Best Seller

Chef's Bundle:
Board & Knife

$275

$325

Save $50

4.9/5 · (374)

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Product Details

The Chopping Board
Dimensions: 45cm x 30cm (17.7" × 11.8")
Weight: 3.4kg (7.5lbs)

The Chef's Knife
Dimensions: 210mm Blade (8.2in) | 130mm (5.1in) Handle
Weight: 160g (0.35lbs)

Due to local restrictions we are unable to ship the knife to The United Arab Emirates, Canada, Switzerland, and New Zealand.

Construction & Materials

The Chopping Board
This is an end grain chopping board, made from Acacia, Sapele, Maple and Oak wood.

The Chef's Knife
This is a VG-10 Japanese steel chef's knife forged from 67 layers of folded Damascus steel with a contoured ebony wood handle.

Shipping & Returns

Returns will only be accepted on the basis of a damaged or faulty item. If you wish to return a damaged or faulty item, please email us at contact@notoriouscookware.com within 14 days of receiving your order.

Care Instructions

The Chopping Board
Avoid soaking the board in water. For cleaning, wash with a sponge using warm water and mild dish soap immediately after use and pat dry with a towel. Ensure the board is completely dry to prevent warping or cracking. Every 1-2 months, you may rub the board with food safe mineral oil or beeswax to keep it hydrated and prevent it from drying out or cracking.

The Chef's Knife
To maintain peak performance, hand-wash the blade with mild soap and warm water after use and dry immediately with a soft cloth. Do not use dishwashers or abrasive scrubbers and avoid prolonged soaking. Store the knife in a sheath to protect the edge. Apply a light coat of food-safe mineral oil to the ebony handle occasionally to prevent drying or cracking. We recommend honing regularly to maintain sharpness and sharpening professionally twice per year.

The ultimate set for serious home cooks. Get our signature end-grain chopping board and VG-10 Japanese steel chef’s knife together for 15% off.

Add Knife Sheath + $25

Add Non-Slip Mat (2-Pack) + $20

Almost sold out · 43 sold today · Order in --:--:-- to get it by --

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Professionally
Tested

Chef Tested

1x Board + 1x Knife

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Complete Cooking Setup

Built for Serious Home Cooking

Note from

Notorious Foodie

With the right board and knife you have the foundation to execute any dish. Get both, save 15% and you'll never look back.

- Notorious Foodie

Restaurant grade, explained

Two tools. One standard.

Notorious Foodie couldn't find a board and knife good enough for his own kitchen, so he built both, to work together. Here's what actually makes them different.

The Board

Protects your edge. End-grain wood: the blade sinks between the fibers and they close back around it. It cradles your knife instead of grinding it down, the reason butchers have used end-grain for a hundred years.

★★★★★

"Still scary sharp after months of daily use."

David R. ✓ Verified buyer

Cleaner than plastic. A 2023 North Dakota State study measured plastic boards shedding tiny particles into food with every cut. Older UC Davis food-safety research found germs die off on wood but survive in plastic's knife grooves. This wood sheds nothing.

Four woods, chosen on the science. Acacia, sapele, maple and white oak, each sits in the hardness window that resists gouging and spares your knife. That's why it stays dead flat for years, not months.

★★★★★

"Two years in, still perfectly flat."

Priya S. ✓ Verified buyer

The Notorious Damascus chef's knife slicing a tomato

The Knife

Holds a fine edge. 67 folded layers of VG-10 Japanese steel, ground sharp, and kept that way by the board it ships with.

Balanced in the hand. A contoured ebony handle, weighted so a long night of prep never fights you.

Made to keep, not replace. Steel you sharpen and hand down, not a blade you toss in a year.

★★★★★

"The best knife I've ever cooked with. Perfectly weighted and razor sharp out of the box."

Marcus L. ✓ Verified buyer

"$275 is a lot…" Let's do the math.

A plastic board is about $12. Most people replace one every year or two, and toss dull, cheap knives (around $19) right alongside them. Plus, your food got plastic and probably a bunch of bacteria stuck after a few uses.

This is the opposite: one board and one knife, built once, to outlast the kitchen they're in. Spread over ten years, it costs less than the boards you keep re-buying, and buying the set saves you $50 over buying them apart.

Nothing to lose.

30-day money-back guarantee. Cook on it, chop with it, and if it's not the best board and knife you own, send it back for a full refund.