Description
Nine point seven inches of blade in a straight line. The Ikura Pro is a slicer, not a rocker, and it behaves differently from the curved chef’s knife most kitchens already own.
| Overall length | 14.2 inches |
| Blade length | 9.7 inches |
| Handle length | 4.5 inches |
| Handle | Wood scales pinned through the tang with brass |
| Steel | 1095 + 15N20 Damascus, 352 layers |
| Hardness | 58–60 HRC, oil tempered |
| Weight | 7.7 oz |
| Included | Hand-stitched leather sheath |
Made for: long single-stroke cuts. Brisket, pork shoulder, a roast that needs to come off the bone in even slices, a watermelon that a shorter blade has to saw through. You draw it, you do not push it.
What a straight edge does
A curved chef’s knife rocks against the board. This one does not, and it is not meant to. The edge stays in contact with the meat for its whole length, so one pull takes a whole slice instead of three overlapping ones. That matters on cooked meat, where every extra pass tears the fibers and pushes juice out. It is worse than a chef’s knife at mincing herbs, and you should own both rather than asking this one to do that job. Our guide to chef knife bevels covers how edge angle changes what a blade will do.
Handle and balance
The handle is 4.5 inches of wood scales pinned through the tang with brass, and it is short relative to the blade. Total weight is 7.7 ounces. Most of that sits ahead of your hand, which is what you want on a slicer — the blade carries itself downward and you steer rather than press. If you prefer weight behind the hand, the compact Black Panther Damascus cleaver is the opposite build.
Sharpening a long blade
A 9.7 inch edge takes longer on a stone than a 6 inch one, and the mistake is rushing the last third. Work in overlapping sections, keep the angle you started with, and finish with a few light passes along the whole length so the sections blend. A longer Yukio chef knife is a useful comparison if you want more belly with the extra length.
Care: this is high-carbon Damascus, which will rust if you let it. Hand wash in warm water, dry it immediately, and never leave it in a sink or a dishwasher. Before it goes into a drawer, run a paper towel carrying a trace of food-safe mineral oil down each side. Treat the wood scales two or three times a year as well — hardwood dries out and shrinks around its pins in a heated house, and a little oil stops that.
FAQs
Is it dishwasher safe? No. Heat, detergent and standing water will pit the blade and dry out the wood. Wash it by hand and dry it.
Will it darken over time? Yes. Carbon steel develops a gray patina with use, especially on acidic food. That is normal and it slows further corrosion.
What ships in the box? The knife in its hand-stitched leather sheath, packed ready to give.
Model: BMK-828
Charles H. (verified owner) –
“The Damascus knife I bought here has elevated my cooking game. It’s incredibly sharp and versatile. I’m thrilled with my purchase.”
Sophia G (verified owner) –
“I’ve owned other Damascus knives, but this one stands out for its quality. It’s well worth the investment and has become my favorite.”
Oliver H. (verified owner) –
“I was looking for a unique gift, and this Damascus knife was perfect. The recipient was delighted with its sharpness and craftsmanship.”
Amelia T. (verified owner) –
“This Damascus knife is not just a kitchen tool; it’s a piece of artistry. It’s made slicing and dicing in the kitchen a true pleasure.”