5" Steak Knife - Master Series (B30)

Reach for this the moment the steaks come off the resting board. A steak knife that actually cuts rather than saws is one of those small things that changes how dinner feels -- clean slices through a rested ribeye, through a thick lamb chop, at the table without tearing the meat open.

A Blade That Belongs at the Table

The 5-inch blade is long enough to slice through a thick chop in one pull but short enough that it doesn't feel oversized at a place setting. The 67-layer Damascus wraps a 10Cr15CoMoV high-carbon stainless core vacuum heat-treated to 60-62 HRC. That edge holds through a whole dinner service, not just the first cut of the evening.

Figured Sycamore, Full-Tang Build

The handle is figured sycamore, a dense hardwood with a rippled grain that looks different on every knife. It sits comfortably in the hand whether you're cutting against a ceramic plate or a wooden board. One piece of steel runs tip to butt so the knife balances on the pinch grip rather than tipping forward.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-inch steak knife
• Handle: Figured sycamore wood, full-tang
• Use: At-the-table slicing through steaks, lamb chops, and bone-in cuts where a clean edge matters as much as the cook.
• Series: Master Series (B30)
• Model: B30-NP

Complete Your Set

Pair it with the Master Series 8" Chef Knife and 7" Santoku for a prep-to-plate lineup that covers everything from Sunday ragu to a midweek steak dinner.