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Wildfire Cutlery's Home Page
tel.- 541-708-3138
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Photo Credit : Mr. Michael Scanlon
These hand made high carbon tool steel kitchen knives have been crafted and heat treated one knife at a time, by master blade smith Michael Moses Lishinsky , since 1980. My work is in many kitchens all around the world. Besides custom work, I make a line of western style kitchen knives and a line of Asian influenced kitchen knives and do restoration of old knives and armaments.
My designs are all time honored, affordable, guaranteed, original, lightweight and unique. Each kitchen knife has perfect balance, and is constructed with a full tang on the handle (wood, steel and wood sandwich) . I offer choices of different local eco-harvested hard woods & as stabilized woods, as well as various choices for types and sizes of handle construction. Please take the time to cruise around my site using the above blue drop down menu. There is a lot to read and see & it can give anyone a great basic education about carbon steel kitchen knives and my work . This site is best viewed with Firefox , but if you use Explorer, please follow the links at the bottom of this page.
Below: a set of kitchen knives. Steel is 1084 1/16th" thick high carbon tool steel.
top: is 8" x 2.5" kitchen knife with double brass bolsters and double 1/4" decorated rivets. The
handle is burled Claro walnut with wax finish, western style handle.
bottom: 3" traditional Paring knife with walnut handle. Handle is 5.25" long.
For prices, see price list.
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Above, handle shot from a 10" x 2.5" kitchen knife with western style handle with Hickory wood.
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Above: 7" x 2.5" high carbon tool steel kitchen knife, with western style extra fancy handle. The blonde handle wood is called Myrtle. Above the Myrtle is brass sheet, then a piece of 1/2" stabilized Redwood burl used as a spacer insert, then white/black spacers and lastly the brass bolster. Always comes with a high French polish.
The myrtle section of the handle has 1/8" brass rivets, as well as a company chop in the butt. The chop is a 1/4" tube filled with red dyed epoxy and brass rods and tubes. While the wood insert will vary from piece to piece, one can order this style of handle.
E-mail
me with your choice and I will send
an invoice, or call me and we can discuss particulars . Other wood inserts I use are Ebony and various dyed stabilized woods such as highly figured Maple, Amboyna and Box Elder.
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Above: 8" kitchen knife with from left to right: rosewood, brass sheet, ebony, white and black spacers. This is called an extra fancy handle, western style ( as opposed to Asian style handle.)
I use strictly high carbon tool steel that is 1/6th inch thick. The handle wood above is Rose Wood, then brass sheet, then is ebony, a white/black spacer and lastly the brass bolster. The knife back, the heel and the front of the bolster is softened, edge is razor sharp and of course the steel, is as good a tool steel as there is on the market today. Each kitchen knife is personally hardened in my shop, and drawn to a straw yellow, in an electric oven. I use Macadamia Nut oil to harden. Handle is finished with a combo of Orange/Olive Oil. If you want a handle like this, e-mail me and ask for the extra fancy handle, along with the blade size.
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Above : 8" x 2.5" kitchen knife with fancy western style 'fancy' handle, with stabilized Box Elder Burl wood.
 
Above left : an example of a standard shaped handle with Rosewood.
Above right: Madrone handles. (click to enlarge)
Bottom : Asian style kitchen knife handle with Myrtle Wood. I am slowly running out
of Myrtle, and will over time be replacing with Madrone.
To view all handle choices and ordering info, click here.
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In the photo above, I copied a set of knives with standard western style handles, with stabilized black dyed eco-harvested Red Wood. For more photos taken during the process, → click here ←. Most knives above are 3/32nd" thick.
Above, left to right: 12" chefs knife, 12" slicer , 12" scimitar meat knife , 9" chefs knife, 2 - Santokus
(one with stabilized Amboyna burl) , 9" filet, 6" scimitar shaped meat knife, 4" knife. Santoku's are 1/16" thick, the rest
are 3/32nd" O-1 tool steel. Brass bolsters with hidden glued rivets, along with black dyed stabilized Redwood burl on the
5" handle which tapers from 1.25 to about 1" at the bolster. Finished to 400 grit, with Orange/Olive oil finish. Each
blade is hand made and heat treated individually in Macadamia nut oil.
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Completed set. All have standard Western style Myrtle Wood Handles. On the left is an 8 piece steak knife set with 4" blades. There is also a serrated bread knife with a 9.5" blade ( without a bolster ) , a 10" kitchen knife 2.5" wide, a 3" by 8.5" Thai Cleaver, a 7" Santoku, a 5" Boning Knife, a 1" x 5" kitchen knife, a straight handled traditional Paring knife, a bent handled traditional Paring knife, and lastly a bent handled Birds Beak Paring knife. Each has 5 coats of orange oil as a finish. Carbon steel, with brass bolsters.
Copyright held by Michael Moses Lishinsky – 2012©
All rights to all text and images on this web site is
copyright protected via the Digital Millennium
Copyright Act. Click here to download a
pdf copy of full warning.
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