Blenheim Forge

Superb Chef Knives Hand Forged in Peckham

We hand forge kitchen knive

From start to finish our knives are carefully hand-made.

 We have spent many years fine-tuning our hand-forging process in order to create knives of the highest character and performance that are loved by world-class chefs and cooking-enthusiasts alike.

Whilst heavily inspired by Japanese knife making traditions, current advances in metallurgy and production also drive our designs, processes and materials.

Please expect to wait around 2 weeks to receive your order

Our Standard range:

Petty
from 160.00

A versatile, light and well balanced knife. Great for intricate tasks and off-board work.

* 125 mm blade length.

* Walnut handle with a solid copper ferrule.

* Japanese Blue Paper steel core with folded Iron cladding.

Santoku
from 240.00

The most versatile shape in our series, the Santoku is a popular choice for its ability to tackle a multitude of ingredients and is a great starting point for any set.

* 180 mm blade length.

* Walnut handle with a solid copper ferrule.

* Japanese Blue Paper steel core with folded Iron cladding.

Gyuto
from 290.00

Perfect for slicing through meat, fish and vegetables. The profile is flatter towards the heel for chopping and the gradual curve towards the tip is designed for comfortable rocking action. 

* 220 mm blade length.

* Walnut handle with a solid copper ferrule.

* Japanese Blue Paper steel core with folded Iron cladding.

Nakiri
from 230.00

An ideal knife for vegetable preparation, the blade is forged extra thin for cutting through vegetables with precision and ease. The wide, flat edged blade is perfect for downward chopping and dicing.

* 150 mm blade length.

* Walnut handle with a solid copper ferrule.

* Japanese Blue Paper steel core with folded Iron cladding.


Stainless Clad Range:

Stainless Clad Funayuki
285.00

This blade shape was originally designed for preparing fish, but is a great small general purpose blade. Blue Super Steel core, clad with Stainless Steel . Forged finish, the grind is stepped and the edge has been thinned to a micro bevel for exceptional cutting performance. Un-reactive cladding for easy maintenance. 

*Blade length 170mm

*Stainless clad Aogami Blue Super blade

*Bog-oak, brass and Richlite handle 

Stainless clad Gyuto
320.00

Blue Super Steel core, clad with Stainless Steel . Forged finish, the grind is stepped and the edge has been thinned to a micro bevel for exceptional cutting performance. Un-reactive cladding for easy maintenance. 

*Blade length 205mm

*Stainless clad Aogami Blue Super blade

*Bog-oak, brass and Richlite handle 

Stainless clad Slicer
300.00

Great for slicing and carving. Blue Super Steel core clad with Stainless. Forged finish, the grind is stepped and the edge has been thinned to a micro bevel for exceptional cutting performance. Un-reactive cladding for easy maintenance. 

*Blade length 225mm

*Stainless clad Aogami Blue Super blade

*Bog-oak, brass and Richlite handle 

 

Featured Editions:

Sujihiki
700.00

A Sujihiki which translates to “Flesh Slicer” is a long narrow blade, ideal for slicing meat and fish.

These blades are forged with a Blue Paper steel core that is clad with layers of Nickel and Iron. The grind is slightly convex and has been thinned to a micro bevel for exceptional cutting performance. Nickel and Iron Damascus cladding is not only beautiful but enhances the quality of the steel by reducing carbon diffusion during the forging process, as well as being less reactive for easy maintenance.

*Blade length 265mm

Materials - Nickel and Iron Damascus cladding, Blue Paper Steel core

Handle - Ripped Ash and Buffalo ferrule

*Comes with Ash Saya


Special Editions

Accessories & Courses