Craftsman Knives & Razors. Handmade. With No Compromise.
In blades, it is another almost universal truth that you get what you pay for. Buy cheap steel, get cheap results. Not all blades are created equal.
In fact, so much, that for JMG Steel Works blades, my only real competition is that of other craftsman handmade knife makers. Bob Kramer, being obviously one of the very best in all the world along with Murray Carter and Mr. Itou and Mr. Hiroaki Masui of Japan produce some of the finest quality knives. And it is to their standards that truly great bladesmiths measure themselves. The Steel Works does not compete with knives you find at Wally-Land. I don’t compete with ANY manufactured factory knife for that matter. You simply can’t put into what is created in my workshop at a factory.
There is more into making a knife than just popping out some steel and honing up an edge.
Craftsmanship. Attention to detail. Hardening process. Cutting bevel. Weight. Design….
Every knife is not created equal. Not for everyone. For the person that values their culinary expertise, and wants to experience only the finest tools for their work, their knife, is most definitely not just any knife. At JMG Steel Works, I don’t craft, “Just a knife” kind of steel. I craft the blade you hand down to you children with reverence and care. I create knives that do their one job, as perfectly as they possibly can.
Because that is doing it right. And that, is only damn way I will ever do it.
John M. Glueck
A knife is a knife, right? What’s so special about it?
I actually receive that question quite often. And the answer to it is one part simplicity, and many parts of complexity.
But let’s start off by talking about that simple side of things.
What is the job of a knife? It’s one true purpose? It’s calling?
It is, to cut. Simple. Easy. Very straight forward. A knife may have multiple things is can do, but it’s one true reason for existence is to cut.
A knife that cuts well, answers it’s calling well. It is doing it’s one job, like it is supposed to.
Next we move to how that comes about. How does one find a knife that does its one job, to the very best of its ability?
That’s when things start to get a little complicated. Because, simply put, there are different ways in which we cut things. You may want paper thin slices of soft tomato. You may want to cut straight through the thick bones of beef. Those two different cuts, require different blades. However, there is one thing that unites all blades. Their hardness. It is universal truth, that hardness matters in the world of blade steels. The harder the steel, the better the cut. Period.
Take a moment and watch this video. You have an individual talking about several different knives, and as he describes them, talking about their value and use, you’ll notice one very important thing. The better the knife, the harder it is. Listen as he talks about the Rockwell Hardness scale (HRC) and what that means for the blade. This is why every blade that leave me, has an edge hardness of at least 62 HRC and no greater than 64 HRC. Because that number matters. A lot.