Previous Work

Once I slide open my kitchen draw and see my knife I’m compelled to start preparing something. It ls a joy to hold.

Nick’s knives are unlike any other knives I own. The way they feel in your hand, cut and perform outside or in the kitchen, make them a daily pleasure to use. There is something special about holding a knife that you know was handcrafted from every aspect of its creation. An honour to own, a pleasure to use and an investment for life.

Our knife from Edwards’ Blades gets daily use in our kitchen. It’s become such a key part of our cooking that we even take it with us when we go away for the weekend! It sits beautifully in the hand, and the san-mai (three-layer) steel gives us a knife that’s beautiful and easy to maintain.

For years I thought I was using decent knives. Then I got an Edwards knife.

Handcrafted in Federal NSW

Petty chef High Carbon steel with Gidgee and G10 handle

Forged slicer with Blackwood handle

Nakiri vegetable knife with Gidgee and red spacer

Stainless clad Japanese steel with Black and white ebony

Low layer damascus chef knife with Gidgee and G10 handle

Forged High carbon steel chefs knife with Dead Finish handle

Custom
Forged Knives