Wanchana Kanrangsee is a professional knife maker based in Thailand. His journey into knife making began in 2016, driven by a passion that led him to learn from various Thai artisans. After dedicating two years to honing his skills and gathering tools, he transitioned to full-time knife making in 2018.  

Specializing in Japanese-style chef knives, Wanchana employs traditional hand-forging techniques, notably the San Mai method. This involves layering steels to create blades with a hard, durable edge and a softer core, resulting in knives that are exceptionally sharp yet resilient. He crafts various blade styles, including gyuto, nakiri, usuba, yanagiba, deba, and kamagata usuba.  

Wanchana’s knives are characterised by their thin, hard blades, making them ideal for precise cutting tasks. However, they are not recommended for heavy-duty work like cutting bones or large fish bones.