Kitchen
from $180Chef, santoku, paring, and nakiri. Thin behind the edge, balanced at the pinch grip.
IBEW Local 357 · Las Vegas · Union Made
A small Las Vegas forge run by a working union hand. Every knife is drawn out under the hammer, heat treated, ground, and fitted with handles cut in the shop — no production lines, no shortcuts.
01 — Gallery
Kitchen blades, hunters, camp knives, and one-off commissions — forged and finished in the shop.



02 — Process
High-carbon bar stock or reclaimed steel, heated to a working orange and moved under the hammer until the profile is right.
Normalizing cycles, a quench that either makes or breaks the blade, then temper. All done in the shop, never farmed out.
Bevels set on the belt, then hours of hand sanding through the grits until the finish is even end to end.
Stabilized hardwood, antler, or resin scales fitted with brass or copper pins, shaped by hand and sharpened shaving sharp.
03 — Catalog
Chef, santoku, paring, and nakiri. Thin behind the edge, balanced at the pinch grip.
Full tang, tough heat treat, sheath-ready. Built to be used hard and cleaned in the field.
Heavier stock, scandi or convex grind, handles that stay put with wet hands.
Damascus, integral bolsters, commemorative pieces, retirement and journeyman gifts.
04 — The Shop
Blades start as bar stock or reclaimed high-carbon steel, heated to a working orange and moved under the hammer until the profile is right. From there it's normalizing cycles, a quench, temper, then hours of hand sanding and fitting.
Nothing leaves the shop until it holds an edge and sits right in the hand. Custom orders welcome — send a sketch, a use case, or just a rough idea.


Brother to brother
“Same hands that pull wire all week are the ones on the hammer Saturday morning.”IBEW Local 357 →
05 — Commission
Tell me what you're after — blade length, steel, handle material, or just what you'll use it for. I'll get back with a price and a timeline.