{"title":"Every knife","description":"\u003cp\u003eAll eight blades, from the 90 mm paring knife to the 240 mm slicer. One steel, one handle material, eight shapes — the only thing that changes down the range is what the blade is for.\u003c\/p\u003e","products":[{"product_id":"chef-200","title":"Chef 200","description":"\u003cp\u003eThe knife most people reach for nine times out of ten. A 200 mm blade is long enough to go through a cabbage in one pass and tall enough that your knuckles clear the board. If you only buy one knife from us, buy this one.\u003c\/p\u003e\u003cp\u003eThe blade is plain satin stainless with no pattern on it. The handle is linen micarta — canvas set in resin — held on with three brass pins, with the tang left visible along the spine.\u003c\/p\u003e\u003ch3\u003eSpecification\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 200 mm (approx.)\u003c\/li\u003e\n\u003cli\u003eSteel: X50CrMoV15 stainless\u003c\/li\u003e\n\u003cli\u003eHardness: 56 HRC\u003c\/li\u003e\n\u003cli\u003eEdge: 15 degrees per side\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 2.2 mm\u003c\/li\u003e\n\u003cli\u003eWeight: 215 g (approx.)\u003c\/li\u003e\n\u003cli\u003eHandle: natural linen micarta, three brass pins, full exposed tang\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat it is not good at\u003c\/h3\u003e\u003cp\u003eBone, frozen food and squash rind thicker than your thumb. It is a slicing knife, not a chopper, and levering it sideways in a hard vegetable is how edges chip. At 56 HRC it will not hold an edge as long as a much harder steel — the trade is that it comes back on a stone in a few minutes rather than needing a specialist.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry it straight away. Not dishwasher safe: the detergent dulls the edge and the heat is hard on the micarta. Keep it off glass, stone and ceramic boards. Full details on \u003ca href=\"\/pages\/care-and-sharpening\"\u003eCare \u0026amp; Sharpening\u003c\/a\u003e.\u003c\/p\u003e","brand":"Pilvarox","offers":[{"title":"Default Title","offer_id":50547904774218,"sku":"PX-CHF-200","price":89.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0778\/5057\/4922\/files\/hf_20260925_061226_f18c6e48-9b4f-4c7a-82d7-208f74f91b08.png?v=1790318360"},{"product_id":"chef-165","title":"Chef 165","description":"\u003cp\u003eThe same knife, 35 mm shorter. If you cook on a small board, or the 200 feels like more knife than you want in your hand, this is the one to take. It loses nothing but reach.\u003c\/p\u003e\u003cp\u003ePlain satin stainless blade, no pattern. Linen micarta handle on three brass pins, tang visible along the spine.\u003c\/p\u003e\u003ch3\u003eSpecification\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 165 mm (approx.)\u003c\/li\u003e\n\u003cli\u003eSteel: X50CrMoV15 stainless\u003c\/li\u003e\n\u003cli\u003eHardness: 56 HRC\u003c\/li\u003e\n\u003cli\u003eEdge: 15 degrees per side\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 2.0 mm\u003c\/li\u003e\n\u003cli\u003eWeight: 165 g (approx.)\u003c\/li\u003e\n\u003cli\u003eHandle: natural linen micarta, three brass pins, full exposed tang\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat it is not good at\u003c\/h3\u003e\u003cp\u003eAnything wider than the blade is long — a large cabbage or a watermelon will need two passes and a wobble. Not for bone or frozen food. At 56 HRC the edge gives up a little longevity in exchange for being easy to bring back on a stone.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry it straight away. Not dishwasher safe. Keep it off glass, stone and ceramic boards. Full details on \u003ca href=\"\/pages\/care-and-sharpening\"\u003eCare \u0026amp; Sharpening\u003c\/a\u003e.\u003c\/p\u003e","brand":"Pilvarox","offers":[{"title":"Default Title","offer_id":50547904872522,"sku":"PX-CHF-165","price":76.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0778\/5057\/4922\/files\/hf_20260925_062643_2087adc8-592b-444c-9d67-954ea7ac9bd8.png?v=1790318361"},{"product_id":"prep-130","title":"Prep 130","description":"\u003cp\u003eThe in-between knife. Too big for a paring knife's job, too small for a chef's knife's — which turns out to be most of what happens on a worktop. Trimming, splitting garlic, slicing a tomato, cutting sandwiches in half.\u003c\/p\u003e\u003cp\u003eNarrow blade, straight spine, fine point. Plain satin stainless with no pattern. Linen micarta handle on three brass pins.\u003c\/p\u003e\u003ch3\u003eSpecification\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 130 mm (approx.)\u003c\/li\u003e\n\u003cli\u003eSteel: X50CrMoV15 stainless\u003c\/li\u003e\n\u003cli\u003eHardness: 56 HRC\u003c\/li\u003e\n\u003cli\u003eEdge: 15 degrees per side\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 1.8 mm\u003c\/li\u003e\n\u003cli\u003eWeight: 105 g (approx.)