How to care for your knife

Our knives are made from normal steel instead of stainless. It gives a better edge but does get spots over time. This is not a downside, as you use your knife it’ll develop a unique look individual to you.

We have given the blade a head start by making it gray with a special treatment so new spots will blend in nicely.

If the blade is neglected it will become rusty orange.

Here’s how we take care of it:
When you’ve cut something, rinse under water and wipe your blade with a towel. you don’t need to use soap unless you really have.

Acid foods like limes will discolour very fast (10 seconds), so clean it immediately. Most other things you have a minute.

Which Knife Suits You?

Bunka‑Tip Gyuto — Do‑Everything Knife with a Tactical Tip

• What it’s for: 80–90% of kitchen tasks—push/pull cuts, slicing proteins, herbs, onions—with a kiritsuke/bunka tip for precise tip work and skin scoring.

• Who it’s for: Technique‑minded cooks who want one primary knife but value a more aggressive tip than a santoku

Santoku — Compact Workhorse, Maximum Confidence

• What it’s for: Daily meals on small boards—veg, boneless meats, fruits. Excels at straight push cuts and quick batching.

• Who it’s for: Beginner home cooks who want maneuverability and low maintenance; great first upgrade from supermarket stainless. A safe choice for when in doubt.

Nakiri — Vegetable Specialist, Zero‑Drama Prep

• What it’s for: Fast, repeatable veg work—dice, julienne, chiffonade. Flat edge excels at full‑board contact; no “accordion” cuts in onions, carrots, cabbage.

• Who it’s for: Home cooks and pros who prep lots of vegetables and want clean, square cuts with minimal rocking. Great for meal‑prep and plant‑forward kitchens.

Petty — Trim, Peel, Detail

• What it’s for: In‑hand work, deboning chicken, remove fat from steak, hulling, citrus, garlic, small fruit, and tight board tasks where bigger blades are clumsy.

• Who it’s for: Everyone. It’s the fastest knife for small jobs; in pro settings it’s the perfect station/finisher’s knife.

About

Hi! I’m Erik and I love making things.

My passion for cooking and blacksmithing led me to make these kitchen knifes and tools.

My goal, for you to feel joy everytime you cook for yourself and the people you love.

• We strive to make high quality products while having as little negative impact on the environment.
  To do this we utilise mostly carbon neutral heating methods such as

  • Waste lumber charcoal

  • Induction forges powered by solarpanels

  • Use reclaimed materials where possible

What is a Wulp?

A wulp is a bird that lives near the water.

With his largest curiosity and long beak and legs it’s able to find the best food in his habitat.