Adam Parker forges knives on the family farm at Mt Mercer, near Ballarat, working equally in high-carbon steel, Damascus and high-tech stainless. The range runs from drop-point hunters and Bowies to Japanese-influenced chef's knives and the occasional folder or tanto, with handles turned from Australian hardwoods such as gidgee and brigalow. He heat-treats and Rockwell-tests every blade himself, and runs multi-day knife-making courses for makers of all levels alongside his commission work.
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