Custom Knives

THE SAVERNAKE
DESIGN SERVICE

We've made a little over 6000 custom knives for nearly 3000 customers.

Many were designed using our website, but when there's almost infinite choice it sometimes just makes sense to have a look at the art the possible and then get in touch.

Every call, email or message is answered directly by a maker who will be able to help you commission precisely the knife (or set) you hold in your mind's eye.

Scroll down to have a look at some of the work we've enjoyed creating the most and then get in touch with your own inspiration.

THE BLADES

Every single one of our custom knives are made from scratch, entirely in-house.

Whereas conventionally-made blades take slightly less than a minute to grind to their final shape, ours take over an hour.

Why?

Because one of the most important things a good knife needs is thinness behind the edge, and to achieve this every one of our blades has our signature concave geometry.

A clear illustration is of this knife made from 67-layer Takefu VG10. Between the final line of the cladding and the razor-sharp edge, there’s substantially less than 1mm thickness of steel.

It’s like cutting through air.

FUNCTION BEFORE FORM

Making a knife is much like making sauce Bearnaise. Well, sort of…

One the one hand there’s lumpy scrambled eggs with bits of tarragon twig floating about in it, and on the other there’s rich, unctuous and exquisite sauce.

Your ingredients, your recipe, your equipment, your ability and your attention to detail are what separate one from another, and so it is with our knives.

We use only high-end steels, and carry out all of our shaping and heat-treatment in our workshop. This control allows for our custom knives to come out perfectly weighted, guaranteed for life and with an edge sharpness and durability that needs to be used to be believed.

Only once this has been achieved over several days of work do we move on to how they’ll look.

And best of all? All they need to stay in tip-top condition is a light and frequent lick of a honing steel. When – after a year or two – they could do with a sharpen, then just send them back and we’ll give the whole knife a once over for you.