Our 10th Anniversary: Episode 1--Our Origin & Mission

It's Scott here, and as we begin 2026, I want to share this occasional series with you, to tell you more about ourselves, the people behind the scenes, and how we went from being a small family business to the worldwide knife dynasty we are today. OK, I like to joke. But let's start today with answering the most frequent question we receive: what got you into making knives?

Back in 2015, Anthony and I were both interested in collecting knives, going actually many years back for me by that point. As a fun father-son project, we started making one-off custom knives in our garage in late 2015 by watching YouTube videos, reading forums, asking questions, and just putting in hundreds and then thousands of shop hours of experimentation, discussions, and trial & error. Not too long after, in 2016, friends. family, and Instagram followers began asking if they could buy our knives and a (very) small business was born. 

Where most knifemakers start out making some version of a fixed-blade hunting or EDC knife, we took a different path. Both Anthony and I were in and on the water every day either freediving/spearfishing, surfing, or fishing. At home, we both also loved to cook. So it was just organic for us to make fillet and kitchen knives, which is primarily what we still make today.

After spending about 5 years making well over a thousand custom, handmade-from-scratch knives, and after experiencing the frustration of a year-long waiting list, we decided to incorporate machine production methods to improve our speed and efficiency. Our goal was, and still is, to create knives that are just as high-quality as our full customs, but at a more approachable price. Today we partner with several different specialty shops around the U.S. to make parts for us, we've been able to meet our goals. When you buy our knives you are actually supporting at least 8 different small American businesses, and we think that's very cool. Our current knives are a hybrid of custom and production, and made in the USA (all designs, processes, and materials are USA, though most of the raw steel we use is made in Sweden. Very recently, virtually all U.S. production of knife blade steels was shut down and moved to Europe, much of it to France and Sweden, but that's a different discussion).

We have been constantly amazed at the support of our local community of professional chefs, home cooks, and fishermen. Some key supporters early on (and still today) are John Park from Fish 101, Davin and Loren Waite at Wrench and Rodent in Oceanside, and Capt. Duane Diego of Pinnacle Sportfishing in San Diego. I believe they, and many others, gave us so much amazing support because what they saw was true passion, dedication, and an excellent product.