Description
A three inch blade with a fine raindrop figure, an olive wood handle rounded until there is no edge left anywhere on it, and a small oak board stamped four by four.
| Overall length | 7 inches |
| Blade length | 3 inches |
| Handle length | 4 inches |
| Steel | 1095 + 15N20 Damascus |
| Hardness | 58–60 HRC, oil tempered |
| Handle | Olive wood & Steel pins |
| Included | Hand-stitched leather sheath |
Made to: cut and serve in the same movement. Fudge, cheese, cured meat, fruit, bread that has already been sliced. It is a table knife and a board knife, and the board it comes with is the plate.
Care: olive wood is naturally oily, which is why it holds up around food, but it is still wood. Hand wash, dry it, and never leave it in a sink or send it through a dishwasher. If it looks chalky after a year, a wipe of food-safe mineral oil brings the figure straight back — that is the only oiling anything in this set asks for, and it is for the wood rather than the steel. Dry the blade before it goes away. The oak board gets the same treatment: scrape it, wash it, then stand it on edge to dry so it does not cup.
What it is good at, and what it is not
Three inches, no bolster, thin behind the edge. That combination is excellent for anything soft where you want a clean face on the cut and no drag — this is why it works on fudge and on a soft cheese that would tear behind a thicker blade. It is not a chef knife. There is no heel to keep your knuckles off the board, so you cannot chop with it, and there is no length for anything larger than a single portion. Buy it as what it is.
Olive wood
Dense, interlocked grain, and figure that runs gold through to near-black in the same piece. It is used on kitchen handles because the natural oil in it resists water without needing a finish, which means there is no lacquer to chip and nothing to re-coat. It darkens slowly with handling and the contrast between light and dark grain sharpens rather than fades. Every handle is cut from a different part of a different tree, so the figure is never repeated.
The board is part of the object
Four inches square is a serving board, not a prep board. You present on it, cut a portion on it, and hand it across. Do not try to break down vegetables on something this size — you will run out of board and start cutting on the counter. Treated as what it is, it saves the knife from ever meeting a plate. For genuine board work at the other end of the scale, see the Black Panther chef cleaver.
Questions about the set
Is the cutting board included? Yes. The knife and the board are sold together as a set.
Will the blade darken against fruit? Yes. Carbon steel reacts with acid and goes gray-blue in patches. It is cosmetic. Our Damascus care guide covers what to do and what to ignore.
Does a small blade like this need a steel? A few passes on a rod between sharpenings will hold the edge far longer than sharpening more often will. Our guide on honing versus sharpening explains the difference.
Model: BMK-1104
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