How to buy a knife from me
& Prices
Here are a few things about how I work:
- I take few knives as custom orders per month.
For orders, I have set up a waiting list. This is not open permanently, but it opens for few days every 3 or 4 months (I can keep you in touch when it opens through the Newsletter).
Once the list is closed, I do a random draw and select the people who can place an order with me.
The delays once selected are approximately 4 to 6 months.
More info on Waiting list page
- I also make knives in the form of free creation, they are then put on sale as soon as they are finished.
In 2025, I have 2 sales possibilities for these available knives.
Either a sale through the Newsletter, by random draw. The knife will be presented on my website with its price. People interested will fill a form. Then I will select through random draw within the list of interested people, the person who can buy me the knife.
Either via a shop with which I work. You will need to contact this store for more information.
I mostly work with Eating Tools, in USA.
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Prices 2025 :
for information only.
for buying through me only, prices display on shops will obviously be differents.
Each piece is unique. A final estimation will be made according to each project.
"Bouillon" Line : San mai / 3 layers
San mai clean wrought iron + 135Cr3 (1.35% carbon, 0.6% chrome), kasumi finish (stone polished bevels), Wa handle with metal bolster.
paring/petty: 120mm: 520 euros (4€/mm)
honesuki/hankotsu : 150mm: 600 euros (4€/mm)
santoku/bunka/nakiri: 180mm: 720 euros (4€/mm)
sujihiki 240mm: 960 euros (4€/mm)
gyuto 240mm: 960 euros (4€/mm)
cleaver 190mm: 1350 euros (6€/mm)
"Marbre Noir" Knives, damascus kurouchi finish
Each knife will be valued individually as this is a specific job for each blade.
Price for each knife can go from 1500 to 3000 and more
Full stone polish Knives
Each knife will be valued individually as this is a specific job for each blade.
Price for each knife can go from 1500 to 3000 and more
Single Bevel : Ni mai / 2 layers
Ni mai mild steel + C130 or 135Cr3, kasumi finish, Wa handle, metal bolster.
funayuki, deba, usuba, yanagiba, kiritsuke: around 6 euros/mm
Yanagiba 240mm is about 1450 euros
"Totsumen" Line San mai / 3 layers
San mai Stainless steel + Apex Ultra, satin machine finish, Wa handle.
Gyuto 240mm : 800 euros
San mai Stainless steel + 135Cr3, satin machine finish, Wa handle.
Gyuto 240mm: 650 euros
"Classic" Line XC70
Monosteel forged blade in Xc70 (0.7% carbon), satin machine polish, Wa handle, brass ferrule.
This is a low budget line, mostly for local people. Contact me by mail.
brut de forge 11cm : 80 euros
paring 90mm: 150 euros (1.7€/mm)
petty 150mm: 160 euros (1.4€/mm)
santoku 180mm : 270 euros (1.5€/mm)
gyuto 240mm: 360 euros (1.5€/mm)
Honyaki: monosteel with selective hardening.
No estimated price, each knife will be estimated individually for the time being.
No order possible on Honyaki
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Options:
Handles :
exotic woods and burls: no extra cost for local wood but I will ask my customers to pay for the wood I would buy to make the handle.
from +30 to +100 euros and more for some precious materials.
bolster or not / western shape / horn / burnt wood are possible options that will be estimated individually
integral bolster : I am not working forged integral bolster anymore
full tang : I am not working those anymore, or rare exception.
Metals :
Cutting steels :
Carbon steel 135Cr3, my main steel : included in the price with Bouillon line
Carbon steel C130 : sometimes used for Honyaki
tungsten steel 1.2519: about +150 euros for 240mm
tungsten steel Apex Ultra : about +200 euros for a 240mm
Cladding :
modern mild steel: same price as clean wrought
dirty wrought iron: starting from +100 euros for a 240mm.
clean wrought iron is standard option for Bouillon line.
Clean wrought iron is a wrought iron with no inclusion and light banding. Dirty wrought iron is a wrought iron with stronger banding and possible inclusion of slag and possible delaminations that are out of my will.
Stainless steel clad : a material that I use for my Totsumen line but that I don't want to develop for my Bouillon line.
Folded iron and Damascus: from 200 euros and more for a 240mm
Finish:
Bevels polished with Japanese natural stones : included in the price but price can vary according to the knife, the material to be polished and the level of finish.
full kasumi polish (no hammering marks): from 800 euros full convex, from 1500 euros wide bevel for a 240mm knife
Hammered surface can have generally two possible finishes : Nashiji or Kuroushi. Nashiji means hammer marks are polished and you'll get a white finish. Kuroushi means hammer marks are covered with a iron oxyde thanks to heating the blade and you'll get a dark finish.
Deep Etch : That finish is about working the top of the blade to bring out the structure of the material. That mean to etch with acid, more or less deeply the metal to show the banding and structure of the cladding. Through the years I have worked differents ways and different finishes around that technique. This finish is unique for each blade, a individual estimation will be made for each knife.
Marbre Noir : A damascus Kurouchi finish I am working now for few years. Damascus is revealed by contrast between polished lines and surfaces coated with oxide (kurouchi). A fascinating technique, worked since 1980's by Hinoura in Japan notably.
Saya (wooden sheath) :
linden = 130 euros
walnut = 140 euros
option for ebonising = +20 euros
other woods available on request.
Milan Gravier • 178 route de Sommard • 81170 St-Martin-Laguépie •
Le Marteau et l’Enclume
SIRET : 53507866100019 / RM Albi (81) • TVA non applicable, art. 293B du CGI