The Bear Claw is the product of more than two decades of work in professional kitchens, training in the Japanese culinary tradition, years of using Japanese knives, and one very simple question: how much of the functionality of a true chef’s knife can we fit into the smallest possible, genuinely portable format?
The concept did not only remain an idea on paper. I made a physical prototype based on my own dimensions and geometry, had it heat-treated, and tested it rigorously in practice. Once I was satisfied with its functionality, we sent the prototype to Japan, where it became the basis for the development and production of the final Bear Claw.
The starting point was also closely tied to the way we actually use knives. In Slovenia, we have a strong tradition of making and slicing salami, cured meats, and other meat products, while at the same time, we also spend a lot of time in nature. We camp, fish, travel with camper vans, and cook outdoors. Bear Claw therefore had to offer much more than simply performing well on a kitchen cutting board.
A SMALL CHEF’S KNIFE WITHOUT THE TYPICAL LIMITATIONS OF A SMALL KNIFE
Bear Claw’s blade is “only” around 160 mm long, but the entire knife is designed to feel and perform like a larger, versatile chef’s knife both in the hand and on the cutting board. The blade’s height at the heel provides enough knuckle clearance for chopping garlic, onions, vegetables, and other everyday ingredients. The subtle curvature of the cutting edge makes push-cutting more fluid and helps the blade stay in contact with the board throughout the cut.
An important part of the construction is the blade’s offset tang. This means the tang enters the handle below its centreline, so the handle sits higher than it would on a conventional, straight-aligned construction. This creates more room for the fingers and knuckles when cutting on a board, allowing the entire knife to remain shorter and more compact without sacrificing functionality.
I also paid particular attention to the choil and the heel of the blade. The pronounced choil creates additional space for fingers, while the heel itself is set slightly back and does not end in an aggressively sharp point. During testing, this part of the knife proved surprisingly useful for peeling garlic and other vegetables, as well as for other small preparation tasks. The fingers remain safely away from the cutting edge, while this part of the blade can handle jobs for which you might otherwise reach for a smaller knife.
CHEF’S KNIFE, BONING KNIFE, AND FILLETING KNIFE IN ONE CONCEPT
The sakimaru-style tip is fine enough for precise work, yet considerably more robust than the classic, thinner tip of a chef’s knife. The geometry of the front section therefore makes it suitable for filleting fish, trimming meat, working around bones, and deboning. You can clean a fish, remove skin or fillets, work on chicken thighs, legs, or ribs, and then use the same knife to cut vegetables and prepare the rest of the meal.
Bear Claw therefore partially takes on the roles of a boning knife, honesuki, filleting knife, petty, and a classic multi-purpose chef’s knife. This does not mean that it is intended to replace specialized professional knives. A dedicated knife will always have a geometrical advantage for the specific task it was designed to perform.
Bear Claw is instead designed as a compromise with as few compromises as possible. The idea is simple: one compact knife capable of handling a very wide range of tasks, without the need to carry an entire set of blades. That makes Bear Claw especially useful whenever space matters, whether you are travelling, camping, fishing, cooking in a camper van, or simply want one compact knife that can handle most of what you throw at it.
MADE IN JAPAN, BUILT FOR A DIFFERENT PURPOSE
Despite its unconventional shape, Bear Claw is still very much a true Japanese kitchen knife. It is made in Japan using a traditional three-layer construction with an SG2 powder steel core hardened to approximately 63–64 HRC, combined with Damascus cladding.
It is fitted with an octagonal Japanese wa-handle made from ebony and water buffalo horn. The handle length is also adapted to the knife’s compact design. A longer, more standard wa-handle would compromise both the balance and portability, so Bear Claw uses a shorter handle that better suits its format and intended use.
A SAYA DESIGNED FOR CARRYING
Because portability is one of the key elements of the entire concept, we also designed a dedicated leather saya specifically for Bear Claw. Its purpose goes beyond simply protecting the blade during transport. The saya can be attached to a belt, making the knife easy to carry while camping, fishing, preparing food outdoors, or moving between work areas.
It also features a lanyard hole at the end, allowing it to be additionally secured to a bag, backpack, or other gear. The finishing touch is an embossed Nikku bear, which visually connects the saya with the identity of Bear Claw.
ONE KNIFE FOR MANY DIFFERENT TASKS
The result is a knife that is difficult to place into any single traditional category. Bear Claw can be used for chopping garlic and onions, preparing vegetables, slicing meat and salami, working around bones, deboning chicken, or filleting fish. But the point of the knife is not to be the best specialized tool for every one of these tasks.
Bear Claw is a versatile chef’s knife reduced to the smallest format in which it can still retain true chef’s-knife functionality.
Traditionally made in Japan, but designed to be used far beyond the boundaries of a conventional kitchen.
