Wildfire Cutlery’s Home Page

Wildfire Cutlery Home Page

Hand made carbon steel Western and Asian inspired kitchen knives

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. I use 1084 high carbon tool steel, just like in the old days. 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). I offer choices in your kitchen knife of different local eco-harvested hard woods, as well as stabilized woods which you choose.  All handles are finished with 2-4 coats of an oil/wax mixture, which is allowed to soak in between applications. The wax is Carnauba and Bees wax, 50/50. All work is guaranteed. There are also various choices of handle construction and so many sizes and shapes of kitchen knives that I cannot mention all here. Hence this web site. So your cordially invited 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.

 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’. My 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.