MO-KN-01
18+
Handmade knives & boards
Made withintention.
Handmade kitchen knives, wooden chopping boards and considered sets, made in small batches for people who cook every day. Each piece is designed to feel right in the hand and to be looked after for years.
How ordering works
A considered way to order.
- 01Choose your pieces
- 02Send an enquiry
- 03Confirm details & availability
No payment is taken when submitting an enquiry. Age verification for knives is arranged separately.
Shop by category
Three ways to work at the board.
9 knives
Kitchen Knives
Chef’s, santoku, paring, bread and utility knives, ground thin and handled in oiled timber.
9 boards
Cutting Boards
Chopping and serving boards in walnut, oak, maple and ash, in end-grain and edge-grain.
4 sets
Sets & Gifts
Knives and boards chosen to work together, for a new kitchen or as a considered gift.
Fewer, better tools. Chosen once, used daily.
Selected objects
View all 24
Pieces to start with.
MO-KN-03
18+
MO-BD-01
MO-ST-02
18+
The making of something useful
A good tool should disappear in use.
We start with how a knife or board will be used: the grip, the weight, the board it will meet and the hands that will hold it. Then we choose steel and timber to suit, and finish each piece by hand so nothing gets in the way of the work.
The result is not decoration. It is a set of small decisions about thickness, balance and surface that you feel every time you cook.
Discover our craft
Steel / Timber / Detail
Three things we get right.
Steel
Stainless AEB-L and 14C28N for easy care, and 80CrV2 carbon steel for a crisp, quick-sharpening edge. Ground thin behind the edge, so the knife cuts rather than wedges.
Timber
Walnut, oak, ash and maple, chosen for grain and stability and finished with food-safe oil rather than a thick lacquer, so the surface stays tactile and can be renewed.
Detail
Flush pins, eased spines, softened edges and a smooth step from steel to timber. The details you feel every day and rarely have to think about.
Made to work together
The Everyday Pair.
Our walnut-handled Chef’s Knife 210 with a pale ash edge-grain board.
£190as a set. Bought separately: £203.
Inside the workshop
Where shape, surface and balance are settled.
Shaping a blade, fitting a handle, flattening and oiling a board: the quiet, repetitive stages that decide how a tool will feel for years.
The full process
Made in small batches, so each piece can be checked, adjusted and finished before it leaves the bench.
Care that lasts
A little care goes a long way.
- i
Wash and dry
By hand, straight after use. Never the dishwasher.
- ii
Maintain the edge, sharpen when needed
Use the care method suited to the knife and its edge geometry.
- iii
Oil the timber
Food-safe mineral oil when boards and handles look dry.
- iv
Store with care
A guard, a block or a magnetic rack. Never loose in a drawer.
From the journal
All articles
Practical reading.
Choosing Your First Handmade Chef’s Knife
Length, weight, steel and handle: how to decide which chef’s knife will suit the way you actually cook.
End-Grain vs Edge-Grain Cutting Boards
Two ways of building a wooden board, and what the difference means for your knives, your worktop and your budget.
Keeping Your Kitchen Knife Sharp
The difference between honing and sharpening, how to use a whetstone, and how often each is needed.