At Forge To Table, the ethical production of our high-quality Japanese-style knives is not just a consideration – it's a cornerstone of our values. We understand that our customers care not only about the performance and beauty of their kitchen tools but also about the people and processes behind them. Our Family Forge: A Legacy of Fair Practices Our knives are hand-forged in a family-run forge in Southeast China, a partnership built on mutual respect and a shared dedication to quality. This isn't a large, impersonal factory; it's a close-knit operation where craftsmanship and fair treatment are paramount. We are proud to share that our partner forge has maintained a stable and valued workforce for over thirty years, with nearly zero employee turnover. This remarkable retention rate speaks volumes about the positive working environment. We take time to apprentice new team members through the processes, skills, and values of our forge. Unwavering Commitment to Our Artisans: We firmly believe that exceptional knives are crafted by skilled and well-cared-for artisans. That's why our partner forge offers some of the highest pay, comprehensive benefits, and unique perks of any manufacturing or artisan company in China. This includes: Competitive Wages: Our artisans earn significantly above the industry standard, reflecting the value we place on their expertise. Comprehensive Benefits: We ensure access to essential benefits, contributing to the well-being and security of our team and their families. That's why we provide 3 full weeks of time off during the Lunar New Year holiday. Positive Work Environment: Our long-standing partnership fosters a respectful, safe, and supportive atmosphere where our artisans can thrive and take pride in their work. Long-Term Stability: The lack of turnover demonstrates the commitment of our forge to our employees, offering job security and opportunities for growth within the family business. Sustainable Sourcing: Respecting Resources and Communities Our commitment to ethical practices extends to the materials we use. We prioritize sustainable sourcing to minimize our environmental impact and support responsible practices. Ox Horn: The ox horn used for some of our knife handles is sourced through a network of small, independent farms. 1 This material is a byproduct of the regular horn trimming process that occurs bi-annually for all working oxen. This essential animal husbandry practice ensures the well-being of the oxen and provides us with a natural and beautiful material without contributing to harmful practices. By working directly with these small farms, we support local communities and ensure the humane acquisition of this resource. Small-Scale Operation, Big on Ethics: Forge To Table is a small operation with a deep focus on quality and integrity. We believe in transparency and are proud of the ethical foundation upon which our knives are made. When you choose a Forge To Table knife, you are not only investing in a premium kitchen tool but also supporting a business that values its people, respects the environment, and upholds the highest ethical standards in every step of the process.

Forge To Table is a company deeply rooted in both tradition and innovation, with a global footprint that reflects our commitment to quality and craftsmanship. Here's the story of where our knives are made and where our team operates: The Heart of Our Craft: Our Family-Operated Forge in Southern China The soul of Forge To Table lies in our independent, family-operated forge located in Southern China. This is where the magic happens – where every single one of our exceptional knives is handcrafted with passion and expertise by our dedicated team of skilled blacksmiths. At the helm of our forge is Alex Zheng, the head of the forge and a third-generation master bladesmith. With decades of experience and a deep understanding of traditional techniques, Alex personally oversees the forging and finishing process of each knife, ensuring the highest standards of quality and performance. He and his wife, Carole, are the heart and soul of our forging operation, carrying on a legacy of exceptional blade making. Our Home Base: Southern California, USA While our knives are born in our forge in Southern China, Forge To Table's operational hub is located in Southern California, USA. This is where our dedicated team focuses on: Design and Innovation: We conceptualize and design our knives, blending traditional Japanese aesthetics with modern culinary needs. Quality Control: While Alex oversees quality at the forge, our team in California conducts further inspections to ensure every knife meets our rigorous standards before it reaches your kitchen. Order Fulfillment and Shipping: Our Southern California office is where we carefully pack and ship your orders, ensuring they arrive safely and promptly. Customer Support: Our friendly and knowledgeable customer support team is based here, ready to assist you with any questions you may have. Our Culinary Roots and Testing Ground: Providence, Rhode Island, USA The story of Forge To Table has a significant chapter in Providence, Rhode Island, USA. It was in Providence that Forge To Table was conceived and created by Maya, Sam, and Noah, all alumni of the prestigious Johnson & Wales University. Our connection to the culinary world runs deep, forged during our time at JWU. Today, Sam is still based in Providence, where he leads our test kitchen. This vital part of our operation allows us to rigorously evaluate the performance of our knives in a professional culinary environment, ensuring they meet the demands of both passionate home cooks and experienced chefs. The insights gained in our Providence test kitchen directly influence our designs and uphold our commitment to quality. Learn More About Our Journey: We invite you to delve deeper into our story, learn more about the dedicated individuals behind Forge To Table, and explore the intricate process of crafting our exceptional knives. Read more about our forge, our team, and our process here.

