Chef Knives Australia

Choose a Route 83 chef knife for everyday chopping, slicing and kitchen preparation. Start with the blade size, grip and balance that suit your cooking, then choose the steel and natural handle you enjoy using.

Which chef knife should I choose?

Classic Chef Knife — Ebony: start here for a practical Classic stainless-steel option with an individually finished natural wood handle. Read the product for its exact steel, dimensions and construction.
Signature XL Chef Knife — Olive Wood: choose Japanese VG-10 67-layer Damascus steel and the individual grain of solid natural olivewood. This model has a 20.5 cm blade and weighs approximately 200 g, excluding the box.
Signature XL Chef Knife — Walnut: explore the Signature chef design with a natural walnut handle. Compare its exact specification and appearance with the olivewood model.

For designs developed with barbecue pitmaster Moe Cason, explore the Moe Cason collection. Each linked product shows current price and availability.

Comfort and control come first

A chef knife is a tool you pick up repeatedly. Consider how its handle fits your grip, the room on your cutting board and the blade length you prefer. Shape and balance help determine control; compare the whole knife alongside its stated weight and dimensions.

The Signature XL Olive Wood model combines a hand-shaped natural handle with three-quarter tang construction and a stainless-steel end cap that contributes to balance. Its blade is heat-treated to 60 HRC ±1. These specifications describe that model; always check the exact product you select.

Classic or Signature?

Classic knives use German 1.4116 or Japanese AUS-8 stainless steel, depending on the model, for practical cutting and maintenance. Signature uses Japanese VG-10 67-layer Damascus steel, combining a cutting core with the distinctive pattern of layered stainless-steel cladding.

Steel is one part of the decision. Heat treatment, blade geometry, sharpening, handle fit and balance all contribute to performance. Use our chef knife specification comparison to assess the exact models and materials.

Craftsmanship you can see and feel

Approximately 27 of Route 83’s 30 production stages are completed by hand. Individually shaped natural handles and extensive blade finishing give each knife its character while maintaining consistent standards of construction and finish. Choose a knife for its working performance and the materials you enjoy handling.

Choose another blade for specialised work

For close meat preparation around fat and joints, see our boning and trimming guide. For slicing large cooked cuts, compare brisket and carving knives. A chef knife should not be used to chop through bone, pry or twist against hard surfaces.

Everyday care

Hand wash with mild detergent, rinse and dry promptly. Do not soak or put the knife in a dishwasher. Follow the product-specific care instructions for the blade and natural handle.

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