Proven Performance, Untamed Beauty.

For some, an 8 is too small and a 10 is too big. The 9 hits the sweet spot. It's wide at the base, generously curved, and thin at the tip, built for whole squash, full racks, and a Sunday's worth of prep. The Editor-in-Chief of Food & Wine calls it his "best friend in the kitchen." This edition gives it a new face and a new grip.

The Teton Range is etched into both sides of the blade. It's a tribute to the mountains above our factory, and it does real work: like a santoku's dimple grind, the etch helps food fall away from the steel after every cut. We apply it with a proprietary cold process, because the heat from machine-grinding can disturb the precision of the steel's heat treatment.

Then there's the handle. Elk antler is never the same twice. Near the butt it runs dark and deeply ridged, textured like bark. Toward the blade it smooths into pale ivory, polished where your fingers rest. Every handle has its own grain, coloring, and character, so the one you hold won't look like anyone else's. A stainless steel bolster, machined to match its own tang, holds the line between antler and steel.

CPM S35VN particle metallurgy steel, finished and hand-sharpened by one individual knife maker in Victor, Idaho. Comes with a leather sheath. Built to be used, trusted, and passed down for generations.