“Handmade, supersharp, ergonomic and will cut your bavette like butter”

Lisa Markwell, The Sunday Times


Inspired by the precision and agility of a scalpel our handmade knife is sharp, nimble and what great steak deserves.

Measuring at just over 8 inches long, Skalpel has been tirelessly engineered and prototyped to a size, weight and scale that sits perfectly in hand.

Generous and distinctive grooves in the handle provide satisfying grip and control.

Skalpel’s smooth edge blade means this knife won’t drag and tear your meat when slicing, unlike a serrated blade.


Each knife is made from scratch by the highly skilled hands of Stuart Mitchell, a master knife maker with over 35 year's experience.

We only make 20 knives a week that’s because producing something this beautiful can only be done one way, the slow way.

Every knife passes through the following meticulous stages:

  • Heat treatment 

  • Deep freezing 

  • Rough grinding of the bevels and grooves 

  • Glazing at 80 grit 

  • Glazing at 120 grit 

  • Fine glazing at 240 grit 

  • Fine glazing at 400 grit 

  • Hand grinding the grooves 

  • Preliminary hand rubbing 

  • Sharpening/Whetting the blade edge 

  • Final hand rubbing the satin polish 

  • Stropping the final blade edge

Stuart will pick up and put your knife down over 60 times before he’s ready for it to leave his workshop.

This level of attention to detail results in a luxurious knife with a level of finish that could not be finer.


Skalpel is constructed from a high carbon, surgical grade stainless steel that stays sharper for longer.

The 8mm thick SF100 steel is steel with a story, specially commissioned by Stuart to honour the centenary of Harry Brearley's creation of the first rustless steel or what we now more commonly refer to as stainless steel.

If cared for properly a knife of this quality will last a lifetime. Click here to find out how to look after your knife.


Our customers appreciate great design and great cuts of meat.

Skalpel is a mixture of contemporary design and traditional knife making values that leads to a finished product that’s always a talking point at the dinner table.



"The most elegant steak knife I have ever seen" - Lorry Liau, GQ

"British blade-makers from Sheffield can still do incisive design" - Josh Fehnert, Monocle

"They cut through the thickest steaks, loins and chops like butter" - Lauren Hubbard, Town & Country

“Perfectly weighted, making it feel just right in-hand” - Jonathan Saywer, High Snobiety

“If you’re like us and you obsess over every bite, then you’re going to love the Skalpel steak knife” - Sean Tirman, Hi Consumption

“Aimed at anyone who values their cutlery as much as the rib-eye they eat it with” - Phoenix Magazine