A great Chef’s Knife is literally the most essential tool for any cook — so we set out to create the perfect one. Working side by side with pro chefs, we designed this knife to expertly take on any task, then went back to create its two perfect sidekicks: the Utility Knife and the Bread Knife, all relentlessly tested to ensure they hold up to the rigors of even the toughest kitchens.

7.8 in. / 198 mm (Chef's Knife); 5.6 in. / 141 mm (Utility Knife); 8.6 in. / 218 mm (Bread Knife)

12.8 in. / 324 mm (Chef's Knife); 9.8 in. / 249 mm (Utility Knife); 13.5 in. / 342 mm (Bread Knife)

0.4 lbs / 185 g (Chef's Knife); 0.2 lbs / 86 g (Utility Knife); 0.3 lbs / 155 g (Bread Knife)

60 +/- tolerance (Chef's Knife; Utility Knife); 58 +/- tolerance (Bread Knife)

50/50 at 11.5 degrees per side (Chef's Knife; Utility Knife); 50/50 at 10 degrees per side (Bread Knife)

Three Layer Japanese Steel – AUS10 core and SUS1A-1 outer layers (Chef's Knife; Utility Knife); DIN4116 German Steel (Bread Knife)

Wash with soap and water and wipe dry after use. Do not put in the dishwasher. (Dishwashers are harsh on all tools.). Always cut on appropriate cutting surfaces (like wood, plastic, or rubber). Do not cut on hard surfaces that can dull the blade. Store your knife safely, and protect the blade from contact with hard surfaces.