Jesse Thompson

Kelowna, British Columbia, Canada · High Performance, Handcrafted Kitchen Knives

Jesse Thompson

Nordquist Designs

Jesse Thompson builds knives under the Nordquist Designs name in Kelowna, British Columbia. Trained in Fine Art at NSCAD University, he came to knifemaking through an interdisciplinary craft background spanning silversmithing, product design, woodworking and blacksmithing — a perspective that shows in precisely machined hollow grinds and cleanly resolved handles. Working alone and using Canadian-sourced materials wherever possible, he produces collector pieces, limited runs and small-batch production knives, all made to last a lifetime.

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The latest from Nordquist Designs

Recent work

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

About the maker

On the workshop

Jesse Thompson makes knives under the Nordquist Designs name in Kelowna, British Columbia. His route to the bench ran through the studio rather than the forge: a Fine Art degree at the Nova Scotia College of Art and Design, where he followed a deliberately interdisciplinary path across gold and silver smithing, graphic and product design, woodworking, and blacksmithing. That breadth—and a designer's appreciation for the history of how objects are made—shapes everything he builds today, giving his work an unusual fluency in both form and manufacture.

Where many makers forge to shape, Jesse begins at the milling machine, machining a precise hollow into each blade before hand-grinding it to its final geometry. It is a subtractive, engineered approach that removes a remarkable amount of steel but rewards him with crisp, repeatable grinds and thin, keen edges. Each blade is then hardened—heated to around 850°C, quenched in oil, and double tempered to balance hardness against toughness—and individually hardness-tested before it goes any further. Nothing leaves the shop unverified.

Handles begin as blocks of natural or stabilized hardwood, milled for the tang and then shaped by hand and eye with a range of tools; where a leather wrap is called for, he sews it himself. Working alone and reaching for Canadian-sourced materials wherever possible, Jesse produces collector knives, limited runs, and small-batch production pieces—each one made entirely in his own shop, and each one built to last a lifetime.

Steel preference

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Signature construction

Cutting edge steel

52100

Low-alloy chromium bearing/tool steel

Typical HRC
61–65
Corrosion class
Carbon
Production
Conventional
Origin
United States (AISI 52100); identical to 1.3505 and 100Cr6

52100 is the most respected non-stainless steel in the Western kitchen knife tradition — a chrome-bearing alloy that began life as a ball-bearing grade and has, over decades of custom-maker use, become a reference for what a thoughtful carbon steel should feel like. Roughly one percent carbon and one and a half percent chromium put it just below the stainless threshold but well within the territory where chromium meaningfully refines grain and tightens the carbide structure.

A good 52100 kitchen knife typically lands between 62 and 63 HRC. It sharpens with little drama on almost any stone, takes an edge as clean as the simple carbons, and holds it for longer thanks to those Cr-rich carbides. Toughness is excellent for the hardness — published comparative data positions it as one of the better-balanced carbon steels available, especially when the heat treat includes the cryogenic treatment that this steel rewards. It will patina, but more politely than a white paper, and it is forgiving enough that a single rinse-and-dry routine is usually enough.

52100 is the canonical choice for cooks who love carbon-steel feel but want a touch more refinement than 1084, W2, or even 80CrV2. It dominates the American custom scene and shows up across high-end stock-removal work from a wide range of forging custom shops. Among the makers Modern Cooking carries, Fredrik Spåre, Brook Turner, and Jesse Thompson work in 52100. Note that it is the same alloy as German 1.3505 and the European 100Cr6; if a maker tells you they have used one, they have used all three.

Also known as:1.3505, 100Cr6

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Cutting edge steel

MagnaCut

Powder metallurgy stainless tool steel

Typical HRC
60–64
Corrosion class
Stainless
Production
Powder
Origin
United States (Crucible; designed by Larrin Thomas)

CPM MagnaCut is the most discussed knife steel of the past five years, and largely deservedly so. Designed expressly to escape the historic stainless-vs-toughness-vs-edge-retention triangle, it carries about 1.15 percent carbon, 10.7 percent chromium, 4.0 percent vanadium, and 2.0 percent molybdenum, with a deliberately balanced carbide structure.

What this means at the cutting board is that MagnaCut at 62 HRC delivers toughness comparable to AEB-L at the same hardness while roughly doubling its edge retention; it is genuinely stainless; and it sharpens cleanly because the carbides are small and chromium-rich. Compared to SG2 it is tougher and slightly less wear-resistant; compared to VG-10 it is better on every axis a cook cares about.

In the kitchen world MagnaCut is now the default premium stainless in American custom work and is moving steadily into the production tier and into more American custom workshops every year. Among the makers Modern Cooking carries, Jesse Thompson works in MagnaCut. The community discussion has been remarkably one-sided in the steel's favour, and the available metallurgical data largely supports the enthusiasm. It is a genuinely modern kitchen knife steel.

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Blade construction

Mono Steel

A knife forged from a single piece of steel — no laminations, no clad layers. The simplest and most direct construction. The entire blade is the cutting steel, with no softer outer jacket to protect or contrast it. Most contemporary Western kitchen knives in carbon and stainless steel are mono-steel constructions, as are honyaki and most European bladesmith work.

The trade-off is straightforward: mono-steel knives are easier to forge, sharpen, and reason about, but the entire blade carries the cutting steel's properties — including its reactivity if it's a clean carbon. There is no soft jacket to protect a more brittle core from impact, so the heat treatment and geometry have to do all the work.

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Limited release

Reserve your place

Jesse Thompson'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 Jesse'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.

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