Buffalo, New York / One maker
Built by hand.
Made to endure.
Hunting, everyday carry, and bushcraft knives. Shaped one at a time in Pat Vogl’s Buffalo workshop.
01 / BUFFALO KNIFE COMPANY80CrV2 steel
Black canvas Micarta
Buffalo Knife Company
Find your edge.
Ready for the field or made for you. Every knife starts with one maker and a purpose.
Showing 9 of 9 knives
Purchases and custom builds begin with a conversation. Final specifications, pricing, and availability are confirmed directly with the maker.
The Hemlock / Details
Explore the details
A closer look at the materials that define this bushcraft knife: 1095 high-carbon steel, dark walnut, and copper.
The Hemlock / material studySelect a marker or a material below to inspect the photograph.
01 / Working steel
1095 high-carbon steel
The Hemlock's blade is made from 1095 high-carbon steel, with a clean, bright finish that gives the knife its focused look.
Photograph / BladeWood grain and metal tones vary naturally with light, so each knife has its own character.
Your vision. Our bench.
Make it yours.
Materials change the look and feel of a knife. Start with the one that speaks to how you want yours to look, then we can talk through the rest.
Use this material
Photographic sample / The HemlockA warm, natural-grain look with the character of wood. Samples show existing knives and are a reference, not an exact preview of a future build.
No shortcuts between here and there
Steel to field.
Four stages. One set of hands.
Attention you can feel in the finished knife.

Your intended use becomes a balanced, purposeful blade profile.

Finished knife detail / The Black Rock Hand-ground bevels meet heat treatment chosen for the steel.

Finished knife detail / The Erie Scales are fitted, shaped, and finished to sit naturally in your hand.

Finished knife detail / The Ironwood The final edge is set and tested. Then it is ready for your next chapter.

Finished knife detail / The Hemlock
Take care of a good thing
Use it often.
Keep it sharp.
A little care goes a long way. Keep your knife clean, dry it well, and protect the steel before you put it away.
Ask the maker01Clean after use+
Hand wash with mild soap and warm water. Never leave the knife soaking or put it in a dishwasher.
02Dry completely+
Wipe the blade and handle fully dry before returning the knife to its sheath.
03Protect the steel+
Apply a thin coat of food-safe mineral oil before storage, especially on carbon steel. A natural patina is part of its character.
04Maintain the edge+
Strop regularly and sharpen only when needed to preserve the blade geometry. Ask the maker if you’re unsure about your particular edge.
Let’s talk knives
Your idea.
Our next build.
Tell us where your knife will go and what it needs to do. We’ll talk materials, timing, and a quote.
hello@voglknifeco.com