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18 Cutlery Co. Kitchen Knives

By

  • Hunter & Richards
  • 18 Cutlery Co.

Description

Melbourne based designer Antony Richards is the sole operator of 18 Cutlery Co. He makes individual knives for people who value balanced and considered design.

Customers are house-proud, enjoy good home cooked meals, appreciate the foodie lifestyle, and like to impress guests with their taste in quality produce and products.

Antony’s knives are the perfect blend of good design and quality materials. They are elegant, useful and balanced, yet understated. They are also rare. Being hand made by Antony himself, each piece has it’s own controlled nuances – the hallmark of hand made quality.

Key Features

1

Taking the best elements of modern design from a range of knife styles not normally seen in the kitchen, 18 Cutlery Co. knives are an eclectic blend of form and function.

Inspired by Japanese blade shapes, each knife serves a specific culinary purpose. Styles pictured are (front left to right): Gyuto, Shujihki, Garasuki, Hankotsu and Petty.

Handles are proportioned correctly for the intended use of the blade. Where heavy or longer cutting or slicing is required, handles are thicker and more robust. The smaller knives have slimmer profiles, allowing the blade to be turned easily by the hand.

2

By merging design elements typically found on hunting and tactical knives, Antony is pushing the evolution of kitchen cutlery into new territory.

Where the general knife making community have stuck with traditional kitchen knife design elements, Antony sees features used in other fields of the knife making industry as beneficial to culinary utensil design.

People are drawn to these features, not only visually but through the physical use of 18 Cutlery Co. knives. By introducing small variations that are not normally found on typical kitchen knives, a significant difference is achieved in the marketplace.

3

Rarely seen on kitchen knives, tapered tangs (the metal handle section of the blade) not only provide visual appeal, they reduce overall weight and help with balance – important for safe use, and when used for lengthy periods of time.

Ergonomically faceted scales (knife handle material) are mechanically attached to the tang using a screw fastener for extreme durability, with an additional hidden pin used at the rear of the handle eliminating any possibility of removal via sheering.

Jimping (the small grooves along the middle of the blade’s spine) provides additional grip when used with wet or otherwise slippery hands.

4

Extensive study of traditional and modern knives of all styles has resulted in a design that changes people’s perceptions of what an ordinary household item can be.

Design elements not normally seen in the kitchen are used alongside materials considered as high quality in knife making circles.

The shapes and forms are based off a template style, creating uniformity across the variety of styles available, while allowing the overall shape to be tailored to the intended use of each model.

5

The blades are made from high grade stainless steel (the same steel is used to produce razor blades). Carefully heat treated, the steel goes from temperatures as high as 1080 degrees celsius to as as low as minus 196 degrees celsius. Once sharpened, the final product has a hard and durable cutting edge.

The handle material is G10 (Garolite), popular in tactical and hunting knives. It is an extremely stable material and provides a warmth similar to wood, but with much higher durability. It has a grain which adds character to the faceted shapes of the handle scales.

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