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cobalt
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cobalt-2, midnight-2, burgundy-2, maple-2, cobalt-4, midnight-4, burgundy-4, maple-4, cobalt-6, midnight-6, burgundy-6, maple-6
cobalt-2, midnight-2, burgundy-2, maple-2, cobalt-4, midnight-4, burgundy-4, maple-4, cobalt-6, midnight-6, burgundy-6, maple-6
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The Chef’s Knife

$445 $445

Includes:

$65 value leather sheath with purchase

Choose your color: Cobalt

Pre-order now for February 2024 delivery.

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Features

Supremely thin and sharp for 40% easier cuts

Tougher steel that's harder to chip

Softened handles & spine eliminate discomfort

Perfectly balanced for power and precision

Elmax® 3rd Gen Powder Steel for toughness and edge retention

FSC-certified Richlite® handles from 65% recycled wood pulp

Custom-quality leather sheaths included for storage

Overview

Your old chef’s knife cut poorly, dulled quickly, and tore up your hands. The Artisan Revere Sharp™ Elmax® steel chef’s knife stays sharper for far longer, up to 2.3x longer. The chef’s knife also boasts a “like a glove fit”, for a cutting experience that’s more comfortable than you’ve ever imagined.

Our Promises

Each tool we craft comes with our 10,000 Cuts Guarantee. Simply, use your knife like you normally would for 10,000 cuts or 100 days, and if it’s not the best performing and most comfortable tool you’ve ever owned, send it back for a 100% refund.

Our proprietary grinding and sharpening processes get your knife cutting like an ultra-thin and "fast" Japanese custom, while approaching German boat anchor toughness and chip resistance. Thinner. Tougher. Sharper for longer. That's Artisan Revere Sharp™.

We meticulously soften the handles, spines, and choils on each knife so you become one with your knife. That's Revere's Comfort Promise™. Designed to be the most comfortable knife, ever. Crafted for discerning hands. Your hands.

Care Fundamentals
  1. Hand wash & dry right after use—never use the dishwasher.
  2. Avoid bones, frozen food, and ceramic plates—they can chip your blade.
  3. Cut on end-grain wooden or plastic cutting boards only.
  4. Use the knife’s spine for food collection, not the knife’s edge.
  5. Use food-grade mineral oil on the handle & blade regularly.
  6. Hone daily with ceramic honing rods—avoid steel rods.
  7. Sharpen on whetstones or a belt grinder regularly.
  8. Store on a magnet or in a leather sheath—no knife blocks.
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Sustainably-made
materials and processes

Made in the USA

“So sharp, you’ll need to keep them in their leather sheaths.”
"Comfortable to hold and offers perfect precision while cutting.”
“Incredibly comfortable. Well-designed. An excellent product.”
“Everything about it is incredibly well made.”
The Chef’s Knife The Chef’s Knife

A/R Chef's Knife Specifications

Weight:175g +/- 3g

PRECISE DISTAL TAPER

Knives are precision ground thinner towards the tip to ensure precise tip work while maintaining a strong point.

AN ULTRA-THIN CUTTING EDGE

For a knife that cuts through food with less pressure and stays sharp, even with wear. Just 3 human hairs thick behind the edge.

SAFETY-FIRST "NO-CUT" HEEL

Designed to guarantee that you'll never cut yourself on a knife's heel again. 2.05" tall with a forward recurve choil. Go ahead, choke up on the blade for increased power and precision.

KNOW YOUR STEEL

Elmax® powder steel costs 30x more than typical German knife steel. Shouldn't you know exactly what goes into it?

ROUNDED AND SOFTENED CHOIL

Your knife should not hurt you or create calluses. Thats why we softened the choils — to maximize your comfort.

ANTI-CALLUS SPINE

Kitchens get hot and uncomfortable. Your knife shouldn't. We can't stand rough edges and think you shouldn't have to either.

"LIKE A GLOVE" FIT

Your hand shouldn't feel cramped on your knife. Thats why we made ours with a slightly longer neck, so your hand can breathe and relax.

HANDLES MADE FOR COMFORT

Our handles were designed to be smooth, non-slip, and, oh-so buttery soft. That "extension of my hand" feeling you've been looking for is finally here.

Your Questions, Answered

How Should I Hold My Knife?

The most standard grip for a chef’s knife is the pinch grip with your dominant hand. Your index finger and thumb should be gripping about 11.5” in front of the handle. The other three fingers should be wrapped around the handle. Your middle finger should be pushed up against the choil. This grip will give you maximum power and control. It is useful for push cuts, rocking motion, and slicing. There are some instances where you may choose to use a point grip with your index finger on the spine of your knife. In nearly all cases, your support hand should hold food down on the board in a claw grip. This way, your support hand fingers will never be exposed.

How Often Should I Sharpen My Knife?

It’s best to sharpen your knife before it goes dull. For professional chefs, we suggest daily honing on a ceramic rod, and weekly or bi-weekly sharpening on whetstones. For home cooks, we suggest weekly honing on a ceramic rod, and monthly or quarterly sharpening on whetstones or a quality electric sharpener like the WorkSharp Elite Sharpening Solution.

What Are The Best Whetstones To Use?

There is no “best”, but the easiest to use are Shapton Glass Stones because they are the best metal eaters. They’re also splash-and-go, so you won’t need to soak them. The second best option is DMT Diamond Stones. You can also use standard whetstones, but it will take a bit longer to re-sharpen. If you take this route, you’ll want a 220 grit stone to quickly remove metal. It is also useful to do a final burr removal via a leather strop.

