ULU

Ulu is a traditional knife associated with Arctic Indigenous peoples, notably the Inuit and Yupik. The tool is characterized by a broad, crescent-shaped blade and a handle mounted along the top edge, allowing the user to perform a chopping or rocking motion. Typical blade lengths range from about 15 to 25 centimeters (6 to 10 inches). Historically, ulu blades were forged from metal and paired with handles made of wood, bone, or antler; modern versions may use stainless steel and a variety of handle materials while retaining the distinctive shape.

Uses and technique

An ulu is primarily a food-processing knife. It is used for tasks such as skinning and filleting large game or fish, removing fat, and cutting vegetables and herbs. The design emphasizes mass, control, and speed, enabling efficient work on meat, fish, or plant material, often on a stable surface or in the palm with the blade resting against the hand or forearm.

Cultural context

The ulu has long been an essential tool in Arctic subsistence economies and daily life. Its form and craftsmanship appear in a range of traditional tools and contemporary culinary equipment, reflecting both practical utility and cultural heritage. In many communities, the ulu remains a symbol of traditional skill and identity, produced in handmade and commercial variants for use at home, in shops, and in museums.

Modern relevance

Today, ulu-style knives are manufactured worldwide and used by professional chefs and home cooks who value their wide blade and versatile cutting capabilities. While the tool originated in Arctic cultures, its distinctive design has found broader appreciation for tasks ranging from butchery to vegetable preparation.