Custom order books are closed for the summer so I can play catch up.
Keep an eye out for new finished pieces that I'll be selling here and on Instagram soon. Thanks!
Chef Knives
I love working with simple carbon steel, natural woods and traditional methods. I don't do much measuring and usually, just work by feel and by eye. This means the knives sometimes have rough forged finishes, hammer marks or wood knots present.
These knives are meant to be used and will last a lifetime if cared for properly.
If you are interested in ordering a knife, you can take a look at the pricing page and reach out with the form below with any questions, or to initiate a build.
Custom Builds
Most of my knives are customs but occasionally I will have a spare blade for sale outright. These blades will be sent out via newsletter which you can sign up for below.
For custom builds, minor variations of the Honyaki and Kurouchi chef knives are priced here on the site, which you can see in the Custom Shop.
For fully custom blades where you may provide a piece of material to work with or want heavy input in the design, please reach out first to discuss pricing.
Made in the Maritimes
All of the work from design and conception, to forging and finishing, happens in Prospect Village. Materials are sourced as locally as possible. Steel from Canadian suppliers and handle woods from both local suppliers and local shorelines.
By Hand
Using a handmade blade is a special experience. Knowing that there is no other knife exactly like yours and that it was made with you in mind, during every step of the process. Each knife is completely unique.
Carbon Steel
All of my blades are shaped or forged from high carbon steels. Up until the advent of stainless, all chef knives were carbon. In fact, if you dig through your grandparent's heirlooms, that old carving knife with the darkened blade and bone handle, is most certainly carbon.
Carbon steel is generally regarded as easier to sharpen, and better at holding its edge longer. The trade-off for this performance, is it MUST be cared for properly.
A carbon steel blade will react to the foods it cuts, and over time, your culinary adventures will paint its surface with hues of grey, blue and black.
Please click below and read up on how to care for these knives before committing to a purchase.
A Bit About Me
My name is Jeremy, and I'm an independent knifemaker based in Prospect Village, Nova Scotia. After spending the last 20 years working in tech, I caught the bug of making things with my hands. Making knives is a labor of love, and hammering out new ideas or designs and trying them out in the kitchen has been a fulfilling experience that I continue to enjoy.
Everything in our world is so fast, convenient, and commoditized. Sometimes it's nice to take a step back and do things slowly, and with care. These knives are crafted for people who take the same approach to their cooking.
Orders and Questions
We want to hear from you.
Reach out for a no-commitment quote, or just ask questions before deciding if a custom chef knife is right for you.
Prospect Village, NS, Canada