From Issue Four of Gear Patrol Magazine.
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A good chef’s knife should go unnoticed – cutting, chopping and slicing effortlessly, almost autonomously. But going unnoticed does not necessarily mean going unseen. Coaxing red-hot steel into form, America’s leading bladesmiths bridge the gap between art and utility. The result, when done right, is a knife made more durable thanks to finer-grain steel, and which serves not only as an extension of its maker, but of its owner, too.
Above: Cut Brooklyn 240mm Journeyman with Spalted Maple Handle
American-made materials lay the foundation for Cut Brooklyn’s knives, which have risen to grail status in recent years and are made all the more covetable by their extremely limited availability. $750
From Left: Orchard Steel 9.5-Inch Chef’s Knife with Curly Maple Handle
Orchard Steel’s signature silhouette culls from Japanese Gyuto and French Sabatier knives, with handles sourced from wood on bladesmith Moriah Cowles’s family orchard. $800
Bloodroot Blades 9-Inch Integral Gyuto with African Blackwood Handle
The Georgia-based blacksmithing duo behind Bloodroot Blades repurposes steel from discarded cars and farm equipment to craft its knives. $850
Chelsea Miller Knives 10-Inch Chef’s Knife with Spalted Maple Handle
Chelsea Miller selects her materials for their eccentricities, crafting blades from carbon steel horseshoe rasps and handles from wood found on her family’s farm. $800
Carter Cutlery 8.11-Inch Kiritsuke with Ironwood Handle
After nearly two decades working as a village bladesmith in Japan, Murray Carter set up shop in Oregon, where he forges traditional Japanese knives with imported steel. $760
