Knife River Customs

Now, I’ve handled a fair amount of wood in my time, but Rosewood burl is a different animal altogether. It’s a rare thing—burl itself is a rare thing, a tree’s stubborn, beautiful reaction to some old wound or stress, and Rosewood burl in particular doesn’t show up often, and when it does, it doesn’t look like anything else on God’s green earth. That grain swirling through the handle of this Santoku style chef’s knife looks like something you’d find in a jewelry box, not a kitchen drawer, and yet here it is, built to be picked up and put to work. Twelve and a quarter inches overall, six and a quarter inches of blade, and every bit of it made by hand, start to finish, by one fella in a shop who cares more about getting it right than getting it done fast.

And then there’s the blade itself, which got the acid oil etch treatment—a process that isn’t common, isn’t easy, and isn’t something you’ll find on most knives out there. It leaves behind this deep, textured, almost topographic finish, like you’re looking at a landscape instead of a piece of steel. Between that etch and the Rosewood burl, you’re not looking at a knife so much as you’re looking at a rare and singular object that happens to be exceptional at cutting vegetables. It’s handmade, it’s one of one, and it’s available right now, for whoever’s ready to own something that won’t ever be made quite the same way twice.

Available
$330

There’s a moment in this process that never gets old — running the finish over a slab of monkeypod and watching the grain wake up right in front of you. Monkeypod isn’t a wood you see every day here in the Midwest. It grows fast and wide in the tropics, which means it throws off some of the biggest, most dramatic slabs out there — deep chocolate browns bleeding into warm gold, sometimes streaked with black or a hint of green, with grain that swirls and moves in a way that makes every board completely one-of-a-kind. It’s a wood that doesn’t disappear into a room. It wants to be the centerpiece.

That’s exactly what’s happening in this video — bringing out that natural depth and chatoyance without burying it under a finish that’s too heavy or too glossy. Whether it ends up as a dining table that anchors every gathering or a smaller accent piece for a kitchen or living space, monkeypod brings a warmth and presence that’s hard to match.

Well, here is a new set of etching patterns that I’ve been working on. I’m not sure if I love them or not, they’re very unique and interesting looking. I would love your opinion on this if you would be so kind to give it! 

Finished up this 80crv2 6” Chef Knife. Fitted with a exquisite Cocobolo handle sculpted from a cross cut section. This one is sold and on its way to his new home in central Montana.

Well, folks, I just finished this chef knife forged from W-2 high carbon tool steel. It’s a water-hardening steel with a good dose of carbon that lets you hit 62–65 Rockwell hardness, giving it excellent edge retention and the ability to take a frighteningly sharp edge. What really makes her special is the beautiful hamon line—a natural wavy pattern that forms during differential heat treatment with clay. It marks the transition from a hard, keen cutting edge to a tougher, more resilient spine. Like a fingerprint from the fire itself, no two are ever exactly alike, and this one turned out particularly handsome.
The handle is made from a rare piece of double-dyed box elder burl I’ve been guarding in the shop for nearly five years. Box elder is known for its wild, swirling grain and those vivid red, orange, and turquoise mineral streaks that pop dramatically when dyed and stabilized. It’s a soft, approachable wood that works beautifully under the hand, full of character and depth. Nothing flashy about the whole package—just honest materials and careful work. If this knife speaks to you, she’s available to the public. Reach out if you’d like her to find a home in your kitchen.

Available

Well, friends, I just wrapped up another blade that makes a man proud to swing a hammer—or in this case, a file and a forge. This chef knife sports a 7¼-inch blade of lively random-pattern Damascus, measuring a solid 12 inches overall. She’s got that perfect balance that feels like an old friend in the hand, ready to tackle everything from delicate herbs to a stubborn butternut squash.
The handle is a hybrid beauty—warm maple burl paired with rich red resin that brings a touch of modern depth to the classic lines. Built it for a good fellow who wanted something truly special for his wife. There’s real satisfaction in sending a tool like this out into the world, knowing it’ll be put to honest work in a kitchen full of love. May it serve them well for many fine meals and quiet mornings together.

Critiques are very welcome.