The son of a shoemaker and a restaurant owner, Melbourne born Todd was raised in a house that respected food and design. After studying design in Switzerland and Los Angeles he moved to New York and worked as a graphic designer and animator. This proved vital for his eventual metamorphosis into a knifemaker. Working with creatives always pushing their design skills outside of their area of expertise.
Now in his Castlemaine workshop, Todd has brought his many years of design experience and passion for food together, to produces unique hand crafted cutting tools for the cook. Doveton Fletcher knives are made from the worlds best carbon and stainless steels, as well as combining unique Australian native timber (mostly Tasmanian) with modern synthetic materials for the handles.
Design and cutting ability is what drives each blade Todd makes. Our hope is anyone who owns a Doveton Fletcher blade will find, like a great recipe, it get's passed from one cook to the next.
Originally a Japanese interpretation of a French chef's knife, the Gyuto has come full circle now with European, American and Antipodean reinventions of this brilliant Japanese allrounder. The Doveton Fletcher Gyuto is tall, has a flat profile toward the heel for chopping, a large belly for rock cutting and a fine point for precision work. The three attributes that make the Gyuto the only knife you'll need in your kitchen.
The greatest departure in the Doveton Fletcher design from it's Japanese origins is the continuous curve from tip of the blade to handle's end, this curve softens the transition from hand to blade, particularly when using the pinch grip, when the handle is tucked in under the hand and wrist. The handles? well, we like to think they speak for themselves.
These are small utility knives, similar to a Japanese petty knife, but at 130mm are large enough to work well on a cutting board as well as handheld. Like most great tools each cook will have there preferred use for each knife.
Carbon steel is well know to take a sharper edge than most common stainless steels and is easy to sharpen. But like all non stainless steel blades will oxidize (rust) when damp and exposed to acidic foods. So it’s highly advisable to wipe and dry your knife after use. I recommend storing it on a magnetic knife rack for all to see. Always take care when cleaning and drying blade, a sharp edge will penetrate long before you have time to react.
A very pure stainless steel, originally developed for razor blades in Sweden, takes a very fine edge, and has great corrosive resistance. Easy to sharpen. That's everything you want in a kitchen knife.
Of all Tasmanian timbers, sassafras has the most variable and dynamic colouring. It is a beautiful and pale creamy grey to white normally but can be streaked with rich browns and black heart. So, it is available in two major groupings; Golden sassafras and Blackheart sassafras.
Huon Pine is the prince of Tasmanian timbers. The richness of its golden colour and figure make it one of the world’s most desirable furniture and veneering timbers. Its durability and workability make it one of the best boat-building timbers known. The wood contains a natural preserving oil with an unmistakable perfume, and its fine and even grain makes the wood exceptionally easy to work with hand tools.
Boasting a variety of colours ranging from light golden-brown to deep brown (sometimes with a reddish tint) and occasionally showing black streaks, the timber radiates a subtle beauty that makes it irresistible to Tasmanian designers. Additional character results from the grain of the wood, which can be straight or wavy with a natural lustre.
The timber of the She Oak, is dense and very hard with a beautiful grain, the timber has a variety of colours from a pale yellow through to reddish brown tones. The best timber is at the base of the tree, good figure and bright coloured wood is found in this section. Growing to small diameters She Oak is mainly a craftwood, it is also used for veneer.
A large hardwood that grows from northern NSW to northern QLD. The heartwood ranges from dark brown to chocolate shades deepening almost to black; sometimes streaked with lighter coloured bands. The sapwood is white to yellow in colour.
All the timber used on our knife handles, no matter how hard and well seasoned, is stabilized - the process of submerging the pieces in a stabilizing resin, inside a vacuum chamber. Under high pressure all air is drawn out of the wood and the resin takes it's place. The handles are then dried in an oven to help cure the resin. This whole process add an extra layer of protection to the timber from a lifetime of contact with moisture.