Issue N°02 · Autumn 2026

The art of the edge

Editorial-grade craftsmanship for the modern kitchen. Artisan knives in stainless, carbon and Damascus steel, forged by hand and finished to last a lifetime.

Shop the Collection Our Story

25+Years of craft
4Blade steels
∞Lifetime warranty

Editorial photograph of a chef knife on dark stone

Hand-forged · Hand-honed

Shop by Collection

Four essential knife families

12 products

Featured Artisan Knives

Premium blades, made to be passed on

Limited runs, individually numbered and signed by the bladesmith.

Artisan

67-layer Damascus · 61 HRC

Damascus Masterpiece 8"

$249View Details

Artisan

White #2 carbon · 63 HRC

Gyuto Carbon 9.5"

$219View Details

Artisan

Powder steel · 63 HRC

Nakiri SG2 6.5"

$279View Details

Blade Materials

Choose the steel that suits your cooking

Stainless Steel

Easy-care steel such as VG-10 and AUS-10. Resists rust and stains, ideal for busy everyday kitchens.

Typical hardness 58 – 61 HRC

Edge retention80%

Toughness75%

Corrosion resistance95%

Carbon Steel

Traditional White #2 and 1095 steels take a razor edge and sharpen fast. They develop a patina and need drying after use.

Typical hardness 62 – 64 HRC

Edge retention90%

Toughness70%

Corrosion resistance40%

Damascus

A hard core clad in layered steel for striking patterns and a tough, forgiving blade that holds its edge.

Typical hardness 60 – 62 HRC

Edge retention85%

Toughness88%

Corrosion resistance78%

Our Craftsmanship

Designed with cooks. Made by hand.

From the first sketch to the final hone, every Edgecraft knife passes through 40+ hand steps and three inspections.

01

Chef-led design

Profiles, spine thickness and balance tuned with working chefs.
02

Forged & heat-treated

Controlled hardening for strength, toughness and edge life.
03

Ground & honed by hand

A 15° edge finished on water stones and a leather strop.
04

Inspected three times

Every blade is tested for sharpness, balance and finish.