First step is to select your knife type. Click on a category below. The multipurpose knives are called "GYUTO" and "BUNKA". Small knives are called "PETTY”. There are also some small knives under “BUNKA”.
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Kitchen knife types bespoke
Bespoke: Choose Knife Type
JAPANESE CRAFTSMANSHIP
Traditional knife forging, Japan
Blades are sharpened one by one
& TRADITION
Traditional knife forging, Japan
The blacksmiths of Japan have been forging steel since the early Kofun period. Most knife making regions developed in areas with the availability of iron sand, pine charcoal and a steady water supply. These are the base elements of steel.
While we instantly think of the origins of Japanese knives descending from sword production, many knifemaking regions also come from more humble beginnings. The ancestors of many modern knifemakers have their foundations in scythes, harvesting tools, axes, woodworking tools and even tobacco knives. These tools required high performance and long lasting edge retention.
Knifemaking in Japan
As manual farming techniques devolved, and the demand for edged weapons dwindled, blacksmiths turned their talents to making unique styles of culinary knives.
Japanese knives draw from the tradition, technology and an intergenerational knowhow of how to manipulate steel.
Today Japanese knives are revered by chefs and home cooks the world over for their beauty, exceptional sharpness and performance.
Hammer Forging
All blades in our bespoke offering are hammer forged. Softer layers are wrapped around a harder core steel that can be sharpened to a very keen edge. The soft steel support the more brittle steel at the core of the blade by offering shock absorbance.
Blades are sharpened one by one
Our hammer forged blades feature carbon steel cores clad with stainless, along with stainless steel clad in many layered damascus. Traditional hammer forging creates a finely grained steel (finer than production knives) for easier sharpening and much longer edge retention.
Chef's Armoury bespoke blades feature western friendly 50-50 bevels for both left and right handed users.
Chef's Armoury Bespoke
We are happy to bring the best of Japanese craftsmanship from talented blacksmiths and togishi to our shores.
Bespoke Testimonials
Just to let you know that the Fukui Black Forged Gyuto
is the best knife I have ever owned. The blade is
incredibly sharp and the handle balances the weight
perfectly. I thought highly of my set of Shun blades
but this knife is in a class of its own. Many thanks for
putting this knife together and introducing me to a
serious combination of art and function.
DAVID WILLIAMS
Home cook
QLD, Australia
The knife the boys at Chef's Armoury hooked me up with
is fucking ridiculous. Beautiful to look at, to hold, to
work with. From breaking down a delicate mackerel to a
massive blue eye, every single time I use this piece of art
it's a pleasure.
MITCH ORR
ex Acme, Cicciabella
Head Chef, Sydney, Australia
I saw the hand-forged blades on offer and was smitten.
I chose the silver forged bunka. This knife far exceeded
my expectations. The balance is beautiful, and the ease
of cutting means much less fatigue when mindlessly
chopping kilos of vegetables. This knife is no slouch
dealing with proteins either as I've used it on occasions
on both meat and fish. I would recommend this knife to
anyone who is looking for something that performs in a
spectacular fashion, is easy to handle, and looks good
to boot.
ANTHONY SKIBINSKI
Red Lantern on Riley
Ex-Chef, Sydney, Australia
