How Knives Are Made for New York’s Best Restaurants | Eater

"Run by knife maker Will Griffin, this workshop produces individually hand-forged kitchen knives shaped and finished to professional standards. Drawing on eight years of experience cooking in restaurants, Griffin rejects machine-cut patterns in favor of casting, hammer-forging (to distribute thickness from heel to tip), careful heat treatment, grinding to refine the profile, and a final wet-stone sharpening; he emphasizes heat treatment and the finishing stones as crucial to a blade’s performance. He frames knives as ritual, emotional tools and aims to put personal spirit and a story into each piece so they not only work exceptionally but help cooks express themselves through the food they make." - Terri Ciccone