FREQUENTLY ASKED QUESTIONS
Q: IS EACH ROUTE 83 KNIFE HANDMADE AND INDIVIDUALLY FINISHED?
Yes. Every Route 83 knife passes through approximately 30 production stages, with 27 completed by hand by skilled craftsmen. Each blade is carefully formed, ground and finished, while every natural handle is individually selected and shaped.
Route 83 combines extensive hand-finishing with precision equipment where it improves accuracy and consistency. Every knife is made to consistent standards of blade geometry, construction, balance and finish. Natural variation is limited to the grain and colour of the handle and the character of the hand-hammered detailing.
Q: Are Route 83 knives only designed for barbecue?
No. Route 83 designs knives for home kitchens, professional food preparation and barbecue. Each blade is developed for a specific purpose, including general chef work, boning, trimming, carving and slicing.
Route 83 kitchen, trimming and carving blades use practical profiles and thicknesses comparable with other quality knives designed for the same tasks. They are not unusually thick or heavy. The exception is the purpose-built Route 83 meat cleaver, which uses substantially thicker, full-tang construction for strength and stability during heavy-duty work.
Generous handles, considered balance and controlled weight provide comfort and precision. Blade geometry, thickness and weight are selected specifically for each knife’s intended use.
Q: CAN I USE A ROUTE 83 KNIFE EVERY DAY?
Yes. Route 83 knives are designed for dependable everyday use in home kitchens, professional food preparation and barbecue. Purpose-built blade shapes, considered balance and comfortable handles make chopping, trimming, carving and slicing controlled and efficient. Made from high-quality materials, Route 83 knives are designed to perform and made to last.
Q: ARE ROUTE 83 KNIVES HEAVY?
Weight depends on the model. Our regular boning knife weighs approximately 110 g, Classic and Signature XL boning knives 168 g, and chef knives approximately 200 g. Moe Cason XL boning knives weigh approximately 200 g. These are knife weights, excluding the presentation box. A fuller handle does not by itself mean a heavier knife: handle width, total weight and balance are separate characteristics. Choose the blade length and grip that suit your task and hand. The purpose-built meat cleaver is substantially heavier, at approximately 1,300 g.
For detailed weights and specifications, see our Chef Knife Comparison.
Q: ARE ROUTE 83 KNIVES TOO HEAVY FOR FINE KITCHEN PREPARATION?
Choose the knife for the task. The approximately 200 g chef knife is designed for general kitchen preparation; the approximately 110 g regular boning knife suits closer boning and trimming work. The substantial meat cleaver is a different tool intended for heavier work. Check each model’s weight and blade dimensions, and choose a handle that fits your hand and preferred grip.
Route 83 chef, boning, trimming, slicing and carving knives combine task-specific blade geometry with a sharp, hand-finished edge and considered balance. Their generous handles provide secure control without requiring an unnecessarily thick or heavy blade. Fine kitchen performance depends on edge geometry, sharpness, balance and control—not simply achieving the lowest possible weight.
Q: WHY DOES ROUTE 83 USE GERMAN 1.4116 STAINLESS STEEL?
German 1.4116 stainless steel—also known as X50CrMoV15—is a proven knife steel selected for its toughness, corrosion resistance and straightforward sharpening. These qualities make it particularly well suited to everyday kitchen preparation, barbecue and outdoor cooking.
Route 83 heat-treats this steel to 56–58 HRC to achieve a considered balance of sharpness, edge retention and durability. It is combined with purpose-built blade geometry, careful finishing and individually shaped natural handles to produce dependable knives made for regular use.
A knife’s performance is determined by more than its steel grade. Heat treatment, blade geometry, grinding, edge preparation, construction and balance all influence how a knife cuts, feels and lasts.
Q: WHAT STEEL IS USED FOR ROUTE 83 KNIVES AND HOW ARE THEY DIFFERENT?
Route 83 selects each steel and hardness to suit the knife’s design and intended use.
