Blenheim forge produces hand forged kitchen knives. We choose our raw materials carefully with an emphasis on performance. With a view to ensure the final quality of the knife we insist on completing the entire production process in our Peckham workshop. We prefer to work slowly and carefully and have deliberately avoided automating any part of the process.
The Forging Process
Our steel is heated in unique forge that runs on a mixture of charcoal and coke and ensures minimal oxidation of the steel. The blades are differentially hardened and tempered so that their edge is extremely hard while the spine is as flexible as possible. The blades are then highly finished by hand so that the face of the blade glides through food effortlessly and sharpened on fine grit japanese water stones.
At this point we are making two types of blades; pattern welded blades (this is commonly known as Damascus steel), and triple layer laminated blades.
These knives are made from two types of steel that are forge welded (fused together at a very specific high temperature) repeatedly to create a single billet that is composed of multiple layers of steel. This process creates a striking organic looking pattern in the steel, and each blade is one of a kind. The steels we use are imported and are chosen for their superior toughness and ability to retain a sharp edge. These steels were developed for industrial blades that are expected to perform reliably under conditions that are far more extreme than any kitchen.
These blades are made from a layer of Japanese blue paper steel which is forge welded to a cladding of unalloyed iron. Blue paper steel is regarded by leading knife makers and chefs as superior to other steels thanks to its extremely fine grain structure as well as its lack of impurities. Blue paper steel takes on a razor sharp edge and guarantees high edge retention along with minimal burr during sharpening. They come with a traditional Wa handle construction out of wood and horn. The handle it weighted so that the balance point of the knife the spot where the tang joins the blade. For every knife we offer for sale there is at least one other that has either been destroyed through testing its performance or discarded if we are not completely satisfied with it.
We recommend cleaning and drying the knives immediately after use and applying a light coat of oil if the blade is not used often. For best results, sharpen on a flat water stone.