5" Utility Knife - Yi Series (B27)

Reach for this when a job is too fiddly for the chef knife but too big for the paring knife. Peeling kiwifruit, halving cherry tomatoes, trimming silverskin off a pork tenderloin, deveining prawns on the board: the 5-inch blade has enough length to do real work without the chef knife's bulk getting in the way. It's the knife that fills the gap you didn't know you had.

The Right Size for the In-Between Jobs

A utility knife doesn't rock-chop and it doesn't peel in-hand. It works on the board for the medium-scale prep that doesn't need an 8-inch blade looming over it. Slicing an apple into wedges without bruising the flesh is a good example. So is running the tip along a prawn's back or shaving a capsicum into thin strips: you'll do all of those cleaner with a narrower, shorter blade. The 5-inch length lets you control exactly where the tip goes.

Same Damascus Build as the Rest of the Yi Series

The core is 10Cr15CoMoV high-carbon stainless steel, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. The edge holds on light repetitive work, the kind of thing that dulls a softer blade quickly. The rosewood handle is triple-riveted with full-tang construction, so the balance point sits where your fingers are rather than tipping into the blade on a lighter knife.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-inch utility knife
• Handle: Rosewood with triple-rivet full tang
• Use: Peeling small fruits, halving cherry tomatoes, deveining prawns, and trimming silverskin where a chef knife is too much blade.
• Series: Yi Series (B27)
• Model: B27-WY

Complete Your Set

Pair it with the Yi Series 8.5" Chef Knife for board work on larger produce and proteins, and the 3.5" Paring Knife for the truly small in-hand jobs where even this 5-incher is more knife than you need.