Gioel Terlizzi

‘L Cotèl

Knife maker

Share Save Itinerary

The knife making shepherd

Gioel takes at least six hours to make one knife
Michelin-starred chef Maurilio Garola was his mentor
He lives immersed in nature

From a knife and tool sharpener with a passion for making knives to a full time craftsman, Gioel Terlizzi became interested in the art of Japanese blades and the different local and traditional knives of Italian shepherds. In recent years, he moved with his wife Carolina to a tiny village in the Piedmont hills, immersed in nature, breeding sheep, making and sharpening knives for the many starred chefs in the region and for clients who get to know him through word of mouth. Gioel expresses his vision interpreting his clients needs, making made-to-order knives using existing blades, engraving and carefully selecting materials for the handles, sourcing wood and horn, and playing with resin’s hues and colours.

Interview

What has your journey been like?
When my pastime of making knives transformed into a full time occupation, I moved to my grandparents' village and opened my workshop in 2018, surrounded by nature.
How do you promote yourself?
So far it has been through word of mouth. Knives are an essential tool for any chef, expensive and in need of good maintenance. For their restaurants they also set a high bar and this is when the creation process starts, it is a collaboration.
What materials do you use?
I source existing blades and craft the handles using wood, resin and horn. I live next to a forest and I like to collect and handpick logs according to knots and veins, I favour chestnut, walnut, juniper and ramasin, a local plum tree.
What is "well-made" for you?
My clients are demanding and my goal is to understand and interpret their needs, incorporating them in the making process, challenging myself in the search for quality, precision and excellence.

Gioel Terlizzi is an expert artisan: he began his career in 2015 and he started teaching in 2021