The culinary world is a fascinating arena, and the tools of the trade are often overlooked, yet they play a pivotal role in shaping the quality of our food. Among these tools, knives are the unsung heroes, and the story of New Zealand-made knives is a testament to the craftsmanship and innovation that can emerge from this seemingly niche industry. In a world where many local manufacturing industries are being outsourced, the bladesmithing sector in New Zealand is thriving, with brands like Victory Knives, Champion Knives, and Svord leading the charge.
Victory Knives, established by Edward Goddard in 1927, has a rich history rooted in the steel-forging traditions of Sheffield, England. The brand's signature process, involving a unique quenching technique, ensures the knives are both sharp and durable. This attention to detail has earned Victory Knives a reputation for quality, with 70% of their daily production (approximately 3000 knives) finding homes in food production facilities worldwide. However, the brand's impact extends beyond the kitchen, with its knives being used by butchers, farmers, and even deep-sea divers.
The collaboration between Victory Knives and local apparel brand Just Another Fisherman (JAF) showcases the brand's versatility and adaptability. The Bare Bones collection, featuring a fish filleting knife and a sashimi knife, not only caters to the needs of Kiwi fishermen but also promotes sustainable practices and cost-effectiveness. This partnership highlights the growing demand for locally made products and the potential for cross-industry collaborations.
New Zealand's bladesmithing industry is not limited to Victory Knives. Champion Knives, founded by Hayden Scott, and Svord, led by Bryan Baker, are also making waves. Champion Knives, with its kitchen-savvy designs, and Svord, with its focus on sustainability and purpose-built New Zealand knives, are challenging the notion that the best knives must come from abroad. Svord's journey from a hobby to a thriving business, and now to a family affair with the launch of the Nuz brand by Bryan's daughters, Madison and Kelsey, is a testament to the power of local innovation.
The trend of celebrating local knife makers is supported by renowned chef Peter Gordon, who has embraced the idea of buying local. His collection of over 70 knives from various makers, including Victory and Peter Lorimer, showcases his belief in the quality of homegrown products. Gordon's self-imposed shopping ban, except for local knives, underscores the importance of supporting local industries and the potential for a culinary renaissance.
In a world where globalisation often threatens local industries, the success of New Zealand's bladesmithing sector is a beacon of hope. Gareth Hughes, Bryan and Kelsey Baker, and Peter Gordon all emphasise the quality and craftsmanship that set local knives apart. As the demand for locally made products grows, the future of New Zealand's knife-making industry looks bright, promising a continued celebration of culinary excellence and the preservation of a cherished art form.
