Based in the town once known as Australia’s ‘Steel City,’ bladesmith and steel whisperer Jerarmie Heywood of Oblivion Blades, who goes by Jezz, crafts high-performance chef knives and exclusive knife-making steels by hand. As a former professional chef, whether combining copper with wrought iron and Japanese powder steel alloys, or pattern-welding Western carbon steels to form a new damascus, each billet Jezz creates is informed by his deep knowledge of the attributes required of a daily-use culinary blade. Unique and recognizably his, every knife, from boldly designed nakiris for vegetable chopping, to larger-than-life ‘meat swords’ for the pitmaster, or a classic gyuto for the working chef’s everyday heavy-lifting, Jezz’s geometry and technical specifications correspond in quality and care to the aesthetic beauty of the finished product. From house-made wootz to cu-mai and proprietary finishes, Jezz’s knives are sharpened one-by-one on whetstones up to 3000-grit, handled with simple shapes and beautiful, natural materials, and delivered to their forever homes for generations of cooks and cooking. When he is not riding his mountain bike, the one he built from scratch in his metalworking shop, or testing and innovating new steel designs, Jezz can be found forging blades, and we’re honored to bring them to you here at Eatingtools.