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.
Read moreA 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...
Read moreBorn 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...
Read moreGuiding 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.
Read moreWater 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...
Read moreOn the banks of Lake Winnie, Bowen Lodge stands as a bridge between rustic creature comforts and the untarnished beauty of nature under the stewardship of Jens Heig and his...
Read more2023 was a milestone year at Benchmade—from bold new colorways inspired by nature to the award-winning 748 Narrows and the 940’s debut in CSTM. Join us as we revisit highlights...
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