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In the Ashdown Forest in Sussex, UK, Andrew Lindsay hand makes knives for chefs and home cooks.
With strong family connections to Japan, I directly source some of the finest culinary steels in the world.
After 7 years of searching and several bottles of scotch whisky sent to remind friends of my needs, I was able to bring two vintage Sakamoto mechanical belt hammers back to the UK, where they are at the heart of my workshop.
I am fortunate enough to be able to regularly travel to Japan to spend time with master bladesmiths – who have always shared their experience and knowledge with great generosity.
This longstanding connection with Japan has inspired and informed my knifemaking since the very beginning.
Handles, I make from Anglian bog oak and local sustainably sourced, UK hardwoods.
I want my knives to be a pleasure to hold, to cut with ease, keep a long-lasting edge, and to present a combination of functionality and understated beauty.
KNIFE CARE
Whether the blade is forged in carbon steel, or the occasional fully stainless steel, the knives I make should not be put in a dishwasher or left wet. A care sheet comes with each knife.
Do get in touch via my contact page on the website or DM on my Instagram, if you have further maintenance questions, including regarding sharpening.
PACKAGING
Knives are sent out in fully recycled and recyclable packaging – no plastic at all. Each knife comes in a 100% wool felt sheath, which I sew for each knife individually.
PURCHASING KNIVES - OVER 18s ONLY
I sell knives via the website here – they are sent with an Age Verification service.
You can get in touch for direct orders, when you want something not available on the website; and I regularly attend various food and craft festivals such as Abergavenny Food Festival, and Salusbury Sunday Market next door to the Queen’s Park Farmers Market in London.