A: At Forge To Table, we pride ourselves on providing gorgeous, handcrafted knives that combine exceptional quality with affordability. Each knife is meticulously crafted to ensure superior performance, durability, and aesthetic appeal. Our range includes chef’s knives, paring knives, and specialized blades tailored for various culinary needs, all made from high-carbon stainless steel for enhanced sharpness and ease of maintenance. In addition to knives, we also offer complementary kitchen tools and accessories to enhance your cooking experience. Choosing Forge To Table means investing in tools that are not only functional but also beautiful, making them an indispensable asset in any kitchen. Our commitment to craftsmanship and customer satisfaction distinguishes us in the world of online kitchenware stores. Forge To Table offers high-quality, hand-forged Japanese-style kitchen knives designed for exceptional performance and durability. Our knives are crafted with VG10 and AUS10 steel and feature traditional blacksmith finishes. We provide a range of knives perfect for professional chefs and home cooks who value precision and craftsmanship in their kitchen tools.

The best ingredients and the proper tools lead to the best meals!

We stand behind our knives and we know you'll love them too! You have 30 days to return or exchange your knife to make sure you are satisfied and we are standing by to help make sure you're happy. For returns and refunds, contact us for shipping information. You are responsible for return shipping. A 5% to 25% restocking fee will assessed from the refund amount if the items are returned with any damage or considerable wear. We are unable to offer refunds on international and upgraded shipping. Please pack returns with care to prevent damage or injury in transit. Items purchased with gift cards cannot be returned but can be exchanged for items of equal or lessor value. Be sure to double check your address! Items that are lost or returned to sender due to incorrect customer addresses will have the shipping cost deducted from the refund or an additional charge for repeat shipping will occur. Items that are gift wrapped must be returned still wrapped and unopened for a full refund. If your knife arrives to you with imperfections from the forge process, we completely cover return shipping and replacement. Knives also have a one-year limited warranty against any breakage during reasonable use and under proper treatment. Each situation will be assessed on an individual basis. The warranty is voided on knives that have been damaged when cutting ice or bone, that have been dropped or dish-washed, or have been harmed in other ways when not following proper care instructions. We are also happy to consult on the best way to care for your knife, just reach out to our customer service (Our founder, Noah Rosen, is an email away to answer any questions). And we are standing by to help you pick out the perfect knife the first time around so don't hesitate to send us an email!

Forge To Table does not have a store front where you can shop directly; however, we collaborate with several wonderful retailers to make our gorgeous, handcrafted knives accessible to you. You can find our products at STOCK Culinary Goods in Providence, Rhode Island, Jo & Rose in Huntington Beach, California, The Culinary Edge in Phoenix, Arizona, and Epicurean Edge in Seattle, Washington. Each of these stores carries a selection of our knives, allowing you to see and feel the quality of our craftsmanship in person before making a purchase.

