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Originating and based in Peckham, South London; Blenheim Forge is the steel workshop of bladesmiths Jon Warshawsky, James Ross-Harris and Richard Warner, in which they create hand-forged quality kitchen knives. Self-taught; knife making began as a hobby that James Ross-Harris and Jon Warshawsky cultivated in their back garden on a hand-made forge, fuelled by a blend of charcoal.
Over the years they have perfected their craft, focusing on fine-tuning the process of hand-forging in order to create knives of the highest character and performance.Shortly after setting up, Blenheim Forge expanded to include machine-making extraordinaire Richard Warner, and moved into Arch 229, Blenheim Grove; a railway arch with a long history of metalwork artistry.
These knives are incredibly sharp, and as such have a very thin edge. Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break. Do not twist or torque the blade whilst cutting, as this may also chip the cutting edge.
Use a cloth with hot water to wipe the blade, no scourers or abrasives as this may ruin the finish. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place.
No dishwasher use!
We recommend you use a whetstone to sharpen this blade. Sharpening stones are available on our website, and with a small amount of practice you’ll be sharpening your own knives in no time.