Sable Fish Chef Knife13.5″ Long 8.2 “Blade 9.1 Oz Razor Sharp Hand Made Damascus Steel Chef Knives Black Mamba Hand Made World Class Knives Made in USA | BMK-113-BL

Description

A tall, flat-profiled kitchen blade with a square end, 8.2 inches of Damascus above a glossy black resin handle.

On the board: vegetable prep in volume — cabbage, squash, carrots, a tray of onions — where a flat edge and a deep blade let you cut and then scoop in one movement.

This is not a pointed chef knife

Despite the name, the blade is straight-edged and squared off at the front rather than tapered to a tip. That shape is built for downward cuts. The whole edge lands on the board at once, so a single push separates a slice cleanly instead of leaving the hinge that a curved knife leaves. It also gives you nearly three inches of blade height to lift a pile of diced onion off the board. What it cannot do is anything that needs a point: no boning, no scoring skin, no coring a pepper, no rocking through herbs. Keep a small knife nearby for that.

Black resin as a handle

Cast resin is dimensionally stable in a way that wood is not. It does not swell at the sink, it does not shrink in a dry winter, and the steel bolster stays flush against it for the life of the knife. It is also hard and glossy, which means it gets slippery with oil on your fingers, and it will scratch if you scrub it with an abrasive pad. Warm soapy water and a cloth is all it needs.

Weight and where it sits

At 9.1 ounces this is lighter than the wider blade suggests, because the resin handle weighs little compared with a full wooden one. The balance is therefore forward, in the blade. That helps the chopping this shape is designed for and makes the knife feel less agile in the air. For a curved kitchen blade with a point, the Brown Trout chef knife is the counterpart.

Care: Wash by hand and dry at once. Carbon Damascus reacts fast with onion, citrus and tomato, so rinse the blade between ingredients rather than at the end. A grey patina will form and is normal. Mineral oil once a month keeps the surface sealed. Sharpen on a stone rather than a pull-through, keeping the blade flat: with no belly there is nothing to sweep, which makes this one of the easier shapes to learn on. Our walkthrough of sharpening on a whetstone takes it step by step.

FAQs

What angle is the edge ground at? It is a double bevel, ground and finished by hand. Read the existing bevel with a marker before you set an angle — our page on kitchen bevels shows how.

Can I use it on frozen food or bone? No. A hardened carbon edge chips on both. Let food thaw and use a cleaver for bone.

Will the black handle fade? Resin holds its color. Fine scratches will accumulate and can be polished out with a plastic polish.

Ground, fitted and polished by hand in Memphis. Lifetime warranty on the knife itself.

Model: BMK-113A