Named for the flattest place on earth. Built for the most precise work in your kitchen.
The Bonneville Salt Flats are a place where things get stripped down to what matters. No curves, no distractions, no excess. Just flat ground, forward motion, and what you're made of. This knife was named for that place — and built with the same philosophy.
The Bonneville is a 5" Nakiri-influenced chef's knife designed for the cook who takes vegetable prep seriously. Nakiris are purpose-built for this work — the flat profile, the geometry, the way the blade moves through produce with control and intention. This one takes that foundation and pushes the grind further than most makers are willing to go.
The spine is ground to 0.055" — exceptionally thin, even by Japanese standards. This is a knife that moves through an onion, a carrot, or a bundle of herbs the way a well-tuned race car moves through a straight — fast, clean, and without resistance. At 4.4 oz it disappears in your hand within minutes of picking it up.
The blade is AEB-L stainless steel — BCB's house steel, heat treated to 60 HRC. Fine-grained, highly refined, and at this grind thickness it takes an edge that will make you rethink every vegetable knife you've ever used.
The handle is stabilized walnut — clean, natural, and honest. Lower figure than a showpiece burl but that's entirely intentional on this build. This knife isn't about the handle. It's about what the blade does. The walnut is warm in the hand, stable in all conditions, and ages beautifully with use. Carbon fiber pins anchor it cleanly without competing with the wood.
The Bonneville is a family name for me. A dream that lives on the salt flats of western Utah — flat ground, wide open, full of possibility. My family hasn't run there yet. But we will. This knife carries that intention every time it leaves the shop.
Every dimension, every grind angle, every edge bevel was done by hand in my 80 sq ft shop in Provo, Utah. No production line. No shortcuts. One knife at a time.
Steel: AEB-L Stainless Steel
Blade length: ~5-1/4"
Blade height: ~1-7/8"
Spine thickness: 0.055"
Overall length: ~10"
Weight: ~4.4 oz
Edge: Double bevel, thin flat grind
Pins: Carbon Fiber
Handle: Stabilized Walnut
Origin: Handcrafted in Provo, Utah, USA
What's included: The Bonneville, a BCB sticker, and one complimentary Spa Day sharpening service* — valid within 12 months of purchase.
*Shipping fees apply
The Spa Day is my way of making sure this knife is still performing the way it left my bench. I stand behind what I make.
Blue Collar Blades are made one at a time. This is the only one.
Named for the flattest place on earth. Built for the most precise work in your kitchen.
The Bonneville Salt Flats are a place where things get stripped down to what matters. No curves, no distractions, no excess. Just flat ground, forward motion, and what you're made of. This knife was named for that place — and built with the same philosophy.
The Bonneville is a 5" Nakiri-influenced chef's knife designed for the cook who takes vegetable prep seriously. Nakiris are purpose-built for this work — the flat profile, the geometry, the way the blade moves through produce with control and intention. This one takes that foundation and pushes the grind further than most makers are willing to go.
The spine is ground to 0.055" — exceptionally thin, even by Japanese standards. This is a knife that moves through an onion, a carrot, or a bundle of herbs the way a well-tuned race car moves through a straight — fast, clean, and without resistance. At 4.4 oz it disappears in your hand within minutes of picking it up.
The blade is AEB-L stainless steel — BCB's house steel, heat treated to 60 HRC. Fine-grained, highly refined, and at this grind thickness it takes an edge that will make you rethink every vegetable knife you've ever used.
The handle is stabilized walnut — clean, natural, and honest. Lower figure than a showpiece burl but that's entirely intentional on this build. This knife isn't about the handle. It's about what the blade does. The walnut is warm in the hand, stable in all conditions, and ages beautifully with use. Carbon fiber pins anchor it cleanly without competing with the wood.
The Bonneville is a family name for me. A dream that lives on the salt flats of western Utah — flat ground, wide open, full of possibility. My family hasn't run there yet. But we will. This knife carries that intention every time it leaves the shop.
Every dimension, every grind angle, every edge bevel was done by hand in my 80 sq ft shop in Provo, Utah. No production line. No shortcuts. One knife at a time.
Steel: AEB-L Stainless Steel
Blade length: ~5-1/4"
Blade height: ~1-7/8"
Spine thickness: 0.055"
Overall length: ~10"
Weight: ~4.4 oz
Edge: Double bevel, thin flat grind
Pins: Carbon Fiber
Handle: Stabilized Walnut
Origin: Handcrafted in Provo, Utah, USA
What's included: The Bonneville, a BCB sticker, and one complimentary Spa Day sharpening service* — valid within 12 months of purchase.
*Shipping fees apply
The Spa Day is my way of making sure this knife is still performing the way it left my bench. I stand behind what I make.
Blue Collar Blades are made one at a time. This is the only one.
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