We understand you're eager to receive your new Forge To Table gear! Here's a breakdown of our shipping process and estimated delivery times: Order Processing and Handling: We process and fulfill orders Monday through Friday, excluding major holidays. Our dedicated team works diligently to ship orders as quickly as possible. All orders are typically shipped within 1 to 2 business days of order confirmation. You will receive a shipping confirmation email with a tracking number once your order has been dispatched. Please note that tracking information may take up to 24 hours to update on the carrier's website. Domestic Shipping (Within the United States): We partner with UPS and USPS to provide reliable shipping services within the USA. Standard Free Shipping: Orders qualifying for free shipping will be sent via either UPS Ground or USPS Ground Advantage, at our discretion. Estimated Delivery Time for Standard Shipping: You can generally expect your order to arrive within 2 to 7 business days after shipment. Please be aware that delivery times can occasionally vary due to factors outside our control, such as holiday shipping volumes or unforeseen weather events. Express Shipping Options: For faster delivery, expedited shipping options are available at checkout. The specific services (e.g., UPS 2nd Day Air, USPS Priority Mail Express) and the associated costs will be calculated at checkout based on your delivery address and the weight of your order. Estimated Delivery Time for Express Shipping: Packages shipped via express methods typically arrive within 1 to 3 business days after shipment. Important Note on Shipping Estimates: The delivery times quoted at checkout for USPS services are estimates provided by the USPS after your package has been received and scanned by them. While we strive for prompt delivery, these estimates are not guaranteed by Forge To Table. International Shipping: We proudly ship our knives to many international destinations via UPS and USPS. Shipping Rates and Estimated Delivery Times: The cost of international shipping and the estimated delivery timeframe vary significantly depending on the destination country and the size/weight of your order. These details will be calculated and displayed clearly at checkout for your review before you complete your purchase.

Ah, the age-old question! While your Forge To Table knife is a culinary weapon of impressive sharpness and precision, forged to tackle a wide range of ingredients with finesse, even the mightiest samurai knows their limits! Think of your blade as a finely tuned instrument – perfect for its intended purpose, but potentially vulnerable to the wrong kind of battle. Here's the lowdown on what to keep your razor-sharp companion away from to ensure its longevity and peak performance (and to avoid any kitchen mishaps!): Definitely Off-Limits (Unless You're Auditioning for a Horror Flick): Humans (and other living beings you're not preparing for dinner!): Let's keep it strictly culinary, folks. Our knives are designed for food preparation, and using them on anything else is a big "no-no" for ethical (and potentially legal!) reasons. The "Chip Happens" Zone (Blade Breakers Beware!): Ice: While tempting for that perfectly shattered look (for your drink, not your blade!), ice is surprisingly hard and can exert uneven pressure, leading to chips or even breakage. Invest in an ice pick – your knife will thank you! Bones (Especially Dense Ones): Trying to hack through thick bones can put excessive stress on the blade's delicate edge, resulting in chips or damage. For serious bone work, consider a specialized cleaver designed for the task. Think of your Forge To Table as the nimble swordsman, not the heavy-duty axe! For heavy chopping, check our our Chefs Heavy Weight Cleaver! Frozen Solid Foods: Just like ice, rock-solid frozen items can be unpredictable and too hard for your knife's edge to handle gracefully. Thaw your ingredients properly for a much smoother (and safer!) cutting experience. Surface Enemies (Where Sharpness Goes to Die): Granite and Glass Cutting Boards: These sleek surfaces might look modern, but they are the natural enemies of a sharp knife. The hard, unforgiving material can quickly dull or even chip your blade's delicate edge with each slice. It's like trying to sharpen your sword on a brick wall! Our Recommended Battlegrounds (Where Your Knife Will Reign Supreme!): Plastic Cutting Boards: A reliable and forgiving surface that offers a good balance of stability and gentleness on your blade. Wooden Cutting Boards (Especially End-Grain or Vegetable Fiber): The gold standard for knife care! Wood provides a slightly softer surface that absorbs impact and helps to preserve your knife's sharp edge. Plus, they look fantastic! In short, treat your Forge To Table knife with the respect it deserves. Avoid using it on anything excessively hard or unforgiving surfaces, and it will remain your trusted culinary ally for years to come, ready to tackle all your delicious creations!

