I make all my knives by hand, from scratch. I use two different methods to build my knives. 

Forged Blade

With hand forged knives the profile and bevels are done using the forge and anvil before finishing it on the grinder. It is listed as a hand forged knife in the product description. This method allows me to use a variety of stock size and shapes of blades as well as integral knives. 

Stock Removal  

On stock removal knives the blade is cut and ground from a flat bar of steel instead of forged.

Each blade whether forged or ground is then finished in the same manner.

I use both methods in my shop depending on the particular blade I'm building. Some methods work better with one or the other.

Each knife is handcrafted and are designed to be a statement piece in any kitchen or collection as well as an excellent performing knife. Whether you are a professional chef or a cooking enthusiast, my knives will elevate your culinary experience.