What started with $500.00 and a single Japanese knife has grown into one of Perth’s top specialty retailers — and the go-to place for kitchen enthusiasts across the country. Meet Chef’s Edge, the brand that’s quietly carved an international reputation for Japanese knives, expert advice, and an obsession with quality craftsmanship.
A story forged in friendship (and steel)
The idea for Chef’s Edge began, quite literally, with one knife. Co-founders Sam Haigh and Ben Stieger — who have been mates for ages — were working full-time jobs when Ben returned from a trip to Japan with an exceptional Japanese kitchen knife. It wasn’t flashy or expensive. But it was razor-sharp, perfectly balanced, and unlike anything either of them had used before.
The seed was planted. Armed with Ben’s photography know-how and Sam’s marketing chops, they scraped together $500.00, bought one knife, and listed it for sale online. When it sold, they bought two more. Then four. Then eight. For years, they reinvested every dollar back into the business while juggling full-time work elsewhere, grinding through long nights of product photography, website builds, and supplier research.
“We built the entire company from $500.00,” says Sam. “No investors, no shortcuts — just two guys trying to do something cool.”
What makes a good knife?
Ask Sam and he’ll tell you: it depends. “A good knife is the one that fits your hand, suits your cooking style, and feels good to use,” he explains. “But if you’re talking about Japanese knives specifically, it’s all about edge retention, sharpness, and craftsmanship. The weight, the thinness, the steel — it’s a whole artform.”
That respect for tradition is why Chef’s Edge only stocks authentic Japanese knives, many handmade by independent blacksmiths using centuries-old techniques. For beginners, they steer people toward easier-care stainless steel knives. For professionals, there’s high-carbon steel. And for the truly obsessed? They offer one-off artisan blades you won’t find anywhere else.
It’s not just about knives
Chef’s Edge has earned a loyal following not just for what they sell, but how they sell it. Whether you’re spending $100.00 or $1,000.00, the goal is the same: to help you feel confident and excited in your kitchen.
“I’ve worked in sales all my life, and the one thing I’ve never believed in is pushing someone into a sale,” says Sam. “If you come in and ask 20 questions and walk out without buying anything, that’s still a great experience in our eyes.”
In-store visits often lead to in-depth chats about cooking techniques, charcoal BBQs, or what knife will make slicing tomatoes actually fun. It’s a retail philosophy that’s built not just customers, but a community.
What’s next for Chef’s Edge?
After years of curating the best blades from Japan and around the world, Chef’s Edge is now gearing up to design its own range. Drawing on feedback from thousands of customers and their many years of experience, Sam and Ben are working on a signature range that reflects everything they’ve learned, from blade geometry to handle feel to sharpening preferences.
“We want to create knives that are informed by real use and real people,” says Sam. “This isn’t about slapping our name on something. It’s about designing tools that actually make cooking better.”
Sam’s advice? Just start.
When asked what advice he’d give to someone starting a business today, Sam doesn’t hesitate. “Take the risk. You don’t need tens of thousands of dollars. You just need curiosity and the willingness to learn.”
For him, that meant watching endless YouTube tutorials, diving into marketing theory, teaching himself Shopify, and figuring things out one challenge at a time. “You learn by doing. You make mistakes. You adapt. And eventually, if you stick with it, something good happens.”
In the case of Chef’s Edge, that “something good” turned into a thriving business with a large following, a passionate customer base, and a flagship store in the heart of Leederville. Not bad for a business that started with a single knife.
