Jericho
Built for brisket, roast-ready, and BBQ-proven. Jericho is the carving knife that earns its place at the table.
Jericho was made for meat. With a long 24 cm blade and broad profile, this is the knife you want in hand when there’s a brisket to slice, a roast to carve, or a ribeye that deserves respect.
Sharp, balanced, and just the right weight (about 180 g), it moves clean through big cuts without hacking or tearing. Think pulled pork, lamb shoulder, smoked turkey — Jericho keeps every slice clean and even, from first cut to final plate.
Whether you're carving at the BBQ, feeding a crowd, or plating up with pride — Jericho shows up sharp, steady, and ready.
Blade Length:
240mm
Total Length:
420mm
Blade Width:
35mm
Knife Weight:
180grams
Handcrafted in Vietnam
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Care Instructions
Dry your knife after each use to prevent rust. Oil the carbon steel using a food grade mineral oil. Avoid soaking & never put it in the dishwasher. For full care tips, visit: Knife Care Guide →
Steel Details
Made with high-carbon steel, heat-treated for a hard, sharp edge. Builds character over time and rewards simple care with a knife that keeps getting better.
How Each Knife Is Crafted
Forged Carbon Steel
Every knife starts as a bar of high carbon steel, its roughly shaped then heated in a coal forge and shaped under a power hammer by hand. No CNC, no laser cutting. Each blade is forged individually.
Heat-Treated for Performance
Each blade is differentially heat-treated to bring out the best in the steel. The edge is hardened for sharpness and retention, while the spine stays softer so it flexes under pressure instead of snapping.
Handcrafted Handle
Each handle is carved from padauk and hand-planed until there are no rigid edges left. Sealed with shellac and glued to the tang, so blade and wood sit as one solid piece. No two handles come out the same.
Sharpened by Hand
Every blade is hand-ground to form the edge, then refined on a whetstone for a polished, clean cut. Ready to use straight out of the box.
Common Questions
What's the difference between Jericho, Judas and Solomon?
All three have a 240mm blade, so it comes down to width and shape.
Jericho is the narrowest at 35mm. It's a carving knife, built to slice long and clean through cooked meat in a single pull. Judas is 55mm and curved, a Gyuto, so it's the all-rounder that lives on the board. Solomon sits between them at 45mm with a flat edge and an angled tip.
If you're carving a brisket, Jericho. If you want one knife to do everything, Judas. If you like a flat edge and push cuts, Solomon.
Can I use it as an everyday knife?
You can, but it isn't what it's for. At 35mm the blade is narrow, so your knuckles sit close to the board and there's not much surface to scoop with. It's a specialist. Most people keep Jericho for the meat and reach for something wider day to day.
Is it a fillet knife?
No. Jericho is stiff through the spine, which is what you want for carving. A filleting knife needs to flex around bones, and that's Poseidon.
Will it carve a roast chicken?
It will, though 240mm is a lot of blade for a bird. Jericho comes into its own on the big stuff, a brisket, a lamb shoulder, a whole smoked turkey. For a Sunday chicken most people find something shorter easier to steer.
Will it fit my chopping board?
420mm end to end, so measure before you buy. It wants a decent-sized board or a carving tray, and it's happiest with room to run the full length of the blade through a cut.
Will it rust?
It can if it's left wet. Carbon steel isn't stainless, and that's the trade-off for an edge this sharp. Wash by hand, dry it properly, put it away dry. Do that and you'll have no trouble.
Why is it leaving grey marks on my meat?
That's a new carbon blade reacting, and it settles down. Bare steel marks against acidic and wet food for the first few weeks until the patina builds, then it stops transferring. Wipe the blade between cuts early on and it passes quickly.
How do I sharpen a blade this long?
The same way as any of ours, it just takes a few more passes. A whetstone gives you the most control over a long edge. If you've chipped it, that's a job for a professional, and we can point you in the right direction.
Can I get it engraved?
Yes, and it's the one people most often do. Every engraving review we've had is five stars.
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