Mathieu Dechamps makes kitchen knives by hand at Mount Dandenong, in the ranges east of Melbourne. Brussels-born and trained first in furniture-making, he came to the craft in Scotland before setting up his Victorian workshop. His chef's knives run 180 to 220mm in Western and Japanese styles, in Damascus of ladder, mosaic and twisted patterns, finished with copper and brass bolsters and dovetail detail. Handles favour Australian timbers, birdseye sheoak, native ebony and ancient red gum. He built ninety-two dining knives for Atria at Melbourne's Ritz-Carlton, and takes commissions.