I make handforged chefs' and kitchen knives for professionals and home cooks - in the heart of the Ashdown Forest.

My design philosophy focuses on simple beauty and function. I use a range of materials, utilising some fabulous Japanese cutlery steels including Shirogami No. 1 (White Paper no.1) and Aogami Super (Blue Paper Super). I like to use vintage materials when I can, often cladding my laminated blades with wrought iron from such sources as 100 year-old cart wheel rims found in the forest.

I use local sustainably sourced hardwoods for handles, combined with 5000 year old bog oak from the Fens.

The knives are forged, heat treated, ground and sharpened to give effortless cutting and excellent ergonomics. My knives are heirloom pieces that should serve a family through generations. They are functional objects that should be cared for and maintained with love.