Chef
An all-purpose kitchen knife designed for rocking, chopping, and slicing. A chef knife is typically 7–10 inches long and features a tapered, pointed tip. Its blade is tall enough to provide clearance for the knuckles when cutting on a board.
Environment: Indoor
Uses: Chopping, Slicing, Mincing
Best for: Root Vegetables, Leafy Greens, Herbs, Soft Fruit, Meat, Poultry, Fish
Nakiri
A specialized Japanese vegetable knife. Its tall, thin blade is designed for precise, lightweight cutting, while its squared-off tip allows for a very flat edge profile. This makes the nakiri particularly effective for vertical chopping, maximizing contact with the cutting board.
Environment: Indoor
Uses: Slicing, Chopping, Mincing
Best for: Root Vegetables, Leafy Greens, Herbs
Utility
A slim kitchen knife that falls between a petty and a chef knife in length. Its fine tip makes it well suited to delicate- to medium-duty tasks such as segmenting fruit, slicing, mincing, and peeling.
Environment: Indoor & Outdoor
Uses: Slicing, Trimming, Peeling
Best for: Soft Fruit, Hard Fruit, Cheese, Charcuterie
Paring
A small, slim, lightweight culinary knife with a blade typically measuring 2.5–4 inches. Designed for precision and maneuverability, it excels at in-hand tasks such as peeling, coring, trimming, and garnishing fruits and vegetables.
Environment: Indoor
Uses: Peeling, Coring, Garnishing
Best for: Soft Fruit, Hard Fruit, Root Vegetables, Herbs
All four knives
Process: Stock Removal
Blade Material: Stainless Steel
Steel Type: 14C28N
Handle Construction: Full Tang
Handle Material: Black Lace Burl Micarta
Pins: Stainless Corby Bolts
Knife by knife
| Burnside | St. Johns | Fremont | Tilikum | |
|---|---|---|---|---|
| Overall Length | ||||
| Overall Length | 310 mm12.20 in | 280 mm11.02 in | 253 mm9.96 in | 200 mm7.87 in |
| Weight | ||||
| Weight | ||||
| Profile | ||||
| Profile | Chef | Nakiri | Utility | Paring |
| Blade Length | ||||
| Blade Length | 184 mm7.24 in | 152 mm5.98 in | 139 mm5.47 in | 92 mm3.62 in |
| Height at Heel | ||||
| Height at Heel | 46 mm1.81 in | 50 mm1.97 in | 31 mm1.22 in | 21.5 mm0.85 in |
| Thickness at Spine | ||||
| Thickness at Spine | 2.2 mm | 1.8 mm | 1.8 mm | 1.8 mm |
| Handle Length | ||||
| Handle Length | 124 mm4.88 in | 124 mm4.88 in | 111 mm4.37 in | 105 mm4.13 in |
| Liner | ||||
| Liner | Red Corian | Green Corian | Blue Corian | Yellow Corian |
Visit our glossary to learn more about other materials we use.
Hand wash and dry
No dishwasher
Hand wash your knife with warm water and mild dish soap when cutting tasks are finished. Dry immediately after use.
Under no circumstances place your knife in a dishwasher or leave it soaking for extended periods in the sink.
Following our general care instructions will help preserve your knife’s longevity and performance. Visit our care guide for additional information.
