Stainless steel knife with epoxy handle
R 4,500.00
A Knife That's Actually Made, Not Just Manufactured I hand-forge every single one of these knives from stainless steel, which means no two are identical—and that's exactly the point. Each blade gets its own personality through the epoxy handle, where the material variations create patterns that are genuinely impossible to replicate. You're not getting something stamped out in a factory; you're getting something I've shaped with my own hands, which shows in the balance and the weight distribution. At 300mm long and weighing 600 grams, this knife sits in your hand with real presence. It's substantial enough to handle serious kitchen work or prep, but not unwieldy. The stainless steel takes an edge well and holds it, so you're not constantly sharpening. The epoxy handle is durable and designed to last—it won't crack or splinter like wood can, and it cleans easily. What I love about making these is that the slight variations in materials aren't flaws to hide; they're proof that a human made this. One handle might have deeper amber tones running through the epoxy, another might have more pronounced swirls. You'll be the only person with that exact knife, and honestly, that matters if you actually care about what you're using. This is for knife collectors who understand the difference between buying something and owning something real. If you appreciate tools that were actually made rather than assembled, this one's for you.
This piece is crafted especially for you after your order is placed. Each one is unique.
The story behind this piece
Where it comes from
I source my stainless steel from a local steel works here, and I make the epoxy handles myself using molds I've developed over time. The wooden handles come from suppliers I've built relationships with in my area. I chose these materials because they feel honest to me — they're what's actually available to work with locally, and they let my craftsmanship show without pretending to be something fancy. It's just good, real materials that I know how to work with well.
“I've always been obsessed with making knives that actually work — tools sharp enough to handle anything you throw at them, built to last long enough to pass down to the next generation. When I finish one, there's this feeling I can't quite put into words, but it's why I keep doing this. What matters most to me is that when you hold one of my knives, you know it was made just for you, like there's no other one quite like it in the world.”
— Paul
How it is made
I start with a solid block of steel and heat it until it glows, then I hammer it into shape on the anvil — that's where the real work happens, watching the metal transform under each strike. The tricky part is getting the tempering right; if the blade isn't hard enough it'll dull too quickly, but if it's too hard it'll crack, so I heat and cool it carefully until it's just perfect. Then comes the handle, which takes a couple of weeks depending on what material I'm working with, shaping it to feel right in your hand. Each knife is different because I'm working with my hands and my eyes the whole way through, not a machine.
Materials
- Stainless Steel
- Epoxy
- Wood
Authenticity
I make every piece from scratch in my home studio, starting from raw steel, wood, or epoxy and taking it all the way to finish. Because I handmake each one, you'll notice natural variations in the materials and finish—no two pieces are ever exactly alike, which is part of what makes them real. The photo you're looking at is the actual item you'll receive, unless you've ordered a custom piece.
Care
Care Instructions Keep your knife sharp by hand-washing and drying it straight away—don't leave it sitting wet or pop it in the dishwasher, as that'll dull the blade and mess with the handle over time. Store it in its sheath when you're not using it, both to keep the edge intact and because, honestly, it's genuinely sharp and safer that way. If the handle is wood, a light wipe with a damp cloth and occasional rub of oil will keep it from drying out and cracking. Stainless steel is pretty forgiving, but avoid leaving it in contact with very acidic foods for long periods.
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