Giveaway: New West KnifeWorks Chef’s Knife

November 12, 2012(updated on October 3, 2018)

Fusionwood 2.0 chef's knife

A couple of years ago, I got an email from the folks at New West KnifeWorks, asking if I’d be interested in trying out a couple of their knives. Because I’m always on the look-out for the perfect kitchen knife, I said yes. They sent me a chef’s knife and a paring knife from their original Fusionwood line.

Over time, I found that while I really liked the paring knife, the chef’s knife felt a little clunky in my hand. That had, in large part, to do with the blade. It was really heavy and thick. I found that while it was great for whacking through dense things, but it was just too darn hefty for daily chopping.

in action

Isn’t Scott a good hand model?

Recently, I heard from New West KnifeWorks again. They were writing to say that they’ve redesigned their knives to use a “super steel*” that allows the blades to be both thinner and stronger than the previous version and would I be interested in trying one out. I said yes again (I can’t resist kitchenware).

The Fusionwood 2.0 eight-inch chef’s knife arrived a couple weeks back now and it has rapidly become one of my favorite things in my kitchen. That gorgeous grip feels quite natural in my hand, the blade is much lighter and appears to be holding its edge quite well. I’ve been using it everyday and I’m not noticing a diminishment in performance as of yet.

I also really like the shape of the blade. It’s a little narrower than traditional for a chef’s knife and I’m find that to be a positive feature. When chopping dense vegetables like carrots and potatoes, the pieces fall off the blade easily instead of clinging to its surface. A very useful thing as we head into the season of root vegetables and holiday cooking.

on the cutting board

I also like the fact that New West KnifeWorks strives to be a conscientious company. Their knives are made in Wyoming and the factory is run on power generated by their own hydropower plant. What’s more, all the knives have a lifetime guarantee for non-commercial use. If you’re unhappy with it, they will replace it. And, if you break a knife through mistreatment (though I can’t imagine any of you responsible Food in Jars readers doing such a thing), they will replace it at half price. In these days disposal everything, it’s truly lovely to see a company making good stuff and standing by.

New West KnifeWorks has given me a second Fusionwood 2.0 eight-inch chef’s knife to giveaway to one of my readers. Here’s what to do to enter:

  1. Leave a comment on this post. Tell me one thing you’re doing this week to get ready for Thanksgiving (getting your knives sharpened is always good in preparation for a days of cooking).
  2. Comments will close at 11:59 pm east coast time on Friday, November 16, 2012. Winner will be chosen at random and will be posted to the blog over the weekend.
  3. Giveaway open to US residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post. I do not accept submissions via email.

But wait, there’s more! New West is also giving away a four-piece set of their knives on Facebook. Click here to visit the entry page and throw your hat into the ring for that contest as well!

*The official name is S35VN Powderized Steel.

Disclosure: New West KnifeWorks provided me one of their Fusionwood 2.0 eight-inch chef’s knives for review and photography purposes at no cost to me. They’ve also provided the giveaway unit at no cost to me. However, they did not pay me to run this post or say nice things about them. I did that simply because I liked the product. My opinions are independently mine. 

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1,030 thoughts on "Giveaway: New West KnifeWorks Chef’s Knife"

  • Since we will be traveling to visit family, leaving this Friday, my prep involves going through my recipe binder to pick out the ones that might come in handy – either for weekday meals we could make for our hosts, or sides/desserts we might contribute to the overall effort on the day itself (other family members have already laid claim to the bird, potatoes & stuffing).

  • Minimal prep – attending one thanksgiving while only have to do the bird for another two days later! My kind of holiday.

  • Perusing my canning pantry to see what I can use as an appetizer on Thanksgiving. Lavender Pear Preserves over brie, maybe. Or maybe a non-traditional Madras Pickled Eggplant with hummus and pita.

    This year I’ve vowed to use up all the things I’ve preserved.

  • I’m cooking up all things unrelated to Thanksgiving, as i’m going out of town on black Fri. The Mr. will need nourishment while i’m gone, so i’m working on vegetarian lasagne, bean soup and dog biscuits for the fur babies.
    Thanks for the chance to win; i could use a good,(not second hand), knife!

  • I am making some Apple Cranberry Jam today for Thanksgiving and some preserved lemons (which I’ve always wanted to make!). The preserved lemons will be my Christmas presents this year ๐Ÿ™‚

  • I’m making treats, that can be carried on a plane, to give our hosts…no jam….caramels, nuts and maybe cookies.

  • That is a very lovely knife. I come to prefer santoku style but with this being thinner and lighter it sounds like a possible alternative.
    As to my Thanksgiving prep… this year we are running away and NOT cooking. It will be a nice change (but we will probably just rnd up making the traditional dinner the following weekend anyway as we love the food too much ๐Ÿ™‚

  • Woah! Cool giveaway.

    My Thanksgiving prep involves working up an appetite, since I’ve been invited to the home of some friends for Thanksgiving meal. Someday, though, I’ll get to do cooking prep myself. : )

  • Like you, I am *always* looking for the perfect knife. Still haven’t found one, so this would be great!

