I've been passionate about knives since my father introduced me to his small collection of folding and outdoor knives as a little kid. It was short before he gifted me my first own outdoor knife.
That was also the time when he taught me how to maintain a knife including sharpening it.
It was some years later, when I moved out and had to make my own meals, where I started to develop a deeper interest in kitchen knives.
After I finished my apprenticeship as a truck mechanic, I got to work in a small smithy as a blacksmith for 7 Years. I acquired important knowledge about forging and it was there where I started to forge my first kitchen knives. Some time later, after investing in a few essential tools, like a temperature controlled kiln and my water cooled belt grinder, I was happy with the quality of the knives I made at the time and started offering them for sale.
Since May 2019 I'm self-employed as a bladesmith, professionally crafting fine kitchen tools.
An example collection of knives I've made. Click on the pictures for detailed information.
HOW TO ORDER
Most of my knives are custom-made to order.
If you're interested in buying a knife, please sign up for my newsletter, as I'll offer available custom slots, or already finished knives, through it.
If you want to get any questions about my work answered, that haven't yet been answered by the "THE KNIVES" section, please don't hesitate to contact me.
To see my most recent work, get an idea of what's possible or get some inspiration for a custom knife, please have a look at my Instagram.
If you're tired of waiting for one of my knives, consider satisfying your urge for Kamon with one of my self-drawn designs available in my merch store.
DOS & DON'TS
- Maintain the sharpness of your knife on a regular basis. Use a very fine and high quality sharpening steel rod for maintenance and +3k water stones if dull.
- If the edge of your knife feels too thick after time, don't hesitate to thin it. It's a tool meant to perform.
- To keep your handle sealed from moisture, occasionally apply natural oils such as boiled linseed oil or hardwax oil. (not needed for synthetic handles)
- When the work is done, wash your knife with clear water and dry thoroughly.
- Love your knife, have fun working with it and use with care.
- Don't ever use your knife on hard surfaces like ceramic, glass, stone or steel.
- Don't put your knife in a drawer together with other knives or hard materials.
- Don't put your knife into a dish washer - no matter how dirty it is.
- The edge of your knife comes very thin and the steel is very hard - cut with care. Don't ever jam your knife in hard foods nor in soft wooden or plastic boards. This may result in chipping the edge.
- Your knife is made from carbon steel (non-stainless). Don't let it lie around for too long spoiled with food, food juices or any other moisture. It may result in rust.
- Don't use your knife for other purposes than cutting food. It's a high performance tool designed for a special task and not made to withstand abuse.
- Don't hurt yourself.
Messerschmiede Benjamin Kamon
Stockerauer Strasse 106