Description
Bulk set discount: 15% off. Buying this set of 6 costs 15% less than buying the same knives one at a time.
This set is 6 of the same knife: Yukio Chef Knife 13 Inches Long 7.5 Inches Blade 11.6 Ounce. It is the same knife sold on its own single listing, packed together for groomsmen, a wedding party or a team. Every knife in the box is the same model.
Buying the set costs 15% less than buying 6 single knives. If you want names on them, tick the engraving option, type one name per line and each name goes on its own knife.
The Yukio is our everyday Damascus chef knife: a seven and a half inch blade with a flowing pattern, a full bolster and a figured hardwood handle set with brass pins.
| Overall length | 13 inches |
| Blade length | 7.5 inches |
| Handle length | 5.5 inches |
| Handle | Figured hardwood with brass pins and a full bolster |
| Steel | 1095 + 15N20 Damascus, 352 layers |
| Hardness | 58–60 HRC, oil tempered |
| Weight | 11.6 oz |
| Included | Hand-stitched leather sheath |
Built for: daily cooking rather than display — onions, herbs, chicken, squash, a week of dinners — with enough length to slice a roast and enough weight to feel like a tool.
What it does well on a board, and what it does not
The edge has a gentle curve, so you can rock it through parsley and still push-cut a shallot cleanly. Seven and a half inches clears a cabbage in one pass, and the 13 inch overall length keeps your knuckles above the board. It is a poor choice for small fiddly work — hulling strawberries, peeling in your hand, trimming silverskin. It is also not a cleaver. Our page on chef knife bevels explains the double bevel grind it carries.
How the steel behaves against acidic food
1095 and 15N20 are carbon steels with almost no chromium, so tomatoes, lemons, onions and vinegar will react with the surface within minutes. The blade greys, then browns, then settles into a stable blue-grey patina that actually slows further corrosion. That is expected, not damage. What you must avoid is leaving acidic juice sitting on the blade while you do something else — that is how you get pitting rather than patina. Rinse and dry as you cook. The trade-off is set out in full in our comparison of carbon and stainless kitchen knives.
Balance and the pinch grip
At 11.6 ounces the balance point sits just ahead of the bolster. Pinch the blade between thumb and forefinger rather than gripping the handle, and the knife pivots around your hand instead of hanging off it. Held that way the weight does the cutting. Held by the handle alone it feels nose-heavy. For heavy chopping through squash and bone-in cuts, a Damascus chef cleaver is the right tool instead.
Care: Hand wash only, in warm water, and dry immediately — the blade should never sit in a sink or a rack. Wipe it between acidic ingredients while you cook. Once a month rub a few drops of food-safe mineral oil over the blade and the hardwood scales; the wood takes the oil and stops looking dry at the pins. Store it in the block, on a magnetic bar or in a saya, but not in the leather sheath, which holds humidity against carbon steel.
FAQs
Is this real Damascus? Yes. It is pattern-welded 1095 and 15N20, forge welded and acid etched, so the pattern is structural and reappears every time you sharpen.
Will it rust in a home kitchen? Not if you dry it. Carbon steel forms a patina in normal use, which is a protective layer. Rust is orange and only forms on a blade left wet.
Is it dishwasher safe? No. One cycle will pit the blade and dry out the wood. Wash it by hand and dry it before you put it away.
Forged in Memphis and warranted for life. Laser engraving is available if you are buying it as a present.
Model: BMK-152
Matched sets for the whole wedding party are in Groomsmen Knives. Want just one? See the single knife listing.
Reviews
There are no reviews yet.