How Do I Sharpen My Knife?

Whetstones are a great option. We recommend Murray Carter’s Blade Sharpening Fundamentals, available on Youtube. In terms of electrical sharpeners, we like the WorkSharp Elite Knife Sharpening Solution as it’s not as aggressive a metal eater as the Chef’s Choice Trizor. We would recommend avoiding all non-electric hand-held pull-through systems as they will ruin your edge.

Can You Sharpen My Knife For Me?

Of course! Simply mail your knife to our shop in Idaho. You can ship it back to us with a return label (we can help with this). Shipping with a USPS Priority envelope or a small shipping box are both great options. For $20, we will completely refresh your blade for you. The Artisan Revere Knife Spa treatment includes: a handle refresh, an edge refresh, and a sheath (if applicable) refresh. You will get your knife back in 100% like-new condition. Important: Please make sure you are shipping your knife SAFELY. It should either be in its original sheath or in a slip cover that will not fall off. Never ship an unsheathed knife.

My Knife Is Developing A Patina. What Should I Do?

Firstly, it's totally okay to have a bit of patina - it will not affect your knife or the taste of your food. While minor patina on our knives is rare, it can develop if you don’t wash and dry your knife soon after meal prep or carving up a meat dish. Our favorite product for patina removal is one a customer told us about called Shadazzle. Buy it for $10 on Amazon. Note: Elmax is stainless, but there are different degrees of corrosion resistance. Cheaper knives have much less carbon, and often their free chromium to carbon ratio is higher, making them even more resistant to corrosion than Elmax.

When Will My Knife Ship?

Knife orders typically ship by 3pm ET one business day after you place your order. During holiday periods, this can sometimes extend out an extra day or two.

Do You Ship Overseas?

Yes. However, every country is different in how it collects VAT/duties. Because we ship internationally via UPS and DHL, we are unable to charge you for VAT in advance. If you place an order for an overseas shipment, we will contact you with an estimate for VAT and will do a separate transaction for that amount.

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Customer Reviews

Customer Reviews

Based on 99 reviews
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J
Jim T. (Fort Myers, US)
Favorite chef's knife

Being somewhat of a knife geek, I have a multitude of knives, including ten chef's knives and Santukos of German, Japanese, and American steels in both German and Japanese knives. I researched this and other premium American made blades before purchasing this knife, mainly based on steel technology, but also its light weight. I also appreciated a 1:1 conversation with David to discuss the technology and craftsmanship before I ordered. After using this knife for six months, it is now my favorite knife for most all tasks that don't involve cutting foods that are prone to sticking to the blade, e.g., potatoes, (Glestain specialty Santuko for that unique task), or butternut squash, bones, etc. (Henckles and a rubber mallet for that).
It excels at precision cuts, like brunoise cut veggies, and prepping meat and fish. It is as light as the best custom Japanese knives I have, but sharper and better balanced. It is very well made. It maintains an edge significantly better than any other knife I own. In fact, I haven't sharpened it once in six months and it's still a razor. Its blade and handle geometry is superb. It fits my hand perfectly.
My guests may be impressed by some of the beautiful Japanese knives I have displayed in the block, but this is the one I use all the time and appreciate the most. I keep it in its handsome sheath in my drawer away from curious guests who might otherwise cut themselves, or god forbid, drop it. Well worth the money!

A
Anthony Grimaldi (Santa Fe, US)
The Ultimate Knife

This is the ultimate knife. You will never need to buy another knife in your lifetime. A one-time forever purchase. Nothing even remotely comparable out there.

S
Simone Audesse (Rowley, US)
A Dream

I'm having so much fun getting acclimated to my new knife. Immediately noticeable was how light it was in comparison to my current daily driver. This translates into a wonderful nimble-ness when in use, feeling very much like a natural extension of my intent as I cut rather than a tool for which I need to plan each movement. The details are beautifully considered, and I was pleasantly surprised by both the rounded spine and the very useful point at the heel. I'm so glad I finally treated myself to this knife!!

D
Daniel Meadows (Charlotte, US)
Incredible chef’s knife

I ordered a chef’s knife that was out of stock so I knew there would be a delay, but the company kept me updated on everything that was going on with my knife (approximately when the steel would be there, when it got there, went into production, etc.) Customer service was above and beyond in every way. So is the knife. Incredibly sharp, great weight and balance, ergonomics are spot on. This is a fast and fun knife.

H
Hawkeye63 (Fort Myers, US)
Outstanding knife

I love this chef’s knife. It is a very comfortable knife to use and wicked sharp. I was surprised by how lightweight the knife is, I’m used to heavier weight knives. I was a bit concerned until I used if for the first time. It’s so easy to use, the lightweight aspect is not an issue, it’s a benefit for bigger cutting and chopping tasks.

I own chef’s knives from Bloodroot Blades, Misen and Frederick Dick. All are great for their own reasons but my new Artisan Revere knife is fast becoming my favorite. I’ve used it a dozen or so times for various tasks and it makes even mundane work a pleasure. I’m interested to see the longevity of the sharpness. I’m used to honing with each use and using my work sharp belt sharpener every 4-5 months. So far the Artisan chef knife has held its edge longer than I am used to. I love this knife and look forward to continue to challenge it. You can’t go wrong buying this knife. PS I also own the petty knife. I bought that before the chef.

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The Chef’s Knife

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$445 $445

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