\u003c\/li\u003e\n\u003cli\u003eHandle: natural linen micarta, three brass pins, full exposed tang\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat it is not good at\u003c\/h3\u003e\u003cp\u003eVolume. Dice an onion with it and you will wish you had picked up the Chef 200. The narrow blade also gives you no knuckle clearance, so it is not a board knife. Not for bone or frozen food.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry it straight away. Not dishwasher safe. Keep it off glass, stone and ceramic boards. Full details on \u003ca href=\"\/pages\/care-and-sharpening\"\u003eCare \u0026amp; Sharpening\u003c\/a\u003e.\u003c\/p\u003e","brand":"Pilvarox","offers":[{"title":"Default Title","offer_id":50547904905290,"sku":"PX-PRP-130","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0778\/5057\/4922\/files\/hf_20260925_061226_b85f4927-cdd7-4b74-ab7e-770157b4696a.png?v=1790318361"},{"product_id":"paring-90","title":"Paring 90","description":"\u003cp\u003eA 90 mm blade for work you do in your hand rather than on a board: peeling, coring, hulling, taking the eyes out of a potato. Short enough to control with your thumb on the spine.\u003c\/p\u003e\u003cp\u003ePlain satin stainless, no pattern. Linen micarta handle on three brass pins, tang visible along the spine.\u003c\/p\u003e\u003ch3\u003eSpecification\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 90 mm (approx.)\u003c\/li\u003e\n\u003cli\u003eSteel: X50CrMoV15 stainless\u003c\/li\u003e\n\u003cli\u003eHardness: 56 HRC\u003c\/li\u003e\n\u003cli\u003eEdge: 15 degrees per side\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 1.6 mm\u003c\/li\u003e\n\u003cli\u003eWeight: 62 g (approx.)\u003c\/li\u003e\n\u003cli\u003eHandle: natural linen micarta, three brass pins, full exposed tang\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat it is not good at\u003c\/h3\u003e\u003cp\u003eEverything on a board. It is the smallest knife we make and it is meant to be — if you are cutting something down on a worktop, this is the wrong tool and the short blade will make hard work of it. Not for bone or frozen food.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry it straight away. Not dishwasher safe. Keep it off glass, stone and ceramic boards. Full details on \u003ca href=\"\/pages\/care-and-sharpening\"\u003eCare \u0026amp; Sharpening\u003c\/a\u003e.\u003c\/p\u003e","brand":"Pilvarox","offers":[{"title":"Default Title","offer_id":50547904938058,"sku":"PX-PAR-090","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0778\/5057\/4922\/files\/hf_20260925_062643_68b08028-d22c-43d9-a495-f7d8250b1d19.png?v=1790318361"},{"product_id":"cleaver-175","title":"Cleaver 175","description":"\u003cp\u003eA vegetable cleaver, not a bone cleaver — the distinction matters and we would rather say it here than in a returns email. The tall blade is for going through dense vegetables in one stroke and then scooping the lot up off the board on the flat.\u003c\/p\u003e\u003cp\u003eHeavier than it looks at 425 g, and the weight is the point: you let it fall rather than push it. Plain satin stainless with no pattern, linen micarta handle on three brass pins.\u003c\/p\u003e\u003ch3\u003eSpecification\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 175 mm (approx.)\u003c\/li\u003e\n\u003cli\u003eSteel: X50CrMoV15 stainless\u003c\/li\u003e\n\u003cli\u003eHardness: 56 HRC\u003c\/li\u003e\n\u003cli\u003eEdge: 15 degrees per side\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 3.0 mm\u003c\/li\u003e\n\u003cli\u003eWeight: 425 g (approx.)\u003c\/li\u003e\n\u003cli\u003eHandle: natural linen micarta, three brass pins, full exposed tang\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat it is not good at\u003c\/h3\u003e\u003cp\u003eBone. It is ground thin at 15 degrees per side like the rest of the range, and a thin edge driven into bone rolls or chips. If you want to split a chicken through the spine you want a heavy cleaver with a thick obtuse edge, and that is not this. It is also clumsy for fine work — no point, no finesse.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry it straight away. Not dishwasher safe. Keep it off glass, stone and ceramic boards. Full details on \u003ca href=\"\/pages\/care-and-sharpening\"\u003eCare \u0026amp; Sharpening\u003c\/a\u003e.\u003c\/p\u003e","brand":"Pilvarox","offers":[{"title":"Default Title","offer_id":50547905265738,"sku":"PX-CLV-175","price":94.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0778\/5057\/4922\/files\/hf_20260925_061226_7d023b9a-bd2e-4789-bb05-47afaad5938e.png?v=1790318361"},{"product_id":"slicer-240","title":"Slicer 240","description":"\u003cp\u003eLong, narrow and thin, for cutting a whole slice in one draw rather than sawing at it. A roast, a side of salmon, a ham. The length is what does the work — 240 mm lets you cross most joints without changing direction halfway.\u003c\/p\u003e\u003cp\u003ePlain satin stainless, no pattern and no scalloped divots. Linen micarta handle on three brass pins.