Yama Custom Knives
Years of working in the kitchen taught him to feel the tool. The years that followed at a CNC lathe, in his family's metalworking business, made metal and steel part of his everyday life. At some point the two worlds came together. It all started with a witcher knife for a costume party. The knife had nothing to do with a knife - it wasn't even sharp. But the bevels, the making, the very basics that his brother showed him made him start to think: maybe he'd give it a try.
The name Yama came by accident. Konrad worked in a windowless workshop that his wife called 'jama' (a den), calling him out to help. Something clicked: jama as the workshop, Yama as the mountain - Fujiyama. And him, a Pole working with Japanese steel from the Takefu mill, grinding knives in Japanese shapes, following Japanese tradition.
Konrad deliberately focuses on a handful of models - he wants to reach very good quality, not make everything just so-so. What matters most is that the knives last a long time, for years. Laminates with a Takefu steel core, as thin as possible behind the edge, a lamination line that's always different - that's when he really concentrates. 'I don't think about anything in particular then, not about holidays or everyday problems. I'm just here and now, focused - and that's the best part.' Thanks to the knives he stays in touch with people from his old trade - because, as he says, most chefs are crazy about knives.
The name Yama came by accident. Konrad worked in a windowless workshop that his wife called 'jama' (a den), calling him out to help. Something clicked: jama as the workshop, Yama as the mountain - Fujiyama. And him, a Pole working with Japanese steel from the Takefu mill, grinding knives in Japanese shapes, following Japanese tradition.
Konrad deliberately focuses on a handful of models - he wants to reach very good quality, not make everything just so-so. What matters most is that the knives last a long time, for years. Laminates with a Takefu steel core, as thin as possible behind the edge, a lamination line that's always different - that's when he really concentrates. 'I don't think about anything in particular then, not about holidays or everyday problems. I'm just here and now, focused - and that's the best part.' Thanks to the knives he stays in touch with people from his old trade - because, as he says, most chefs are crazy about knives.
Tradition in technique and form, quality visible in every bevel.
What sets Yama knives apart?
Japanese Takefu steel
Laminates cored with steel from the Takefu mill - one of the most respected names in Japanese knife-making. Konrad chooses this material deliberately, because it holds an edge and produces the distinctive lamination line that looks different every time.
Traditional bevels and shapes
Japanese stones, Japanese bevels, Japanese kitchen knife shapes. Every knife runs thin behind the edge - the way tradition taught. No compromises on geometry.
A few models, full attention
Konrad focuses on a handful of models rather than making a little of everything. It's a conscious choice: better to make fewer knives, but make them last for years. Looks have to go hand in hand with quality.“A knife should be an extension of your hand. You have to feel a bond with it.”
How to get there
Lublin, Lubelskie
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Contact information
Website: instagram.com/yama_custom_knives