Mert Tansu

After a more than a decade working in commercial kitchens and restaurants around the world, including as executive chef at the hatted Harvest Restaurant in the Hunter Valley of NSW, Mert of Tansu Knives, became dissatisfied with the kitchen knives commercially available, in 2014 he started making his own knives part time utilizing his extensive knowledge and understanding of how a knife should cut.

Gaining recognition for the quality of his knives, and winning “Best New Maker” in 2016 and “Best Chef’s Knife” in 2017 at the Sydney Knife Show, Mert has now retired his chef’s whites to pursue knifemaking as a full time occupation.

Mert will be presenting sessions of Knife Sharpening and Japanese Handle Making & Fitment at the 2019 Blade Symposium.

My Sessions

Stainless Heat Treating

San Mai & Forging to Knife Final Shape