Joel Schwarz

Hereford, England · High Performance, Handcrafted Kitchen Knives

Joel Black

Joel Black Knives

Joel Black combines nearly two decades in professional kitchens with formal blacksmithing training to produce handmade knives grounded equally in cooking and forging. Working from Hereford in the UK, he produces honyaki, laminated, and mono steel blades using steels including Apex Ultra, 26C3, and Sheffcut, always with a strong focus on cutting performance and workshop honesty. The collection reflects a distinctly British approach to artisan bladesmithing: practical, characterful, and built for real use.

View recent work

The latest from Joel Black Knives

Recent work

Recent releases from this workshop. Each made by hand in extremely limited numbers.

About the maker

On the workshop

Joel Black is among the most well-known and well-respected blacksmiths in the UK, and his path to the forge runs through professional kitchens as much as through workshops. Close to two decades cooking in commercial kitchens across the UK and France gave him the practical understanding of what a kitchen knife needs to do, and a BA Hons in Artist Blacksmithing followed by seven years of forge experience gave him the means to make one. Working from Hereford, he occupies an unusual position: a maker who has lived both sides of the board, designing tools with first-hand knowledge of how they will be used.

His knives are rustic and unmistakably hand-made, but the performance behind the aesthetic is serious. Black works with premium carbon steels including Apex Ultra, 26C3 (Spicy White) and Sheffcut, and produces his laminated steels in house. The range includes Honyaki, in-house Damascus, wrought iron and stainless clad blades, alongside other tasteful combinations he develops in his own forge. The design language sits somewhere between traditional British blacksmithing and contemporary culinary geometry, with each blade resolved to balance workshop character against the precision a modern kitchen demands.

What makes Black's work stand out is the consistency between intent and outcome. The knives look like the tools of a craftsman who has cooked, because they are, and they cut like blades made by someone who has spent serious time at the forge, because he has. For Modern Cooking, Joel Black represents a particular strand of British artisan bladesmithing we value highly: materially honest, performance-led, finished with workshop character rather than polish for its own sake. His knives are beautifully made working tools, built to be used and to age well in serious hands.

Steel preference

,

Signature construction

,

Cutting edge steel

Apex Ultra

Low-alloy fine-grain carbon tool steel

Typical HRC
64–68
Corrosion class
Carbon
Production
Conventional
Origin
Austria (developed by Tobias Hangler and Marco Guldimann; project led by Hangler at Messerschmiede Hangler)

Apex Ultra is one of the most carefully engineered non-stainless kitchen knife steels in modern circulation, and the project of an Austrian smith — Tobias Hangler — who set out, with Marco Guldimann, to design a steel for the kitchen rather than borrow one from another industry. It carries roughly 1.25 percent carbon, around four percent chromium, modest tungsten and molybdenum, and a small vanadium addition. The composition is tuned to produce a fine, evenly distributed carbide structure that supports hardness up to 67 HRC while delivering toughness comparable to 52100 at the same hardness — a combination that is the entire point of the steel.

What this means for a cook is unusual permission. You can ask a maker to grind an Apex Ultra knife thin enough that a White #1 owner would call you brave, then ask for the heat treatment to land at 65 HRC, and the resulting edge will hold for longer than Aogami Super without microchipping. It sharpens cleanly on natural and synthetic stones alike and patinas slowly because of the chromium content, though it is not stainless and should be treated as a carbon steel.

Apex Ultra has become a signature steel of the European maker community, and the Modern Cooking catalogue carries an unusually deep bench of smiths working in it. Tobias Hangler himself heads that group, alongside Marco Guldimann, Benjamin Kamon, Martin Huber, Jonas Johnsson, Karol Karyś, Birch & Bevel, and MCx. It is genuinely a step forward — one of the relatively few cases where the marketing claims and the underlying metallurgical data are saying the same thing.

View full steel guide →

Cutting edge steel

135Cr3

Plain high-carbon tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
AFNOR / DIN; closely overlaps 1.2008

Editorial note: despite the "Cr3" suffix, which superficially suggests a low-carbon case-hardening grade, 135Cr3 is in fact a through-hardening high-carbon tool steel. The name is occasionally a source of confusion when buyers see the steel listed in older catalogues alongside true case-hardening grades like 16MnCr5; in practice 135Cr3 is interchangeable with 1.2008 for kitchen knife purposes.

The editorial profile follows 1.2008: a respectable, traditional European high-carbon at 62–65 HRC, with moderate edge retention, good toughness for the hardness, and conventional patina behaviour. It is most often seen in French and German workshop production where the carbon-steel idiom is part of the maker's identity. Among the makers Modern Cooking carries, Yanick Puig, Milan Gravier, Guirec Péron, and Jonas Johnsson work in 135Cr3.

Also known as:1.2008

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

View full construction guide →

Blade construction

Honyaki

The traditional Japanese single-steel forging technique, in which a high-carbon mono-steel blade is differentially hardened — clay is applied to the spine before quench, leaving only the edge to fully harden. The result is a hard cutting edge and a softer spine that improves toughness, plus the hamon (temper line) that defines the visual signature of the technique.

Honyaki is the high-water mark of Japanese knifemaking. The technique is unforgiving; a failed differential quench cracks the blade. Honyaki knives are almost always from a single high-purity carbon steel — Shirogami #1 is the canonical choice — and are priced and treated accordingly.

View full construction guide →

Limited release

Reserve your place

Joel Black's work is highly sought-after for its distinctive combination of craftsmanship, performance, and design, with each piece produced by hand in extremely limited numbers — a pace of production that naturally cannot keep up with demand.

For those hoping to secure a piece through Modern Cooking, joining the waitlist is the best way to register your interest in Joel's work and share your preferred dimensions, design preferences, and intended use. As opportunities become available, we use this information to guide future allocations with care and consideration.

Reserve your place

We'll only email you when there's something to say.