BUSINESS
STEELPORT is forging a new path in cutlery By Mala Blomquist
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TEELPORT Knife Co. is a new cutlery brand handcrafted in Portland with aspirations of becoming America’s kitchen knife company. Everything that goes into the product – from the raw steel to the wooden handle – is sourced in the United States. “My partner’s Persian and I’m Israeli, but we’re trying to make the All-American knife,” says Eytan Zias, co-founder and bladesmith at STEELPORT. His business partner and founder, Ron Khormaei, was the co-founder and past CEO of FINEX, a Portland-based cast iron cookware company. Quality chef ’s knives used to be made primarily in Germany, but now the market is being dominated by those coming from Japan. “Most companies that call themselves ‘American knife companies’ are just having it mass produced 8 MAY/JUNE 2021 | OREGON JEWISH LIFE
overseas for a couple of dollars and then marking it up,” says Eytan. “We have plenty of folding knife companies, and we’re well known for that, but we just never made a good kitchen knife.” Right before the pandemic, Ron sold FINEX and had an idea to reintroduce American-forged carbon steel cutlery to consumers. “He was looking for a knife guy, and that’s how I came into the picture,” says Eytan. “Then my little (knifemaking) hobby turned into a pretty intensive year of R&D that was all-consuming, which was good because we had to shut down the shops for a few months because of COVID.” The “shops” Eytan refers to are his brick-and-mortar Knife House stores. He opened The Portland Knife House in 2014, after moving to Portland in 2013, having fallen in love with the area on a prior vacation. He opened his first shop, the Phoenix Knife House, in Arizona in 2007, after more than 10 years working as a chef. “I moved from New York to Phoenix and I didn’t have anywhere to shop. I got into it because I liked knives and sharpening knives, and I saw a need,” says Eytan. “Then I did a lot of teaching people how to hand sharpen knives, and I felt like making knives was the natural progression. I set up a little forge behind the Phoenix shop right before we found out that we were moving to Portland.” Eytan has wanted to go full-time into knifemaking for about eight years. He believes his culinary background gives him an advantage over other knifemakers – he understands what chefs are looking for in a quality kitchen knife. His introduction to knifemaking started with a few lessons under Mastersmith Ray Rybar in northern Arizona. PRODUCT PHOTOGRAPHY BY AUBRIE LEGAULT
