Greenfield Series
Japanese geometry meets New England design. Built in SF.
The INVICTUS
There is a good reason why the French boning knife that Dylan is using as a reference point has persisted as long as it has; his additions to it widen its working capacity and make it more accessible to how people are working outside of the strict lexicon of classic French butchery. This is a fantastic knife that is hardworking and capable of extreme finesse.
Field-tested and approved by renowned butchers, the INVICTUS is a workhorse capable of everything from heavy breaking to extreme precision. It simply does not quit.
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July 16, 2025 – Kyle Cooper
Tanabe Tatara Tamahagane
Tatara smelting is a traditional Japanese technique for producing steel from iron sand. It began in the 6th century in Kibi Province—now Okayama Prefecture—where craftsmen developed low, box-like furnaces called tatara. These furnaces produced tamahagane (“precious steel”), renowned for its use in swords and tools. The intense, three-day process gradually spread across the iron-rich Chūgoku Mountains, becoming central to Japanese...
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June 17, 2025 – Sachi Uchimaru
Japanese Tinned Fish - Takagi Shoten
Takagi Shoten is a fish processing company based in Ibaraki prefecture that has been operating before World War II.A few years ago, Takashi Takagi-sama became the 6th-generation CEO in his family to run the company. Takagi-sama’s primary goal is to use the highest quality fish in his products.Each can offers consumers the ability to track exactly where the fish they...
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June 4, 2025 – Marco Antoniolli
The Moleti: A Knife Sharpening Legacy
I was too young to grasp the sense of satisfaction he felt locking up the shop that night, all work for the week completed in record time, with his son pretending to be asleep on his shoulder as he carried him to the car. Everyone in my life system sharpened knives. My immediate household was just my father and I...
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September 25, 2025 – Josh Donald
Sheepsfoot Rediscovery
Early this year, Mario Cortez at the SF Chronicle sent the shop an email asking if we could shine any light on the popularity of sheepsfoot knives with chefs at restaurants here in the Bay Area. This email was forwarded to me, and I was initially a little flummoxed. Was I missing some new trend? Honestly, I thought possibly the...
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May 7, 2025 – Josh Donald
About Prototypes
The latest knives I’ve been saving and feel a little guilty about not letting run free are some prototypes from the last few years: especially a few dozen of the first runs of the Invictus butcher knife designed by butcher extraordinaire Dylan Carasco and made for us by K Sabatier in Thiers and some of the first trial steel Greenfield gyutos made by Eli Sideris and finish ground...
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April 1, 2025 – Josh Donald
Redesigning Tradition: Japanese Knife Evolution Told by the Sakimaru Takobiki
Going through a half dozen old stock Sakai Konosuke knives made between 2010 and 2015 that we recently acquired reminds me of something that I first learned about the nature of traditional Japanese knife-making through Sakai Konosuke. At first glance these knives are not super different from the same model knives being made today, but they did give me a...
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