Description
Deep blue, high polish, and a broad layered blade with a squared tip. The Siamese is the widest knife in the series, and the extra height changes how it works.
| Overall length | 13.5 inches |
| Blade length | 8.2 inches |
| Handle length | 5.3 inches |
| Handle | Blue resin with stainless steel bolster and end cap |
| Steel | 1095 + 15N20 Damascus, 352 layers |
| Hardness | 58–60 HRC, oil tempered |
| Weight | 9.1 oz |
| Pattern | Wind & Mix twist Fire pattern Damascus Blade, Extreme custom Brass File-work |
| Included | Hand-stitched leather sheath |
Best on: volume prep. Boards of peppers, trays of potatoes, anything you scoop up on the flat of the blade and carry to the pan. The height that makes it good at that is exactly what makes it clumsy in a crowded space.
Height is the whole story
A tall blade gives your knuckles clearance and gives you a wide flat to transfer food with, so you stop reaching for a bench scraper. It also means the knife stands proud on a small board and knocks into anything nearby. In a compact kitchen this is the wrong tool. On a full prep bench it is the right one. Our comparison of boning and fillet knives is worth reading if your work is mostly around bone, because this is not that knife.
The handle we photograph
The spec table for this model does not list a handle material, so we will not state one here. What we can tell you is what you see: a polished blue block with a metal collar at the blade and a cap at the butt. It is smooth rather than textured, which means a greasy hand needs a firmer grip than a checkered handle would ask for. Dry your hands, or accept that you will be regripping. A towel over the shoulder solves it, as it always has.
Weight and where it sits
Nine point one ounces over 13.5 inches, with the balance sitting at the collar. Nothing about this knife encourages a delicate pinch grip near the tip; it wants a full hand behind the bolster and a straight wrist. Used that way it is quick and it does not tire you out.
Steel care: 1095 and 15N20 layered together is not stainless and never pretends to be. Rinse, dry, and store dry. If you see orange rather than grey appearing, take it off with a cork and a little oil rather than a scouring pad. Keep the edge honest with a stone; there is a walkthrough on our whetstone sharpening page. For the table, a set of hand forged Laguiole steak knives is a very different proposition from a prep knife.
FAQs
Is it a santoku? Close in spirit, not in name. It is taller than most santoku and the tip is squared rather than rounded down.
Does the blade have a hollow or dimples? No food-release dimples. Sticky produce will cling to the flat.
Will the blue fade in sunlight? Kept out of a windowsill, no. Prolonged direct sun is unkind to any pigmented handle.
Model: BMK-113-B Siamese
Olivia S.: (verified owner) –
“I’m an outdoor adventurer, and my Damascus knife is a crucial tool on my wilderness journeys. Its sharpness and durability make it a must-have for outdoor enthusiasts.”
Emily P.: (verified owner) –
“My Damascus knife is the backbone of my kitchen. Its sharpness and precision have transformed the way I cook, and its design adds a touch of sophistication to every meal.”
William G.: (verified owner) –
“I’m a culinary enthusiast, and my Damascus knife is my culinary sidekick. Its sharpness and exquisite craftsmanship make it a kitchen essential.”