The Bridge
This 9.5” damascus/wrought iron in this blade came from old bridge cross bracing dating back to the late 1800s to early 1900s. I liked taking something with that kind of history and creating functional art. I’ve always loved working with wrought iron because every time you etch it, it reveals something new that is full of character. The pattern is organic and alive. The more you etch it, the more it gives back.
I used Damascus for the bottom half and cutting edge because it holds an edge and performs the way a chef knife should.
I went with a 2.5" heel to give it better clearance and a more solid feel on the board. It makes the knife comfortable to use and easy to control during longer prep work.
I chose a highly figured premium koa handle with deep chatoyance and flowing grain because it brought warmth, depth and life to the knife. It has rich natural color and a lot of movement in the light, which gives it real personality without taking away from the blade. I used three copper pins to keep the handle strong and secure. I like copper because it has a warmth to it and it will age naturally with the knife.
This one was a very satisfying knife for me to make.
The Sous Chef Daily Driver design is the knife I reach for most in my own kitchen. It’s one of my favorite profiles and easily my most requested design.
With a 9.5-inch Damascus blade and a 2.5-inch heel, it moves easily from fine, controlled prep work to heavier jobs like breaking down thick cuts and handling tomahawk steaks. The Damascus gives the blade a natural, flowing character that feels bold without being overdone.
The handle is dyed and stabilized curly maple, chosen for its depth, rich color and the way it moves in the light. It gives the knife personality without being too loud and it feels solid, comfortable and balanced in the hand.
This knife is simple, honest and built to be used every day. It’s the kind of knife you can admire, but it was made to work.
I called this knife Redgrain because of two things, the deep redwood burl in the handle, and the open-grain wrought iron I used for the bolster. That bolster came off what I think was an old bridge strut, and it’s got that weathered, gritty look I really like. Between the redwood’s bold color and the texture in that steel, Redgrain just felt right.
If you’re someone who enjoys prepping and cooking with real tools, this one’s for you. I made this knife for someone who cares about performance in the kitchen, but also wants something that looks sharp while doing it.
This blade is fast. Real fast. And very sharp. So hang on to her like you mean it.
Every bit of it was made with care, from the clean grind lines to the final edge. It’s not just sharp—it wants to cut. If you cook like you mean it, this knife will keep up.
Knife Specs
Blade: 6.8” Mosaic Damascus Nakiri-style
Blade Height: 2.3” at heel
Overall Length: 11.3”
Bolster: Vintage open-grain wrought iron
Handle: Dyed & stabilized redwood burl
The Royer Essential Chef is Jeff Royer’s focused and functional performance build.
A 9.3” Western Style Full Tang Chef Knife designed to give you a true Royer cutting experience. As Jeff says, it’s fast and furious. Forged from 52100 high-carbon steel and hardened to 59–60 HRC, this blade is fast, lean and responsive. The balanced distal taper gives the knife smooth cutting performance and a lively feel. The 2.5" heel provides comfortable knuckle clearance and control while the rounded spine and choil add all-day comfort. The handle is made from African Blackwood and pinned with solid copper giving the knife a timeless, durable feel.
A hardworking chef knife built to be used hard, used often and appreciated for what it is.
• Blade Length: 9.30”
• Steel: 52100 High Carbon
• Hardness: 59–60 HRC
• Construction: Full Tang
• Finish: 320-grit straight satin
• Geometry: Distal taper
• Comfort Fit Choil & Spine
• Handle: African Blackwood
• Pins: Solid Copper
Heirloom Integral
This is one of my premium chef knives, built to have the presence a large chef knife should have.
At 12.4 inches, it feels powerful on the board, moves through bigger work with ease and still feels quick and alive in the hand.
The blade is gorgeous complex mosaic damascus, paired with an integral damascus bolster and a damascus pommel with a stainless steel pommel nut to carry that beauty from end to end. The Honduran Rosewood Burl handle brings warmth and depth, while the pure copper spacers add richness and contrast. I gave it a museum-fit handle so every part of the knife feels finished at the highest level.
This is the kind of knife I love to make. A knife made to be used, admired and worthy of being handed down.
This one’s called Bluebolt. It’s a 9” K-tip chef knife with a blade that moves like it knows where it’s going, fast, light, and dead-on. The tile-welded mosaic Damascus has a tight, detailed pattern that catches your eye without trying too hard. Spine’s gently domed for a touch of comfort where it counts.
The bolster is a custom copper alloy, hand-textured and full of character. The handle is dyed and stabilized maple burl—blue as a summer storm—and it’s finished with a single sterling silver pin for a clean, solid lock-up. Balanced forward for folks who like a little bite in their swing.
This is a cutter, plain and simple—but with just enough flash to make it your favorite.
Specs:
9” tile-welded mosaic Damascus K-tip chef knife
Gently domed spine
Textured custom copper alloy bolster
Dyed and stabilized maple burl handle
Sterling silver pin in handle