Made in downtown Portland by a small team, Steelport knives are heirloom quality, handmade from classic materials with modern methods for an elegant aesthetic that synthesizes elements of Japanese and Western design. This 3 Piece Set features a 8-inch Chef’s Knife, a 6-inch Chef’s Knife and a 4-inch Paring Knife. Forged from 52100 carbon steel, a tried-and-true steel produced for more than 100 years, all three knives feature a blade that’s tall at the spine, then tapers gently. They stay wickedly sharp thanks to a heat treatment followed by rapid cooling, or cryogenic quenching, that aligns and toughens the blade steel to create an edge with 65 Rockwell hardness, significantly tougher than the 57 to 59 hardness of most kitchen knives. The knives’ integral bolster and full-length tang lend them a pleasant heft. The locally sourced Oregon maple burl handles are fully stabilized with resin, so they’re impervious to moisture (though not the dishwasher!). And the ergonomic shape fills the palm but remains neutral enough to shift back for leverage or forward for control in perfect balance. Plus, each knife comes with custom-fit magnetic Japanese wooden knife guard, called saya. Beyond protecting the edges during storage or transport, it’ll absorb and wick away any moisture, preventing potential rust spots.

Made in downtown Portland by a small team, Steelport knives are heirloom quality, handmade from classic materials with modern methods for an elegant aesthetic that synthesizes elements of Japanese and Western design. Forged from 52100 carbon steel, a tried-and-true steel produced for more than 100 years ago, the 8-inch knife features a blade that’s tall at the spine—a full 2 inches—and tapers gently. It also has a Japanese-style kiritsuke-tip, which maintains a fairly consistent blade depth from butt to tip that keeps your fingers safe and is convenient for scooping up chopped foods to transfer to a hot pot or mixing bowl. It stays wickedly sharp thanks to a heat treatment followed by rapid cooling, or cryogenic quenching, that aligns and toughens the blade steel to create an edge with 65 Rockwell hardness, significantly tougher than the 57 to 59 hardness of most kitchen knives. The knives’ integral bolster and full-length tang lend them a pleasant heft. The locally sourced Oregon maple burl handle is fully stabilized with resin, so it’s impervious to moisture (though not the dishwasher!). The ergonomic shape fills the palm but remains neutral enough to shift back for leverage or forward for control in perfect balance. Plus, this knife comes with custom-fit Japanese wooden knife guard, called a saya. Beyond protecting the edges during storage or transport, it’ll absorb and wick away moisture, preventing potential rust spots.

Made in downtown Portland by a small team, Steelport knives are heirloom quality, handmade from classic materials with modern methods for an elegant aesthetic that synthesizes elements of Japanese and Western design. Forged from 52100 carbon steel, a tried-and-true steel produced for more than 100 years, the 6-inch knife features a broad blade, but transitions more quickly to the tip to shave length (a bit like a santoku). We love how the blade butt of each knife gently arcs, providing comfort and knuckle clearance when choking up on the handle for control. It stays wickedly sharp thanks to a heat treatment followed by rapid cooling, or cryogenic quenching, that aligns and toughens the blade steel to create an edge with 65 Rockwell hardness, significantly tougher than the 57 to 59 hardness of most kitchen knives. The knives’ integral bolster and full-length tang lend them a pleasant heft. The locally sourced Oregon maple burl handle is fully stabilized with resin, so it’s impervious to moisture (though not the dishwasher!). The ergonomic shape fills the palm but remains neutral enough to shift back for leverage or forward for control in perfect balance. Plus, this knife comes with custom-fit magnetic Japanese wooden knife guard, called a saya. Beyond protecting the edges during storage or transport, it’ll absorb and wick away any moisture, preventing potential rust spots.

Made in downtown Portland by a small team, Steelport knives are heirloom quality, handmade from classic materials with modern methods for an elegant aesthetic that synthesizes elements of Japanese and Western design. Forged from 52100 carbon steel, a tried-and-true steel produced for more than 100 years, the 4-inch paring knife features a blade that’s tall at the spine—1 inch wide—then tapers gently towards a fine kiritsuke-sytle tip designed for detail work. Its size, larger than most paring knives, makes it adaptable for more tasks than a skinnier, smaller knife. It’s perfect for small on-the-board tasks, like mincing shallots and garlic and slicing fruit as well as for other handwork like peeling potatoes, apples and onions, trimming mushrooms and prepping shrimp. The stiff blade also makes it a terrific tool for breaking down chickens and trimming meats. It stays wickedly sharp thanks to a heat treatment followed by rapid cooling, or cryogenic quenching, that aligns and toughens the blade steel to create an edge with 65 Rockwell hardness, significantly tougher than the 57 to 59 hardness of most kitchen knives. The knives’ integral bolster and full-length tang lend them a pleasant heft. The locally sourced Oregon maple burl handle is fully stabilized with resin, so it’s impervious to moisture (though not the dishwasher!). The ergonomic shape fills the palm but remains neutral enough to shift back for leverage or forward for control in perfect balance. Plus, this knife comes with custom-fit magnetic Japanese wooden knife guard, called a saya. Beyond protecting the edges during storage or transport, it’ll absorb and wick away any moisture, preventing potential rust spots.

The Steelport Carbon Steel Care Kit comes equipped with blade oil and handle wax to keep your knives in top shape. Add the oil to a clean cloth or towel and apply to a dry blade to maintain its luster and shine. Add a small scoop of handle wax to a clean cloth or towel, applying evenly to the wooden handle of your knife for 5 minutes to keep wood from dulling or drying. Use both oil and wax regularly to preserve your knives for generations to come.