Designed for exceptional comfort and balance for
a lifetime of reliable performance
New American-made CTS® BDZ1 High Carbon Steel
for long lasting sharpness
to maintain a sharp edge
in the USA
for a lifetime of durability
Ignite your passion
Convex grind with 16 degree angle delivers superior sharpness
Laser cut of CTS® BDZ1 high carbon stainless steel
Hand finished, crowned spine for comfort and safety
Rounded heel provides comfort and safety
Thick metal collar provides balance, control and comfortable grip
Comfortable, fade resistant polymer handle
Double riveted and full tang for exceptional durability and control
Creates perfect balance
Peeling, coring, slicing and trimming small fruits and vegetables. Also for deveining, removing seeds, skinning and garnishing.
Small blade allows for more dexterity and precision. More maneuverable, and slightly curved blade makes precision tasks faster and easier.
Versatile, can be used in many ways, with varied grips. Pinch grip often used, making the rounded heel especially ideal.
Cutting bite sized pieces from individual portions.
Personalized knife while dining.
Pull or slice technique is deal for slicing cleanly through meat in one stroke.
Cut cleanly through delicate fruits and vegetables without tearing. Also good for small slicing jobs such as tomatoes or bagels.
A cross between a chef and paring knife, its narrow and straight blade features a serrated edge for efficient slicing without smashing.
Sawing motion to let the serration cut through the exterior and avoid smashing while cutting.
Slicing, dicing, and mincing. Poultry, roasts, or ham, and particularly useful when slicing hard vegetables like potatoes.
Hollow-Ground edge has dimples on the edge of the blade to reduce friction when cutting. Ideal for thin slices and sticky foods.
For quick, effortless chopping and slicing, use push cut motion.
Quintessential kitchen knife for general tasks. Makes classic cuts such as julienne, dice and fine chop. Can be used for fruits, vegetables, meats and fish.
Features a wide and long blade, making it the most versatile and efficient knife. Sharp tip helps work in and around joints or bones.
Push with rocking motion so you can mince, slice, or chop fruits and vegetables, slice meat, or disjoint large cuts.
Useful for foods with a tender center, yet a firmer ‘crust’. Perfect for foods with waxy surfaces, such as tomatoes, pineapples, watermelons, citrus, and peppers.
Serrated edge grips and penetrates slippery exteriors, allowing for controlled cuts that slice through the outer edge with ease and does not crush the interior.
Use a sawing motion, letting the serrated edge cut. Avoid pressing and smashing delicate food interiors.
Cutting uniform, thin slices. Blade is long enough to encompass large roasts, hams, or turkeys.
Long, narrow blade reduces the need for sawing. Sharp tip helps work in and around joints or bones as you carve.
Pull or draw for slicing. Blade is large enough to carve across meat, poultry, or fish in one sweep, providing a thin slice.
When slicing meats, poultry, fish and other food items.
Holds food in place and keeps hands away from the knife as food is being prepared. Long tines allow the fork to go deeper so larger pieces of meat can be kept stable when carved.
Fork should be 1 1/2 inch back from where blade will cut the meat. Drive fork into meat deep enough to prevent movement.
Used to push the edge of the knife back to the center for honing.
Corrects the edge of the knife without shaving off much, if any, of the blade's material.
Hold honing steel vertically on a non-slip base. Hold the knife at a 20 degree angle to the steel’s shaft, then draw the knife in one smooth motion from the heel of the blade to the tip. Repeat 5-6 times on each side.
Snip herbs, cut packages, break down poultry, trim dough. Built-in bottle opener.
More cutting force. One blade is serrated to cut through flesh for both left and right handed use.
Good quality hard carbon steel requires proper care to maintain its appearance. Learn how to clean a knife from this video.WATCH VIDEO