Designed to go where other
chefs knives won’t.
The Hells Canyon is designed to be the chef’s knife that goes where other chef’s knives won't. We designed the Hells Canyon with the help of chef, entrepreneur, author and Top Chef Masters® winner Chris Cosentino, who needed a knife that could easily move indoors and outdoors, and that was fully capable in all environments. The Hells Canyon is the big brother of our first fixed-blade knife, the Hell Gap (see what we did there?). We took our classic design sensibilities and premium everyday carry materials and combined those with the design of a more traditional chef's knife. The result is the ultimate outdoor chefs knife: extremely durable and functional in your next outdoor cooking scenario.
About Chris Cosentino:
Chris Cosentino is a chef, entrepreneur, author and athlete. He's also a Top Chef Masters® winner, a father and a husband. In short: he's James. He operates at the highest levels and pushes himself hard in everything that he does, from mountain biking to cooking.
Chris was raised in Rhode Island and has been a San Francisco local for a number of years. He grew up skateboarding and is still a part of that word. Few things will make you as resilient as skateboarding.
Chris has been a part of the TJB family for a while now, as he's never without a knife, a pen and some of the other things that we make to help people like Chris get the most out of their days. We are proud to work with people like Chris, and are happy to be able to share some of his story.
Creating the Hells Canyon.
Chris operates a restaurant right here in Portland, Oregon. Back in March of 2019, our design director met up with Chris at the restaurant to talk knives, review prototypes and sketch on some napkins to figure out what we were going to make. Hand-feel and size are really important factors in the creation of a good chefs knife, so the team worked through a handful of different cardboard prototypes in order to land on something that would be functional as a real-deal chefs knife, but could also be portable.
Chef Chris Cosentino
s35vn stainless steel
Cooking in San Fran with Chris.
Once we had final samples in hand we flew to San Francisco along with legendary skateboarder, photographer and San Francisco local Bryce Kanights to spend a day cooking with Chris in his backyard. After a quick trip to the store, we set up and started in on a fully-boned roasted chicken and slaw meal. We cut herbs out of Chris's garden, and watched as he built a charcoal fire and then completely de-boned a chicken using the new Hells Canyon. While that cooked on the grill, Chris whipped up an amazing slaw, chopping, dicing and slicing his way through a myriad of various ingredients. It was clear that the Hells Canyon was a capable tool in the hand of a master like Chris.