Creations

Knives made to be used

A knife is simple at first: a blade, a handle and an edge. Then come the finishing, the design, the materials and the forms inherited from different regions. But the order matters: the edge first, the rest afterwards.

Every knife I make starts from that order. I design the piece, choose the materials according to its use and line, then assemble, adjust, finish and sharpen it in the workshop. The aim stays the same from one family of knives to another: a knife that feels right, sits well in the hand, is cleanly finished, made to cut and made to last.

Choosing a knife by use

The right starting point is not the material or the shape, but the use. Where will the knife be used: in the pocket, at the table, on a board, outdoors? The answer guides the rest — the blade, the construction, the handle.

Folding knives

The everyday knife: pocket, bag, walk, lunch outdoors. Simple, robust folders, with no unnecessary parts, a clean blade, a clear opening and a full grip. A pocket knife is judged in use, not in a display case. See the folding knives.

Table knives

The knife used around a meal: bread, cheese, cold meat, saucisson, a meal that stretches on. It must cut cleanly, sit well in the hand and remain pleasant without being intimidating. The handle brings warmth and presence to the table. See the table knives.

Kitchen knives

In the kitchen, the edge decides. Slicing, boning, trimming, carving: each gesture calls for a suitable blade and a good balance between blade and handle. These knives are made to work on a board, not to hang on a wall. See the kitchen knives.

Outdoor knives

Bushcraft, hiking, bivouac, hunting. Outdoor use calls for a solid blade, a secure handle even when wet, and reliable construction. Tools designed for nature and real conditions. See the outdoor knives.

Regional knives

Old French forms are points of reference, not relics under glass. The aim is to reinterpret recognisable silhouettes while keeping the use, balance and coherence. The form looks back to yesterday’s knives; the construction answers today’s uses. See the regional knives.

Damascus and one-off pieces

Damascus steel brings pattern, material and visual depth. But the pattern never replaces the edge: it must serve the line and character of the knife, not become simple decoration. Some pieces sit outside the catalogue — a specific design, a rare material, a bespoke order. They are made to be kept and handed down, but they remain real knives. See the Damascus knives or the art knives.

Work in the workshop

I design each knife. The blades can be laser-cut from files I create myself: it is a precision tool, used to obtain a regular outline, clean repeatability and the ability to make anything from a single piece to a small batch. The cut defines the outline; it does not make the knife.

The rest happens in the workshop: assembly, fitting, finishing, sharpening, edge control. The longest part is almost invisible — adjusting, checking, correcting. In the hand, that is where it shows.

Blade steels and handle materials

The choice of steel depends on the intended use. I work in particular with 14C28N, a fine Swedish stainless steel with a good edge and strong corrosion resistance; N690, a cobalt stainless steel, robust for demanding uses; RWL34, a powder metallurgy steel appreciated for its fine edge and stability; and 1.4116 (X50CrMoV15), a proven stainless steel for table and kitchen knives, easy to maintain. None of these steels is better everywhere: each has its own ground. Understand knife steels.

For handles, I use local woods, selected woods and, when the function calls for it, composite materials. Appearance is not enough. A beautiful material does not make a good knife by itself: it must accept the construction, remain stable, stand up to moisture and serve the line of the knife. Otherwise, it is just a beautiful mistake. The grain of a wood, its contrast with the steel and its warmth in the hand all shape the character of the piece as much as its comfort in use.

Care

A good knife does not need a ceremony, just a little common sense. Cut on wood or plastic, avoid glass, stone and ceramic. Wipe after use, store dry. Oil wooden handles from time to time. Sharpen regularly rather than waiting until the knife no longer cuts. See the care guide.