The Little Stickler has become my signature knife, ironic for what initially was kind of an experiment with the leftover bar stock of some earlier prototypes. The features of a few knives I was toying with was “squished” into the offcuts on the workbench.

The Kwaiken was the first and my personal favourite. A Kwaiken is a Japanese women’s dagger kept close in the kimono. My take turns it into a large metal spike that can easily be turned in the hand like a dagger. It’s kinda like a shiv on steroids, and I made it with no real function in mind other than to look cool and be more of a keep-safe, presentation heirloom type thing.

The Fusion was designed as a reverse Tanto however many knife aficionados say they see it as a Seax. As both of the these styles are from such different parts of the world, the term “fusion” seemed an appropriate name for the grind. Again, I designed this with no real function in mind other that to look cool, but as far as actual use would go I’d say it’s great for puncturing and slashing whatever you’d like to puncture and slash.



The Streaker is a field utility knife with no additional handle material. As one of my latest designs I feel that the handle proportions are great as I’ve made my fair share of mistakes and had the chance to really tweak the shape to get it just right.

The blade originally had a sweeping belly, however while on the grinder I tweaked it to have a kink. It’s also ground on a 36” wheel so has a sweet little hollow that really helps to increase the cutting geometry.

Sure it’s gonna get cold (pun intended), and if you’re look for something you can swing on (pun intended again), then go for something with a fatter handle. But as far as the bare essentials in a stylish grind, a flat profile, and a knife that will hold up for years to come then look no further.



The all encompassing Gaia Kitchen Series kicks off with the Euro Cook’s Knife and Parer, both designed as great all rounders for home use. I’ve also designed a K-Tip for those wanting a little more slice than dice.

Using 1/4 inch stock is something hardly any knife makers would consider for a kitchen knife. I’ve always been partial to thin handles and don’t see why handles with axe-like proportions seem to be all the rage. I also love the idea of integral knives – the minimalist decadence of one complete piece of steel is simply too irresistible on a number of levels.

I have had a number of Chefs and Cooks handle the Gaia and the response has been very positive. With it’s one piece construction, weight has been the only issue which pushed me to incorporate an S-grind, an extra step on top of the standard full flat grind. The S-grind removes weight making it comparable to a standard kitchen knife, and more importantly aids in food release. The full flat grind is for those who prefer some heft.



Can a name ever say it all? Perhaps, with The Sunday Sesh Steak Knife. Whether it’s at a mate’s barbie, the local, or on a rug in the park, style and function go hand in hand on this little carver.

A great parma or steak just does not deserve any old sub-standard cutlery on offer, and whipping out your trusty EDC can frighten the sheeple a little.

So here’s a knife that fills this gap. With a simple Kydex slip sheath, carry is easy in a jacket pocket or bag.



The Crow Peck is my take on a Pikal, a knife design that really messed with my head at first. With an edge where the spine normally is, the Crow Peck is optimised for pull cutting. 

Early models were about exploration of the design and how I might evolve my interpretation of it.

Most Pikal designs are smaller for light carry and concealment. A new Crow Peck is in the works, but these should be considered as "heavy duty" pikals.



My answer to a small urban fixed blade utility. Coming in at the size of an average folder, this is the tool to use when you want true reliability for small but tough cutting tasks.

Accommodates a variety of grip styles. A scout carry kydex sheath makes this a complete blade carry solution.