The 8" Knife


Valued at $125

We spent over a year perfecting this high-performance chef's knife. Three layers of Japanese steel form the knife’s blade, which is hand-finished to create a meticulously sharp and resilient edge. The handle is also finished by hand, and features a comfortable (and stain-resistant!) grip for steady, effortless control.

Handle Color

Almost Black

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If there’s one knife you need, it’s a chef’s knife. This knife to be exact.

Telltale test? Cleanly slices through ripe tomato with ease.
High carbon steel wrapped with stainless steel. Sharp, yet easy to care for.
Balanced at the bolster for that “feels just right in your hand” sensation.

The 8" Knife

Our take on a chef’s knife, and ideal for tasks both large and small. Butcher meat, chop veggies and herbs, and use its side to smash cloves of garlic.


Precisely sharp

The narrower the angle of the blade’s edge, the sharper the knife will be. Our knife’s blade is sharpened at a 13-degree edge on each side.

Finished to perfection

Cryogenic tempering, a process that deep-chills the blades before cranking up the temperature, makes our knives harder, sharper, and more resistant to wear and tear.

The right feel

A good knife should feel like it’s extension of your arm. A well-balanced knife evenly distributes weight between the blade and handle, right at the bolster.

How We Designed the Perfect 8-Inch Knife

A quality chef’s knife can cost hundreds of dollars. Here’s what you’re paying for.

Read More

The Fundamentals


Valued at $360

These are the seven pieces of kitchenware that matter—the quintessential, can’t-cook-without-them tools you’ll reach for every day, for every meal.

Shop The Fundamentals