Gather your meat and veggies.  Slice them, chop them, dice them, and then turn your wide blade sideways and scoop them from the cutting board into the simmering pot. A good chef’s knife is indispensable in the kitchen and the TOPS Dicer 8 Chef’s Knife is an excellent representative of this class of blade.

This knife is part of the TOPS Dicer kitchen knife series that also includes the Dicer 3 paring knife, Dicer 4 steak knife, Dicer 7 bread knife, and Dicer 10 large slicer. (“Large” is an understatement for that last one. It has a 10-inch blade.)

Review: TOPS Dicer 8 Chef’s Knife

TOPS runs a knife design contest with its employees each year. A chef’s knife was the challenge in 2017, and Jesus Arellano’s design was the winner. That was the beginning of the Dicer collection.

The Dicer 8 is no flimsy knife. It features a 7.75-inch blade, 0.090-inch thick of CPM S35VN steel. It’s handle, like all in the Dicer collection, is a very attractive blue and black G10.

Review: TOPS Dicer 8 Chef’s Knife

TOPS is famous for its robust outdoor blades and this knife follows that tradition. What I find ultimately appealing about the Dicer 8 is that it makes a seamless transition from kitchen to camp. When I’m home, I’m regularly testing one-pot recipes in the backyard with my Dutch ovens with the purpose of creating flavorful, but simple meals when on summer camping trips and in fall deer camp.

Review: TOPS Dicer 8 Chef’s Knife

The Dicer 8, together with the Dicer 4 Steak Knife, make a good two-knife camp kitchen combo. And each of the Dicer knives comes with a black Kydex sheath, which makes transporting them safe for both you and the blade edges.

All the knives in the TOPS Dicer collection are excellent. For your first one, the Dicer 8 is a pretty good place to start.



Overall Length: 12.25 inches
Blade Length: 7.75 inches
Thickness of Blade: 0.09 inch
Blade Material: CPM-S35VN
Handle Material: Blue and black G10
Sheath Material: Black Kydex
Weight: 9.1 ounces (11 with sheath)
Origin: USA

MSRP: $250

Editor’s Note:

A version of this article first appeared in the Jan/Feb 2022 print issue of Knives Illustrated.