About DICED - I’ve always loved Canadian-made knives, and DICED is about as Canadian as it gets. Based in the lower mainland of BC, DICED was founded by a fellow chef, Don Guthro. Along with organic material expert, designer, and wood specialist Riley Janzen, they craft kitchen scalpels that we’re very proud to carry at Knifewear.

Their team does every step of the blade-making process in-house, from grinding and heat-treating the steel to crafting the hardwood handles. I used to butcher dozens of animals every week, and these blades have the perfect balance of flex and rigidity for working around bones. The DICED team uses AEB-L steel which is equal parts hard and durable. They stay sharp for ages, but they don’t chip easily on bones the way a lot of Japanese blades will. They’re perfect for meat cutting.

Speaking of handling, the handles on these are spectacular! We’ve selected knives made with Canadian-grown hardwood, including maple, walnut, and cherry. The handles are ergonomically shaped and sanded to perfection, adding a rich flash of colour to an already stunning blade.

About the Shape - A semi-flexible fillet knife made to precisely cut the meat away from bones and skin fillets with ease. For those that prefer a stiffer knife with a little give, this blade is excellent for tunnel boning, filleting fish, and butchering big game.