Greenfield Gyuto
The Greenfield Gyuto began with obsessing over old culinary knives. Elements of the Greenfield Gyuto were inspired by New England knife manufacturing and interest in the history of chef’s knives in 19th century Japan. These diverse bits of knife history together to create the Greenfield Gyuto.
Sharpening Drop-off at the Ferry Building
The wait is over. You can now drop off your sharpening orders at our Ferry Building location. See link below for full details.
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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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