Description
Thirteen inches overall, eight of it blade, finished to a mirror so clean you can read the room in it.
| Overall length | 13 inches |
| Blade length | 8 inches |
| Handle length | 5 inches |
| Steel | Super Steel VG10 |
| Hardness | 58–60 HRC, oil tempered |
| Weight | 17 oz |
| Handle | Resin Buffalo Horn |
| Pattern | Mirror shine Blade Super Steel VG10 |
| Included | Hand-stitched leather sheath |
Best suited to: a cook who breaks down proteins. Eight inches of straight edge and seventeen ounces of mass will take a pork shoulder apart, portion steaks off a subprimal, and still slice cleanly enough for vegetables. The eight and five inch split adds up to thirteen, so there is real handle behind the blade rather than a stub.
The mirror finish
A mirror polish is not decoration on a knife this size. Every scratch left in a blade face is a place food grabs, and a fully polished flat releases a wet slice instead of holding it. You will notice it on potato and on beef fat, the two things that stick worst. The trade is that the finish shows fingerprints immediately, so it wants wiping more often than a satin blade does.
The green resin grip
The handle is cast resin in deep green, marbled through with paler swirls, set behind a black spacer and a brass collar. Because the color is cast all the way through rather than applied to the surface, a scuff sands out instead of exposing a different material underneath. Resin also ignores humidity entirely, which is the practical argument for it over timber in a working kitchen.
Handling seventeen ounces
Choke up so your thumb and forefinger pinch the blade just ahead of the collar. From there the weight sits under your hand and the knife pivots rather than swings, and you get accuracy out of a tool that feels unwieldy held by the handle alone. Held properly, the mass does the cutting and you only steer. Keep the knuckles of your guide hand forward and let the flat of the blade ride against them as a fence, and the extra height of this blade suddenly works for you instead of against you.
Care: hand wash, dry at once, and buff the flat with a soft cloth to keep the polish even. Do not leave it sitting in a wet sink or resting on citrus. Store it out of the leather sheath — leather holds damp against a blade and that is exactly what a mirror finish shows first. A light food-safe oil before long storage is enough.
FAQs
Will the polish stay? With wiping, yes. Fine swirl marks are normal with use and buff out with a cloth and light pressure.
Is it a butcher knife or a chef knife? Closer to a heavy butcher cleaver. It portions and breaks down better than it dices.
What ships with it? A hand-stitched leather sheath, packed with the knife in Memphis, Tennessee.
Read our knife oil guide before long storage, compare metals in carbon versus stainless kitchen knives, or have us build a custom kitchen knife to your own dimensions.
Model: BMK-806B
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