Hello fellow People of the Knife, it is time for another Five from the Grinder. 5ftG is our short-format interview series with knifemakers all along the spectrum. Today we have someone from my neck of the woods, Knoxville, TN, yet I do not believe we have met, or if so it was in passing. John Phillips (Primeaux Forge) is a Forged in Fire winner who specializes in kitchen knives. I have perused his entire instagram feed and am blown away. The Grateful Dead knife in the feature photo is the first Chef’s knife that has even caught my eye since I bought my Murry Carter many years (and pints of salsa) ago.
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Please introduce yourself and let us know what led you to making/designing knives
My journey into knifemaking began during my early years as a sous chef. I was captivated by the sight of chefs wielding elegant Japanese knives, sparking a deep interest in their craftsmanship. The Usuba knife, with its thin blade designed for precise vegetable slicing, first drew me in. Soon after, I discovered the Santoku, a versatile tool blending beauty and functionality. This fascination with the engineering of cooking tools led me to knifemaking, where I could merge art, function, and grace into something cherished and inspiring. I sought out to make a kitchen knife that felt just like a hand-thrown mug.
I started small, building a studio in my garage and creating various kitchen knives. To broaden my career, I participated in craft shows and visited chefs, encouraging them to try my knives. These interactions helped me refine my craft and understand the exacting standards of chefs.
A major turning point was winning “Forged in Fire,” which showcased my skills to a wider audience and boosted my career. My knives have been featured in New York Times best-selling cookbooks like Chef Sean Brock’s South and have been custom-made for celebrities and chefs I admire.
I’ve also been honored twice at the International Damasteel Chef Invitational, receiving Best in Show awards and accolades for the best bread knife and cleaver. These recognitions have expanded my customer base and solidified my reputation.
Knifemaking is deeply personal for me. It is a way to blend my love for cooking and craftsmanship into tools that enhance the kitchen experience and create functional art that is passed down for generations. A few of my clients have told me that they are leaving knives I have commissioned for them to members of their family in their will. That is really special to me.
What knifemaker(s) or designer(s) have had the biggest influence on you? Do you have any mentors?
Bob Kramer is a huge influence on me as his passion from knifemaking was born from his love of cooking and he worked for years as a professional chef.
I am also really grateful to have had the honor to meet and work with Casey Vilensky of Lynn Valley Forge, he is a natural talent and constantly inspires me. I am excited that the knifemaking community is vibrant and brimming with amazing artists and thankful to be a part of this community. I truly love the work of Gabe from Anchorage Forge, Semper Sharp, Nick Anger and Joshua Prince (Princeworks Forge).
What is your favorite knife pattern or style from history?
I am always exploring new designs and trying to find ways to incorporate them into my production line and all of my custom work. I am inspired a lot by history, so it’s hard to name just one thing-but lately, I have been researching Argentian Gaucho Knives and the history of the Facon. The name comes from the Portuguese “facão”. This long-bladed knife is often very ornate and used for everything, carried most prominently by South American Cowboys (gauchos).
What is the next big thing in knifemaking? / What direction do you see the industry going?
Honestly, I believe the next significant advancement in knifemaking will be the incorporation of stainless Damascus steel. People often desire the exquisite patterns that Damascus offers, but they are less enthusiastic about the high maintenance required for carbon steel knives. Also, I believe that there will be a rise in the popularity of stainless steel “glamping” knife sets, knives that can be used exclusively for car camping or for extended trips in your Sprinter van complete with a matching magnetic display that matches the car or van interior.
Is there a knife from your lineup that you feel best exhibits who you are as a knifemaker/designer in terms of design elements, aesthetic or techniques used?
Yes, it’s my 8.5-inch Primeaux Zenith Chef knife. I’ve spent the past three years refining and developing this design, and I am extremely pleased with the outcome. It’s a classic chef knife with excellent balance and a slightly higher heel, featuring a nice rocking blade. The weight starts at about 8 oz, so it’s super light. I do a distal taper on each blade, which allows for a nice thin cutting profile at the front half of the blade and a bit more heft at the back so if you really need to hack into a squash or something like that it gives you that power. While cutting, it’s meant to be held right at my perfect pinch grip bolster, and it does not cramp the hand. I also rounded the spine to make it more comfortable and so that you don’t get any weird rubbing across the back of the handle. I also put a nice curve and polish the choil so that your hand goes right up into that choil area and you don’t have any rubbing on your fingers, and it makes your cutting more efficient. This chef combines the best of both Eastern and Western-style knives, resulting in a sleek design that I reach for in my kitchen every day. I’ve been working in high-quality stainless steel. I offer it in stonewashed monosteel and Damascus as well for a touch of elegance.
What is your EDC and why?
I currently carry a Heretic Manticore OTF with Elmax steel. I often find myself needing a knife in compromising situations, so a durable and reliable knife like this comes in handy. It’s super lightweight and can take a lot of abuse
Find out more…
Website: primeaux.us
Instagram: https://www.instagram.com/phillips.forged/
Facebook https://www.facebook.com/profile.php?id=100086553711651
Email: john(at)primeaux.us
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