Jock Zonfrillo, Matt Stone and Ben Turner all store their knives in a Maka.
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?
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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 lose it. I always source Australian leathers when I can, but otherwise they come from New Zealand. 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.
Maka leather goods, from $270 for an eight-pocket knife roll, available on commission, 0438 591 631, maka.com.au.
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