Wildfire Cutlery’s Home Page

Wildfire Cutlery Home Pageanimated-butterfly4

Hand made carbon steel Western and Asian inspired kitchen knives


   * Thumbnail overview of this site
Design options are → HERE.                Price List →HERE .
4 Galleries are in my menu along the top of this site, with photos showing various design motifs and descriptions.
     Cruise around & if you see something you like, send me the photo of it, or it’s link address, and or description.   If and when you want to pay for items, I can send you a detailed Pay Pal invoice. Click the button on the invoice and pay, with or without Pay Pal account.
    Lastly, you can cut to the chase and just →e-mail me or call me at 541-708-3138, 
and we can talk  design and costs. 

Thanx  – Michael Moses

     These hand made high carbon tool steel kitchen knives are crafted and heat treated one knife at a time, by master blade smith Michael Moses Lishinsky, and have been since 1980. Just like in the old days, I use 1084 high carbon tool steel, which offers a knife that is well balanced in that it holds a wicked edge, but is also responsive to being brightened quickly when honed. My knives are in kitchens all around the world. I ship to all English  speaking countries (along with France, Sweden & Norway). I work for individuals and some major corporations,  creating unique one of a kind gifts.

     Besides custom work, I make a line of Western style kitchen knives and a line of Asian inspired kitchen knives.
I also do commission work consisting of the  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 (a wood & steel sandwich).
    My approach is to offer a basic kitchen knife with wooden handle and brass bolsters as listed in my price list, and from there offer  →handle options←  for handle styles, local woods, and choices for all types of ornamentation. Like ordering the basic burger and opting to buy cheese, lettuce, mushrooms on it, in addition. Each extra costs a bit more, but adds to the uniqueness and value of the finished product.
You as the client have an opportunity to create a unique kitchen knife using the palette I offer on these pages.
Interested in facts about the work ?  See below photos, down there
 ↓.


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.

Carbon steel set. All pieces in the set below are extra fancy, all have stainless steel bolsters and nickel silver rivets and all have highly figured Black Walnut wood. All the green inserts are stabilized green dyed Box Elder Burl wood. From left to right: La Mezzaluna, stainless Allen button head bolts/washers with nuts, 7" scimitar Shaped Boning knife, 1.5" wide. 7" Filet knife, 1.25" wide. 7" Santoku w/ Bubinga wood. Knife and Fork Carving set.

Boxed 12 piece steak knife set. See set of 12 below - click to enlarge. Carbon steel, brass bolsters. Custom box made by Jens Sehm.

Claro Walnut wood carbon steel kitchen knife set. From left: 9" x 2.5", 9" x 2.5" Boning knife, 2" x 6", 1.5" x 6" , 2" x 9" Carving knife and Fork and Paring knife.

Top: 1" x 5" . 8" Boning, 2.5" x 8" , 8" x 3" Thai Cleaver, 10" x 2.5" kitchen knife. Spacers, stabilized wood. Bottom knife has extra fancy upgrade and Amboyna wood. Carbon steel, brass bolsters.

1" x 4" x 2, 1.5" x 5" , 1.5" x 6". 8" x 2.5", 7" x 2.5" . 8" x 2.5". Kitchen knife set. Maple, Madrone and Hickory woods, double brass and one knife, triple spacers. Carbon steel, brass bolsters.

1" x 4", 4" Birds Beak, 1" x 4" strong back, then 9" x 2" Carving knife, Carbon steel carving knife, outside sourced 440C stainless fork. Sterling silver bolsters, extra fancy composed of 3000 year old stabilized Russian Bog Oak, sterling spacers, Malachite, Cocobolo. Sterling pins. French polish.

Pair of gift western style cleavers, gifted to two chefs in Hong Kong. 3/32" thick tool steel. Mango and Koa wood, spacers. 8" x 3" .

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 - Santoku's (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.

Top down: 5" x 1.5" fancy with stabilized Koa, 2" x 8" fancy with stabilized Koa, 3" fancy Thai Cleaver with stabilized Mango wood, 10" extra fancy kitchen knife with stabilized Mango, then finally a 7.25" fancy Boning Knife with stabilized Mango wood.

Left- steak knife set, Hickory, Walnut, Madrone and Claro walnut. 9" Yew wood Carving set, 10" x 2.5" double brass kitchen knife w/ Black Walnut and 7" x 1.5" scimitar shaped Boning knife w/ Black Walnut.


Facts about my kitchen knives

     The carbon steel I use is 1/16th or .062 inch thick (except for knives longer than 12”, which is 3/32” thick steel, to prevent to much ‘wiggling’ when done). This thickness of steel allows a very fine lightweight kitchen knife. Contrasting the lightweight blade is a handle that is made of polished brass and wood, which serves as a solid extension of the cutting edge.
     The steel is 1084 cold rolled high carbon tool steel, which is heat treated one knife at a time, by me in my shop. I machine my knives, thereby saving the expense of forging a thick piece of steel down to the thickness of the steel I already use. Properly heat treated carbon steel, allows for a knife that will keep a keen edge, yet is noticeably easy to re-hone for a new keen edge. All the sweeps of the edges of my knives have the classic French curve, for that nice rocking motion and for ease of use and re-sharpening.
     The brass bolster is riveted and glued onto the full tang, and is in between the handle and the blade. It serves to protect the end grain of the handle wood and adds the perfect weight to the handle. Handles generally measure out to about 5 ¼ inches – ¼” leeway from the back of the blade to the bolster, 3/4″ of brass and then 4 1/4″ of wood. All blade lengths are close but not exact.  The handle is secured with 4 rivets, which are glued and pressed into place. There are three 1/8” brass pins, and a company chop in the handle ‘butt’. The chop goes through the handle and is functional. It is made in 12” lengths and is comprised of 4 – 1/16 ”  brass rods, with a steel ‘lions hair’ center, inside a 5/32nd square brass tube, which is inside a round aluminum tube. Red dyed epoxy is injected into the 12” tube, to hold all a-tanto. I then cut them down to about an inch and glue/install.