Find your knife
Not sure where to start? Answer a few questions and we'll point you toward the knife that fits the way you work.
Where will your knife do most of its work?
Good to know
Kitchen knives are thin and hard, so they glide through food and hold a fine edge. Outdoor knives are thicker and tougher, made for the field and to ride along in a pack or pocket.
What will your knife cut most?
Good to know
Every knife style is shaped for a job. A chef knife or gyuto handles most of the cutting board. A nakiri’s flat edge meets the board along its whole length for clean chopping. A long, narrow slicer cuts through a roast in one stroke. A paring knife is best for in-hand detail work.
What will your knife do most?
Good to know
Blade shape decides what an outdoor knife does well. A drop point keeps a strong tip for field work. A straight edge, like a Wharncliffe or sheepsfoot, gives you control for small, careful cuts.
How much maintenance are you comfortable with?
Good to know
Stainless steel and carbon steel both take and hold a sharp edge, but they require different levels of care. Carbon steel just needs drying after you wash it, and it slowly darkens as it builds patina. Stainless steel asks less of you. Whichever you choose, wash your knife by hand, never in the dishwasher.
What would you like to spend?
Good to know
Macrum, our line of everyday culinary knives, starts at . Signature and Special Edition knives are made by one of our six bladesmiths, each with their own choice of steel and handle materials. Every knife comes with lifetime sharpening.