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A Forged Chef's Knife, Made by Hand.
A chef's knife is the one you reach for every day, so it's the one worth getting right. This one is built to be the last you'll need. The blade is forged and finished by hand, then backed for life. It handles everything a kitchen asks of it, from the Sunday roast to a bag of veg to a fresh fish off the boat.
Forged San Mai blade. A hard 52100 carbon core takes and holds a fine edge. Stainless damascus is forge-welded to either side, so the blade carries the pattern and shrugs off rust the way a plain carbon knife won't. Every one comes off the anvil a little different.
Full abalone handle. Solid abalone shell, set off with copper and brass spacers. The showpiece of this run, and there are only five.
Built to cut. 270mm of blade with a full distal taper, thin and fast at the tip, stiff through the heel. Big enough for real work, balanced so it gets out of your way.
Free engraving. Add a name, a date or a few words, engraved by hand on the blade at no charge.
Backed for life. Sharpened, repaired and backed for as long as you own it. Buy once, use it for good, pass it on.
The build
Blade: forged San Mai, 52100 carbon core with stainless damascus cladding
Construction: full tang
Overall length: 270mm
Cutting edge: 170mm
Spine: 3mm, full distal taper
Handle: full abalone, copper and brass spacers
Made by hand in Anna Bay, NSW
Keeping Your Edge
A quick strop before each use keeps your blade at its best. For a full sharpen, use a whetstone at the factory angle or send it back to us for free resharpening under the Iron Gate Lifetime Guarantee.
General Care
Wipe the blade dry after use. Apply mineral oil or handle wax to the handle every few months. Store in the included Kydex sheath.
A Forged Chef's Knife, Made by Hand.
A chef's knife is the one you reach for every day, so it's the one worth getting right. This one is built to be the last you'll need. The blade is forged and finished by hand, then backed for life. It handles everything a kitchen asks of it, from the Sunday roast to a bag of veg to a fresh fish off the boat.
Forged San Mai blade. A hard 52100 carbon core takes and holds a fine edge. Stainless damascus is forge-welded to either side, so the blade carries the pattern and shrugs off rust the way a plain carbon knife won't. Every one comes off the anvil a little different.
Full abalone handle. Solid abalone shell, set off with copper and brass spacers. The showpiece of this run, and there are only five.
Built to cut. 270mm of blade with a full distal taper, thin and fast at the tip, stiff through the heel. Big enough for real work, balanced so it gets out of your way.
Free engraving. Add a name, a date or a few words, engraved by hand on the blade at no charge.
Backed for life. Sharpened, repaired and backed for as long as you own it. Buy once, use it for good, pass it on.
The build
Blade: forged San Mai, 52100 carbon core with stainless damascus cladding
Construction: full tang
Overall length: 270mm
Cutting edge: 170mm
Spine: 3mm, full distal taper
Handle: full abalone, copper and brass spacers
Made by hand in Anna Bay, NSW
A Forged Chef's Knife, Made by Hand.
A chef's knife is the one you reach for every day, so it's the one worth getting right. This one is built to be the last you'll need. The blade is forged and finished by hand, then backed for life. It handles everything a kitchen asks of it, from the Sunday roast to a bag of veg to a fresh fish off the boat.
Forged San Mai blade. A hard 52100 carbon core takes and holds a fine edge. Stainless damascus is forge-welded to either side, so the blade carries the pattern and shrugs off rust the way a plain carbon knife won't. Every one comes off the anvil a little different.
Full abalone handle. Solid abalone shell, set off with copper and brass spacers. The showpiece of this run, and there are only five.
Built to cut. 270mm of blade with a full distal taper, thin and fast at the tip, stiff through the heel. Big enough for real work, balanced so it gets out of your way.
Free engraving. Add a name, a date or a few words, engraved by hand on the blade at no charge.
Backed for life. Sharpened, repaired and backed for as long as you own it. Buy once, use it for good, pass it on.
The build
Blade: forged San Mai, 52100 carbon core with stainless damascus cladding
Construction: full tang
Overall length: 270mm
Cutting edge: 170mm
Spine: 3mm, full distal taper
Handle: full abalone, copper and brass spacers
Made by hand in Anna Bay, NSW
From a small workshop on the NSW coast
Every Iron Gate knife is built in our workshop in Anna Bay, NSW the same town it's been for years. We're a small team. We make a small number of knives each week. We do it properly.
The handles are real materials deer antler, abalone shell, blackwood, paua. The sheaths are kydex, fitted to the blade. The lifetime backing is real too.
- Andrew Founder · Iron Gate Knives
Anna Bay is where the bush meets the ocean, and that balance defines how we work. Our knives are made by hand in a small coastal workshop, shaped slowly with patience and respect for the materials. Just honest tools built by those who hunt and fish.
Verified Customers. Honest Feedback.
Our standard build time is 5–7 business days. Custom orders may take longer depending on complexity.
Engraving changes can be made within 24 hours of placing your order. Please contact us immediately if you need to make a change.
Our leather cases are handcrafted from full-grain leather in a rich dark brown finish. Each case is unique with natural grain variations.
There is no minimum order for standard items. Bulk and corporate orders have a minimum of 10 units.
Our lifetime warranty covers all manufacturing defects and material failures. It does not cover accidental damage or normal wear and tear.
Reserved for our most considered work. Choose your steel, handle material, blade shape and finish. We’ll build it by hand in Anna Bay.
