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Blenheim Forge: chef knives hand forged in Peckham

 

Blenheim Forge has built a reputation among world-class chefs and cooking enthusiasts for creating fine, hand-forged Japanese steel knives from its workshop in one of Peckham's railway arches.

Founded by Jon Warsharsky and James Ross-Harris in 2014, the forge was born from a mutual love of metalwork, curiosity for the craft and a quest to create knives of the highest character and performance. From humble beginnings - which saw the pair build a makeshift forge in their garden - to welcoming machine-engineering specialist, Richard Warner, to the team, Blenheim Forge has since amassed a noteworthy network of fans and clients including Nigella Lawson, Gordan Ramsay, Hugh Fearnley-Whittingstall, Francis Mallmann, James Martin, Jackson Boxer, Mark Hix, and Gill Meller.

Each blade is hand-crafted on bespoke machinery built by Warner himself. A painstaking and exacting process, their most complex knives take approximately 20 hours (spread over a number of weeks) to make, with the forge producing no more than 40 knives per week. The core of each knife, the part that makes the cut, is made from Japanese Aogami carbon steel - also known as 'Blue Paper Steel' - which is internationally recognised as the optimum metal for chef's knives. The use of Blue Paper Steel paired with the metal folding techniques employed by the forge creates beautiful ripples of steel that have become a key feature of Blenheim Forge's signature aesthetic. A unique handle created at the forge from woods such as oak and walnut completes each knife. The materials for the handles are sourced in partnership with the Bermondsey-based Goldfinch ethical furniture and milling company and are made to reflect Blenheim Forge's belief in timeless design principles. The result is a striking and classic piece made with integrity and respect for the end product - something that's truly built to last.

Key items from the range include the best-selling Santoku, an all-rounder favoured by chefs and home cooks from all around the world, and the increasingly popular Nakiri blade, which is specially designed for vegetable prep.

Blenheim Forge has collaborated with the likes of Tate Modern, Wallpaper* and Neal’s Yard Dairy on limited-edition pieces and frequently releases one-off editions. The highly sought-after, sellout products, are produced in runs of 10 to 20 and are usually designed for specialist kitchen tasks. Unusual made-to-order knives have included a Tuna Sword (a long, slightly curved blade for slicing flesh from large fish), and bespoke handles crafted from wood, horn, and antler.

The Blenheim Forge workshop is open to the public on Fridays (10:00 am - 6:00 pm) and Saturdays (10:00 am to 2:00 pm) every week. The team runs knife sharpening workshops, as well as a range of one-off events with previous collaborators including Guinness and Hunter Gather Cook.


Blenheim Forge, Arch 229 Blenheim Grove, Peckham, London, SE15 4QL

For more information contact Rafaella Holzapfel or Yasmin Harvey on rafaella@toniccomms.co.uk / yasmin@toniccomms.co.uk

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