried soon after use. The same goes for the stainless steel blades as the handles are also made from natural materials which do not like to sit for long periods in water. None of my knives should be put in a dishwasher, left wet, or used for cutting bones or frozen food.
Carbon steel may react with some foods the first couple of times it’s used (e.g. onions), but will quickly build up a protective patina. I sharpen my knives on a sequence of whetstones, finishing by honing on a leather strop, and recommend the same for ongoing maintenance.
There are many good sharpening videos on YouTube, though we will also add our own videos here in the near future.
My handles are treated with a solvent-free resin, giving excellent water resistance without losing the feel of the wood in the hand.