An Introduction
Posted: Thu Sep 20, 2018 1:46 pm
My name is A. Marko Tsourkan. I live in Mt. Vernon, NY and I work from my workshop in New Rochelle, NY.
As long as can remember, I have always been into knives. A vivid memory from my childhood - my grandfather peeling an apple with his small patinaed carbon folder and me thinking: I want that knife! I got my first folder at the age of 8 and I remember being infinitely happy about it. I carried it in my pocket with me all the time and while that knife is long gone, a reminder of it, a deep scar on my left index finger is ever-present. Helping around the kitchen was part my household chores and that's where I learned to enjoy cooking.
For a long time, German kitchen knives were the best tools I could wish for myself. I have owned knives from Henchkel, Wusthoff, Fissler, WMF. Then about 11 years ago, I started hearing about Japanese knives and how they were a step up from German knives. I came to one of the forums in search for information abouit Hattory HD santoku (!!) and never really left. I started with factory Japanese knives from Hattori, Misono, and gradually eased into handmade knives from Watanabe, Shigefusa and the like.
Back in the day there were only a handful of people making custom handles, and sayas. In fact I can only remember one – Steffan Keller, as another member – Fish, was MIA. Unfortunately, later it turned out that he passed away. I had a little bit of woodworking skills and a lot of desire to learn, so I started with sayas and handles. The learning curve was moderately steep, but I became reasonably proficient in both, so that people started commission custom work from me. About the same time, roughly ten years ago, I met Devin Thomas on the forum. Devin graciously invited me and Mario Ingoglia to visit him in Panaca, Nevada for a free knife-making workshop. He showed us how to make a knife from start to finish. And that is how I got into knife making. We have been friends with Devin ever since. He helped me tremendously on my journey and I am very grateful.
In design, I like simple, elegant forms, and Japanese knives naturally fit in, so profiles and geometry of my knives closely follow those of Japanese. Investing in tools is only a good investment as long as they are high quality and last a long time. That’s what I aim for my work. I select steels that are best suited for kitchen knives, I go through rigorous testing and feedback before I settle on a heat treatment, grind, handle design, etc. I think with proper care, the knives I make will last a life-time for an average user.
Lastly, I strongly believe in sustainability and responsible use of resources. I am phasing out tropical hardwoods past what I already have, as unfortunately it is not longer possible to confirm that any woods from African and South American countries are logged responsibly. I also would not touch elephant ivory, even pre-ban, out of principle. As far as I am concerned, that’s blood money, and I want no part of it.
Thank you.
As long as can remember, I have always been into knives. A vivid memory from my childhood - my grandfather peeling an apple with his small patinaed carbon folder and me thinking: I want that knife! I got my first folder at the age of 8 and I remember being infinitely happy about it. I carried it in my pocket with me all the time and while that knife is long gone, a reminder of it, a deep scar on my left index finger is ever-present. Helping around the kitchen was part my household chores and that's where I learned to enjoy cooking.
For a long time, German kitchen knives were the best tools I could wish for myself. I have owned knives from Henchkel, Wusthoff, Fissler, WMF. Then about 11 years ago, I started hearing about Japanese knives and how they were a step up from German knives. I came to one of the forums in search for information abouit Hattory HD santoku (!!) and never really left. I started with factory Japanese knives from Hattori, Misono, and gradually eased into handmade knives from Watanabe, Shigefusa and the like.
Back in the day there were only a handful of people making custom handles, and sayas. In fact I can only remember one – Steffan Keller, as another member – Fish, was MIA. Unfortunately, later it turned out that he passed away. I had a little bit of woodworking skills and a lot of desire to learn, so I started with sayas and handles. The learning curve was moderately steep, but I became reasonably proficient in both, so that people started commission custom work from me. About the same time, roughly ten years ago, I met Devin Thomas on the forum. Devin graciously invited me and Mario Ingoglia to visit him in Panaca, Nevada for a free knife-making workshop. He showed us how to make a knife from start to finish. And that is how I got into knife making. We have been friends with Devin ever since. He helped me tremendously on my journey and I am very grateful.
In design, I like simple, elegant forms, and Japanese knives naturally fit in, so profiles and geometry of my knives closely follow those of Japanese. Investing in tools is only a good investment as long as they are high quality and last a long time. That’s what I aim for my work. I select steels that are best suited for kitchen knives, I go through rigorous testing and feedback before I settle on a heat treatment, grind, handle design, etc. I think with proper care, the knives I make will last a life-time for an average user.
Lastly, I strongly believe in sustainability and responsible use of resources. I am phasing out tropical hardwoods past what I already have, as unfortunately it is not longer possible to confirm that any woods from African and South American countries are logged responsibly. I also would not touch elephant ivory, even pre-ban, out of principle. As far as I am concerned, that’s blood money, and I want no part of it.
Thank you.