About Anthony Topham

I love making kitchen 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.

Inspiration:

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.

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.