Mini Chopper Chef Knife Fusionwood 2.0
Mini Chopper Chef Knife Fusionwood 2.0 - Peacock
Price: $139.00 Quantity:

Are these paring knives on steroids or chef knives with an inferiority complex?  New West's Mini Chopper is a beautiful, little workhorse makes the gourmet cutting and chopping of small foods fun. A.K.A. the "Cheese Cleaver."  

"It is great to sit out with a plate of gourmet, artisan cheese." - Corey Milligan

"Want that garlic to 'liquify' in the pan like Paulie Sorvino's character in Goodfella's? You need the Mini Chopper."- Anthony Campolattaro NWKW Team Member.

"Manhattan style, Brooklyn tough." Mike Milligan, NWKW Big Apple rep.

Highly skilled hands and modern precision tools work in concert to create a new standard in quality and workmanship. The finest materials are sculpted, assembled and hand-finished to ensure every piece is a perfect work of art. For over 15 years, New West KnifeWorks and Corey Milligan made these knives and won awards at the nation's top juried fine art shows. The knives have been featured in many of the nation's top culinary and design magazines.

Blade Length 3.375 inches  
Overall Length 8.0 inches  
Max blade width 1.25 inches  
Steel thickness .160 inches  
Blade thickness .095-.020 inches  
Weight 2.2 ounces  
Steel Type Crucible CPM S35VN Super High Carbon Stainless Powder Steel HRC 60-61


What our Friends are Saying
The Egg Out West, ".
.I like to call it my garlic ninja.  at least that's what i feel like when i'm slicing and dicing."


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.