CHRIS RUBINSTEIN

BLADESMITH · CHEF

Since the age of 17, I have worked in some sort of kitchen with a knife in my hand. From fine dining to food trucks or hole-in-the-wall basement pop-ups, to cooking for the stars of stage and screen. My love of cooking has spanned over two decades, but what I created was always temporary, which eventually left me wanting something more.

I started knife making as a hobby and quickly knew this was what I needed to be doing, so I decided to turn this passion into a career in order to create something that will be around for years to come.

Blue Tape Blades is a labor of love, for the art of cooking and for the craft of creating the tools to make the food we love.

Hope you enjoy.

“At the base of my right forefinger is an inch a half callus. Where the heals of all the knives I’ve ever owned have rested. It distinguishes me immediately as a cook, as someone who’s been on the job a long time. You can feel it when you shake my hand, just as feel it on others in my profession. It’s a secret sign, sort of masonic handshake without the silliness.” — Bourdain.