These Blue Hill steak knives are handcrafted with carbon steel blades and oak handles from reclaimed century-old bullpen fencing at Stone Barns. Each knife is shaped organically by its materials; no two are alike. Designed by Dustworks, a studio owned by a former chef and restaurateur in the foot of the Blue Ridge Mountains.
Sold in sets of two.
Dustworks, a studio in the foot of the Blue Ridge Mountains owned by former chef and restaurateur, Vu Nguyen. Prior to Dustworks, Nguyen had a diverse professional journey, from computer-aided architectural design in Washington, DC, to furniture manufacturing in Chicago, to handcrafting culinary tools in Charlottesville. Each of Nguyen's knives reflects a blend of traditional craftsmanship and modern innovation, making it an essential tool for both professional chefs and culinary enthusiasts.
Rinse under warm, soapy water and dry immediately. Store the knife in a dry place. Use a sharpening stone or a honing rod to maintain the sharpness of the blade. Apply a thin layer of food-grade mineral oil or vegetable oil on the blade to prevent rust and corrosion.
