Knife styles include:
- Japanese Gyuto (Chef Knife)
- Western Chef Knives
- Santoku (Asian Chef Knife)
- Nakiri (Vegetable Knife)
- Petty (Utility Knife)
- Carving Sets
I started making knives in 2015 after a friend and fellow knife-maker Andrew Bell, convinced me that I could make a knife for my myself. You see, my sister had recently graduated from the Capsicum Culinary Studio in Cape Town and I wanted to give her a special gift to commemorate her achievement.
She had mentioned to me that most off the shelf / store bought knives dug into her wrist due to their long handles, so I immediately shortened the handle for her. She liked quite a curved blade geometry synonymous with German chef knives. This blade style really lends itself to for roll cuts. She wasn't quite into Japanese knives as I am, so chose a more western style handle shape. What followed, has been a really interesting journey for me personally.
Today my style is a blend of traditional Japanese and Western chef knives that result in light, nimble and extremely sharp blades that retain enough backbone to stand up to the regular kitchen chores. I tend to use stainless or high-carbon steel for the blades and various naturally abundant African hardwoods for handles.
I was very fortunate to have joined the North Coast Knife Makers Club when I first started out as a knifemaker. The members have been a great resource and inspiration to draw upon from the very beginning and continuing through to today.
I currently live in Hillcrest, where I spend my free time making and refining my knife designs.
My books are not typically open for orders, however you can commonly purchase my work at the annual Durban Easter Knife Show and if you're in the USA, via AfricanCustomKnives.
Do reach out to me as I may have blanks on the work bench ready to be customised to your specifications.
Location: Hillcrest, KwaZulu-Natal.
Telephone: +27 (0) 82 652 0507