- Recipes
Chad White's Grilled Iberico Pork Tomahawks
Jon Marquez
Fatty and flavorful pork steaks topped with fresh herbs and a delicious spicy sauce, experience the apex of campfire cooking.
Read moreBeyond The Bench
- In the Wild
- Profiles
It's Not Just Hat...
Jon Marquez
The Benchmade logo is more than a symbol—it represents passion, craftsmanship, and the stories of those who carry our knives. Discover how it connects our people, our products, and our...
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- Recipes
Kelp-Fried Lingcod with Smoked Kelp Remoulade
Jon Marquez
Chef Jesse Ray Laking pairs crispy kelp fried lingcod with a smoked kelp remoulade that captures the bold, coastal flavor of Vancouver Island in a refined, approachable dish.
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- Recipes
Crab and Clam Strozzapreti
Jon Marquez
A coastal-inspired pasta celebrating the flavors of Vancouver Island. Chef Jesse-Ray Laking’s Crab & Clam Strozzapreti blends fresh shellfish, cured pork jowl, herbs, and lemon into a silky white wine...
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- Technology
Deep Dive: The Water Collection
Jon Marquez
Born from years of design, testing, and innovation, the Benchmade Water Collection brings premium knives to anglers, boaters, and water adventurers. Learn how the team developed this groundbreaking line with...
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- In the Wild
- Water
Trusted by Experts: Captain Brody Pigeau
Jon Marquez
Guiding in Tofino, British Columbia, a connection to the sea is inevitable, and for Captain Brody Pigeau, sharing that connection and the passion fishing with others is the ultimate thrill.
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- Profiles
- Water
Trusted By Experts: Keani Taketa
Jon Marquez
Water is life for Keani Taketa. Raised in Honolulu, Hawaii and taught to fly fish by her father, their trips to Montana and Idaho were foundational to her chosen profession...
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