Choose the type of knife you want: Gyuto Chef, Cleaver, Petty, Paring, Slicer, or Boning.

Then choose a custom size / length.

The knife edge can double-bevel or single-bevel and customizable whether you are right handed/ or left handed.

I only make knives in small batches to focus on quality.

For other special requests, contact me. However, I do not do serrated blades.

Choose from these two types of steel: High carbon or damascus.

I work with high carbon steel for three main reasons:

1) It retains it's edge 3x as long as stainless blades will.

2) It develops a nice brown/bluish patina as you use it. Gives it personality.

3) I am a self-taught knife smith who learned to make knives with high carbon steel. With trials and error comes knowledge. I focus on high carbon steel as a medium to better each knife.

Please see this article from SERIOUS EATS for more information on Carbon Steel Knives.

Choose from various types of handle material: solid wood, exotic wood, or maker's choice (this process comes after the blade is made and can be discussed later on).

Please see my FAQ’s for some more information, or get in touch!