Why do I enjoy making kitchen knives?

This is a 7" chef knife, and it exists for a very specific type of human: one who understands that good tools make life better, and that cooking is not a chore but a noble, daily ritual. The blade is forged from 80CrV2 carbon steel—honest steel, the kind that rewards care and sharpens up like it’s grateful for the attention. I gave it a wild forced patina, not because it needed one, but because perfection is boring and a little chaos builds character. Like a well-worn cast iron pan or a flannel shirt that’s seen some winters, this blade already looks like it has stories to tell—and it’s eager to collect more.

The handle is heirloom bloodwood burl, which is nature’s way of reminding us she’s better at design than we’ll ever be. Dense, warm, and unapologetically bold, it fits the hand the way a good tool should—secure, balanced, and ready to work. This knife was made for someone who cooks with intention and style, who values craft over convenience, and who knows that the right knife doesn’t just cut food—it sets the tone for the entire meal. Use it often. Sharpen it well. And for the love of all that is good and wood-grained, don’t put it in the dishwasher.