Congratulations on your Forge To Table knife! Proper storage is crucial for the longevity, safety, and continued sharpness of your prized culinary tool. Neglecting knife storage can lead to dulling, nicks, and even accidents. Here's a breakdown of the best methods to keep your blade in top condition: Top-Tier Storage Solutions (Available at ForgeToTable.com!): Magnetic Knife Bars: For a sleek, modern, and space-saving solution, consider a magnetic knife bar. These powerful magnets securely hold your knives by the blade, keeping them visible, easily accessible, and preventing them from knocking against each other in a drawer. Benefits: Protects the blade's edge, saves counter and drawer space, offers quick access, and looks great in any kitchen. Explore our premium magnetic knife bar Magnetic Knife Blocks: Unlike a knife block that features designated slots for different knife types and grow bacteria, storing on a countertop magnetic knife block shows off your knives without allowing dark crevasses for bacteria and mold to grow. Benefits: Offers a dedicated storage space, and is a traditional and stable option. Browse our Magnetic Knife Block Leather Sayas (Sheaths): For individual knife protection, especially when storing knives in drawers or transporting them, a leather saya is an excellent choice. These protective sheaths snugly cover the blade, preventing scratches, nicks, and accidental contact. Benefits: Offers individual blade protection, ideal for drawer storage or travel, and preserves the blade's finish. Discover our handcrafted leather sayas designed specifically for knife blade protection here! Other Acceptable Storage Methods: Drawer Inserts/Organizers: If you prefer drawer storage, use dedicated knife drawer inserts or organizers. These typically have individual slots or compartments to keep knives separated and prevent them from sliding around and damaging their edges. Ensure the blades are oriented safely when placing them in and removing them from the drawer. Methods to Absolutely Avoid: Loose in Drawers: Never toss your knives loosely into a drawer with other utensils. This is a recipe for dull edges, scratched blades, and potential injury when reaching for them. Dishwasher: The harsh detergents, high temperatures, and banging around in a dishwasher can severely damage your knife's blade and handle. Always hand-wash and dry your Forge To Table knives.

The frequency with which you need to sharpen your Forge To Table knife depends heavily on several factors, primarily how often you use it and the types of ingredients you're cutting. However, it's essential to understand the difference between sharpening and honing, as both play a crucial role in maintaining your blade's performance. Honing: Maintaining Your Edge (Do This Regularly!) Think of honing as routine maintenance for your knife's edge. During regular use, the very edge of the blade can become misaligned or bent out of shape at a microscopic level. Honing, using a honing steel (ceramic or steel rod), realigns these microscopic teeth, bringing the edge back to its optimal straightness. This should be done regularly, ideally before each use or every few uses, to keep your knife feeling sharp and performing its best. Honing doesn't remove significant amounts of metal; it simply straightens the existing edge. Sharpening: Restoring a Dull Edge (Less Frequent but Crucial!) Sharpening, on the other hand, is the process of removing a small amount of metal from the blade to create a new, sharp edge. This is necessary when your knife starts to feel truly dull and honing no longer restores its sharpness. How Often to Sharpen: For most home cooks using their Forge To Table knife regularly, a professional sharpening or sharpening with a quality whetstone (like our recommended dual sharpening stone) once or twice a year is generally sufficient. If you use your knife very frequently or for tougher tasks, you might find you need to sharpen it more often. Listen to Your Knife: The best indicator of when to sharpen is how your knife performs. If it struggles to slice cleanly through ingredients, tears instead of cuts, or requires excessive pressure, it's likely time for sharpening. You Can Sharpen More Often: While once a year is a good general guideline, you can sharpen your knife more frequently if you desire. However, be mindful that each sharpening removes a small amount of metal, so avoid over-sharpening. Important Note: Avoid Electric Sharpeners! DO NOT USE electric knife sharpeners. These devices often remove too much metal too aggressively and can damage the precise geometry of your Forge To Table blade, leading to a weakened and less effective edge. The Perfect Partner for a Lifetime of Sharpness: A dual sharpening stone is indeed the perfect option to keep your Forge To Table blade in excellent condition with minimal effort (once you learn the technique!) and support its longest lifetime of peak performance. It allows you to both create a new sharp edge and refine it for optimal results. Learn more about our recommended dual sharpening stone and keep your Forge To Table knife performing at its best:

