In 1995, Matt Hammett got his start in the culinary field as a dishwasher at the age of 16. While still working, he attended Johnson & Wales University in Providence, RI, graduating with a degree in Culinary Arts. He has worked on cruise ships, in restaurants and at golf clubs in various chef positions. He has worked thousands of hours with a knife in his hand and knows well the importance of proper balance, feel, durability and finish in a professional chef's knife. In his free time he applies his kitchen experience and high expectation for the best looking and performing knives to the craft of knife making. Matt persistently seeks to create the highest quality and most beautiful knives anywhere. I had a dream - actually more like many nights of sleepless tossing and turning. I wanted a chef knife that stood out from all the rest. Something of the highest quality and yet unique, flashy - mine! Initially I researched a way to change the color of the blades themselves and found a black Aluminum Titanium PVD coating, one of the hardest coatings for stainless steel. It looked really tough, but after having a sample plated and put to 3 months of daily use, I discovered that scratches appeared and pin holes developed, revealing the stainless steel underneath. But I didn't give up looking for a way to create a truly outstanding knife. Since I already had an excellent sources for blade stock, I moved on to creating custom handles and came to realize the handle really sets off the knife, expands options for color and design and retains the integrity of the blade. I purchased several blank blades, a piece of curly maple, a piece of acrylic fantasy marble, a pack of stainless rivets and started experimenting. The knives looked cool, to say the least, but were far from the level of perfection I was looking for, so ... practice, practice, practice. As I came to better understand the materials I was working with and my skills developed, the final product really began to shine. Of course, I took my creations to work with me and put them to use. After all, that's what they were designed for. It wasn't long until co-workers and friends began taking an interest in my knives and began requesting personalized knives for themselves. The orders began trickling in, allowing me to gain experience, offset the cost of supplies and push the craft even farther. Along with crafting new knives, I have now had several requests to put new custom handles on old knives such as Johnson & Wales issued F. Dicks and Kershaw Shuns, making it possible for a chef to have a favorite knife turned into a personalized work of art. These have turned out great and are truly unique. In my quest to push my skills and talents even farther, I am now using mosaic pins in place of rivets, have expanded my line to include more exotic and colorful woods and have been applying custom personalized etchings on the blades. My goal is to create truly unique, custom culinary knives for chefs, both professional and those at home, too.

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