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
-
August 13, 2026 – Sachi Uchimaru
Osaki Zaimoku Cutting Boards
Osaki-San & Nemoto-San We are honored to be the only retailer outside of Japan featuring the award-winning cutting boards created by Osaki Mayumi-san and Nemoto Tsutomu-san. Osaki-san and her husband run a family lumber mill founded in 1930 in a small town just outside my birthplace of Mito, and Nemoto-san is an 85-year-old third-generation master carpenter whose meticulous craftsmanship has...
Keep reading -
August 12, 2026 – Josh Donald
Escape from Kareishu, or: Seiichi and Me
In the summer of 2025, I traveled to Japan with my old friend Sachi, who works with me at Bernal Cutlery, as our Japanese cultural liaison/interpreter/assistant buyer. Sachi herself is not old, but we’ve known each other for about a dozen years, since our sons, Henry and Nalin, became friends on their first day of kindergarten. They are now in...
Keep reading -
August 5, 2026 – Josh Donald
Hamaguri and Me: The Ashi Hamono Effect
Ashi Hamono knives were among the first Japanese knives we imported directly back in 2011, when Bernal Cutlery operated out of a tiny corner of a shared small-business incubator space at 331 Cortland Ave in Bernal Heights. We initially got very small orders for the 90 sq ft shop, and it took years for the word to get out...
Keep reading
-
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.
Keep reading -
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...
Keep reading -
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...
Keep reading
Watch〝What’s In My Basket〞
