Todd Neale works from a Castlemaine workshop under the Doveton Fletcher name, applying a former graphic designer's eye to a tight range of kitchen knives: a 130mm paring blade and 210mm and 240mm gyutos. The blades are ground from carbon and stainless steels, while handles pair Tasmanian native timber, much of it Hydrowood-reclaimed, with modern synthetics. The gyuto profile runs flat toward the heel for chopping, with a generous belly and a fine point for detail work.