HARDWOOD HANDLE ULU & STAND

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DSC_4850 classic ULU eagle river turquoise wood handle_1500px.jpg
DSC_4849 classic ULU eagle river red wood handle_1500px.jpg
DSC_4830 classic ULU eagle river turquoise wood handle no stand_1500px.jpg
DSC_4831 classic ULU eagle river red wood handle no stand_1500px.jpg
DSC_4847 classic ULU eagle river grey wood handle_1500px.jpg
DSC_4834 classic ULU eagle river grey wood handle no stand_1500px.jpg
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HARDWOOD HANDLE ULU & STAND

79.00 99.99

Eagle River Knife Co was started by Ted and Carol Bodley. Ted Bodley Sr was the founder of Mohawk Petroleum Co in Tulsa, OK. but Ted Jr left the family business in 1996 to start a new life in Eagle River, AK.

The Bodleys sold knives for a small company while Ted fine tuned his own designs until finally Eagle River Knives became his full time job. Bodley, an avid fisherman and cook, also made cooking knives and introduced his own line of spices and seasonings.  In 2001, their daughter Jeanine joined the business. Ted passed away in 2012, and ever since Eagle River knives have been made by this mother/daughter team.

This ulu, the original Alaska Native knife, features a blade made with a special alloy of semi-stainless steel formulated to hold a superior edge with little effort.  The handle is made of Dymondwood® - their own patented and uniquely laminated hardwood that has been stained and fashioned to show off the incredibly beautiful natural grain and pattern you see here. 

Each ulu comes with a hardwood stand to show off its beauty and safely store it while not in use. Leather sheaths are available separately.

Be sure to dry the blade after use and oil from time to time to reduce oxidation on the high carbon steel.

Color:
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Our Warranty

We believe in our knives so strongly that we offer a 100% money back guarantee, in addition to our lifetime replacement warranty.  If you are not satisfied with our knives for any reason, just return it within 1 (one) year from date of purchase for a full refund. 

Caring for your knife

With proper care of your knife, it will look as good in years to come as it did the day you bought it.  Because our knives are harder than many older sharpening steels, we recommend wither a diamond, ceramic or our REDI-EDGE sharpener.  You need only slightly hone your knife after every use to keep its edge. 

Don't

Wait until the edge is worn and dull to sharpen your knife.  If you do the REDI_EDGE will bring the edge back.. We recommend sharpening your knife at a 15 degree angle on each side, or 30 degrees inclusive, the preset angle of the REDI_EDGE.  

Don't

Use a preset sharpening device (unless our REDI_EDGE preset to 30 degrees).  Most preset sharpness have a 40 to 60 degree angle that will keep you from getting that sharp edge that came on the knife.  

Don't 

Use an abrasive pad or cleaner.  Even a great stainless can rust,  so rinse with mild soapy water, and wipe dry your knives after every use.  We apply a plyurethane coating to each knife. Prolonged soaking in water can damage this coating. 

Don't put your high quality knives in the dishwater

In addition to removing our polyurethane finish, dishwashers dull blades faster than normal use because of the hitting action against other cutlery.  The sheath may be oiled as needed. Care should be taken when removing and returning your knife to its sheath to prevent cutting the sheath or yourself.  

Caution: our knives are extremely sharp!