Available Knives
Hand forged by Jeff Royer, Journeyman Smith.
Each piece is built one at a time in Kyle Royer’s shop with careful attention to performance, materials and finish.
Only a small number are released and once sold, they are gone.
The 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
Daily Driver
This is another beautiful daily driver.
I built this knife to work hard and look great doing it. To me, western style chef knives are 100% about function and I wanted to bring in beauty as well.
It’s sturdy, ergonomic and user friendly, with a shape and feel that make it comfortable in real kitchen work. This is the kind of knife that gets noticed in a serious kitchen.
I chose a random pattern Damascus for its natural character.
The highly figured, dyed and stabilized premium maple burl adds personality and ties everything together in a way that feels strong, clean and bold.
I also made the spine functional for sliding produce off the board or countertop, because details like that matter on a knife meant to be used every day. This one came together as a hardworking knife with a little extra presence.
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.
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.