This is a 175 mm full tang construction, European style chef knife. It has fully forged geometry with a differentially hardened blade. It is balanced at the heel of blade, fully tapered through both handle and blade, and sharpened on Japanese whetstones.

This is a 190 mm in-house laminated steel blade with a kurouchi finish. It has a hidden tang handle construction, using an oak dowel to hold the blade. There is a balance of weight at the curve of the heel. The handle is shaped to give right hand grip preference. The blade was sharpened on Japanese whetstones.

This is a general purpose 180 mm Japanese style blade. It is hand forged and profiled from mono steel with differential hardening of the blade. It has a hidden tang handle construction, with balance of the blade at the curve of the heel. Full distal taper was forged into the blade length, which was sharpened on Japanese whetstones.

This is a 175 mm in-house laminated steel knife. The layers are made from wrought iron cartwheel rims and old plough tines, with a 26C3 high carbon steel cutting edge. The knife was fully forged and profiled with distal taper throughout the blade. It has a traditional style horn and wood handle with a hidden tang construction, shaped with right handed bias. A full acid etch gives pattern contrast. The blade was sharpened on Japanese whetstones.

The blade of this knife was constructed using twisted multiple bars of Damascus steel, forge-welded together. A full distal taper runs the length of the blade with weight balancing on the integral bolster. The handle is constructed in hidden tang style, with a traditional Western grip. A full acid etch gives pattern contrast. The blade was sharpened on Japanese whetstones.