James Oatley is a St Leonards bladesmith in Sydney's inner north, known for clean, Japanese-inspired kitchen knives. Set on the craft after a Takeshi Saji gyuto arrived as a thirtieth-birthday gift, and drawn deeper by the 2014 Sydney knife show, he forges gyuto and nakiri through to single-bevel sushi blades. Each is fitted with a one-off handle in stabilised exotic hardwood, accented in copper, brass and premium synthetics, and many are paired with a custom-built saya. The fit and finish are meticulous, the designs contemporary but rooted in traditional technique.