• Chef Knife 200mm RWL-34 'Paragon Series' Buckeye Burl
  • Chef Knife 200mm RWL-34 'Paragon Series' Buckeye Burl – detail view
  • Chef Knife 200mm RWL-34 'Paragon Series' Buckeye Burl – side profile
  • Chef Knife 200mm RWL-34 'Paragon Series' Buckeye Burl – handle detail
  • Chef Knife 200mm RWL-34 'Paragon Series' Buckeye Burl – blade close-up
  • Chef Knife 200mm RWL-34 'Paragon Series' Buckeye Burl – view 6
  • Chef Knife 200mm RWL-34 'Paragon Series' Buckeye Burl – view 7
  • Chef Knife 200mm RWL-34 'Paragon Series' Buckeye Burl – view 8
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Kochmesser 200 mm RWL-34 „Paragon Series“ Buckeye-Maser

Kochmesser 200 mm RWL-34 „Paragon Series“ Buckeye-Maser

By Bernhard Noitz

10.659,95 NOK
10.659,95 NOK
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Handmade as a unique, one-off piece, this Paragon Series chef knife represents a highly versatile interpretation of the European chef profile. The blade features a lightly tapered spine and a classic edge curve with a subtle belly toward the tip, allowing for smooth rocking motions and efficient high-lift cuts. This geometry makes the knife exceptionally adaptable in day-to-day kitchen work, comfortably handling everything from prep-heavy vegetable work to proteins and herbs. The acute pointed tip enhances precision, offering excellent control for fine work without feeling delicate or over-specialised.

Wide convex bevels define the cutting geometry, contributing to both excellent food release and dependable cutting performance. This thoughtful grind positions the knife between a laser and a workhorse, offering a reassuring sense of substance while maintaining agility on the board. The blade is forged from premium RWL stainless steel, a powder-metallurgy steel known for its fine grain structure, excellent edge retention, and corrosion resistance. Heat treated to a refined hardness, it delivers consistent performance while remaining easy to maintain—an ideal choice for a high-end daily driver. A clean satin polish highlights the precision of the grind and reinforces the knife’s understated, professional character.

The handle continues the Paragon Series design language with a western-style, ergonomically faceted form. Stabilised buckeye burl brings dramatic natural patterning, balanced by a polished and textured paper micarta bolster that adds durability and visual contrast. The handle sits comfortably in both pinch and hammer grips, creating a knife that feels balanced, secure, and immediately familiar. Robust yet lively, this Paragon Series chef knife is designed to be used often—and appreciated for many years.

Product Specification
  • Blade Type:
  • Overall Length: 335mm
  • Edge Length: 200mm
  • Spine Heel: 4.25mm
  • Spine Mid: 2.5mm
  • Spine Tip (20mm before): 1.8mm
  • Blade Height: 59mm
  • Weight: 198.2g
  • Cutting Edge Steel:
  • Steel class: Stainless
  • HRC: 63
  • Blade Construction:
  • Blade Finish: Satin Polish
  • Grind:
  • Handle Construction:
  • Handle Materials: Stabilised Buckeye Burl
  • Handedness: Ambidextrous

Blade type

Chef Knife

The western chef knife is the traditional European all-purpose profile, usually 200 to 250 mm, defined by a continuous curve running from a tall heel to a fine, pointed tip. The height at the heel gives knuckle clearance and the leverage to work through denser ingredients, while the curve keeps part of the edge on the board through a whole stroke, which is what makes the rocking motion work for mincing herbs and aromatics. The tip is where the profile earns the rest of its range — fine enough for detail work, scoring and tip cuts that a broader nose cannot manage.

That combination, tall at the heel and fine at the tip with the curve between them, is what makes it the most adaptable shape in the western kitchen: comfortable rocking, slicing and chopping without demanding a single way of working. Regional interpretations shift the emphasis, the French pattern running slimmer and lighter with a more continuous curve, the Solingen pattern taller with a more pronounced belly. The gyuto, which traces its lineage directly back to this profile, carries a flatter edge and rewards push- and pull-cutting, where the western chef knife stays the more forgiving of the two across a wider range of techniques and hands. Modern makers increasingly blur the line between them, drawing a profile that rocks and push-cuts equally well — Birch & Bevel's Modern Gyuto profile, Antoine Kniamen's Western Gyuto, and Benjamin Kamon's own gyuto profile are all examples of that hybrid thinking.

View full knife type guide →

Cutting edge steel

RWL34 / RWL

Powder metallurgy martensitic stainless tool steel

Typical HRC
60–63
Corrosion class
Stainless
Production
Powder
Origin
Sweden (Damasteel)

RWL34 — usually shortened to RWL — is Damasteel's powder-route stainless equivalent of ATS-34 / CPM-154, and is the bright-and-hard layer in much of the world's high-end stainless damascus. The composition (1.05 percent carbon, 14 percent chromium, 4 percent molybdenum, 0.2 percent vanadium) is essentially ATS-34 chemistry, but the rapid-solidification powder process produces a finer, cleaner microstructure than the conventional ingot route.

In a kitchen knife — usually a Damasteel-pattern blade — RWL34 runs at 60–62 HRC, sharpens cleanly, and produces a refined edge that holds well for the class. Edge retention is in the same band as SG2 at slightly lower hardness; toughness is good; corrosion resistance is excellent. The named association with Robert W. Loveless, the steel's original collaborator on the design, is half of the steel's mystique.

You see RWL most often as a mono-steel core in high-end custom work and as the contrast layer in Damasteel patterns. Among the makers Modern Cooking carries, Bernhard Noitz, Erik Gullikson, Evan Antzenberger, Jeroen Knippenberg, and Birch & Bevel work in RWL. It is a genuinely nice premium stainless that is somewhat under-discussed compared to the American powder steels.

View full steel guide →

Blade construction

Mono Steel

A knife forged from a single piece of steel — no laminations, no clad layers. The simplest and most direct construction. The entire blade is the cutting steel, with no softer outer jacket to protect or contrast it. Most contemporary Western kitchen knives in carbon and stainless steel are mono-steel constructions, as are honyaki and most European bladesmith work.

The trade-off is straightforward: mono-steel knives are easier to forge, sharpen, and reason about, but the entire blade carries the cutting steel's properties — including its reactivity if it's a clean carbon. There is no soft jacket to protect a more brittle core from impact, so the heat treatment and geometry have to do all the work.

View full construction guide →

Grind

Convex

A grind whose faces curve outward in a continuous arc rather than falling in a straight line. The practical consequence is that it has no shoulder — no abrupt step where a bevel meets the blade face. Food release improves for the same reason: a curved face touches the cut surface along a narrow band instead of a full flat plane, so slices break away rather than clinging. Drag behaves differently too. A convex blade carries more steel than a flat grind of the same spine thickness, so it is not the lowest-drag geometry available, but the resistance it does create builds smoothly through the cut instead of arriving all at once as the food meets a bevel transition. The feel is progressive rather than sudden.

The curve also supports the edge. Steel thickens quickly behind the apex, which raises edge stability at a given sharpening angle — the apex is less prone to rolling or chipping under lateral load. How much of that you get depends on where the convexity sits. A face can be curved the whole way from spine to edge, or the curve can be confined to the last millimetre or two as a convex "appleseed" edge on an otherwise flat blade. The first shapes how the knife moves through food; the second is felt almost entirely at the edge.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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