WELL BUILT CUTLERY

UNENCUMBERED DESIGNS FOR THE HOME COOK AND PROFESSIONAL

SHOP AVAILABLE

CURRENT STOCK

Blades made by hand individually for all. Original work from my bench to your kitchen. Explore here for tools that will turn into heirlooms with use, care, and time.

S H O P

STEEL TAILORED TO SUIT

CUSTOM WORK

Browse past one-of-a-kind blades made to order for fastidious individuals. The sky is no limit on what is possible in this realm. No job is too big. No fee is too big.

V I E W

PELLEGRINO PROCESS

CRAFT & CONVICTION

Take a scroll through the fundamental steps that transform bars of steel and blocks of wood into a honed tool that will serve for a lifetime.

E X P L O R E

FOLLOW ALONG

WITH THE EVERY DAY GRIND ON INSTAGRAM

New year, new frontiers. 2025 will see the largest numbers of affordable high performance culinary cutlery I’ve ever produced with the upcoming Sakura Santoku, two new employees and lots of other fun projects as well. Here’s to new beginnings 🥂🔪

I’m often called an artist. I don’t denounce this entirely, but I don’t believe my knives are art. I’m a tool maker. I want my work to be used, so that in time, they’ll turn into art after being used to prepare a thousand meals for you, your patrons if you’re a professional, or your loved ones. With time and use, all tools become art.

A day in the life at the new shop making stainless clad San Mai. Full speed ahead fulfilling custom orders and making some extra steel sammies that will be ready to ship for the holidays, including this 220mm Gyuto in Damascus clad with stainless 🔪🥪 It’s getting a bit cold to ride the bike to work, sadly.

Shaping out a few handles today in preparation for @holysmokeschs 🔥👹

This winter I think I’ll start doing classes again, specifically forging chefs knives. Every student leaves with a fully finished and sharp blade, no restrictions on size or shape. If you’re interested, comment on this post and I’ll put you on the list 💥🔪

📸 @nickvespe

Always a pleasure working and shooting with my man @nickvespe this time at my new shop in Doylestown, PA. Everything is finally coming together and all machines are operational. I’m working on a few one-off pieces here, but soon the new production line will be underway to offer affordable high performance cutlery to chefs and home cooks alike. 🔪

Hey folks! There’s still a few knives left on the website including this 125mm Petty with a 45mm tall heel in stainless clad San Mai with a twist Damascus core. These will be the last few knives for a little while until I get the new shop up and running, so if you’ve been wanting a sharp addition to your kitchen, snag one while you can 🔪

This past weekend I was honored to speak to the team at @cutdc about stone sharpening techniques and chefs knife maintenance. Everyone was genuinely interested and engaged with learning the process and I couldn’t be happier with their response to the clinic. Special thanks to @arimillerx for the invitation and top-tier hospitality.

One of my favorites from the last batch. 230mm Gyuto in shop-made Kyū Mai with an ApexUltra carbon core and 304 stainless/carbon cladding. Handle is Amboyna Burl and brass with G10 spacers. I’ve really enjoyed refining this handle design, I find it sleek and extremely comfortable.🔪

Feeling more like a moving company meets fabricator lately as I push to build my new shop out for high volume blade production. Making steady progress. Thank you to those who have reached out for employment opportunities, I’ll get back to everyone as soon as possible. If you’re interested and haven’t yet thrown your hat in the ring, send me a message via my website or a DM 🔪

Experimenting with different alloys in laminates is very enjoyable for me. Here’s my latest successful experiment; a 200mm Service Slicer with a MagnaCut stainless core clad with alternating layers of stainless and carbon steel. Handle is a lovely piece of Spalted Maple with bronze. This piece is spoken for 🔪

It’s always scary entering a new chapter in life. I’ve been making tools for chefs and home cooks alike in my tiny one-car garage for 8 years. Nearly 1000 knives. Many of them went directly into the trash in the pursuit of proficiency, at the very least. The next chapter in this story starts with a 3400 square foot shop based in Doylestown, PA that I’m building to grow this business and continue to offer the best damn cutlery I can make, in greater numbers. I want to offer an affordable chefs knife that any line cook can afford, and any home cook can depend on for a lifetime.