The Route 83 Classic knives use high-quality German 1.4116 stainless steel, hardened to 56–58 HRC, or Japanese AUS-8 stainless steel, hardened to 57–59 HRC. These steels provide a practical combination of toughness, corrosion resistance, sharpness and straightforward maintenance.
The Route 83 Signature knives use high-quality Japanese VG-10 67-layer Damascus steel, hardened to 60 HRC ±1. It is constructed with a high-carbon cutting core and 66 layers of stainless-steel cladding. The layered cladding creates the distinctive flowing pattern across the blade.
Route 83 cleavers use full-tang construction for maximum strength and stability. Most Route 83 kitchen knives use a substantial three-quarter tang, providing strength and balance without unnecessary handle weight.
Q: DOES ROUTE 83 DAMASCUS STEEL NEED SPECIAL CARE?
Route 83 Signature knives use Japanese VG-10 67-layer Damascus steel with stainless-steel cladding. This high-quality construction provides excellent cutting performance while remaining straightforward to maintain.
Treat a Route 83 Damascus knife as you would any fine kitchen knife. Hand wash it with mild detergent, dry it immediately and never place it in a dishwasher. Unlike reactive carbon-steel blades, Route 83 Damascus blades do not require oiling after every use.
Proper care will preserve the blade’s edge, finish and distinctive Damascus pattern for years.
Q: WHY DOESN’T ROUTE 83 PURSUE THE HIGHEST POSSIBLE HRC?
Higher hardness is not always better. A very hard blade may hold a fine edge for longer, but it can also be more difficult to sharpen and more susceptible to chipping during demanding use.
Route 83 selects a practical hardness for each steel and knife design. This allows the blade to take and hold a sharp edge while retaining the toughness and durability required for its intended purpose. Check the specific model’s steel, hardness and intended tasks rather than applying one specification to every knife.
Q: ARE ROUTE 83 KNIVES PRICED MAINLY FOR THEIR APPEARANCE?
No. Route 83 pricing is not based simply on appearance, packaging or the name of the blade steel. A knife’s quality and production cost cannot be assessed from metallurgy alone.
Each Route 83 design is developed through prototypes and professional testing. Approximately 27 of its 30 production stages are completed by hand, including blade finishing, edge preparation and the individual shaping and finishing of solid natural handles. Steel selection, heat treatment, blade geometry, grinding, balance, tang construction and final quality control all contribute to performance and longevity.
Route 83 knives are priced alongside premium mass-produced knives while offering substantially more hand-finishing, purpose-designed ergonomics and individual natural character. Their value lies in the complete knife—not simply the alloy name printed on the blade.
Q: WHAT GIVES A ROUTE 83 KNIFE ITS VALUE?
A Route 83 knife combines original purpose-built design, high-quality materials and extensive hand-finishing. Each design is refined through prototypes and professional testing, while approximately 27 of its 30 production stages are completed by hand.
Steel, heat treatment, blade geometry, construction, balance and natural handle materials are considered together. These elements determine how a knife performs, feels and lasts; its quality cannot be judged by steel grade alone.
Route 83 knives are priced alongside premium mass-produced knives while offering individually shaped natural handles, extensive hand-finishing, distinctive materials and considered presentation. The result is a durable, comfortable working knife with more individual craftsmanship and natural character.
View our premium chef knife specification comparison.
Q: SHOULD I BUY GERMAN STEEL OR DAMASCUS STEEL?
Both collections are made to the same high standards, but they offer different characteristics.
German 1.4116 stainless steel is tough, corrosion-resistant, easy to maintain and straightforward to sharpen. It is an excellent choice for dependable everyday use.
Japanese VG-10 67-layer Damascus steel offers higher hardness than our German 1.4116 Classic knives. Cutting performance and edge retention also depend on heat treatment, blade geometry, use and sharpening. Its layered stainless-steel cladding also creates the distinctive flowing pattern across each blade.
Your choice comes down to your preferred appearance, feel and intended use. With proper care, both collections are designed for lasting performance and are covered by our 14-day change-of-mind return policy; the customer pays return shipping and a 20% restocking fee. Faulty goods are assessed separately under Australian Consumer Law.
