Frequently asked questions

Knife care

How do I care for a stainless or carbon steel knife?

Both types should be washed by hand and dried thoroughly after use. Never put them in the dishwasher!

Stainless steel is more forgiving and requires less maintenance, but it’s not completely immune to rust.

Carbon steel requires a little more attention. It shouldn’t be left wet or with food residue on the blade. It’s a good idea to wipe it down even while working, especially when cutting acidic ingredients. Over time, carbon steel develops a natural patina that adds character and provides some protection against rust.

Regardless of the steel type, your knife will benefit from regular edge maintenance using a honing rod or sharpening stone, and from being stored in a way that protects the cutting edge.

Knife styles

What is a bunka?

A Japanese all-purpose knife with a distinctive angled tip. Suitable for most kitchen tasks, from vegetables to meat and fish. Its relatively flat edge profile makes it particularly well suited for precise cutting and chopping. My absolute favorite.

What is a gyuto?

The Japanese equivalent of the classic Western chef’s knife. A versatile knife with a more curved edge profile, making it suitable for both chopping and rocking motions. An excellent choice if you want one knife that can handle almost everything.

What is a petty knife?

A smaller utility knife for tasks where a full-sized chef’s knife feels too cumbersome. Perfect for peeling, trimming, and preparing smaller ingredients. The name comes from the French word petit, meaning small.

What is a bread sword?

My own interpretation of a bread knife, inspired by a sword in both shape and size. The long blade and serrated edge make it easy to slice through everything from crusty sourdough to soft bread without crushing it. A functional knife that’s also meant to stand out a little in the kitchen.

Blade construction

What is san-mai?

A Japanese construction technique where three layers of steel are forge-welded together. A hard steel core forms the cutting edge, while two outer layers of softer steel surround it. This allows different properties to be combined and creates beautiful contrasts between the materials.

What is Damascus steel?

A pattern-welded steel made by forge-welding two or more types of steel together, then folding and manipulating them to create a unique pattern. The pattern is revealed through acid etching. Modern Damascus steel is primarily appreciated for its appearance, but can also offer excellent cutting performance depending on the steels used.

What is honyaki?

A traditional Japanese method where the blade is made from a single piece of carbon steel and differentially hardened. The cutting edge becomes very hard while the spine remains softer and tougher. The heat treatment can create a visible hardening line called a hamon. It’s a technically demanding process with a significant risk of cracking during quenching.

What is monosteel?

A knife made from a single type of steel throughout the entire blade, unlike layered constructions such as san-mai or Damascus. A simple and effective construction where the steel’s properties and heat treatment determine the knife’s performance.

Steels

What is 1.2419?

A German high-carbon steel containing alloying elements such as chromium, vanadium, and tungsten. It can achieve high hardness, good wear resistance, and a very fine cutting edge. I use it together with 15N20 in some of my Damascus knives.

What is 26C3?

An extremely high-carbon steel with relatively low alloy content, sometimes called Spicy White because of its similarities to Japanese White Paper steels. It can reach very high hardness and produce an exceptionally fine, sharp edge. I use it for my honyaki knives.

What is Damasteel?

A Swedish powder metallurgy Damascus steel made from two different stainless steel alloys. Unlike traditional carbon steel Damascus, it combines a distinctive pattern with high corrosion resistance. The material is industrially produced and available in several different patterns.

What is Apex Ultra?

A modern carbon steel developed specifically for knives, designed to combine high hardness, wear resistance, and toughness. It aims to provide excellent edge retention without becoming as brittle as many other steels at comparable hardness levels. I use it as the core steel in my san-mai knives.

From the forge

What hammers do you use?

One of the most important tools in the forge. I use different hammers depending on the task at hand. The weight and shape of the hammer affect how the steel moves and takes shape. It’s more about precision and technique than brute force.

Coffee?

An absolute necessity in the forge. Preferably freeze dried, strong, and in large quantities.