    For Thanksgiving, I’ll be getting all of my apples to make a salted caramel apple mosaic tart and our turkey is being delivered this week. This will be my first year to make Thanksgiving dinner, so I’m excited and nervous!

  • I’m finalizing the menu. This is the time when I cut out some things, add others, etc. as “last minute” preparations.

  • I am driving six hours to have a meal with family, so what I’m doing to prepare is getting my car tuned up and ready for winter weather!

  • I’m still just working on the menu and planning. Otherwise, trying to lose a few pounds in advance so I can break even!

  • It’s my job to bring the sweet potatoes to our extra-large family gathering. Every year, I’ve done something different. This week, I’ll be researchign recipes, both sweet and savory, and making some decisions about what to bring. Maybe I’ll research a starter too… oh, and pick up my wine shipments. Lots of Pinots!

  • Cranberry relish! My family loves turkey but will hardly even enjoy it properly anymore without my cranberry relish on top.

  • I am packing to head to my daughter’s who (with her husband) is hosting her first major holiday. I will be baking and lending a helping hand.

  • My mom and I will be getting together this week to plan our Thanksgiving menu. Then we make the perilous trek to many grocery stores and begin the cooking festivities!

  • I’m not doing anything this week! We travel to my husband’s grandmother’s house (400 miles away) for Thanksgiving, so I don’t have any cooking to do. We have to pack, and drive, but that’s not until next week.
    I *am* doing some gift-making to prepare for my daughter’s birthday just after Thanksgiving. Hopefully I will get it all done in time… xo

  • I’m packing to travel for the holiday- visiting my mom. Less foodie than my usual plans, but it’ll be nice to see her.

  • I’m trying to decide which of the new recipes that I’ve accumulated in the past year or two to try out this year! Sifting through recipes . . .

  • I’ll be hitting up the farmer’s market for my T-day necessities (yams, chestnuts, yams, some veggies for stuffing, and more yams). Bonus: avoiding the supermarket, which will be a zoo this weekend!

  • I am getting ready to travel to my sons’ house…….they are doing all the cooking!! This year I am relaxing!! I did can cranberry/pear to give to all my friends and relatives for their Thanksgiving though!!

  • I’m traveling out of state to visit my parents, so I’ll be packing this week. I’m bringing some jams and pickles and plan on exchanging them for freshly laid eggs from their free range chickens!

  • We spend Thanksgiving every year with my Indian in-laws. So, though I won’t be doing any of the cooking, I am readying our (almost-year-old) son for the trip and I will be in charge of grocery shopping. We live close to many wonderful South Asian grocery stores and always bring the required fixings to my husband’s parents who don’t have an Indian grocery store in sight!
    When we get home, however, I could definitely use a new chef’s knife. All ours have gotten so dull, and I have been too busy to find anywhere to have them properly sharpened!

  • We’re hosting this year, so I am double-checking that I have enough serving dishes and planning the cooking schedule.

  • I am doing some recipe testing since I wanted to try some new things for our meal this year. And I hate to admit it but mostly cleaning up my seemingly always way too cluttered kitchen. I am going to need all the space I can get!

  • Getting together the ingredients for date nut bread – I’m going to my sister’s, and the date nut bread (and wild rice) are my responsibility. They are also traditional family essentials for the meal, almost more important than the turkey! Them and the olives. ๐Ÿ™‚

  • I am trying desperately to put together a kitchen in my new house…we’re rehabbing and the rest be dammed, I NEED my kitchen before Thanksgiving!

  • This week and I am going to research recipes for a pie I want to bring to the gathering. Baby steps!

  • I’m looking up a recipe for mashed potatoes that I can make ahead! PS – I have a West Knifeworks Santuko knife – it’s my fav! I’d love the chef’s knife to go along with it!!

  • Well i do live in Canada so my Thanksgiving was a while back . I did of corse have a host of vegetables to chop and prepare and a huge bird and a ham to slice up. This is where my big strong man came into play. He always sharpens the knives for such occasions . We do have a shun and it is a very valuable tool in my kitchen . It is years old and still works very good. I would love to have another addition to this knives family with one of these gorgeous knives . So if your so inclined think of this girl way up in Chilliwack Canada : )

  • We raise pastured turkeys. They arrive at the farm in spring as day old plots, and we grow them all spring, summer and fall until full sized turkeys. Our preparation for Thanksgiving includes getting turkeys ready for hundreds of eaters!

  • To get ready for Thanksgiving I’m mentally preparing myself for our traffic-ladden 7+ hour drive, it really is the worst. Such a pretty knife handle!

  • I am wrapping Christmas presents! We visit family for Thanksgiving that we won’t see for Christmas so every year we deliver gifts. Of course, some of those include home made jam, relish, dehydrated fruit goodies, etc.

  • looking for my favorite knife… a wusthoff… which one of our boys thinks may have accidentally been put in the goodwill donation box. No one was scolded, no tears were spilled in public, all was forgiven as it was an honest mistake… it was setting near a bunch of items to be donated and we think it was accidentally mixed in…. the box was taken in already. (sigh) aside from that, just trying to decide what to make because we have teenagers who will be working on thanksgiving.