\u003c\/p\u003e\u003ch3\u003eSpecification\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 240 mm (approx.)\u003c\/li\u003e\n\u003cli\u003eSteel: X50CrMoV15 stainless\u003c\/li\u003e\n\u003cli\u003eHardness: 56 HRC\u003c\/li\u003e\n\u003cli\u003eEdge: 15 degrees per side\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 2.0 mm\u003c\/li\u003e\n\u003cli\u003eWeight: 195 g (approx.)\u003c\/li\u003e\n\u003cli\u003eHandle: natural linen micarta, three brass pins, full exposed tang\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat it is not good at\u003c\/h3\u003e\u003cp\u003eBoard work of any kind. The blade is narrow, so there is no knuckle clearance, and it is long enough to be awkward in a small kitchen. It will not cut bread — the smooth edge tears crust. Not for bone or frozen food.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry it straight away. Not dishwasher safe. Keep it off glass, stone and ceramic boards. Full details on \u003ca href=\"\/pages\/care-and-sharpening\"\u003eCare \u0026amp; Sharpening\u003c\/a\u003e.\u003c\/p\u003e","brand":"Pilvarox","offers":[{"title":"Default Title","offer_id":50547905298506,"sku":"PX-SLC-240","price":98.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0778\/5057\/4922\/files\/hf_20260925_061226_09cd3b9d-d8b9-4790-9a73-e563b3e8b5d2.png?v=1790318362"},{"product_id":"bread-220","title":"Bread 220","description":"\u003cp\u003ePointed serrations, deep enough to bite a hard crust without crushing what is under it. 220 mm covers a round sourdough in one stroke. It is also the knife for tomatoes and for a cake you do not want to compress.\u003c\/p\u003e\u003cp\u003ePlain satin stainless, no pattern. Linen micarta handle on three brass pins.\u003c\/p\u003e\u003ch3\u003eSpecification\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 220 mm (approx.), serrated\u003c\/li\u003e\n\u003cli\u003eSteel: X50CrMoV15 stainless\u003c\/li\u003e\n\u003cli\u003eHardness: 56 HRC\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 2.0 mm\u003c\/li\u003e\n\u003cli\u003eWeight: 180 g (approx.)\u003c\/li\u003e\n\u003cli\u003eHandle: natural linen micarta, three brass pins, full exposed tang\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat it is not good at\u003c\/h3\u003e\u003cp\u003eEverything that is not bread-shaped. And here is the honest limit: a serrated edge cannot be brought back on a flat stone. When it finally goes — and on home use that is years, not months — it needs a tapered rod run through each scallop, or replacing. We would rather you knew that before you bought it than after.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry it straight away. Not dishwasher safe. Full details on \u003ca href=\"\/pages\/care-and-sharpening\"\u003eCare \u0026amp; Sharpening\u003c\/a\u003e.\u003c\/p\u003e","brand":"Pilvarox","offers":[{"title":"Default Title","offer_id":50547905331274,"sku":"PX-BRD-220","price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0778\/5057\/4922\/files\/hf_20260925_061226_8e428547-b574-4a1f-a793-ce3a0942c79a.png?v=1790318396"},{"product_id":"boning-150","title":"Boning 150","description":"\u003cp\u003eA slim curved blade with a fine point, for working around a bone rather than through it. Jointing a chicken, taking a fillet off a fish, trimming silverskin off a piece of beef. It has enough flex to follow a rib and enough spine not to wander.\u003c\/p\u003e\u003cp\u003ePlain satin stainless, no pattern. Linen micarta handle on three brass pins.\u003c\/p\u003e\u003ch3\u003eSpecification\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 150 mm (approx.)\u003c\/li\u003e\n\u003cli\u003eSteel: X50CrMoV15 stainless\u003c\/li\u003e\n\u003cli\u003eHardness: 56 HRC\u003c\/li\u003e\n\u003cli\u003eEdge: 15 degrees per side\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 1.8 mm\u003c\/li\u003e\n\u003cli\u003eWeight: 110 g (approx.)\u003c\/li\u003e\n\u003cli\u003eHandle: natural linen micarta, three brass pins, full exposed tang\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat it is not good at\u003c\/h3\u003e\u003cp\u003eCutting bone, despite the name — boning means working around it. Hitting a joint hard with this blade will chip the edge. It is also a poor vegetable knife: the curve and the narrow profile make straight cuts awkward.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry it straight away, and be careful with the point. Not dishwasher safe. Keep it off glass, stone and ceramic boards. Full details on \u003ca href=\"\/pages\/care-and-sharpening\"\u003eCare \u0026amp; Sharpening\u003c\/a\u003e.\u003c\/p\u003e","brand":"Pilvarox","offers":[{"title":"Default Title","offer_id":50547905364042,"sku":"PX-BON-150","price":64.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0778\/5057\/4922\/files\/hf_20260925_061226_2e4b660e-022e-4619-b490-dc764c1aae9c.png?v=1790318396"}],"url":"https:\/\/pilvarox.com\/collections\/every-knife.oembed","provider":"Pilvarox","version":"1.0","type":"link"}