Some knives are designed in isolation. This one was built in conversation.
The Mule is Blue Collar Blades' flagship 8" chef's knife — the blade that earned its name because it just works. Tough, reliable, balanced, and completely at home in a working kitchen. The kind of knife that becomes the first one you reach for and the last one you put away.
The Standard Issue is something different. When it came time to spec the handle I put the decision to my community — full dress titanium scales or stippled Delrin. They chose tactical. So that's what I built.
The result is exactly what the name suggests. Stippled Delrin scales with the same aggressive texture you'd expect from a firearm grip — positive purchase in wet hands, confident control through heavy prep work, zero pretension. Stainless fasteners with a thin layer of epoxy between the scales and the steel keep moisture out and eliminate the need for field repairs. This knife was built to be used hard and used often.
The blade is AEB-L stainless steel — BCB's house steel and for good reason. Fine-grained, highly refined, with a well-earned reputation in professional kitchens. It takes a clean aggressive edge, holds it through real work, and comes back fast when it finally needs attention. Eight inches gives you the length to break down proteins, the belly for rocking cuts, and enough presence on the board to handle whatever a serious cook throws at it.
This is the first Standard Issue Mule. The working knife variant of the Mule family — built for the cook who wants performance over polish, function over flash, and a knife that earns its place on the bench every single day.
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: ~8"
Blade height: ~1-7/8"
Overall length: ~13"
Weight: ~7.70 oz
Edge: Double bevel, flat grind
Fasteners: ¼" Torx bolts
Handle: Stippled Delrin
Origin: Handcrafted in Provo, Utah, USA
What's included: The Mule Standard Issue, 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.
Some knives are designed in isolation. This one was built in conversation.
The Mule is Blue Collar Blades' flagship 8" chef's knife — the blade that earned its name because it just works. Tough, reliable, balanced, and completely at home in a working kitchen. The kind of knife that becomes the first one you reach for and the last one you put away.
The Standard Issue is something different. When it came time to spec the handle I put the decision to my community — full dress titanium scales or stippled Delrin. They chose tactical. So that's what I built.
The result is exactly what the name suggests. Stippled Delrin scales with the same aggressive texture you'd expect from a firearm grip — positive purchase in wet hands, confident control through heavy prep work, zero pretension. Stainless fasteners with a thin layer of epoxy between the scales and the steel keep moisture out and eliminate the need for field repairs. This knife was built to be used hard and used often.
The blade is AEB-L stainless steel — BCB's house steel and for good reason. Fine-grained, highly refined, with a well-earned reputation in professional kitchens. It takes a clean aggressive edge, holds it through real work, and comes back fast when it finally needs attention. Eight inches gives you the length to break down proteins, the belly for rocking cuts, and enough presence on the board to handle whatever a serious cook throws at it.
This is the first Standard Issue Mule. The working knife variant of the Mule family — built for the cook who wants performance over polish, function over flash, and a knife that earns its place on the bench every single day.
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: ~8"
Blade height: ~1-7/8"
Overall length: ~13"
Weight: ~7.70 oz
Edge: Double bevel, flat grind
Fasteners: ¼" Torx bolts
Handle: Stippled Delrin
Origin: Handcrafted in Provo, Utah, USA
What's included: The Mule Standard Issue, 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.
