“I wanted to make it comfortable no matter how you hold the knife,” he said.
He tends to use a pinch grip, where the user pinches the heel of the blade for greater control. His large chef’s knife, for example, also works well for those who use the handle or pointing grip.
He also makes a selection of ‘Everyday Carry’ knives, as well as cleavers and paring knives. While he likes using carbon steel versions, he uses the best quality culinary stainless steel because they are easier to care for.
“You don’t have to baby them,” he said. “But I would say that the handle material is what really sets me apart.”
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