About Us

Forged In The Kitchen is the new sister store of Ragweed Forge.
We built this shop for cooks who care about their tools. If you put food on the table, you deserve a kitchen knife that earns its place on the board. Our focus is simple: knives that cut clean, hold an edge, and feel right from the first onion to the last roast.

What we do

We curate kitchen knives from makers around the world and sell only what proves itself in real kitchens. Chef’s knives and gyuto for everyday prep. Santoku for tight boards. Petty and paring knives for detail work. Slicers and sujihiki for proteins. Boning and fillet knives for breakdowns. Bread knives that track straight. Carbon steel kitchen knives for people who like easy sharpening and a living patina. Stainless steel kitchen knives for low-maintenance daily use.

How we choose knives

Performance comes first. Blade geometry, heat treat, edge retention, balance, and how a handle sits in your hand. We check grind consistency, spine and choil comfort, fit and finish, and how a blade moves through tomatoes, onions, herbs, dense squash, fish, and meat. You’ll see clear specs and side-by-side notes so you can pick the right tool without guesswork.

Who we are

We grew out of Ragweed Forge. Same owner. Small crew. If a budget workhorse fits your kitchen better than a premium steel, we will say so. If a 210 mm gyuto is a better match than a 240 because your board is small, we’ll point you there. Need help choosing a chef’s knife for home cooks, a boning knife for deer processing, or a fillet knife for salmon season. Ask. You’ll hear from people who use these knives every day.

For every kind of cook

Home cooks who want the best kitchen knives for everyday meals. Pros who need a dependable daily driver that sharpens fast. Hunters and anglers who process their own meat and fish. Left-handers, small hands, big hands. Tell us what and how you cook and we’ll match a blade to the job.

Start here

Building a starter kit. Begin with a chef’s knife or gyuto, add a petty or paring knife, and round it out with a bread knife or a slicer if you work with roasts. Cut a lot of fish or game. Add a fillet or boning knife. Not sure on steel. Carbon steel takes a very keen edge and rewards simple care. Stainless resists rust and suits busy kitchens.

Sharpening and care

A sharp knife is safer and faster. We carry sharpening stones, strops, and guides, plus simple instructions that cover grit choice, raising a burr, finishing clean, and storing blades without dulling them. If you’re new to sharpening, our step-by-step guides make it easy to get results on day one.

What we stand behind

In-stock inventory. Fast shipping. Honest recommendations. If something isn’t right, we’ll make it right. Every knife we sell should feel purposeful in your hand and earn its keep in your kitchen. That is the promise.