  • I’m going to be studying for midterms and writing papers, to be honest ๐Ÿ˜€
    But after that I will definitely be making a pumpkin soup for myself, since it will be the only vegan item in the Thanksgiving dinner I can eat!

  • Really just started getting the menu together. Hoping to get some pickled cranberries done before then. So good with poultry!! Will have family and friends here to celebrate the day.

  • I don’t even know if I’m hosting Thanksgiving or not yet. If people aren’t coming, then I’m packing up my husband and running away to camp with soup.

  • I will be doing an 8 hour drive through (hopefully very little) ice and snow to get to my mamma’s house. Once we get there thankfully it will be warm California weather! I’ll also be doing a fair bit of cooking once I’m there and a new knife would make it ever so much brighter! Thanks!

  • I’m more of a last minute menu, meal prep person. So much could happen this week and through off my plans. However, we did check the oil in the turkey fryer to see if we needs more or needs to be replaced. I guess that would count as Thanksgiving prep as we deep fry our turkey every year.

    If you’ve nev

  • I’m more of a last minute menu, meal prep person. So much could happen this week and through off my plans. However, we did check the oil in the turkey fryer to see if we needs more or needs to be replaced. I guess that would count as Thanksgiving prep as we deep fry our turkey every year.

    If you’ve never deep fried your turkey, you have to try it. You may never go back to oven roasted again.

  • I have a 6 inch chef’s knife but I’ve been wondering how I’d like an 8 inch blade. This would be a good way to try it.
    Thanksgiving is my least favorite holiday even though I love to cook. As for getting ready, well, I’ve made reservations this year — does that count?

  • I am going to pick up some pecans for pies and cakes. I’ve also thought about getting some cranberries for juice and saucing.

  • my getting ready for Thanksgiving is me giving thanks that I’m not cooking this year! I’d still love the knife ๐Ÿ˜‰

  • Looking through all my fall-centric recipes to pick a turkey alternative for the vegetarians among us! So excited for Thanksgiving, it’s my very favorite holiday.

  • My family and a few friends are coming for the feast, so I have to stock up on occasion dishes. I thrifted a cute gold-on-white fleur-de-lis/wheat sheaf patterned flatware set and colored cut-glass serving bowls. Now on to the tablecloth (and the goose!).

  • I’m baking pies, making petit fours, decorating cookies, and of course, sharpening my poor old knives to make Thanksgiving preparations easier.

  • I’m working on roasted butternut squash and chestnut soup to freeze ahead. Roasted, shelled and peeled 3 dozen chestnuts yesterday. Fingers are sore today — may wait till tomorrow to finish the soup ๐Ÿ™‚

  • I’m roasting and freezing the last of my pumpkins and squash this week (although I’ll keep a bit out for pumpkin cupcakes). I’m also trying to get ahead in my classes so that I’ll have the whole holiday week off.

  • Cleaning! And putting away the stuff unusually keep on the counters so I have more space. Awesome giveaway – it’s so hard to find a good knife- a really good one.

  • My family is covering the bulk of the Thanksgiving prep, so my primary responsibility this year is making sure that the dogs have all of their winter gear ready to go for the trip out!

  • This weekend I plan to make maple apple cranberry sauce, pop it into the freezer for a week, and cross one thing off my Thanksgiving to-do list! While this recipe may not necessitate a snazzy new knife, plenty of things on my list for next week will!

  • I am making ice cream after work tonight. This weekend will be the big push, I am doing all of the cooking but at my Mom’s so I don’t have to clean! Hooray!

  • Planning great things for our annual celebration with our chosen family of old friends…all foodies who love to cook and eat! I have quinces ripening in a bowl, and every time I walk by, their aroma entices me to look up ways to share them next week. That lovely knife looks like the perfect size for me…my husband’s favorite chef’s knife is just too darn big and heavy for me to use comfortably.

  • Food-wise, I’m gathering menu requests so nobody misses out on their favorite must-haves. Thanksgiving-wise, we write down something we’re thankful for and add it to our Turkey-Day garland. Um, and now thanks to the reminder, I’m taking the knives to get sharpened tonight…

  • Extra-Chocolate Cheesecake is made and in the freezerโ€“ready to unthaw on Thanksgiving. I’ll be whipping cream, and chopping mint to go with itโ€ฆwhat a fun time I’d have with this beautiful knife and the mint!

  • It’s good to know that these knives are made in the USA rather than somewhere else. Im like you that is always looking for better knives. I’m getting ready making pie crusts and pumpkin bread for thanksgiving.

  • I’ve just finished making my Thanksgiving to do list and schedule. Saturday clean house, Sunday make roll dough and pie dough, Monday…etc. you get the picture! It make the holiday so much more enjoyable if you can spread out the work through the whole week rather than doing everything Wednesday and Thursday. Especially since we are making most of the food as well as 8 homemade pies! I good sharp knife would certainly by a big help with all that prep work.