Knives
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Chef - $325
A classic staple in the kitchen. The Chef Knife features a tapered tip and a rounded belly which flattens near the heel of the blade. It is a general-purpose tool used for everything from chopping, dicing, slicing, and fine mincing often used with a rocking motion. The blade is 9 inches long and 2 inches tall with an overall length of 14 inches.
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Nakiri - $300
Japanese for “leaf cutter”, the Nakiri has a straight symmetrical edge which is ideal for an up-and-down motion, perfect for light vegetable chopping. The flatness of the blade means you can cut all the way through to the cutting board, without the rocking motion. It also has a thinner blade, so it should not be used for tougher cuts, like butchering meat or cutting through thick vegetables. The blade is 7 inches long and 1.75 inches tall with an overall length of 12 inches.
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Santoku - $300
Japanese for “three virtues” or “three uses” of chopping, dicing, and mincing. This knife is for general-purpose use. The top of the Santoku blade comes to a curved sheepsfoot end, rather than a pointed tip. The knife features a mostly flat edge for superior downward chopping. The blade is 8 inches long and 1.75 inches tall with an overall length of 13 inches.
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Custom
We want to bring your own vision to life. We’ll work with you to design and build your custom dream knife. Looking for a special handle design? Maybe a completely unique blade size and shape? We can do it. We pride ourselves in being able to source even the toughest to find exotic woods to bring you only the most luxurious of handles. At Taylor Blade your only limit is your imagination!
Owner/Knife Maker
Hi I’m Dan, husband and father of one boy, born and raised in beautiful southern New Hampshire. It was a rusted farrier rasp at a country home yard sale about twelve years ago that first piqued my interest in knife making. The worn steel slowly transformed into the crude shape of a blade… I was hooked. The ability to take something without form and make it into something beautiful and useful was just so rewarding.
Since then, I’ve worked in the food industry as a line cook and restaurant manager. During my time working in professional kitchens and using multitudes of chef knives, it was always frustrating getting stuck with the dull knife that mashed the tomatoes rather than slicing. It was through these experiences that drove me to craft sharp and reliable kitchen knives and reach the needs of chefs and home cooks everywhere.