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.
Free Shipping + 60-day Trial.
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.
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.
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.
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.
A quality chef’s knife can cost hundreds of dollars. Here’s what you’re paying for.Read More
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