Bernal Cutlery

Bernal Cutlery operates two locations in San Francisco: 766 Valencia Street in the Mission District (their original shop) and 1 Ferry Building, Suite 26. Founded in 2005, they've built a reputation as a serious resource for chefs, butchers, home cooks, and knife enthusiasts.

Their inventory spans Japanese and Western traditions:

• •Japanese Knives - Gyuto, santoku, bunka, nakiri, petty, sujihiki, honesuki, yanagi, deba, and specialty single-bevel blades from makers including:
• •Konosuke (including their GS+ Ko Sabaki line)
• •Sakai Kikumori (Sori Series, Kurouchi line)
• •Tosa Tadayoshi
• •Kogetsu
• •Satoshi Nakagawa
• •Tanabe Tatara (known for traditional tamahagane steel)
• •Yoshikane, Morihei, and others

• •Western Knives - French and European blades including K Sabatier (Nouvel Ideal, INVICTUS collaboration lines) and brands like Friedr. Herder, Au Nain, and vintage makers.

• •Specialty Lines:
• •Greenfield Series - Japanese geometry meets New England design, built in San Francisco
• •Bernal Cutlery House & Collaborations - In-house designs
• •Bernal Cutlery Black Label - Their private label

A collaboration between renowned butcher Dylan Carasco, K Sabatier in Thiers, France, and Bernal Cutlery. Field-tested by professional butchers, this French boning knife has been redesigned for modern cutting work beyond classical butchery. Handles everything from heavy breaking to extreme precision.

Beyond knives: - Cutting boards (Jones Cutting Boards) - Donabe and Japanese earthenware (Kagetsu, KYOTOH) - Dutch ovens and cast iron - Woks, sauté pans, sauce pans (carbon steel, stainless, enamel) - Prep tools: peelers, rolling pins, whisks, tongs, spatulas - Specialty items: pizza cutters, carving sets, cheese tools - Brands: Netherton Foundry, Nordic Ware, Made In, Peugeot, Prince

• •Fixed blades and folding knives
• •Axes (A. Wright & Sons, Hults Bruk, Mizuno, Kalthoff)
• •Vintage and collectable pieces
• •Brands: Benchmale, Buck Knives, Opinel, André Verdier

• •Tinned fish (Takagi Shoten from Ibaraki Prefecture)
• •Coffee and matcha
• •Salt, oils, vinegars, sauces
• •Specialty chocolate
• •Dry goods: beans, grains, pasta, rice

• •Sharpening - Professional sharpening services on-site

• •Classes:
• •Intro to Whetstone Sharpening
• •Japanese Knife Skills: Chicken Butchery
• •Introduction to Natto

• •Trade-In Program - Upgrade existing knives

• •Industry Sharpening - Professional kitchen sharpening for restaurants

• •Gift Services - Gift cards, gift sets, curated selections

Bernal Cutlery stocks vintage Japanese knives from 2010-2015 alongside current production, allowing customers to compare how traditional makers like Sakai Konosuke have evolved their designs.

They publish regular educational content covering knife steelmaking, sharpening technique, and maker histories. Recent articles feature: - Tatara smelting and tamahagane ("precious steel") production in Okayama Prefecture - The Moleti family knife sharpening legacy - The sheepsfoot knife rediscovery in Bay Area restaurant culture - Japanese knife evolution and prototype development

Their collaboration with Flour + Water (the acclaimed SF pizzeria) and Prince resulted in what they call "The World's Best Pizza Cutter"—designed and produced in partnership with head chef Ryan Pollnow.

Whetstones by grit range: - 100-500 (coarse finish) - 800-4000 (medium-fine) - 4000-8000 (fine finish) - 8000+ (razor finish) - Natural whetstones with intro guides - Combo stones, flatteners, strops, honing rods

Bernal Cutlery explicitly serves: - Kitchen professionals and restaurant chefs - Meat and fish butchers - Knife enthusiasts and collectors - Home cooks seeking quality tools - Chefs like Ryan Pollnow (Flour + Water), Angela Wilson (Avedano's), and food writers

They maintain an email list for early access to new products and exclusive items, plus an industry list for professionals.