Nouko Knives - Bristol

A S.

I was on a two day Chefs Knife making course. It's was a great experience, starting with a blank (small cleaver looking lump of metal) and going through the processes to stretch it out into the shape of knife you wanted and then it was onto the grinding to perfect the shape. The second day was more about making the handle and getting the sharp edge on the blade and revealing the patterns.

I was after a Japanese Nakiri shaped knife but with a slight curve/rocking ability near the tip. There were lots of different wood options to use for the handle, and some more premium options that had been treated to make them more durable like bog oak (which works very well with the Damascus patterning on the finished knife). The premium handles did add a bit to the cost but personally I think it was worth it. You could also choose the shape of the handle.

The gas forge although small was a welcome source of heat, it's a tall workshop so at times it was quite cool, a bit like standing in the shade outdoors, I suggest you make sure you have layers of clothes and take something warm to wear for when the forge is not running (that's most of the time).

During the whole process Konstantinos was explaining why we needed to do the various stages and what it brings to the finished knife, also explaining some of the tricks he has learnt over the years to get the best out of the metal and the process he uses. Some of the stages Konstantinos took over to make sure we didn't mess up and wreck the knife, or involved dangerous chemicals like the acid and coffee. A hardness test near the end showed the cutting part of the blade was at over 65 on the Rockwell scale, which is far higher than anything else I own.

The end result for all the people on the courses were not only unique works of art but highly functional items for the kitchen. The very nature of Damascus steel means you get the lovely patterns surrounding the core blade which has almost a gemstone look to it.

I went home and prepared a ramen and the knife cut through the vegetables far better than my existing knives. The height and rigidity of the blade also made it safer to use for things like squashes and that was just my first experience of using it.

Ben S.

I booked the two day chefs knife making course with my three siblings (we were the full course). I can categorically say that this was one of the best things we have ever done together.
Konstantinos and Jake are excellent teachers, their approach is engaging, detailed, patient and methodically which really allowed us to develop a deeper understanding of the knife making process and is optimal. They took us through not only the knife making process but also all of the additional knowledge that feeds into the making a really exceptional knife including history, metallurgy, blade shape and cutting edge geometry. It is very clear that they are master craftsman who are very passionate about knives and knife making.
We all chose slightly different options with our knives so each of them turned out distinct (see the linked photos) but all of them are equally great to use in the kitchen.
I cannot recommend this course highly enough.

Joe H.

Amazing two day course, had a blast and now I have an awesome nakiri I'll be using every day.

Konstantinos is a great teacher.

Easy M.

I went on the course with my mother. Konstantinos was very informative and clearly passionate about his craft. He was extremely patient with my mother who likes to understand everything and ask hundreds of questions.

We are both so happy with the knives we made. Seeing the knife slowly come together over the course was really rewarding. I'd highly recommend it.

Cooking is no longer boring!

Joe B.

The chefs knife making course was an awesome experience. The end result was a beautiful knife which is by far the sharpest and highest quality we have ever owned. Konstantinos & Jake were both amazing teachers and we left feeling like we’d really learned so much and achieved something really special. Could not recommend more highly.

Ben D.

Amazing day and came away with something I'll cherish forever. Konstantinos was a brilliant teacher and very informative. Lunch was great (especially the salad) and the day flew by. It was a very cold day so maybe a heater or something would be good as there's a lot of standing around and I think everyone got pretty cold. It also would have been nice to have somewhere for us all to sit during lunch but other than that I would highly recommend the Nouko Knives experience to anyone interested in bladesmithing.

Joe T.

Konstantinos was fantastic. We had a real mix of students with different levels of making-experience, and he made sure we all left with a blade we could cherish and use for a lifetime.

Health and safety was covered, but we didn't feel restricted by anything at all. It was great fun, hard work and I learned a lot.

Beyond that, the lunch was great, pizza with a delicious salad, plus his dog was good company!

I'd highly recommend to anyone - people who have never swung a hammer before, to craftspeople wanting to try something new.

Bruno N.

Did the 1 day course with Konstantinos and it was great. Excellent knife, rustic looking and so ridiculously sharp.

One thing to bear in mind is that the 1 day course requires him, as the expert, to do some of the steps himself on all the knives. I would have loved to grind mine on the belt sander myself, for example, but if he let the students do it, it would lead to time being wasted and potentially some knives not getting completed (or perhaps completely ruined). So I totally get it, just something to know in case you're like me and want to play with all the tools.