Running Man Forge

Handmade kitchen knives require the maker to balance art and function. Too much art and it could lose its ability to function as intended. Only focusing on function can negatively impact the artistry of a piece. In this week’s interview with Justin Stinson, we get a look into how this balancing act impacts not just individual knives, but the entire career of a knife maker.

To start off, please tell us a little about yourself. 

I was born and raised in northern California, graduated college in biotechnology. I am 32 years old and am a father. I own Running Man Forge and run it out of a nice little shop. 

What sparked your interest in knives? 

I have been into bladed objects since I was a child, and I don’t know why. I remember being in elementary school drawing different swords I could think of. Swords are what I truly love, but today you can’t pay your bills by selling swords. I make kitchen knives instead. It’s a challenging craft. 

What inspired you to do this, and how did you learn?

I was inspired by video games, movies, and one friend that had a bunch of fake fantasy swords. As a child those fake swords were the coolest thing I could lay my eyes on.  

I learned 90% of what I know from YouTube, then trial and error over almost 20 years now.  

When did you start making knives? 

I started making knives when I was 13.

What did you make your first knife with?

My first knife was made from Home Depot mild steel. I made a dagger that was a hunk of junk. The thing was bent with a thick edge. The shape was offensive. I had my dad help me braise a brass square guard to the end of the steel with no tang. Then a copper pipe as the handle. I wrapped some electrical tape around the copper, and she was done. Good times. 

Do you have a favorite knife you made, tell me about it? 

My favorite is a bowie I made. It was a big Damascus one. It had a Damascus guard and spacer in the handle. The blade had this unique three tone etch to it because it had three different steels in the Damascus. The pattern flowed from dark to light in patches. The handle was sculpted from redwood burl in a way I could not replicate if I tried.

What is the most important aspect of a well-made knife? 

I’d say that it is made specifically for the task its design for. If you’re making a chef knife it can’t be thick, and the steel should be hard. On the other hand, if you’re making a camp knife it should be thick and a little softer, so it doesn’t chip as easy. A maker must be able to adjust everything to the type of knife they are making.  

What keeps you going? 

I am a full-time maker. Which makes this answer different from a hobbyist. Not having a day job is what keeps me going. Not having any expectations put on me by anyone else. I have complete freedom to do whatever I want. That also comes at a cost though. It means that you can’t turn it off, my brain is always thinking of what’s next and what I need to finish. It’s a struggle sometimes to live in the moment.

Biggest struggle?

Finding time to make what I want to make is hard. I want to make mosaic Damascus, but they take a week or two to finish. It’s hard to sell a $1,500-$2,000 knife consistently. Especially now in this economy. So, I am forced to make more affordable knives most of the time. This is the curse of being full time. It will drag the love for the craft straight out of you. Finding balance is a must.  

What kinds of knives do you make? 

I make kitchen knives and fixed bladed carry knives.

How did your background affect your approach to knives?

I think the day jobs I did have before I went full time were training wheels. Working at food places in college taught me good customer service. Then working at a junk yard on a fast-paced dangerous assembly line of cars gave me resilience. Then working in a high-end semiconductor adjacent factory gave me the ability to put my head down and just do work efficiently. 

Who helped you early on? 

I had access to my dad’s limited tools and then once I got my own place one of my old bosses loaned me some money to buy equipment.

Who are your influences? What other knife makers out there impress you these days? Do you take inspiration from anyone else in the field?

Mareko Maumasi, Gabe Fletcher, Neil Kamimura, Jason Knight, Nick Anderson, Benjamin Kamon, Joshua Prince, and just recently Jordan LaMothe. These guys are innovators. I love the way they take swings at new things.

Any specific breakthroughs or revelations in your knife making journey? 

Yes, I have a way to make faceted handles without having to handsand them. You wouldn’t be able to tell either. Also, several other minor breakthroughs that make the job easier and faster. The revelation is that I won’t become rich doing this. I must find an additional path to achieve this.  

What is the perfect knife?

One that does the job it is made for while having the end user feel like it’s an extension of their hand. You could add that it must be flawless too, but that’s temporary unless you never use it. Then the question is, what is the perfect art knife.  

How do you approach knife testing? 

I have done many different destructive and limit tests throughout the years to find and push boundaries of what’s possible or needed for specific types of knives. Now days my main test is how easy can I cut up an onion. Then to check sharpness I cut paper and listen to the sound it makes.  

How do you develop a design, select a steel, and fine-tune a heat treatment? 

It starts with a bit of new information on what the market wants and likes. I think up a new design and blade finish. Then I daydream a way I can streamline the process to produce the new batch quickly. I can produce carbon steel fast, But I can sell stainless steel faster. I constantly have new problems to solve, and I enjoy it. Heat treating steel is straightforward if you know the basics and you follow knife steel nerds’ recommendations. Fine tuning is usually in the temper. Do you want the steel harder but brittle, softer but tougher or something in between.

What do you like about carbon steels?

I love carbon steel. It’s easy to work with. It cuts better. It is easier to sharpen. It builds a patina. I only have carbon steel knives in my kitchen. 1095, w2, and 52100 are my favorites.

How has the knife world changed since you started?

Right now, the market is in a bit of a slump. Knife show attendance and sales have dropped. I’ve heard others say the knife making bubble has popped. Meaning its harder to sell the expensive high-end knives for big prices, which they are worth. When I started selling knives it was nuts. You had forged in fire as a brand-new hit tv show. It spawned a huge interest in handmade knives. Then YouTube shows like Alec steel started popping up. All while the Instagram community was at its best before algorithms and shadow banning. Right now, the knife community is still as supportive as ever and I think the next surge is right around the corner.  

What’s up next for you? Any exciting new projects to tell us about? 

I have collectable knives I call “Mythics”. I make ten of the same knives, each series is based upon a myth. Each knife is numbered, and each myth is numbered. Right now, I am gearing up to do Mythic #7. I have the full details about Mythics on my website.  

Other than that, I take custom orders as they come in and do batches of knives that I feel like making. Occasionally I do a Damascus knife and add it to the website. Right now, I’m working through a string of integral Damascus chef knives. 

To get more information, and to see more of his work please visit his website http://www.runningmanforge.com or his Instagram http://www.instagram.com/running_man_forge