BSP KnifeWorks

BSP KnifeWorks Hand made, custom designed Knives

11/04/2026

Tamborine Mountain Country Markets on this Sunday at the Showgrounds.
Wholesome family atmosphere.
🐴Pony rides
🐰Petting zoo
🌭Lots food vendors
🛍️Market Stalls
🎶Country music
🎨Free Face Painting
🎈Free Balloon Twisting
⭕Free Hula Hooping

7am-1pm SHOWGROUNDS

Plenty of Parking inside the Showgrounds

(No dogs assistance animals accepted)

Chef knife in 52100 core, brass/copper/steel San Mai. 240mm blade, 400mm overall, 54mm heel, 2.6mm Spine with distal tap...
06/03/2026

Chef knife in 52100 core, brass/copper/steel San Mai. 240mm blade, 400mm overall, 54mm heel, 2.6mm Spine with distal taper. Stabilised Black Walnut handle with brass spacer.

07/02/2026

Love the pattern reveal on this piece of Damascus San Mai. Brass, Copper and 52100. 👌 That brass and copper really conducts some heat, have to be really careful not to overheat the blade. My thumb however, has been sacrificed, it's cooked... 👍😃

Chasing thin today.As thin as the grinder will safely allow before handing things over to the wetstones.These are taken ...
25/01/2026

Chasing thin today.
As thin as the grinder will safely allow before handing things over to the wetstones.
These are taken right down to the edge, no shortcuts. Good geometry does the hard work so the stones only have to refine, not rescue. This is where performance is born, long before polish or handles enter the conversation.
Zero is the goal.
Functionally zero is the reality.
This is how you get knives that fall through food instead of fighting it.
Back to the bench.

25/01/2026

🥵 Workshop feels like a sauna today but steel doesn’t care.
Working on a new Japanese Petty design.
These three are in 26C3 carbon steel, an excellent choice for kitchen knives.
26C3 is old-school, simple, and brutally effective.
Outstanding edge retention.
Takes a screaming sharp edge.
Fine grain. Pure cutting performance.
Not stainless. Not forgiving.
But if you value sharpness and feel on the board, this steel delivers every time.
Back to sweating and grinding 🔥🔨

Happy New Year everyone. I hope 2026 is a great year for you all.I haven’t had a lot of time in the workshop over the la...
31/12/2025

Happy New Year everyone. I hope 2026 is a great year for you all.

I haven’t had a lot of time in the workshop over the last couple of months due to other work commitments, but I did manage to sneak these couple of 1095 Kiridashi out before the end of the year.

A huge thank you to everyone who’s supported BSP KnifeWorks, your encouragement genuinely means a lot.

2026 is shaping up to be a year of more focus, more time at the bench, and continuing to refine what I make and why I make it.
Less rushing. More intention. Quality first, always.

Thanks again for being part of the journey.

- Brent

A couple of VG10 Damascus kitchen/chef knives both with Tasmanian Blackwood handles.
17/11/2025

A couple of VG10 Damascus kitchen/chef knives both with Tasmanian Blackwood handles.

🔥 New knife out of the workshop — “Sagittarius A” 🔥Really proud of this one.This is a 244mm San Mai gyuto using Obsteel ...
14/11/2025

🔥 New knife out of the workshop — “Sagittarius A” 🔥

Really proud of this one.

This is a 244mm San Mai gyuto using Obsteel 80CrV2 / Nickel / 1020, finished with a deep coffee etch that brought out a beautiful, flowing transition line. It made me think of the light bending around Sagittarius A, the supermassive black hole at the centre of our galaxy — so that’s where the name comes from.

Specs for the knife folks:
🔹 244mm blade
🔹 393mm overall
🔹 51mm heel height
🔹 3.4mm spine
🔹 Coffee-etched San Mai with nickel core highlight
🔹 Handle: London Plane burl + nickel spacer

The handle really came alive on this one, that London Plane burl has a glow to it, and the nickel spacer ties in beautifully with the San Mai line. The whole thing feels balanced, lively, and incredibly smooth in the hand.

This is one of those builds where everything just clicked.

Would love to hear what you think 👇

Nakiri kitchen knife in VG10 Damascus with a stabilised mango and bog oak handle. 330mm overall length, 170mm blade and ...
08/11/2025

Nakiri kitchen knife in VG10 Damascus with a stabilised mango and bog oak handle. 330mm overall length, 170mm blade and 50mm depth at the heel.

10" Butcher's steak knife in 1095 high carbon steel with a Black and red dyed maple burl handle.8" filleting knife in 2....
31/10/2025

10" Butcher's steak knife in 1095 high carbon steel with a Black and red dyed maple burl handle.

8" filleting knife in 2.4mm Nitro-V stainless steel with a purple crazy carta handle.

Another one that will be on the table at the Artisan Fayre. Nakiri in 80Crv2/Ni/1020 San Mai with a dyed spalted tamarin...
26/10/2025

Another one that will be on the table at the Artisan Fayre. Nakiri in 80Crv2/Ni/1020 San Mai with a dyed spalted tamarind handle with a bog oak bolster. 330mm overall, 170mm blade.

A couple fresh of the bench this morning. Gyuto in Obsteel Cru core Cu Mai with a stunning dyed maple burl handle with a...
24/10/2025

A couple fresh of the bench this morning. Gyuto in Obsteel Cru core Cu Mai with a stunning dyed maple burl handle with a bog oak bolster. Nakiri in VG10 damascus with a Ziricote handle and Tassie Oak bolster. Both will be available at the Artisan Fayre on the 16th November.

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Gold Coast, QLD
4210

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+61419686791

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