Jason Thomson came to knifemaking after close to twenty years in professional kitchens, and it shows in what he makes: handcrafted chef knives designed by someone who cooks for a living. He works one blade at a time, in Swedish steel, either 80CrV2 carbon or AEB-L stainless, and sets each in a handle of reclaimed Otway blackwood or white oak. The range runs from a classic chef's knife and slicer to a bunka, cleaver and steak knives, all tuned for hand-feel and balance. He also runs workshops for those wanting to make their own.
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