Bernal Cutlery Manufacturing
Greenfield Series
Japanese geometry meets New England design. Built in SF.
The INVICTUS
K Sabatier ✕ Bernal Cutlery ✕ Butcher’s Guide
There is a good reason why the French boning knife that Dylan is using as a reference point has persisted as long as it has; his additions to it widen its working capacity and make it more accessible to how people are working outside of the strict lexicon of classic French butchery. This is a fantastic knife that is hardworking and capable of extreme finesse.
Field-tested and approved by renowned butchers, the INVICTUS is a workhorse capable of everything from heavy breaking to extreme precision. It simply does not quit.
We’re in the News
Bernal Cutlery Stories
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October 9, 2026 – Sachi Uchimaru
Celebrating Our Tongs on Tongs Day
One of our best selling non-knife products that we get from Japan is an unassuming tong made by AUX in Tsubame-Sanjo, the city ubiquitous for stainless steel tools. The company’s motto is creating tools that bring “a little bit of joy and awe.” We certainly find that their products accomplish just that, with customers coming back to buy them repeatedly...
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September 29, 2026 – Josh Donald
Wakui Hamono
Photo by Molly DeCoudreaux for Bernal Cutlery Toshihiro Wakui forges, heat-treats, and grinds all his knives himself at his small Sanjo workshop. Like many family knifemaking operations, the workshop is located in a residential neighborhood, with the ground floor of the house transformed long ago into a workshop. The sound of forging during the day is the only giveaway as...
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September 18, 2026 – Gil Levy
Introducing Gilded Fish
Gilded Fish started with the idea that deliciousness is a form of nourishment. Flavor and nutrition are closely intertwined, and the ingredients that deliver both shouldn’t be reserved for a tasting menu. They should be easy to find on a shelf. That idea took shape over years, first in professional kitchens including Chez Panisse, and later curating the pantry at...
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July 30, 2026 – Sachi Uchimaru
Hojicha: A Primer
Sachi takes us through the labor-focused origins of hojicha, a more modern type of Japanese green tea that’s less known to Western audiences. Learn how hojicha differs from teas like sencha and bancha, when to serve it, what makes our House Uji-Hojicha special, and get ideas for culinary (non-beverage applications) from our unofficial BC test kitchen in Tim’s backyard.
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July 16, 2025 – Kyle Cooper
Tanabe Tatara Tamahagane
Tatara smelting is a traditional Japanese technique for producing steel from iron sand. It began in the 6th century in Kibi Province—now Okayama Prefecture—where craftsmen developed low, box-like furnaces called tatara. These furnaces produced tamahagane (“precious steel”), renowned for its use in swords and tools. The intense, three-day process gradually spread across the iron-rich Chūgoku Mountains, becoming central to Japanese...
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June 17, 2025 – Sachi Uchimaru
Japanese Tinned Fish - Takagi Shoten
Takagi Shoten is a fish processing company based in Ibaraki prefecture that has been operating before World War II.A few years ago, Takashi Takagi-sama became the 6th-generation CEO in his family to run the company. Takagi-sama’s primary goal is to use the highest quality fish in his products.Each can offers consumers the ability to track exactly where the fish they...
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