No sooner have we finished covering one batch of new Civivi models than a new group appears on the horizon. One of the most notable in the March roundup is the Cibus, a chef’s knife designed by Ostap Hel. We first saw this last year at Blade Show and now it’s nearly here.
Hel has been working with We Knife Co./Civivi for years now – among other companies – and in that time he has not only deepened their catalogs, but expanded his own capabilities to embrace just about every knife format under the sun, from larger folders, to outdoors fixed blades, to unclassifiable one-off ideas – and now, for the first time under the Civivi logo, to kitchen cutlery.
So, the Cibus is a Chef’s Knife, in other words a do-all kitchen blade – but it’s been given the Hel treatment, with hyperclean styling from tip to tail. Let’s start with the tip: we’ve got a 7.87-inch, Western-style drop point blade. The length puts this particular chef’s knife in the medium-to-large category, so there isn’t much in it won’t be able to do in the course of preparing your courses.
The steel is 14C28N, a regular in the Civivi cast, but a particularly canny choice for a kitchen. One of this clean, amenable steel’s best characteristics is its stain resistance, and that’s a prized trait for any knife that will be regularly working around food and thus exposed to more than the standard run of corrosion-causing elements. The full-tang frame goes beyond the blade to be clad in G-10 scales – shown here in the famous KnifeNews orange coloration.
Keep an eye out for the Cibus at the end of the month.
Knife in Featured Image: Civivi Cibus
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