A 164-year-old knife manufacturer teamed up with an award-winning bartender to create this bar knife. It's suited for all cocktail-making tasks, such as slicing citrus, notching garnishes, removing seeds from fruit or scraping off your workstation.
Made from high-carbon stainless steel with a grade of 420 from the American Iron and Steel Institute (AISI), the hard blade has a good resistance to food, water and acids. It is precision ground; hand-edged and honed, then cryogenically treated (the method of optimizing the iron hard structure of steel by exposing the metal to extremely cold temperatures) — all processes that help to keep the blade sharp.
The long, flat shape slices citrus and easily cuts fruit skins while maintaining the integrity of the fruit and the oil of the peel. The sharp, squared-off blade tip removes seeds and notches fruit to top off your cocktail with a fresh rim garnish. In between drinks, or after bartending is finished, use the flush underside of the blade to scrape off and clean your workstation.
The versatile, multi-purpose blade is triple brass riveted to a contoured, comfortable handle made from cocobolo, a tropical hardwood with a high oil content that is resistant to moisture and the wet environment of your bar station.
Hand wash only and do not place knives in dishwasher. Use knives only as intended. Never use a knife as a chisel, screwdriver, can opener, or for any other purpose that it wasn’t designed for.
For more information on proper knife care, see Field Notes: “Care for Kitchen Knives”
This bar knife is based upon leather cutting tools of the 1800s. As the leather industry waned, the knives found new life in the food industry. This Massachusetts knife manufacturer teamed with an award-winning bartender to make a few alterations to the original, antique designs in order to create their signature bar knife.
The company that hand-produces these knives has been around since 1850 and is the originator of the "Stay Sharp" logo – and for good reason. It is one of the oldest knife manufacturers of both stainless and carbon steel knives in Massachusetts, cut from American steel, then hardened, tempered, precision-ground and polished by hand. The knives pass through several stages before going out the door, starting out as strips of stainless steel, which are put on a press and cut into various shapes for different knives. Each knife is individually tested and honed for quality before it can be sold.
High-carbon steel blade, triple brass riveted to a moisture-resistant tropical hardwood handle. Designed specifically for bar use. Long, flat blade cuts citrus. The flat, sharp tip scores fruit for rim garnishes. Made in the U.S.A.
Overall: 9 inches long (22.8 cm)
Blade: 4 inches long x 0.7 inches wide (10.2 cm x 1.7 cm)
High carbon stainless steel
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