The Butchers Knife | The Bullnose
The Butchers Knife | The Bullnose
The Butchers Knife | The Bullnose
The Butchers Knife | The Bullnose

The Butchers Knife | The Bullnose

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The Australian Chefs Knife

Shannon Dolman, the chief of design at Big Knives, drew the image above. He was looking to create a knife that matched the chefs knife with some adjustments to ensure it met Australian conditions.


The steel chosen for this knife was a high carbon Japanese steel called VG10 which is technically a hard edged "stainless steel" knife. This VG10 steel runs down the core of the blade. Layers were then added to the core of even higher rust resistance and then sandblasted to ruffle the edge (and stop things like potatoes sticking to it). It's a little heftier in the blade than Japanese style knifes to honour the way most Australians chop and slice fruit, vegetables and meat.


The handle in the illustration is what's known as a resin infused wood handle. Being made in South Australia there is ample amounts of wine crops being removed as they end the period of yielding fruit (just over 100 years). Wood from the roots of other crops like almonds, olives etc.

The downside of resin handles are they cannot be added to dish washing machines. The resin and wood can be affected by high temperatures (above ~65 degree) or excessive water exposure.

The upside it the look awesome.

If the Australian chefs knife is being made for industrial kitchens they can substitute the artistic and unique resin wood handle with more hardy materials like G10 or Micarta.


The chef is the ultimate chefs knife for those who love to cook in oz (using tools made by people in oz). It's quite simply the most versatile knife in the kitchen and the one used the most - it can be used to chop or slice fruit, vegetables, meat or poultry. 

It can do everything but it's not the best at anything. Just like a Toyota it's a generalist knife, not a specialist knife - but a great place to start.

The Knife Gallery

The Knife Gallery is a series of knives drawn before they were made.

All Drawings (followed by the creation of the actual knife) were done by Shannon Dolman in the Adelaide Hills. He is the son of Dennis Dolman, one of the few blacksmiths that help us learn the wonders of steel. 

Each picture has since been made into a knife to match the shape and purpose of the knife designed and they have been categorized by the location they are used - the Kitchen, the BBQ (outdoors) or the Dining table. 

We hope this gallery is useful for those looking to categorise and organize their knives.

For Australian customers:

We offer $9 flat-rate Shipping Australia-wide.

Orders are dispatched within two days of purchase. For all domestic orders, we use Australia Post where current delivery times are 1 to 5 days.

If the knife is for a birthday let us know and we will upgrade to express at no charge.

For overseas customers:

We offer $29AUD flat-rate shipping for all regions (larger orders are rewarded by keeping the shipping cost fixed).

For overseas shipping, we use DHL or TNT, the two biggest transport companies in the world (The German's versus the Dutch). Delivery times tend to vary from a week to a month, however we do provide tracking information for clarity.

Any issues or problems let us know. If it doesn't arrive then we will refund you or re-make and re-send.

To keep this simple, we are happy to refund or replace any issues for 10 years.

Hopefully by the end of the decade we have robots making us dinner and you may not use your knife as much.

A very good question. Here's a short answer.

What not to do?

Don't put it in the dishwasher or leave it in a sink full of water as this can lead to corrosion. We also recommend against cutting on a glass chopping board as this is terrible for the blade (can lead to chipping).

What to do?

Our knives have a high carbon concentration meaning they are harder at the edge. This means less honing is needed (i.e. sharpening with your rod at home or in the kitchen).

With this type of steel you should have it sharpened by a sharpener (ideally on a whetstone to stop the steel heating). How often varies depending on usage however most people do it every 3-6 months.

To summarise, less honing and more stoning.

If you need help finding a sharpener near you, give us a bell and we will do our best to assist.

Tax for Australian customers:

Australia is easy. We charge 10% GST (which is included in the price). 

Tax for overseas customers:

Rest of the world is a little more complicated. To date, we have experienced very few tax issues at customs however we're happy to talk with you if you're unsure (and we can pass on what has happened for knives sent to the same region in the past).

Buy it with

Whetstone Set