Determining the "best" angle for sharpening your Japanese knife depends primarily on the type of knife and its intended use. Unlike many Western-style knives that are typically sharpened to a 20 to 22-degree angle (resulting in a 40-degree inclusive angle), Japanese knives generally require a steeper, more acute angle to achieve their renowned sharpness and precision. We start all of our knives between 15 and 17 degrees. Here's a breakdown of common and recommended sharpening angles for various types of Japanese knives: Single-Bevel Knives (e.g., Honesuki & Deba): These traditional Japanese profile knives often feature a single bevel(we also offer these in a double bevel as well) on one side of the blade and a flat or slightly concave "uraoshi" on the other. The primary bevel is typically sharpened to a very acute angle, often between 15 to 18 degrees. This extremely sharp edge is crucial for delicate tasks like slicing raw fish with minimal cell damage and for filleting fish. The "uraoshi" side also requires careful maintenance, often with a slight back bevel. Double-Bevel Knives (Gyuto, Santoku, Nakiri, Petty): While still sharper than their Western counterparts, double-bevel Japanese style knives have bevels on both sides of the blade. The ideal sharpening angle for these knives generally falls within the range of 15 to 20 degrees per side, resulting in an inclusive angle of 30 to 40 degrees. For ultimate sharpness and delicate work: Aim for 15 to 17 degrees per side (30-34 degrees inclusive). This angle provides an incredibly keen edge perfect for precise slicing and chopping of vegetables and proteins. However, this thinner edge can be more delicate and may chip more easily if subjected to heavy-duty tasks or hard ingredients. Our founder, Noah, prefers a 15 degree angle on his personal Petty knife, but a 17 degree on his Gyuto. For a balance of sharpness and durability: A slightly wider angle of 18 to 20 degrees per side (36-40 degrees inclusive) offers a good compromise. This angle still provides excellent sharpness for most kitchen tasks while being a bit more robust and less prone to chipping under moderate use. This is a common and versatile angle for many home cooks. Key Considerations for Sharpening Angle: Steel Hardness: Knives with harder steel (common in many Japanese style knives not just ours) can often hold a sharper, more acute angle. Intended Use: Knives used for delicate work benefit from sharper angles, while those used for tougher tasks might benefit from a slightly more durable edge. Personal Preference: Some users may develop a preference for a specific angle based on their cutting style and the feel of the knife. In summary, while there's no single "best" angle, aiming for 15 to 17 degrees per side for ultimate sharpness on double-bevel Japanese style knives, or adhering to the specific bevel angle of single-bevel knives, are generally recommended guidelines. Understanding the type of knife and its intended use will help you achieve the optimal edge for performance and longevity.

To maintain the quality of your Forge To Table knife, we recommend hand-washing it immediately after each use with warm, soapy water. Rinse thoroughly and dry completely with a soft cloth. Never put your knife in the dishwasher, as the harsh detergents and high temperatures can damage the blade and handle. You can also periodically apply a food-grade mineral oil to the handle to keep the wood moisturized.