Q: WHY DOES MY KNIFE LOOK DIFFERENT THAN THE KNIVES PICTURED ON THE ROUTE 83 WEBSITE?
Every Route 83 knife is individually crafted and finished. Natural differences in wood grain, antler, colour and texture give each handle its own character. Hand-hammered detailing also creates subtle visual differences between blades.
These variations are limited to the natural materials and hand-finished detailing. Every Route 83 knife is made to consistent standards of blade geometry, construction, balance and finish.
Q: WHAT KIND OF WOOD IS USED FOR THE HANDLES?
Route 83 handles are individually shaped from carefully selected solid natural hardwood, natural antler or natural antelope horn, depending on the model.
The natural hardwoods include Italian olive wood, walnut and ebony, depending on the knife. Each handle is individually shaped and finished to retain its natural grain, colour and texture. The finished wood handles are water-resistant and do not require routine oiling. Hand wash and dry immediately; optional food-safe oil is for appearance.
Natural differences ensure that no two handles are exactly alike, while every handle is shaped and finished to the same high standard.
Q: WHAT IS THE DIFFERENCE BETWEEN PAKKAWOOD AND ROUTE 83 NATURAL WOOD HANDLES ?
Pakkawood is an engineered composite made by bonding thin wood veneers with synthetic resin under pressure. Although durable and uniform, Route 83 considers it inferior to carefully selected solid natural hardwood because it lacks the authentic grain, individual character and natural feel required for our handles.
Route 83 wood handles are individually shaped and finished from solid natural hardwood, without synthetic resin. The genuine grain, colour and texture remain visible, and each handle develops a subtle patina through use. The finished handles are water-resistant and do not require routine oiling. Hand wash and dry immediately; do not soak or place the knife in a dishwasher.
For Route 83, natural hardwood is not simply decorative. It is a higher-quality material selected for its feel, character and lasting beauty. No two handles are exactly alike.
Q: ARE WOOD HANDLES HYGIENIC?
Wood alone does not determine whether a knife handle is hygienic. Olive wood and ebony contain natural compounds with antibacterial activity reported in laboratory research; walnut has also shown antibacterial effects in surface studies. These properties do not replace washing. The handle’s finish, fit, condition, cleaning and drying matter in everyday use.
Separate plastic or wood handle scales have joints where they meet the steel. Open or poorly sealed gaps can collect moisture and food residue, making cleaning more difficult. A well-fitted joint is different from an open gap. Route 83 food-service butcher knives use handles moulded around the steel instead of separate scales.
Q: HOW DO I CLEAN A NATURAL WOOD HANDLE?
Hand wash with warm water and mild detergent, clean around the handle-to-blade junction, rinse and dry immediately. Do not soak or put the knife in a dishwasher. Route 83 finished wood handles are water-resistant and do not require oiling. Check for damage or open joints and keep the knife clean and dry between uses.
Q: WILL THE BLADE CHIP DURING BARBECUE AND KITCHEN PREP?
Made for clean, controlled trimming and slicing, with steel and blade geometry selected for practical toughness and lasting sharpness. Chipping is unlikely with correct use. Cutting through bone, twisting, prying or striking hard surfaces can damage the edge.
Q: WHAT MAKES MOE CASON CLASSIC KNIVES DIFFERENT?
Developed with barbecue pitmaster Moe Cason, these knives combine generous handles, considered balance and purpose-built blade shapes. Moe Cason Classic uses German 1.4116 stainless steel at 56–58 HRC, with a hand-hammered, titanium-plated finish. Standard Classic knives are unplated. Standard Signature knives use Japanese VG-10 67-layer Damascus steel at 60 HRC ±1 and are also unplated.
Q: WHAT IF MY NATURAL HANDLE HAS A MANUFACTURING FAULT?
Contact us with your order details and clear photographs. We assess manufacturing faults in natural handles as well as blades under our Australian warranty and consumer guarantees. Natural variation and damage from soaking, dishwasher use or misuse are different from manufacturing faults. See our Warranty & Care page for details.