Description
Seven inches of ladder-patterned blade on a handle built from four materials stacked, spaced and pinned by hand.
| Overall length | 12 inches |
| Blade length | 7 inches |
| Handle length | 5 inches |
| Handle | Black resin with walnut wood and brass file work spacers |
| Steel | 1095 + 15N20 Damascus, 352 layers |
| Hardness | 58–60 HRC, oil tempered |
| Pattern | Wind & Mix twist Fire pattern feather rain drop ladder Damascus Blade |
| Included | Hand-stitched leather sheath |
Best suited to: cleaning panfish and medium saltwater fish, trimming silverskin, and any job where you want a long thin edge that you can still steer with a fingertip on the spine.
Flex, and why seven inches is the sweet spot
Shorter than an eight or nine inch fillet blade, so it gives up some reach on a big side of fish. In exchange it flexes less wildly and it tracks better on a small fish where the whole cut happens in a few inches. A long thin blade is superb at following a contour and poor at anything that loads it sideways. Keep the pressure along the edge, never across it, and it will stay straight for years. The fillet knife guide explains what changes as the blade gets longer.
The handle stack
This is the part the photographs earn. Black resin makes up the body, a walnut wood spacer sits behind the blade, and a brass file-work spacer separates them with a machined pattern cut into its edge. Brass pins and a decorative mosaic pin hold the whole thing together. Nothing here is molded — every layer is cut, faced and fitted, which is why the seams sit flush and the pins finish level with the surface.
Salt water and a carbon blade
Carbon steel and brine do not get along. If you fish salt, treat the rinse as part of the job rather than something you do later: fresh water over the blade, a towel, then oil when you get home. Salt left in the etched pattern will pit it, and pitting does not polish out. Freshwater fish are gentler but their acids will still gray the steel, which is fine. For the difference between carbon and stainless in a kitchen, read our carbon versus stainless comparison.
Care: hand wash only, dry immediately, then a trace of food-safe mineral oil wiped across the steel before it goes away. The resin body needs nothing more than a wipe, but keep it out of direct sun and off hot surfaces — resin softens with heat. Give the walnut spacer a touch of the same mineral oil once or twice a year. Store the knife outside its leather sheath. A shorter alternative in the same family is the BMK-566 Damascus fish fillet knife.
FAQs
What is the mosaic pin made of? It is a decorative composite pin set into the handle, cut and finished flush after fitting.
Does the leather sheath fit the whole knife? Yes, it is cut and stitched to this blade. Store the knife outside it.
Will mine look identical to the photo? Close, not identical. The forged pattern and the natural walnut both vary piece to piece.
Model: Bmk-716
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.”
Jessica K.: (verified owner) –
“The Damascus knife I own is a cut above the rest. Its sharpness and the intricate patterns on the blade make every slice a work of culinary art.”
Samuel P.: (verified owner) –
“As a seasoned chef, my Damascus knife is my trusted ally in the kitchen. Its sharpness and balance are unparalleled.”
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.”
Daniel L.: (verified owner) –
“My son, a budding chef, received a Damascus knife from me, and it has kindled his culinary passion. Its sharpness and beauty inspire his creativity in the kitchen.”
Emily B.: (verified owner) –
“I’m a food artist, and my Damascus knife is my canvas brush. Its sharpness and precision allow me to create culinary masterpieces.”
William T.: (verified owner) –
“The Damascus knife I use for my food photography enhances the visual appeal of my work. Its unique patterns and sharpness elevate every shot.”
Jessica A.: (verified owner) –
“My Damascus knife is my kitchen MVP. Its sharpness and precision simplify cooking tasks, and it’s a showpiece in my kitchen.”
Samuel H.: (verified owner) –
“I’m an avid camper, and my Damascus knife is an indispensable part of my outdoor gear. Its sharpness and durability make it a reliable companion.”
Olivia J.: (verified owner) –
“As a professional chef, I rely on my Damascus knife for every culinary challenge. Its sharpness and balance are unmatched.”
Daniel R.: (verified owner) –
“I received a Damascus knife as a gift, and it’s the best gift I’ve ever received. It’s more than a knife; it’s a work of art that enhances my cooking.”
Emily M.: (verified owner) –
“I’m a food photographer, and my Damascus knife is a star in my food photography. Its sharpness and stunning patterns add depth and elegance to every dish.”