Crafted In The Northwoods Of Wisconsin

Handmade Blades For The Kitchen

Only a handful made a year. Sign up for the newsletter to get first access.

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Scraper and petty matching set. Curley maple, and walnut and a gcarta spacer on the scraper. Also my fist wooden saya with an embedded magnet to hold the knife in. Fun one!

More knives in the works slowly yet steady when time allows me to get in th

Stay Sharp

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Each knife is handcrafted one at a time. With the utmost attention to details, materials, and edge geometry. The goal is to marry form and function, beauty and usability.

Hi, I’m Jesse Burgin.

The maker behind Burgin Blades. I have been making sharp blade shaped objects since I was a kid in my family’s garage. Cutting, grinding, taping scrap metal to broom handles and pretending to fight orks. I have come a long way from then, but the unquenchable drive and madness to keep making sharp things is still very much the same.

I am a professional graphic designer by day. Getting into the shop allows me to escape screens and get my hands dirty making things. Using my creativity, problem solving skills, and love of cooking to build the best knives I can.

I mostly make kitchen knives (with a few camp knives here and there) I love cooking, I love good food, I love cooking good food for people I love. I cook everyday for my family. I understand the impact and joy a quality tool can have in the kitchen. I strive to make my knives something you will reach for everytime, not just because they are beautiful but because they feel amazing to use.

Beautifully crafted and designed to be used

My knives are made using high quality knife steel, typically 1084 for carbon steel, or AEB-L, and Magnacut for stainless. They are heat treated to around 62 rockwell (much harder than generic knives) for optimal edge retention and sharpness. Using high quality steel that is properly heat treated and tempered allows me to grind my knives thinner at the edge for ease of cutting while still being quite tough. (you do still need to practice good knife care / use though).

Carbon steel will patina beautifully over time with use. Although since it is more prone to rust (similar to cast iron pans) it takes a little more time, care, and attention than stainless. Mostly to wash, dry and store dry after each use.

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I only make a handful of knives a year. The best way to know when I have some available is to sign up for the newsletter and follow along on Instagram. Thanks for your interest!