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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September 11, 2026 – Josh Donald
Behind the Black Label
Black Label came about while Eli and I were waiting for blades to be cut, heat-treated, and CNC pre-ground for our Greenfield series of knives. I sketched out a blade outline and Eli forged it in 52100 carbon steel. This is a steel Eli has worked with for many years, and I came to really like how he treated it...
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September 10, 2026 – Marco Antoniolli
Meet the Maker: Nick Rolin
Rolin Knives are meticulously forged, heat-treated, ground, machined, shaped, and handled with an incredible amount of detail and intention by Nick Rolin. Nick is a friend of the shop, and we’ve been lucky enough to use his knives ourselves. The precise distal tapering (the thinning of a blade's cross-section from its base to its tip) and grinding techniques create a...
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September 9, 2026 – Marco Antoniolli
Meet the Maker: Elias Sideris
Elias Sideris is a bladesmith and toolmaker based in Oakland, California, where he works full-time as the lead of the Bernal Cutlery knife-making operation and also makes his own knives under the Astral Works brand. Read more about Eli’s background and how much he brings to Bernal Cutlery.
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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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