At Forge To Table, we stand behind the quality and craftsmanship of our knives and accessories. We meticulously craft and finish each product with the utmost care, and we want you to have complete confidence in your purchase. Here's a breakdown of our warranty coverage: Forge To Table Knife Warranty: We warrant that your Forge To Table knife will be free from defects in materials and workmanship arising from the forge or finishing process under normal use. This warranty covers issues observed: Upon arrival: If you notice any manufacturing defects immediately upon receiving your knife. During normal use: If you experience any issues that stem directly from a flaw in the forging or finishing process during regular culinary tasks. If your knife is found to have a defect covered by this warranty, we will, at our discretion, either repair or replace the knife with a comparable product. What Our Warranty Does NOT Cover (Common Sense Prevails!): While we are committed to quality, our warranty does not extend to damage resulting from: Less-Than-Careful Use: This includes chips, breaks, or bends caused by accidents, misuse, dropping the knife, using it for unintended purposes (e.g., prying, opening cans), or applying excessive force. Improper Sharpening: Damage caused by using electric sharpeners or improper sharpening techniques. We highly recommend our dual sharpening stone for maintaining your blade. Cutting Inappropriate Materials: As mentioned in our care guide, this includes excessively hard objects like ice, bones (especially thick ones), or frozen foods. Damage from Cutting Surfaces: Using the knife on extremely hard surfaces like granite or glass cutting boards can damage the edge. We recommend plastic or wood cutting boards Rusting or Corrosion: Rust is typically a result of improper care and washing, such as leaving the knife wet, washing it in a dishwasher, or failing to dry it thoroughly. However, we are always happy to provide guidance on how to remove rust and prevent it from recurring. Repair and Guidance: We understand that accidents happen! While chips and bends from less-than-careful use are not covered under warranty, they are often easily and inexpensively repaired by a skilled local knife sharpener. Please contact us for recommendations in your area. We are always happy to help you find solutions and share our knife knowledge. Forge To Table Accessory Warranty: Our accessory products (e.g., knife bars, blocks, sayas) are also covered against defects in materials and workmanship upon arrival and during normal use. If you experience any issues with your accessories, please reach out to us, and we will do our best to find a satisfactory resolution. Our Commitment to Your Satisfaction: Your satisfaction is our top priority. We are here to support you throughout your ownership of Forge To Table products. Please do not hesitate to contact us with any questions you may have regarding the care, maintenance, or any issues you encounter with your knives or accessories. We are always happy to work with our customers to find solutions and ensure you can enjoy your Forge To Table tools for years to come.

Absolutely NOT! While the allure of simply placing your knife in the dishwasher with the rest of your dishes might be strong, doing so is one of the worst things you can do to a quality knife like your Forge To Table. Think of it as sending your finely crafted blade into a turbulent, high-temperature, and chemically aggressive environment – a recipe for damage! Here's why dishwashers are the arch-nemesis of your cherished knives (and your warranty!): Harsh Detergents: A Chemical Assault on the Steel: Dishwasher detergents are formulated to be much stronger and more abrasive than hand soap. These powerful chemicals contain salts and alkaline substances that can aggressively attack the metal of your knife blade over time. This can lead to: Corrosion and Rust: Even high-quality stainless steel can be susceptible to rust and pitting when exposed to harsh dishwasher detergents and prolonged moisture. You might start to see unsightly spots and eventually weakening of the blade. Dulling of the Blade: The harsh chemicals can erode the incredibly fine edge of your knife, causing it to lose its sharpness much faster than through normal use. You'll find yourself needing to sharpen it far more frequently. High Temperatures: Stressing the Steel and Handle: The high heat cycles in a dishwasher, especially during the drying phase, can be detrimental to both the blade and the handle of your knife: Blade Tempering: The extreme heat can potentially alter the steel's temper (the heat-treating process that gives it the right balance of hardness and flexibility), making it more brittle and prone to chipping or less able to hold an edge. Handle Damage: Our knife handles being made of natural materials like rosewood and ox horn can be damaged by the dishwasher's heat and prolonged exposure to moisture. Wooden handles can swell, crack, and become brittle, while even plastic handles can warp or fade. Physical Damage: A Bumpy Ride: Inside the dishwasher, your knife will be tossed around with other dishes and cutlery. This constant banging and clanging can lead to: Nicks and Scratches on the Blade: The delicate edge and the blade's finish can be easily damaged by colliding with other items. Voiding Your Knife Warranty: A Costly Mistake: Crucially, putting your Forge To Table knife in the dishwasher will void its warranty. Our warranty covers defects in materials and workmanship under normal use and proper care. Machine washing is considered improper care due to the high risk of damage it poses to the knife's integrity. The Gentle Approach: Hand Washing is King (and Queen!) The best way to care for your Forge To Table knife (and all quality knives) is to always hand wash it with care immediately after use. Here's the royal treatment your blade deserves: Wash with warm, soapy water: Use a mild dish soap and a non-abrasive sponge or cloth. Rinse thoroughly: Ensure all soap residue is removed. Dry immediately and completely: Use a clean, dry cloth. Never leave your knife to air dry, as this can lead to water spots and potential corrosion. By taking a few extra moments to hand wash your knife, you'll protect its sharpness, prevent damage, and ensure it remains a reliable and beautiful tool in your kitchen for years to come. Think of it this way: your Forge To Table knife is a precision instrument, not just another piece of cutlery to be tossed into the cleaning chaos. Treat it with the care it deserves, and it will reward you with exceptional performance for countless meals to come!

