About ROC

I make knives out of a small garage workshop at home in Dublin with one work bench, not much space, and fitted in around the bicycles and washing machines of normal life.

Every knife is made by hand, start to finish — shaped, ground, heat treated, and fitted with its handle by me at home, no shortcuts and nothing outsourced. That also means no two are quite identical. A kitchen team at a two-star Michelin restaurant use these daily. They like the workshorse character of the knives

Before knives, it was watches - restoring and repairing them taught me a lot about working carefully with your hands, the kind of patience that doesn't come naturally otherwise. Making knives came later, almost by accident: I watched a video one evening on restoring an old rusted worn old blade and was captivated. I picked up a grinder not long after, and never really stopped since. My day job involves looking closely at how materials behave under the surface, which feeds into this well, but mostly it's been a slow, self-taught process, learning by doing and watching endless hours of YouTube.
I still love the feeling of sharpening up a finished knife and slicing through paper and cucumbers with it to check it over.

I don't keep a running stock. Knives go out in small drops — when a batch is finished, it's up, and once it's gone, I'm back at the grinder on the next one.