Bowie Chef® - Production Model

Introducing the Bowie Chef®: Designed by Mattia Borrani - Combining premium materials with meticulous design, I created our flagship model to pay homage to an original American blade shape steeped in almost 200 years of history....the Bowie knife.

Combining American design and aesthetics with the beauty of pattern welded Damascus, the Bowie Chef® offers the best aspects of "western" style blade geometry as well as the precise 16º razor-sharp edge like that of the highest performing Japanese cutlery.

High-quality steel is the heart and soul of any knife. It's what defines the cutting quality, longevity, and edge retention. The Bowie Chef® is handcrafted with a VG-10 steel core encased in over 60 alternating forged stainless steel layers, creating a unique and beautiful layered effect known as Damascus. Precise cryogenic quenching with liquid nitrogen creates a profound impact on the steel's carbide structure, adding to its strength and hardness while imparting extremely high wear resistance. Offering extreme sharpness, excellent corrosion resistance, and durability, VG-10 is the "Gold Standard" for high-end chef knives.

Utilizing its big belly and edge geometry, our Bowie Chef® is an indispensable all-purpose chef's knife that is perfect for slicing, dicing, chopping, and rocking cuts. The clip point on this knife is purposeful and unique in that it facilitates higher rocking cuts due to the point being slightly higher than conventional chef knives, allowing a more fluid motion while chopping. The function of our deep belly blade is to effectively rock and chop food while keeping a nice distance between your knuckles and the cutting board.

A properly balanced knife will perform better and be more comfortable to wield over long periods of use. We meticulously designed the handle to be ergonomic and comfortable for all hand sizes while emphasizing superior grip and hand control. Due to the tapered bolster, a proper forward "pinch grip" is promoted, resulting in greater control of the knife. The handle material is constructed of black linen Micarta. This modern high-pressure laminate is extremely durable and grippy when wet and has a beautiful grain resembling wood.

With innovative materials and meticulous design, we strive to deliver an indispensable tool that is not only functional but unique and beautiful as well. We take pride in crafting cutlery that allows you to be more versatile and productive in the kitchen, invoking creativity, whether you are making a meal for yourself, a feast for friends, or your loyal customers

• Damascus Steel Version: Stainless Steel Clad Damascus w/ VG-10 Core
• Non-Damascus Steel Version "San Mai": Stainless Steel Clad w/ VG-10 Core
• Hardness: 61 HRC
• Grind: Flat with Slight Convex Towards Cutting Edge
• Blade Length: 8"
• Blade Width at Heal: 2"
• Blade Thickness: .080"
• Handle Length: 4.75"
• Weight: 7.75 oz
• Manufacturing: Imported

Frequently Asked Questions

What is the difference between the Damascus and Non-Damascus versions?

Both versions use a VG-10 steel core clad in stainless steel — the difference is the outer layers. The Damascus version has 60+ alternating forged layers that are acid-etched to reveal a distinctive wavy pattern, making each knife visually unique. The Non-Damascus "San Mai" version has a smooth stainless cladding with a cleaner, more minimal look. Performance and edge retention are comparable between the two; the Damascus is primarily a visual and collectible distinction.

What is VG-10 steel, and why does the Bowie Chef® use it?

VG-10 is a high-carbon Japanese stainless steel considered the gold standard for premium kitchen knives. It contains vanadium for wear resistance, chromium for corrosion resistance, and can be hardened to 61 HRC — holding a razor edge significantly longer than softer stainless alloys. The Bowie Chef® is cryogenically quenched with liquid nitrogen during manufacturing to further refine its carbide structure, maximizing hardness and wear resistance beyond what standard heat treatment achieves.

What makes the Bowie Chef® different from a standard chef's knife?

Most Western chef's knives have a symmetrical drop-point blade with a 20–25° edge. The Bowie Chef® borrows the clip-point geometry of the historic American Bowie knife — the tip sits slightly higher than on a conventional chef's knife, which raises the point of pivot during rocking cuts and allows a more fluid, efficient chopping motion. The 16° edge angle matches high-performance Japanese cutlery for a noticeably sharper cutting feel. It's a Western-silhouette knife with Japanese-level precision.

Is the Bowie Chef® suitable for professional chefs?

Yes. The Bowie Chef® was designed by Mattia Borrani, a lifelong culinary professional who spent years working in Bay Area professional kitchens before founding Mattia Borrani Cutlery. The 61 HRC hardness, deep belly, and balanced weight (7.75 oz) make it well-suited for high-volume prep work. The tapered bolster promotes a forward pinch grip — the preferred hold for professional knife control — rather than a handle grip.

How do I care for a Damascus chef knife?

Hand wash only — never put this knife in a dishwasher. Dishwasher detergent and heat cycles will damage both the Damascus pattern and the Micarta handle over time. Rinse and dry immediately after use. Hone the edge regularly with a ceramic or leather strop, and sharpen on a whetstone (1000/6000 grit) when the edge starts to dull. Avoid glass or ceramic cutting boards; wood or plastic extends edge life significantly. A light coat of food-grade mineral oil on the Micarta handle prevents drying.