Artistic Collector Knives & Axes

The Quality Difference

So what makes the difference between something that is an artistic knife versus a high quality knife or a mass produced knife?

Or ax (American spelling) / (axe - British English spelling)

Knives, in their diversity, carry distinct characteristics depending on their purpose, craftsmanship, and design philosophy. Here's a breakdown of the key differences:

1. Artistic Knives & Axes: These are crafted as works of art, emphasizing aesthetic appeal and creative expression. They often feature intricate designs, hand-engraved details, or unique materials like exotic woods, metals, or gemstones. Functionality might take a backseat to artistry, meaning the knife may not be intended for heavy or practical use. They're often one-of-a-kind or limited-edition pieces, to be appreciated for their beauty and craftsmanship. The prices on these are obviously higher.

2. High-Quality Knives: These excel in functionality, precision, and durability. They are meticulously engineered for specific tasks, whether it's culinary use, outdoor activities, or professional needs. Materials like stainless steel or advanced alloys, combined with ergonomic designs, ensure longevity and efficiency. While they may also exhibit a degree of artistry, the primary focus is performance and reliability.

3. Mass-Produced Knives: These are knives you buy on Amazon or Walmart that prioritize affordability and accessibility. Made using standardized manufacturing processes, they often employ cost-effective materials and may not have the same attention to detail as artisan or high-quality knives. They are utilitarian and practical but may lack the durability or finesse of higher-end options.

Think of it as a spectrum—on one end, you have knives crafted to be admired as art, and on the other, knives optimized for performance. Somewhere in between, you'll find knives that blend both worlds, where function meets form.

Handcrafted Exotic Wood Handles

Each wooden knife handle I craft is made from high-quality natural woods, showcasing their raw, undyed beauty. The only exception is my aged oak, which undergoes a special treatment to achieve a stunning gray, weathered finish.

All exotic woods—excluding American varieties—are responsibly sourced from “Bell Forest Products”, a trusted commercial supplier.

Exotic woods include: African Blackwood, Leopardwood, Lacewood, Bloodwood, Olivewood, Marblewood, Wenge, Ziricote, Thuya, Bocote, Black Palm, rosewood and Zebra wood.

American-sourced woods include: Red Oak, Maple, Walnut, and Mahogany.

All of my wood is stabilized as deeply as possible. The stabilization process removes moisture and air using a vacuum, allowing the pores to be fully infused with thermal resin. I exclusively trust and use “Cactus Juice” brand wood stabilizer for this step. The result is a durable wood that resists decay, cracking, moisture damage, and staining.

Superior Full Tang Construction

All of my knives are full tang—meaning the steel core of the blade extends the entire length of the handle and remains visible along the top, bottom, and rear. This construction provides superior strength, balance, and durability.

Mass-produced knives often feature plastic injection-molded handles, a method used to significantly reduce production costs. While this approach makes knives cheaper to manufacture, it often results in a less durable product.

Many mass-produced knives, however, cut corners by using only a partial tang. Some have just a thin stick or stub of metal embedded within the handle. This weakens the structural integrity and increases the risk of breakage over time. The rest of the handle consists of injection-molded plastic or a block of wood.

By ensuring a full tang in every knife I create, I prioritize quality, longevity, and reliability, offering a tool built to withstand heavy use for generations to come. Note: there is a method that custom knife makers can use where the tang is full but covered by a thin layer of wood on the top, bottom and sometimes rear of the knife.

Blade Steel Used

For My Kitchen Knives:

I could purchase cheaper steel at less than a quarter of the cost, but it wouldn’t hold a sharp edge nearly as long, nor would it have the same durability—it would be one-third thinner than the steel I use.

Most store-bought chef knives typically weigh 3.9 to 5.3 ounces, with a blade thickness ranging from 0.06 to 0.1 inches.

In contrast, my chef knives are built for superior performance, weighing around 13.5 ounces on average, with a blade thickness of 0.125 to 0.15 inches.

Many mass-produced knives use thin steel to simplify production. These blades require minimal grinding and often lack a proper bevel, making them easier and cheaper to manufacture. Some are so thin that a micro-bevel is simply added to create a sharpened edge.

All my kitchen knives are crafted from high-grade stainless steel designed to resist rust and corrosion, ensuring they last for generations. That’s why I do not use non-stainless high-carbon steel or visually striking Damascus steel, as both materials are highly prone to rust. I only use high carbon steel for non-kitchen artistic projects.

Note: Some people find my kitchen knives a bit heavy at first. However, experienced custom knife makers will tell you—once clients use them for a while, they prefer the extra weight. The idea that "lighter is better" is often promoted by companies looking to reduce material costs when producing thousands of knives. Yes I can make thin knives as well. But I prefer quality over quantity.

For My Specialty Knives:

When crafting specialized knives for law enforcement or high-end self-defense, I often incorporate cutting-edge powdered metals for exceptional performance. These modern high-tech steels are regarded as the best knife steels in the world—offering superior strength, edge retention, and durability.

Blade Thickness Comparison: On the left, and middle store-bought knifes; and on the right, one of my kitchen knives, designed for superior durability and performance.