my style.

I have been making kitchen knives full time for over ten years.

My work focuses on kurouchi blades, forged to geometry rather than decoration.

I mainly use soft iron for cladding (XC10),
sometimes old iron or wrought iron, depending on the project.

Finishes are either satin or kasumi.

my STeel.

I work almost exclusively with very simple, clean high-carbon steels,
with no alloying elements.

• 145SC
• 125SC

I also work with Shirogami #1 from Hitachi.

All blades are water quenched
and reach approximately 65 HRC after proper heat treatment.

A man with a beard and short hair wearing a casual T-shirt and vest, smiling in a black-and-white photograph.