Chopper Knife

A wide-bladed chopper for herbs, vegetables and bone.

Why is it useful?

Weight does the work — rock through a bunch of parsley or a cut of lamb without forcing it.

How does it fit the ORVIK world?

The knife that comes out when the chef's knife isn't enough.

How to use it

Best for anything that needs weight behind the blade rather than precision — a bunch of herbs, a squash, breaking down joints. Let the knife fall through the ingredient instead of pushing it, and keep your other hand's fingers curled back and out of the way. Hand wash and dry immediately; carbon steel doesn't forgive a wet sink.