When we need a blade that makes quick work of chopping, mincing and slicing, we turn to the ulu knife—a rocker knife with ties to the cultures of the Arctic dating back 5,000 years. Our version, designed exclusively for Milk Street by Massachusetts-based New England Knives, features a smooth, comfortable walnut handle and a rust-resistant blade made from high carbon steel. The blade is passed through a rolling mill, giving it a stunning, rustic finish, before the edge is ground by hand by trained craftsmen. Rock the ulu back and forth to mince woody herbs, chop nuts or chocolate or slice veggies like cucumbers, carrots and celery. Use the wide blade like you would a bench scraper to scoop and transfer ingredients–which helps streamline workflow and reduces messes.

Net Weight: 8.6 ounces
Materials: Stainless Steel (Blade) and Walnut (Handle)
Dimensions: 6 inches x 4.75 inches x ⅝ inches
Place of Origin: USA

Care: Hand-wash only. Dry thoroughly after washing.
How to Use: Known for its wide, curved blade, the ulu knife should be rocked back and forth to cut foods. Mince herbs like rosemary or thyme or break up large bunches of parsley for gremolata and tabbouleh. Chop nuts and chocolate with ease. Use it to slice vegetables—from onions and cabbages to carrots and cucumbers—for salads and coleslaw. The ulu can even replace bench scrapers and pizza wheels.

Stay Sharp: The History of Ulu Knives. For thousands of years, the ulu has been used by Indigenous peoples of Alaska, Canada, Greenland and Russia. Originally named “uuluurag,” or woman’s knife, the blade was first made with materials like slate, shale, quartzite and even jade, while its handle was crafted from moose or caribou antlers, wood, ivory or bone. Ulus were used for various tasks including breaking down animals (especially marine mammals with blubber), filleting fish, making boots and clothes and, in some cases, shaping snow and ice into blocks for igloos.