Soon I aim to document more of this process and I might even get back into YouTube, maybe. The second slide shows my shop as it was in 2016, and the final slide just before beginning to move everything out. I’m excited and terrified and can’t wait to show all of you what’s next. Some of you have been following my work since the beginning and I can’t thank you enough for your support. More to come. One does not discover new lands without consenting to lose sight of the shore for a very long time. 📸: @westonfahey

7.5” French chefs forged from house made San Mai - 304 stainless clad to 52100 carbon steel for my friend and mentor @jamesvictore 🔪💥

Hey folks! Back due to popular demand, my 220mm Signature Gyuto is now restocked on the website, available now.

My goal moving forward is to produce more attainable options with the same quality materials and thin edge geometry as my custom work at a more affordable price. I’ve always wanted to produce a tool any line cook could afford, and this batch is another step towards that.

This is a simple but effective chefs kn!fe that is everything you need and nothing you don’t. 52100 carbon steel with a @richlite handle and stainless bolts, dead simple. This kn!fe was machine made and hand finished, so it features all the same design and materials my other knives do at a fraction of the cost. You won’t regret adding one of these to your kit. 🔪

Classy 7” Frenchie in AEBL stainless for @stephanierizzolo wearing Elm with brass and G10 spacers wrapped up and ready to ship out 🔪✈️ this one is super light and balanced right at the pinch for a supreme dinner prep experience.

Super stoked to finally get around to collaborating with my man @hornandheel on a pair of laminate 8” Gyutos - we’re each making a blade, then swapping ‘em to build handles and finish out each other’s work. Here’s my contribution, 52100 carbon core with a 304 stainless jacket and some shim action in between🤘🏼

Fun little petty headed to the website in the next batch 🔪 forged from stainless clad 45 layer twist damascus 🌀

Throwback to one of my favorite Gyutos sent over to @eatingtools - I’ve had a blast making laminates over the last 4 years, I still believe there’s a lot more creativity to be found in welding different alloys together in this way. More to come this spring 🔪 big thanks to Abe and the team at Eating Tools for their continued confidence and support to all of us makers.

Of the occasional non-pointy objects that come out of my shop, few have garnered as much attention as these mild steel cubes. For those asking, they’re practice pieces as I learn the discipline of TIG welding under @cjdufton at @aslnyc - I ground and polished these in my shop as homework. Retrospectively, they remind me somewhat of the captivating work done by @jonathanprincesculpture though that was not my intention. Back to my regularly scheduled programming quite soon 🔪📺

There’s nothing quite like forming hot steel with a hammer. Very excited for what’s next in 2024. New work, new classes, new frontiers. 📸: @nickvespe

January is always fairly quiet, which is time I welcome as an opportunity to reflect, adjust and try new things within my craft. There’s a new batch of my production Gyuto coming down the pike, in addition to some fun experiments and one-off blades that all will be headed to the website. For now, here’s a collection of pieces residing at @eatingtools

Forging out 100+ year old ship chain to make new laminate blades for the new year 🥃

Just released: a small batch of 220mm Signature Gyutos to the website. Link in bio 🔪🥒

Available soon - 230mm Gyuto in shop made Ku Mai, 304 stainless jacket, carbon and stainless shim stock with an ApexUltra core.

210mm Chinese Cleaver forged from carbon steel, S-ground for performance with Black & White Ebony wood and stainless pins. Available and ready to ship, link in bio 🥒

I’m grinding hard in the shop this week to release one last batch of work before the holidays to close out 2023 💥 I’ll have a handful of more economically priced production Gyutos in addition to a couple laminates and one-off forged stainless pieces. Stay tuned! 👨🏻‍🚀🤘🏼 • 📸: @nickvespe

There’s just a handful of pieces left available on my website, including this simple but effective 160mm Gyuto forged from 52100 carbon steel and ground to a clean machine finish. Handle is Birdseye Maple around a g10 frame. A workhorse for any kitchen. Ready to ship, link in bio 🔪

The holiday season is upon us, folks, and nobody can cook for you like someone who loves you. If you’re after a gift that will keep giving, I’ve got a handful of work still available on the website. Additionally, I’m working on a supplementary batch that’s just coming through heat treat and grinding this week, which will hit the website early December.💥 Be kind to each other out there.

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WELL BUILT CUTLERY

SHOP AVAILABLE

CUSTOM WORK

PELLEGRINO PROCESS

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