Japanese Gyuto from R4500
Chef Knives from R4500
Santoku (Asian Chef Knife) from R4500
Petty (Utility Knife) from R3000
About Anthony Topham
I love making Chef knives because they are in use every day to prepare food for either yourself or your family. A sharp knife can make a noticeable difference in changing a daily chore, into an enjoyable activity. If you have felt frustrated with your current kitchen knives when cooking, a quality knife will make a world of difference.
I started making knives in 2015 after a friend and fellow knife-maker Andrew Bell, convinced me that I could make a knife for 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 shape really lends itself to roll cuts. She wasn’t quite into the flatter edges of Japanese knives as I am, so I chose a more western style handle shape.
That was the start of a really interesting journey for me as a part-time knifemaker specialising almost exclusively in culinary knives.
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’ll use either stainless or high-carbon steel for my blades to ensure high hardness and edge retention. For the handle material, I’ll use synthetic materials for professional kitchen knives or various naturally abundant African hardwoods, and stabilised burls are sourced for their beauty, feel, and durability.
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