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Price list 2025 / €

The present price list is for information only, to help my clients to order a knife when my custom book is open or understand my pricing. Each knife is unique and a final estimate will be send for each project. Price is per millimeter of blade length from the heel to the tip. 

 

Shefu: Iron cladding, Kurouchi with Kasumi-ish (1000 grit stone finish)

 

The Shefu range (meaning Chef in Japanese) is a more minimalistic option of my work, designed for Pro Chefs. I rethought some parts of my process to see where I could improve, work faster, reduce the supply I use and ultimately reduce cost. This range is priced at 1.6€ per mm of blade length.

The handle is rounded and made from fumed Oak or Walnut, it gives a nice brown-ish color and a good weight to counter-balance the blade. The cold forging is done in 1 pass, resulting in some hammer marks left from the hot forging but still allow me to correct the geometry. The iron cladding is bought “stock”, used as it is so I don’t need to reshape or reforge it. The polishing is finished with an Akamon 1000 grit for what I call the “Kasumi ish” as it gives some contrast but leaves some scratches. Geometry is thinner for cutting performance but the blade is stiffer as I use less cladding and more core material in the san-mai construction (50% of harden steel)

Nishiji : Steel cladding, kurouchi with satin polish (800 grit paper finish)

The Nishiji range is also a more simple option of my work with a soft steel cladding. The soft steel gives a good stiffness to the blade and usually use it to make more dramatic taper. This range is priced at 1.8€ per mm of blade length.

I use a wide range of wood the handle to assure a good balance point usually near the pinch grip. The blade is thoroughly cold forged to give a smooth kurouchi. The polishing is finished using a Kasfly with sanding paper at 800 grit for a satin bevel. Easier to maintain without stones

    Tetsu : Wrought iron cladding with Kurouchi and Kasumi (full JNS polish)

    The Tetsu range is for wabi-sabi lover and stone polisher. The cladding is made using vintage wrought iron cladding that I collect, process and forge weld to a premium high carbon steel core. I grind all the bevel on water cooled grinding wheel and finish them on natural Japanese stone for easy maintenance. This range is priced at 2.4€ per mm of blade length.

    The handle friction fitted and removable, secured by a brass pin to ease the maintenance and polishing. 

     

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    Hagane (core steel) :

    • 135Cr3, low alloy, high carbon steel 
    • Shirogami 1, Japanese low alloy, high carbon steel 
    • Aogami 2, Japanese tungsten steel
    • 26C3, low alloy, high carbon steel 
    • 1.2442, German tungsten steel 
    • 52100, chromium-alloy steel  
    • C130, low alloy, high carbon steel 
    • 115CrV3, low alloy, high carbon steel  

    Jigane (cladding material) :

    • Soft steel : 080A15 with 0.13% carbon content
    • Soft steel : 070M20 with 0.20% carbon content 
    • Stainless steel : 304 and 420 grade
    • Dirty wrought iron : vintage material with 0.08% carbon content
    • Clean wrought iron : vintage material relaminated to clean out impurities
    • Soft iron : very clean iron with 0.03% carbon content
    • Suminagashi : soft iron or wrought iron with O1 layers

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    Kireha finish (bevel) :

    Mastering polishing on natural stones take years and a lot of hours but I try to offer the best finish that I can. I use a selection of synthetic stones, high quality sand paper and Japanese natural stones to finish the kireha.

    • Japanese natural stone kasumi polish 
    • Sand paper (Kasfly) stone ready
    • Bead blasted satin finish
    • Etched and deep etched

    Hira finish (blade) :

    I spent years developing different finish that enhance the knife performance, maintenance and aesthetics. I use several techniques to remove or add layers onto the steel. 

    • Kurouchi 
    • Brute de forge
    • Cleaned bead blasted
    • Etched and deep etched

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    Handle :

    I only use European wood with very few exceptions. English Oak, Bog Oak, Walnut, Maple, Elm and Box wood are my favorite. They are strong et durable, perfect for kitchen knives. 

    • Wa Japanese handle (octogonal) monoblock 
    • Wa Japanese handle (octogonal) with ferrule 
    • Rokkaku Honmaru (round) monoblock 
    • Western handle (bird beak) 
    • Buffalo horn ferrule, black or beige
    • Take down handle with brass tapered pin

    Saya (sheath) :

    • Tulip wood or Linden with brass pin, from 80mm to 160mm : 50€
    • Tulip wood or Linden with brass pin, from 170mm to 220mm : 75€
    • Tulip wood or Linden with brass pin, from 230mm to 270mm : 100€
    • Walnut or Oak with brass pin, from 80mm to 160mm : 75€
    • Walnut or Oak with brass pin, from 170mm to 220mm : 100€
    • Walnut or Oak with brass pin, from 230mm to 270mm : 150 €

    Chopsticks :

    • Pair of burnt Oak Japanese chopsticks, 240mm with rest and leather strap : 24€
    • Pair of black Bog Oak Japanese chopsticks, 240mm with rest and leather strap : 50€

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    Shipping from France :

    • Domestic express delivery with Colissimo : 15 €
    • EU express delivery with DHL : 20€
    • UK express delivery with DHL : 35€
    • USA express delivery with DHL (48h) : 45€
    • International express delivery with DHL (72h) : 45€

     

     

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