So, around three years ago, we set out to make the best knives possible, which immediately begs the question; what makes a good knife?
Where excellence leads, beauty follows.
We have always believed that there are three key aspects of a knife and that they are – in rough order of priority – function, beauty and provenance.
Our provenance is simple: We proudly make entirely in-house in Wiltshire, with a small team in our old Sawmill on the edge of the Savernake Forest. We take great care over the sourcing of our materials, for both ethical and practical reasons.
But it is function – the ability of our knives to act as precision tools under demanding conditions – that has always been of paramount importance. We consider a functionally excellent knife to be an effective blend of comfort, geometry, materials and edge.
We know our knives are beautifully comfortable to hold and that wherever appropriate they are perfectly balanced.
Our distinctive concave blade geometry allows us to make knives that are astoundingly light, without feeling flimsy or insubstantial.
All of this is immediately apparent as soon as you pick one of our knives up, but even that is not enough – the edge must be sharp, stay sharp and be easy to maintain.
Over the past few months we’ve been doubling down on our edge creation and are enormously gratified to find that our most recent round of testing from CATRA has put us in the top 2.5% of knives they’ve tested, rated ‘Excellent’ for both initial sharpness and for durability.
This is a colossal achievement for us. To be a small group of disparate characters in rural England, making knives that are better than 97% of the others available is a source of great pride.
We achieved this score through our selection and careful treatment of an excellent steel, through carefully thinning the blade by hand and by using a carefully calibrated and monitored sharpening system. We maintain it because every single knife has your name on it from the moment it’s created – we make for people, not shelves.
The hardness of our blades (a shade over 60 HRC if you’re interested) means that we have hit the sweet spot between the ability to hold an edge and the ability to maintain it.We strongly suspect that those knives that score better than us will almost all be very hard, very brittle Japanese knives. Wonderful fresh out the box, but a nightmare to sharpen and incredibly prone to chips, dinks and cracks.
Our knives require but a light and frequent touch on a honing steel to last for a very long time without needing to be sharpened, and when they do finally need a touch-up you can either send them back to us or follow our suggested sharpening options.
Almost counter-intuitively, our strength lies in not having ties to old techniques or manufacturing baggage. At the outset we spent a huge amount of time figuring out what makes the perfect knife, and then spent the next three years getting here.
We want to make knives that transform your idea of the potentials of our craft, and to do this we allow you to place your own interpretation of beauty over the metal skeleton of what is now, objectively, one of the very finest knives in the world.