At this time we do not offer knife sharpening services due to the cost of shipping and time requirements for a robust offering. We're happy to look up a reputable sharpening service near you, just ask!

That's a great question, and the answer depends on the specific type of Forge To Table knife you're considering! We've designed our handles with versatility in mind for the majority of our collection. Double-Bevel Knives (The Majority of Our Collection): Ambidextrous Excellence! For the vast majority of our Forge To Table knives, which feature a double-bevel blade (meaning the blade is sharpened on both sides to form a V-shaped edge), the handle design makes them perfectly suitable for both left-handed and right-handed users. Round Handles: Some of our knives feature a traditional round handle. This symmetrical design provides a comfortable and secure grip regardless of which hand you use. There's no specific contouring that favors one hand over the other, allowing for a natural and balanced feel for everyone. Wa Handles: Our Wa handles, a classic Japanese style, are typically octagonal or oval in cross-section. While they might have a subtle shape, they are generally designed to be comfortable and functional for both left and right-handed individuals. The slight asymmetry often provides a secure grip without being specifically biased. In essence, if you're looking at one of our double-bevel knives with a round or Wa handle, you can confidently use it with either your left or right hand! Single-Bevel Knives: Following the Bevel's Lead The exception to this is our single-bevel blade knives (often featuring a D-shaped handle). These are traditional Japanese style knives designed for very specific tasks, and they have a distinct bevel (sharpened edge) on only one side of the blade. D-Shaped Handles: Our single-bevel knives feature a D-shaped handle that is designed to fit comfortably in the hand opposite the bevel. This allows for precise control and the traditional cutting techniques associated with these knives. Hand Orientation Matters: Single-bevel knives are specifically made for either right-handed or left-handed users. The bevel orientation dictates which hand the knife is intended for. If you are interested in a single-bevel Forge To Table knife, please pay close attention to the product description, which will clearly indicate whether it is designed for a right-handed or left-handed user. Key Takeaways: Double-bevel Forge To Table knives (with round or Wa handles) are designed to be comfortable and effective for both left-handed and right-handed users. Single-bevel Forge To Table knives (often with D-shaped handles) are hand-specific. Please check the product description for the correct orientation. We strive to create knives that are accessible and enjoyable for all culinary enthusiasts! If you have any specific questions about a particular knife model, please don't hesitate to reach out to our customer support team.

