Hand forged Gillon x Dan Prendergast kitchen knife

I’ve never been particularly drawn to kitchen gadgets, which is probably why I enjoy cooking outdoors so much. It strips things back and lets you focus on a few essential tools.

Even so, I’m often asked what I consider indispensable in the kitchen. My answer hasn’t changed in years: a really good knife.

There are knives designed for all sorts of tasks, but I tend to reach for the same one time and again. It’s a straightforward, well-balanced knife that Gloucestershire bladesmith Dan Prendergast made for me over a decade ago, and it’s been in constant use ever since.

Dan has been hand-forging knives since 2004 from his workshop in the Cotswolds. His philosophy is simple — everything serves a purpose, nothing is unnecessary. The result is a tool that’s built to be used and to last.

Over time, my knife has become second nature to use. The high-carbon Sheffield steel takes a keen edge and holds it well with a bit of care, while the blade gradually develops a patina that reflects its use.

For years, I’d thought about creating something based on this knife, so Dan and I decided to collaborate on a version of it.

This isn’t about branding or embellishment — it’s about making a knife shaped by experience and daily use.

Each knife is hand-forged by Dan in Gloucestershire using high-carbon Sheffield steel, paired with an English walnut handle. Every blade is individually ground, heat-treated, sharpened and finished by hand, which means no two are exactly alike.

It’s a versatile size, well suited to everyday kitchen tasks — from slicing vegetables to preparing fish or carving meat.

The forged finish leaves a subtle texture on the blade, a quiet reminder of the process behind it.

Specifications

• Hand forged by Dan Prendergast in Gloucestershire
• High-carbon Sheffield steel blade
• English walnut handle
• Blade length: 130mm
• Handle length: 110mm
• Weight: approximately 90g

Care & Maintenance

This is a working knife made from high-carbon steel, and it benefits from a little attention.

Wash the blade by hand with warm water and a mild detergent, then dry it thoroughly straight away. Avoid leaving it wet or soaking, and never put it in the dishwasher.

Over time the blade will develop a natural patina. This is normal and helps protect the steel. If you prefer a brighter finish, it can be lightly polished, but many people choose to let it age.

To keep the edge performing well, use a honing steel regularly and have the knife sharpened properly when needed. Avoid cutting on hard surfaces such as glass, stone or metal — a wooden board is best.

The walnut handle can be maintained with an occasional light application of food-safe oil to keep it from drying out.

Store the knife somewhere dry and safe, ideally in a knife block, on a magnetic strip, or with a blade guard.

We’ve made a limited number of these knives, and each one has its own character.