8.5" Chef Knife - Yi Series (B27)

Reach for this when you've got a pile of onions to rock-chop before Sunday ragu, or a whole chicken that needs breaking down before it hits the pan. The 8.5-inch blade is long enough to work through a butternut without the tip dragging, and the extra half-inch over a standard chef knife means you're clearing the board with fewer strokes. Heavy enough to feel authoritative; light enough to use for an hour without noticing.

Damascus Steel Performance

The core is 10Cr15CoMoV high-carbon stainless steel, wrapped in 67 layers of Damascus cladding. Vacuum heat-treated to 60-62 HRC, it takes a keen edge and holds it through a full prep session. The layered Damascus isn't just visual: that cladding helps the blade resist chipping when you're working through denser produce like raw beetroot or a celeriac.

Rosewood Handle, Full-Tang Build

The rosewood handle is triple-riveted to a full-tang blade, so one solid piece of steel runs from the tip through to the butt. That's where the balance comes from. It sits low in the hand with a clean profile that doesn't fight you whether you're gripping back for power cuts or choking up for finer work. Rosewood doesn't swell or stain the way cheaper timbers do near a sink.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8.5-inch chef knife
• Handle: Rosewood with triple-rivet full tang
• Use: Your daily driver for rock-chopping vegetables, breaking down proteins, and slicing through denser produce.
• Series: Yi Series (B27)
• Model: B27-CS

Complete Your Set

Pair it with the Yi Series 7" Santoku for push-cut vegetable work where this 8.5-incher is more knife than you need, and the 3.5" Paring Knife for the small in-hand jobs like peeling apples or deveining prawns.