Bryan Raquin's focus on the grain structure of his house-made san mai steels, water quenching for optimal edge performance, and edge geometry for daily use, results in stunning custom chef knives that are kitchen workhorses above all else. Crafted at his studio in France's Auvergne region, Bryan relies on tried-and-true forms inspired by classic Japanese gyutos that include short bevels, clean shinogis, kaumi finishes, and hard, sharp, whetstone-sharpened edges.