G-Fusion Chopper
G-Fusion Chopper - All Black G10
G-Fusion Chopper - All Black G10
Price: $169.00 Quantity:

New  G-Fusion is here!  Available in our Shoshone and Sherwood colors, our new G-Fusion line features a multi-layered G10 fiber composite handle.  Escorting our signature S35VN steel, these handles are heat resistant and bombproof.   Be the first to have our new knives grace your kitchen. 

About G-Fusion Knives

The 'Chopper Chef Knife' is a New West classic. Vegetables have nightmares about these pro quality kitchen knives. But for the slicing and chopping needs of your kitchen, this medium size chef knife is a dream. The winner of the "New West Salsa Test". You'll learn to love chopping vegetables with the Chopper Chef Knife in your kitchen.

45 members of the Cooking Club of America evaluated the New West Chopper Chef Knife as part of the Cooking Club's product test program. Cooking Pleasures magazine published the results in which the Chopper Chef Knife received a 100% approval rating. 


Blade Length 4.5 inches  
Overall Length 10.0 inches  
Max blade width 1.5 inches  
Steel thickness .160 inches  
Blade thickness .095-.020 inches  
Weight 4.3 ounces  
Steel Type Crucible CPM S35VN Super High Carbon Stainless Powder Steel HRC 60-61


What our Friends are Saying:
Table for Two, "I had more CONTROL over what I was doing"
10 Engines, "Need to get some color in my life."
Baked by Rachel, "This fierce and cut knife is a must have for your kitchen"
Off The Cuff, "..and in a word – wow!"


Pioneers of the cutting edge- the New West Knifeworks difference

  • Fusionwood 2.0  Premium 'powder metal steel,' state of the art blade design, and elegant, handcrafted handles make 'Knife Art.' 

  • American Made  New West Knives are crafted by skilled American workers using the finest USA made steel. 

  • A Greener Knife  New West Knives are produced in a factory run entirely on its own onsite hydro-electric generator powered by the nearby river.

  • Super Steel  Crucible S35VN powder metal steel transcends all the traditional limitations of working with high-carbon, stainless steel. That means a knife with the optimal combination of sharpness, edge holding, toughness, stain resistance, and sharpenability.