Looking for a custom knife?
Send me an email inquiry with the following info:
Knife Type: Chef’s, paring, camp, EDC, or anything else! Not sure what kind of knife? Let me know how the knife will be used and I’ll be able to suggest something.
Size: How many inches would you like the blade? For reference, a classic chef’s knife blade is 8”
Handle Material: Stabilized wood, resin, etc
Handle Color: Color preference
Reference Photo: If you have one!
Please Note:
I generally use high carbon steel for all my knives. Stainless steel is available upon request for an additional charge.
What’s the difference between a high carbon steel knife and a stainless steel knife?
Carbon steel is a traditional knife making steel that is not corrosion proof and will form it’s own unique patina over time. These knives require a little extra care but will hold a better edge and need to be sharpened less often over time. I prefer carbon steel because it gives each knife it’s own character.
Stainless steel is generally used for commercially made knives and will not form a patina. These knives require less day to day maintenance but will not hold as fine of an edge as carbon steel and will need to be sharpened more often.
Email: cnknives88@gmail.com
DM: Instagram