Donathan Hamono
Kitchen Knives — Brooklyn, NY
Steel Selection
Choosing the right steel for the job. Carbon, stainless, or powder steel—each has its purpose.
Shaping
Profiling from raw stock. Rough grinding to establish the blade shape and tang.
Heat Treat
Hardening and tempering in-house. Dialing in the right balance of hardness and toughness.
Geometry
Where it matters most. Precision grinding to create thin, cutting-focused bevels.
Polish & Edge
Surface finishing and final sharpening. Handle fitting when building complete knives.
I make high-performance kitchen knives by hand in Brooklyn, NY. Stock removal, heat treatment, grinding, and finishing—every step done in-house.
Started as a sharpener, I became obsessed with geometry. Now I shape steel from raw stock, dial in the heat treat, and grind precise bevels that perform. Clean lines, thin edges, and materials chosen for how they cut—not just how they look.
I also make handles when the build calls for it. These are not production knives. Each is made one at a time or on commission, built to be used hard and kept for years.