Bespoke chef knives, hunting blades, precision fillet knives, and Japanese-inspired edge tools. Hand-ground from premier carbon steel with New Zealand Pāua shell, native timbers, and custom hybrid resins.
At Blades by Zee, every blade begins with raw steel, fire, and a vision to create a functional work of art that feels like an extension of your own hand.
Operating out of his workshop in New Zealand, Zammy is obsessed with every subtle geometry: distal tapers that slice effortlessly through prep work, razor-tuned convex edges for bushcraft durability, and ergonomic handle shapes sculpted from striking natural materials.
Whether it is incorporating shimmering wild New Zealand Pāua shell into crystal-clear vacuum-cast resin, stabilizing rare timber burls, or differentially hardening high-carbon steel to reveal ghost-like Japanese hamon lines, each knife is a true one-off heritage piece.
"No two knives are exactly alike. When someone invests in a custom knife, they aren't just buying cutting geometry—they're holding hours of hand work, heat treatment, and soul."
From Zee's signature t-shirt design: every blade is tailored specifically for the demands of its craft.
Gyuto, Bunka, Santoku, and Petty blades engineered with laser-thin bevels, effortless food release, and balance tuned for long prep sessions.
Flexible and semi-stiff fillet knives built to glide over ribs and skin fish with surgical precision. Resilient handles crafted with NZ Pāua shell.
Drop points, skinners, and heavy camp blades built from tough carbon steels that hold a working edge through field dressing and hard timber work.
Rugged skinners, capers, and camp knives built to endure wet scrub and cold conditions.
Precision flex fillet knives tested on coastal New Zealand kingfish, snapper, and trout.
High-performance culinary knives cherished by both home foodies and executive chefs.
Boning, breaking, and scimitar blades shaped for clean seam cutting and cartilage clearance.
Scandi and convex ground tanks built for batoning, feather-sticking, and wilderness utility.
Showpiece swords, Wakizashi, tanto daggers, and presentation pieces passed down generations.
Explore recent commissions, personal builds, and one-of-a-kind blades forged in the workshop.
Select your desired blade profile, steel, handle materials, and custom finishes to calculate an estimated price and submit your vision directly to Zammy.
Rotate, zoom, and test real-time Damascus steels, clay Hamon temper waves, and signature NZ Pāua shell handles under dynamic workshop lighting.
Spec Sheet Summary
Every finished blade that leaves the workshop comes with an official signed Certificate of Authenticity handwritten and registered by Zammy Dearlove.
Recorded with the exact completion date and individual serial stamp.
Exact steel alloy specification, Rockwell hardness (HRC), and handle harvest origin.
Built to be used hard, cared for properly, and passed down to children and grandchildren.
Limited edition hoodies, t-shirts, and workshop gear featuring the official Zee reaper & knife blueprints.
Fan Favorite
Featuring the iconic hooded knife maker mascot with gold halo and sleeve prints. Heavyweight, warm, and workshop-ready.
Original Blueprint
Displays the signature custom hunting/kitchen/bushcraft blade with chest circle logo and full discipline chart.
Workshop Decal
Weatherproof UV-resistant vinyl decals of the Zee katana reaper mascot for your knife cases, toolbox, or 4WD.
Handcrafted carbon steel develops a natural patina over time that tells your unique story. Follow these simple rules to keep it performing forever.
Detergents, extreme heat, and harsh water will damage the temper and ruin hand-polished wood, antler, or resin handles. Always hand-wash with mild warm soapy water.
Do not leave high-carbon steel soaking in the sink or sitting wet on a cutting board. Wipe it completely dry with a soft cloth immediately after cutting.
Apply a thin drop of food-safe mineral oil or camellia oil to the blade before storing. For outdoor knives, apply beeswax balm to both the leather sheath and blade.
Cutting proteins and acidic vegetables creates iridescent blues, grays, and purples on carbon steel. This is natural oxidation (patina) that protects the steel from red rust.
Whether you have a specific hunting expedition, a dream kitchen knife, or want to configure a completely custom concept from scratch, we'd love to hear your ideas.
