Hand forged Kitchen Cutlery
Kitchen knives
160x60mm Santoku
Handforged from 26c3 spicy white steel heat treated to aprox 62/3 HRC
stone shaped bevels
stone washed finish
spalted beech octogonal Wa style Handle
Burnt mild steel bolster
blade has a slight distal taper and a bit of convexity on the bevels , this is a small workworse in the kitchen.
180×40mm Ko-Gyuto / Large petty
Soft iron damascus cladding with a shirogami 2 core
Ebony wood handle
Mild steel hand domed pins
265 mm san mai Sujihiki
shirogami # 2 core / Mild clad
kasumi inspired finish
Ebony handle and copper spacer
distal taper
convex edge
Hand-Forged 145mm Ko-Bunka
I forged this compact 145mm Ko-Bunka to serve as a nimble, highly maneuverable knife for precision prep and smaller kitchen tasks. The blade is hand-forged from 26c3 "Spicy White" high-carbon steel and heat-treated to 63 HRC for exceptional edge retention. It takes an incredibly keen edge and is highly responsive on the stones. Over time, the steel will develop a rich, personal patina from the ingredients you cut.
The knife features a forged geometry with flat, stone-set bevels, making regular whetstone maintenance straightforward. Its signature Bunka reverse-tanto tip gives you a sharp, laser-accurate point for detailed scoring, piercing, or garlic work, while the tall 44mm blade height provides plenty of knuckle clearance at the cutting board.
For the handle, I used a piece of half-charred zebrano wood paired with a solid brass spacer and a decorative forged copper pin
Technical Details
Blade Dimensions: 145 mm length x 44 mm height
Steel Type: 26c3 High-Carbon ("Spicy White") at 63 HRC
Blade Geometry: Forged geometry with stone-set bevels
Handle Materials: Half-charred Zebrano wood, brass spacer, forged copper pin
From forge
to finish
Every piece is created entirely by hand — from the first heating with the induction forge to the final pass of sandpaper. Using modern machinery and age old techniques inspired by traditional blacksmithing.