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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November 6, 2026 – Sachi Uchimaru
Masterscraft Ceramic Chopstick Rests
Chopstick rests (hashi-oki) are normally unassuming and plain, there to serve a quiet but important job of keeping both the chopstick tips and the table clean during a meal. When we first saw the chopstick rests made by Goshima-sama and his team, however, any preconceived notions we had about chopstick rests being a side character were blown far away. With...
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November 5, 2026 – Sachi Uchimaru
Oishii Sekai Hand-Sewn Iron-On Patches
If you have ever been to Tokyo Station, you know it is equal parts a world-class train station and a world-class shopping mall. In Japan, it is a moral duty to buy omiyage (gifts for loved ones to bring home) whenever you travel, hence it makes sense that Tokyo Station strives to meet both those needs for the almost half...
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October 16, 2026 – Josh Donald
The Four Horsemen of the Sabatier & Monsieur Dulac
Band-Aid, Kleenex, Coke. Aside from the Swiss Army knife or Buck knife, the only culinary knife to have become eponymous is the Sabatier. We get customers coming in asking for a “French knife” as in chef knife, but “Sabatier” still is the stand-in for a French-made knife. French knives do have a distinct design and history that would get them...
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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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