Toma Fenes

Paltin Monastery, Petru Vodă, Romania · High Performance, Handcrafted Kitchen Knives

Toma Fenes

Toma Fenes brings together blacksmithing, woodworking, sculpture, historical craft, and culinary culture into one of the most individual collections within Modern Cooking. Working from Romania using largely traditional techniques and hand tools, he produces mono steel kitchen knives rich with texture, hamon activity, mokume details, and highly personal finishing. Each piece feels deeply authored and unmistakably handmade while remaining grounded in genuine kitchen performance.

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The latest from Toma Fenes

Recent work

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

About the maker

On the workshop

Toma Fenes works from Paltin Monastery near Petru Vodă in Romania, and at just twenty years old he already has a remarkably multidisciplinary practice. He grew up working with his hands in his father's woodworking shop, and that early grounding has expanded into a body of work that moves between wood, steel, copper, brass, and stone. Alongside the forge he is a serious fencer, having trained from the age of twelve under one of Romania's last master sword fighters, and his interests range across medieval history, fantasy fiction, historical architecture, and the culinary arts. It would be narrow to call Toma a bladesmith alone — artisan craftsman is closer to the truth.

His knives grew naturally out of a love of cooking. After an early kitchen knife was well received by a local chef, demand built quickly, and culinary work became a central part of the practice. Toma forges using traditional techniques and largely hand tools, working from a humble workshop that has pushed him toward mono steel construction rather than complex laminates. Within that constraint he has developed a distinctive visual language: classically inspired profiles, exceptional cutting performance, and surface treatments that lift simple mono steels into genuine functional artworks. The same culinary instinct that drives the knives has also produced fresh dairy work, a custom-built wood-fired pizza oven, and a small line of beautifully resolved pizza cutters.

The signatures are unmistakable once you have seen them. Hand-forged mokume, museum-fit bolsters, and domed pins recur as quiet structural details, while captivating hamons, inlays, and rich surface textures animate the blades themselves. Each piece reads as the work of a maker drawing equally on sculpture, painting, wood carving, and blacksmithing — and on a genuine love of the food the knives are made to cut. We are proud to present Toma Fenes within the Modern Cooking Collectors Selection, where his one-of-a-kind blades and pizza cutters bring a singular artistic voice to the lineup.

Steel preference

Signature construction

Cutting edge steel

26C3

High-carbon, low-alloy fine-grain steel

Typical HRC
63–67
Corrosion class
Carbon
Production
Conventional
Origin
Sweden (Sandvik / Alleima)

26C3 is one of the most quietly important kitchen knife steels of the past decade. Originally engineered by Sandvik as a razor steel — its lineage runs straight to UHB-20C — it carries about 1.25 to 1.30 percent carbon, very low manganese and sulphur, and a small chromium addition to control grain size. The result is a steel that hardens cleanly into the mid-sixties HRC while retaining genuinely useful toughness for its hardness, an unusual combination outside the powder-metallurgy world.

For the cook, 26C3 sharpens the way the best Japanese white papers sharpen — a quick burr that wipes off cleanly, and a polished edge that holds a screaming apex without microchipping. Toughness at 64 HRC is comparable to or better than 52100 at the same hardness in published testing, which is part of why the Larrin-Thomas-and-friends generation of makers gravitated to it; it lets you grind thinner without paying for it later. Like all clean carbons, it patinas willingly and benefits from a wipe between tasks.

26C3 has become something of a default among UK and European bladesmiths who want a no-compromise carbon edge, and it is the chemical parent of SheffCut, which adds a sliver of niobium to refine grain further. Among the makers Modern Cooking carries, Birch & Bevel, Karol Karyś, Jonas Johnsson, Tobias Heldqvist, Brook Turner, and Fredrik Spåre work in 26C3. It is one of the few non-stainless steels you can recommend to a cook coming from VG-10 without apology.

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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.

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Limited release

Reserve your place

Toma Fenes'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 Toma'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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