my style.

Kitchen knife maker since a bit more than 10 years full Time.

focused on Kuruchi blade, forged to geometry,

I mainly use soft iron for cladding ( the outside layer) called XC10, sometimes I can use old iron or wrought iron.

satin finish or kasumi finish.

maybe we need a glossary…

my STeel.

i am basically using one kind on steel,

very simple hi carbon steel clean as possible with no alloys.

-145sc , the OG

-125sc the lil’ brother

and since few weeks I have Shirogami 1 from Hitachi.

all that quenched in water reach 65HRC after proper heat treatments.

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

do we need to talk about prices ?

I've received a lot of questions about my pricing.
It's actually very simple — starting April 2025, here’s how it works:

  • For 125SC: €2.20 per mm

  • For 145SC: €2.50 per mm

  • For Shirogami: €2.40 per mm

  • For Kasumi blades: starting at €80, depending on blade size.

The per-millimeter pricing applies to blades under 270mm.

Metal worktable with metal rails and a piece with the handwritten inscription 'A 2555C' in a workshop or construction site setting.