CHE AMERICANO

Knifemaker / Blacksmith / Toolmaker

I MAKE

KNIVES.

I DRINK

COFFEE.

HAND-MADE

in Hangdong

THE PRADU SAN MAI SERIES

HAND-FORGED KNIVES

FROM CHIANG MAI

Available 

High-Performance Kitchen Knives

Kiritsuke 240mm San Mai

Crafted from 26C3 steel, sandwiched with 420 Stainless this handforged Blade comes with a Wha handle from Pradu Wood.

Nakiri Vegetable Knife with a AEB-L Blade and a Wooden Handle made from Pradu by Che Americano

Nakiri 165mm AEB-L

Crafted from 26C3 steel, sandwiched with 420 Stainless this handforged Blade comes with a Wha handle from Pradu Wood.

MAKING A KITCHEN KNIFE IN HANGDONG.

From Scratch 💪🏽 Free Hand 🔪

Che Americano takes a bar SUP9 Steel and goes through all the steps involved of transforming the steel and fusing it with wood into a cutting tool. The progress, of two full days, shows all steps involved of creating a kitchen knife by hand using fire, hammer, anvil, belt- and discgrinder.

Kitchen Knives from Che Americano - Hard & Precise

HARD-HAND-MADE IN HANGDONG

KNIFE LOVE

How to treat your Kitchen Knife

Cleaning your Kitchen Knives is the first step after using your kitchen cutting device to prepare it for the next kitchen job

CLEANING

  • Always wash your knife by hand with clear water immediately after usage. Use a soft sponge or cloth to avoid damaging the blade.

  • When wiping the blade, follow the grain of the blade to prevent scratches.

  • After washing, dry the knife immediately with a soft fabric to prevent water spots and potential corrosion.

  • Never put your knife in the dishwasher.

  • Avoid soaking your knife in water for extended periods, as it can lead to corrosion, especially for high-carbon steel blades.

Storing your knife is what your kitchen tool is mostly doing - resting well prepared in good conditions for its next cuts.

STORING

  • Ensure the knife is completely dry before storing to prevent moisture buildup that can lead to corrosion.

  • Never casually toss your knives into a kitchen drawer without proper protection. They risk damage or dulling when they come into contact with other utensils. Treat your knives with the respect they deserve. It is both a beautiful tool and valuable assets, ensuring they have a secure and safe place to reside.

  • Store your knives in knife blocks or on magnetic stripes to protect the blade and prevent contact with other utensils.

Caring about your knife is essential to not cut on hard surfaces, scratch and gathering food with it on the cutting board, regulary hone the blade and keeping it sharp.

CARING

  • To get the best out of your knife, you want it to be sharp. Always. It is made to cut, so support and value it by sharpening regulary.

  • Use a honing rod or a sharpening steel to regulary realign the knife’s edge between sharpenings.

  • Avoid using your knife on hard surfaces like glass or ceramic cutting boards, as it can dull the blade.

  • Don’t use a hard one like ceramic or glass. Ideally cut on a wooden surface. Try to avoid to scratch your cutting-goods with the blade.

Choosing the right kitchen knife is a decision of steel, the right blade shape for specific kitchen apllications and the shape and material for the handle.

Taylor-made Knife Requests

Che offers the time slots where he crafts a specific knife with the choice of blade-style, prefered steel as well as the shape of the handle and its material.