We source our steel from Japan, using the Takefu Japanese VG10 Steel which is layered with nickel and softer coating steel for the best edge retention and durability. The handles feature rosewood and ox horn which is sustainably sourced locally to the forge. Ox horn shed naturally from oxen and offer far superior durability than plastic. Rosewood, along with looking great, holds its shape well. Where a plastic ferrule will loosen over time, Ox Horn stays snug to the handle for many many years. The signature pine boxes are all toasted and hand signed at the forge. ForgeToTable knives are primarily made with high-carbon Japanese VG10 steel and AUS10 Steel, known for its excellent sharpness, edge retention, and durability. The blades often feature a Kurouchi or Tsuchime finish, which not only adds a rustic aesthetic but can also help prevent food from sticking. The handles are crafted from ergonomic materials like rosewood and ox horn, providing a comfortable and secure grip, shaped into a WA shape. For our Classic Cleaver, Heavy Weight Cleaver, and Bench knives, we use German stainless steel to give you the weight and power you need for all sorts of large tasks. For our new plating tools, we use a mix of 304 and 440 Stainless steel with Titanium coatings as well as birch wood and ox horn in our chopsticks.

That's a fantastic question, and one we take great pride in answering! At Forge To Table, we craft our knives with the intention that they will be cherished and relied upon for not just hundreds, but thousands upon thousands of fantastic meals throughout your culinary journey. With proper care and consistent maintenance, your Forge To Table knife is designed to be a long-term investment, a faithful companion in your kitchen for many years, potentially even decades, and become a treasured heirloom. Built to Last: The Foundation of Forge To Table Quality The longevity of your Forge To Table knife starts with the fundamental principles of its construction: High-Quality Materials: We utilize premium, high-carbon Japanese steel known for its exceptional durability, edge retention, and resistance to wear and tear. This robust foundation ensures the blade can withstand the rigors of daily kitchen tasks. Expert Craftsmanship: Our knives are hand-forged by skilled artisans who employ time-honored techniques. This meticulous process results in a blade with superior strength and resilience compared to mass-produced knives. Thoughtful Design: From the blade geometry to the handle ergonomics, every aspect of our knives is designed for both performance and longevity. The Crucial Role of Proper Care and Maintenance: While we build our knives to last, their lifespan is significantly influenced by how well they are cared for. Think of it like a fine car – with regular maintenance, it can run smoothly for many years. Here's how you can ensure your Forge To Table knife stands the test of time: Gentle Cleaning: Always hand wash and dry your knife immediately after each use. Avoiding the harsh environment of the dishwasher is paramount in preventing corrosion, handle damage, and dulling. Proper Storage: Storing your knife correctly on a Magnetic Knife Bar, Block, or in a knife kit protected by a saya protects the blade's delicate edge from damage and prevents accidental nicks and scratches. Regular Honing: Using a honing steel regularly (ideally before each use or every few uses) realigns the microscopic edge and keeps your knife feeling sharp, prolonging the time needed between sharpenings. Timely Sharpening: When honing no longer restores the edge, proper sharpening with a quality sharpening stone will bring back its original sharpness. Avoiding electric sharpeners is crucial for maintaining the blade's integrity. Aim for professional sharpening or careful whetstone use once or twice a year for most home cooks. Appropriate Use: Using your knife for its intended purpose and avoiding cutting excessively hard materials like ice, bones, or frozen foods will prevent chipping and damage. Using the right cutting board (wood or plastic) will also protect the blade's edge. Your Knife as a Long-Term Investment: When you invest in a Forge To Table knife, you're not just buying a tool for today's meal; you're acquiring a piece of craftsmanship designed for enduring performance. With the commitment to proper care, your knife will become a reliable partner in countless culinary adventures, potentially lasting for decades and even becoming a cherished heirloom passed down through generations. Imagine the stories and meals your Forge To Table knife will be a part of over its lifetime!

Kurouchi (black forged): A dark, rustic, untreated finish from the forge. It offers a classic, hand-forged look and the slight texture can aid in food release. Tsuchime (hammered pattern): A textured finish created by hammering the blade. It provides a beautiful, classic style and significantly improves food release by creating air pockets. Both finishes are common on Japanese knives, offering unique aesthetics and functional benefits rooted in traditional blacksmithing.