Maka Leathergoods " Hunter Knife Roll"

Maka Leathergoods " Hunter Knife Roll"This knife roll is 400mm x 450mm, and is only available as a blades in style (the blades go into the pockets and the handles are exposed). There is space for 4 knives or 3 and a steel. This roll doesn't come with a designated steel holder, no handle and no shoulder strap, just the strap that securely holds the roll closed. Please note: shades of Brown & Black may differ from images seen on our website and every piece is unique in colouring and

This knife roll is 400mm x 450mm, and is only available as a blades in style (the blades go into the pockets and the handles are exposed). There is space for 4 knives or 3 and a steel.

This roll doesn't come with a designated steel holder, no handle and no shoulder strap, just the strap that securely holds the roll closed.

Please note: shades of Brown & Black may differ from images seen on our website and every piece is unique in colouring and finishes.

All our Maka knife rolls are made from 100% Australian leathers, tanned in Victoria and hand made in Tasmania. 

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Mick "Maka" Kerkham didn't learn to sew until he was 39. Now, at 51, the self-taught designer can't get enough of it: he spends his days in his back-garden shed in Sorell, 30 kilometres north-east of Hobart, sewing classic leather knife rolls and sheaths as well as toolbelts for some of the country's best chefs and makers.

What do people want in a knife roll, Mick?

Sometimes they want something to match their knives (black and silver, say) and sometimes it's to match their personality. A lot of the chefs are going for that retro or vintage look at the moment. I don't skimp on expense; I use quality brass buckles, which age softly with the leather. I have a laser engraver, too, so can put people's names on the rolls. I've had parents buying them for their kids when they've finished their apprenticeships. People are really embracing that aspect.

What do you look for when sourcing your leathers?

We're losing a lot of our tanneries in Australia. It's a hard industry, but if we don't use it, we'll loose it. I always source Australian leathers , I use full-grain cow and upper leathers and also an oxblood leather from Tasmania. These are the best cuts. I love leaving branding marks and interesting imperfections (as long as it doesn't make weakness) and always try to incorporate them into my work.
                  -Gourmet Traveller Magazine May 2016.