About Us

Element Knife Company is proud to offer high-end cutlery, sharpening services and accessories to home and pro chefs. Founded in 2010 by Chef Elan Wenzel, we have curated a collection of artisan products. With a love affair of knives and kitchen tools, Chef Wenzel has spent more than two decades ‘honing’ in on the globe's best products. As a chef driven Company, we believe it’s important that the quality of your tools and manner in which they are cared for match the depth of your enthusiasm.

After medaling in American Culinary Federation cooking competitions, Chef Wenzel graduated from Colorado Mountain Culinary Institute as Apprentice of the Year. Subsequently, he studied in Japan, and was exposed to a broad array of cutlery, tools, sharpening stones, and techniques. Now, with three decades of experience in the restaurant industry, he has cultivated a deep appreciation for world-class cutlery, featuring renowned makers from around the globe. Chef Wenzel continued working as a sushi chef in Colorado, most notably Denver’s best Sushi Restaurant, Sushi Sasa. After having won recognition for cooking at the James Beard House in NYC with The Colorado FIVE, he continues to stay active with his local community of chefs and nationally with events like Rare, and Cochon555. He feels that education, support and empowerment are the answer to giving back.

For centuries, both Japan and Germany have held global recognition for their mastery in crafting exceptional knives. The rich heritage of their knife forging techniques can be traced back to the ancient art of swordsmithing. Broadly speaking, Western knife makers, including those from France, America, and Europe, are often grouped together with German Cutlery due to their close stylistic resemblances. While there are undeniable similarities between them—such as the forging, shaping, and heat treatment processes—distinct differences exist in handle materials, alloys, blade shapes, and overall philosophies.

In Japan, the tradition of single-bevel knives has been prevalent, especially in professional kitchens. These knives are meticulously designed for specific tasks, reflecting the Japanese belief in using one tool for each job. Consequently, a vast array of specialized knives has been developed for various ingredients, including eel, tuna, octopus, and more. Conversely, double-bevel knives are prized for their versatility in both shape and design.

German and Western knife making emphasizes versatility and durability, resulting in blade designs that offer a broader range of functionality and sturdier construction. However, modern German knife makers have been influenced by Japanese techniques, with many brands incorporating Japanese designs or series into their offerings. Similarly, Japanese knife makers have embraced Western influences in some of their designs.

While Japanese kitchen knives are renowned worldwide for their craftsmanship, sharpness, and durability, their story extends beyond mere culinary tools. From the ancient craft of swordsmithing to the specialized production of kitchen blades, the journey of Japanese knife making is a captivating tale of skill and evolution.

Similarly, the history of German knife making dates back to prehistoric times when cutting tools were fashioned from materials like flint, bone, and obsidian. Over the centuries, the craft evolved through various periods, each contributing to the refinement and advancement of German knives.