Thanks for your interest in my work and my passion. I like it when knives work as they should and everything from my steel selection, heat-treat and handle shapes work towards that goal. My knives and swords are art and I work hard on every piece to ensure that they not only perform well, but look nice. I realize that you may well collect my knives out of love for the art and I will make every attempt to bring my art up to higher and higher levels.
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I am still taking orders for my custom kitchen knives and swords, but my waiting list is nearly a year long now and with some new projects on the agenda be prepared for a tad bit of a wait. Expect to pay a $100 deposit and you can feel free to change designs, steels, etc... once you get on the waiting list.
Item 1: There has been quite a few requests for stainless steel kitchen knives from me and I am working to find the best steel for that. The main issue I'm having with that is I want to incorporate the superior design using forged-integral bolsters with my style handle. The steel, AEB-L can be forged to shape and it is also terrific in the kitchen rivaling the best carbon steels in my opinion. However, I'm having supply problems and have not been able to work on the heat-treating much yet. When I get that nailed, I will be offering these full-custom knives with my M.S. stamp to my customers already on my waiting list first, then try to make some available for sale directly.
Item 2: I am making a limited line of 3V combat/tactical knives with my friend, Dan Hirayama available soon. (See the Defiance Knives link above.) We will not be taking "custom orders" on these, but if you are in the market for a very, very good bush/pack/combat knife, please let me know via e-mail.
Item 3: The move to my new shop in Bothell, WA is going well. I'm not quite up to full-production levels yet, as I'm still organizing and moving equipment around. Still lots to do there and I hope to be getting those of you on the end of my "1 year waiting list" cut down to 7-8 months very, very shortly.
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Please contact me at:
michael@raderblade.com
(The "quick note" form on the right works fine too.)
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This is an old photo of my cutting some rope for my Journeyman performance test.
I like knives that get used and that's one of the reasons I really like kitchen knives. I'm going to continue working on making really great kitchen knives for you and will be continuing to use some of David Lisch's damascus and some W2 knives with a nice quench line (hamon.)
Also on the agenda this year is to improve my traditional damascus making and get a few really, really nice heirloom quality swords out to you.
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Thanks for visiting and do enjoy the holidays.
-Michael