Chef's Knife

A forged chef's knife, sharpened by hand before it ships.

Why is it useful?

One knife that breaks down a ribeye, slices bread, and handles the rest of the board work — the knife you reach for first.

How does it fit the ORVIK world?

The knife that comes out first and goes back last.

How to use it

Use it for the big jobs: breaking down a package of meat, slicing through a loaf, chopping a full board of vegetables in one go. Carbon steel takes a sharper edge than stainless but reacts to acid and moisture, so wipe it dry after every use and give it a few strokes on a honing steel before you start cooking. A drop of oil on the blade if it's going to sit unused for more than a week.