This course is designed for completing a 7-9” long full carbon San mai kitchen knife in 2 work days( 9-5).
Upon purchasing the class please contact me with your 3 preferred dates, while I can book in short notice a month notice will make accommodating your request lot easier
It is a one on class with the possibility of accomodating two people with a group discount if it’s booked as a group .
During the class the student will forge their integral bolster kitchen knife with me under the power hammer and regular hand held hammer and anvil .
In first day we will be forging the san mai billet into a knife and thermo cycle it . Once the blade is cooled down we will profile it and heat treat it .
After the lunch break we will be working on the handle and rough finishing of it .
Second day is all about grinding the blade . After grinding we will finish the knife by hand sanding . Later I will be demonstrating how to sharpen the knife .As the last step the blade will be mounted to the handle and the course will completed .
While beginners can do this course , some previous experience with grinding will make your job lot easier . This course covers all the aspects of San mai knife making from scratch to a finished product that has the same standards as the knives that leave my shop.
I will provide the PPE , refreshments, drinks , lunch and all the materials needed for the course .
Please wear cotton based clothing that covers your arms and legs. Wear closed toe shoes.
Before booking make sure to check the weather as forging above 40c days are not recommended.
Some of the sample Integral knife pictures can be seen above
This course is designed for completing a 6-8” long pattern welded kitchen knife in 2 work days( 9-5).
Upon purchasing the class please contact me with your 3 preferred dates, while I can book in short notice a month notice will make accommodating your request lot easier
It is a one on class with the possibility of accomodating two people with a group discount if it’s booked as a group .
During the class the student will forge their pattern welded kitchen knife with me under the power hammer and regular hand held hammer and anvil .
In first day we will be forging the pattern welded steel billet . Once the steel has desired layer count and the pattern after few folds ( Random , raindrop , ladder ) we will forge a knife out of this billet . Our goal is to finish forging and heat treating the blade first day and glue the handle components
Second day is all about grinding the blade . After grinding we will finish the knife by hand sanding . Later I will be demonstrating how to sharpen the knife .As the last step the blade will be mounted to the handle and the course will completed .
While beginners can do this course , some previous experience with grinding will make your job lot easier . This course covers all the aspects of San mai knife making from scratch to a finished product that has the same standards as the knives that leave my shop.
I will provide the PPE , refreshments, drinks , lunch and all the materials needed for the course .
Please wear cotton based clothing that covers your arms and legs. Wear closed toe shoes.
Before booking make sure to check the weather as forging above 40c days are not recommended.
Some of the sample Integral knife pictures can be seen above
This course is designed for completing a 6-7” long integral bolster kitchen knife in 2 work days( 9-5).
Upon purchasing the class please contact me with your 3 preferred dates, while I can book in short notice a month notice will make accommodating your request lot easier
It is a one on class with the possibility of accomodating two people if it’s booked as a group with a group discount .
During the class the student will forge their integral bolster kitchen knife with me under the power hammer and regular hand held hammer and anvil .
In first day we will be forging the integral knife and thermo cycle it . Once the blade is cooled down we will profile it and heat treat it .
After the lunch break we will be working on the handle and rough finishing of it .
Second day is all about grinding the blade . After grinding we will finish the knife by hand sanding or belt finish depending on the finish selected. Later I will be demonstrating how to sharpen the knife .As the last step the blade will be mounted to the handle and the course will completed .
While beginners can do this course , some previous experience with grinding will make your job lot easier . With little previous grinding experience slightly bigger knife can be achieved as well
I will provide the PPE , refreshments, drinks , lunch and all the materials needed for the course .
Please wear cotton based clothing that covers your arms and legs. Wear closed toe shoes.
Before booking make sure to check the weather as forging above 40c days are not recommended.
Some of the sample Integral knife pictures can be seen above
This course is designed for completing a 5-6” long kitchen knife in a single work day ( 9-5).
Upon purchasing the class please contact me with your 3 preferred dates, while I can book in short notice a week notice will make accommodating your request lot easier
It is a one on class with the possibility of accomodating two people if it’s booked as a group with a group discount .
During the class student(s) will forge their knives along with me under the power hammer and regular hand held hammer and anvil . After the knife is forged we will be thermo cycling it and upon cooling it will be profiled to the final shape . After the blade is heat treated and quenched there will be a lunch break that I provide .
After the lunch we will be making the wa handle and once the knife is tempered we will start grinding it . I will be demonstrating how to sharpen the knife and after that we will finish the knife by hand sanding or belt finish depending on the finish selected . As the last step the blade will be mounted to the handle and the course will completed .
We will be using power tools and some dexterity using these tools are required to finish this course . If you struggle in certain aspects I will definitely help you too .
I will provide the PPE , refreshments, drinks , lunch and all the materials needed for the course .
Please wear cotton based clothing that covers your arms and legs. Wear closed toe shoes.
Before booking make sure to check the weather as forging above 40c days are not recommended.
Some of the sample knife pictures can be seen above
This course is designed for completing a 6-7” long kitchen knife in a single work day ( 9-5).
Upon purchasing the class please contact me with your 3 preferred dates, while I can book in short notice a week notice will make accommodating your request lot easier
It is a one on class with the possibility of accomodating two people if it’s booked as a group with a group discount .
During the class student(s) will design a kitchen knife they are going to complete and the design will be cut from a carbon steel stock . We will be thermo cycling the knife and upon cooling it will be profiled to the final shape . After the blade is heat treated and quenched there will be a lunch break that I provide .
After the lunch we will be making the wa handle and once the knife is tempered we will start grinding it . I will be demonstrating how to sharpen the knife and after that we will finish the knife by hand sanding or belt finish depending on the finish selected . As the last step the blade will be mounted to the handle and the course will completed .
We will be using power tools and some dexterity using these tools are required to finish this course . If you struggle in certain aspects I will definitely help you too .
I will provide the PPE , refreshments, drinks , lunch and all the materials needed for the course .
Please wear cotton based clothing that covers your arms and legs. Wear closed toe shoes.
Some of the sample knife pictures can be seen above
Meet your instructor
Mert Tansu
Mert Tansu is a distinguished retired executive chef with a profound passion for culinary excellence that has seamlessly transitioned into the world of knifemaking. With over two decades of experience in some of the finest kitchens, Mert honed his skills gaining a reputation for his meticulous attention to detail and innovative approaches to traditional dishes.
Upon hanging up his jacket, Mert redirected his expertise and creativity toward knifemaking, a craft that combines his culinary knowledge with artisanal skill. His knives are celebrated not only for their exceptional functionality but also for their aesthetic beauty, reflecting the years he spent perfecting his culinary technique. Mert employs traditional methods alongside modern technology, ensuring each knife is both a tool and a work of art.
Mert's commitment to quality has earned him several prestigious awards within the knifemaking community. His designs are influenced by his culinary background, featuring unique ergonomics that cater to chefs and cooking enthusiasts alike.
In this new chapter of his career, Mert Tansu continues to inspire chefs and home cooks through his beautifully crafted knives, bridging the gap between culinary artistry and functional design. His work embodies the spirit of craftsmanship, reflecting a deep respect for the tools that shape the kitchen experience.
