5" Steak Knife - Master Series (B30)

Reach for this when the chef knife is too long and the job is in your hand. Peeling apples without a board, segmenting citrus into clean supremes, deveining prawns one at a time -- this is the knife that makes that work feel controlled rather than fiddly.

Small Blade, Total Accuracy

At 3.5 inches the blade is short enough to manoeuvre around curves and tight angles without catching. The 67-layer Damascus cladding wraps a 10Cr15CoMoV high-carbon stainless core vacuum heat-treated to 60-62 HRC. That hardness gives a fine edge that holds through detailed work, so you're not pressing harder as the job goes on.

Built for In-Hand Work

The figured sycamore handle sits comfortably in a pinch grip even when you're working off the board. It's a dense hardwood with visible rippled grain that doesn't swell or shift in a wet kitchen. Full-tang construction keeps the balance point right in the grip so the blade doesn't feel tip-heavy when you're turning food in your hand.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 3.5-inch paring knife
• Handle: Figured sycamore wood, full-tang
• Use: In-hand precision work -- peeling apples, segmenting citrus, deveining prawns, trimming small cuts of meat.
• Series: Master Series (B30)
• Model: B30-SG

Complete Your Set

Add the Master Series 8" Chef Knife for your daily board work and the 7" Santoku for push-cut vegetable prep. Together the three cover the full range of weeknight cooking.

Reach for this when the chef knife feels like overkill. Halving cherry tomatoes, coring strawberries, trimming silverskin off a pork fillet, deveining prawns: five inches of blade gives you more control than eight ever could for these jobs. It won't replace the chef knife. It'll just quietly become the one you grab first for anything small.

The Daily Go-Between

The narrow blade slips under silverskin without dragging, and the pointed tip finds its way into a prawn without tearing the flesh. You get enough length to rock through herbs but enough control to stay precise on small fruit. The edge is ground to 60-62 HRC on a 10Cr15CoMoV core wrapped in 67 layers of Damascus, so it stays sharp through a full session of fussy prep work without needing a honing rod between tasks.

Figured Sycamore, Full-Tang Build

The figured sycamore handle has a dense, rippled grain that looks different on every piece. It sits well whether you're pinching the blade for strawberry work or using a full handle grip on the pork. One solid piece of steel runs from tip to butt, so the balance doesn't shift when you choke up close to the bolster for the fine stuff.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-inch utility knife
• Handle: Figured sycamore wood, full-tang
• Use: Halving cherry tomatoes, trimming silverskin, deveining prawns, and any small prep task where the chef knife feels too big.
• Series: Master Series (B30)
• Model: B30-WY

Complete Your Set

Pair it with the Master Series 8" Chef Knife for your daily rock-chop work, and the Master Series 3.5" Paring Knife for in-hand jobs like peeling apples or segmenting citrus. The full trio covers every stage of a weeknight prep without overlap.

Reach for this when the zucchini needs to be even coins or the capsicum needs a clean brunoise. The 7-inch Santoku's flat profile sits flush against the board on a push cut, so the whole edge contacts the food at once rather than rolling through on a curve.

The Push-Cut Specialist

A Santoku doesn't rock like a chef knife. It pushes straight down, which is exactly what you want when uniform slices matter. The 67-layer Damascus cladding wraps a 10Cr15CoMoV high-carbon stainless core that's vacuum heat-treated to 60-62 HRC. That hardness means the edge stays keen between sessions, not just for the first week after sharpening.

Figured Sycamore, Full-Tang Balance

The handle is figured sycamore, a dense hardwood with a rippled grain that's different on every piece. It sits low in the hand so you can choke up close to the blade for detailed vegetable work without your knuckles hitting the board. One unbroken piece of steel runs from the tip to the butt, so the weight sits right on your pinch grip during a long prep session.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Santoku, flat-edge push-cut profile
• Handle: Figured sycamore wood, full-tang
• Use: Push-cut specialist for slicing zucchini, radish, capsicum, and firm vegetables where uniform thickness counts.
• Series: Master Series (B30)
• Model: B30-RS

Complete Your Set

Pair this with the Master Series 8" Chef Knife for rock-chopping herbs and breaking down proteins, and the 3.5" Paring Knife for peeling and in-hand work where this blade's too long.

Reach for this before you reach for a whetstone. A honing rod doesn't remove steel -- it realigns the edge between sharpenings, which is what your knife actually needs after a week of regular use. Two minutes before dinner keeps the blade tracking straight and clean.

Maintain the Edge You Already Have

Your Damascus blade's edge doesn't go dull so much as it goes crooked. Microscopic bends in the edge accumulate with every cut, and that's what makes the knife feel like it's fighting the food. Running the rod along the blade straightens that edge back without thinning the steel the way a stone does. Do it regularly and you sharpen far less often.

Specifications

• Use: Regular edge maintenance between whetstone sharpening sessions, compatible with the full Master Series knife range.
• Series: Master Series (B30)
• Model: B30-MDB

Reach for this when you've pulled a slow-roasted leg of lamb out of the oven, or you're working your way through a whole Thanksgiving turkey. A 10-inch carving knife is narrow for a reason -- it gets in between the bone and the flesh cleanly, and the length lets you slice a whole ham in a single forward pull instead of sawing through it.

Built for Long, Clean Strokes

The narrow blade reduces drag through dense proteins, so you're pulling rather than pressing. The 67-layer Damascus wraps a 10Cr15CoMoV high-carbon stainless core that's vacuum heat-treated to 60-62 HRC. That hardness lets the edge cut through cold roast beef or warm poultry without needing to be resharpened halfway through carving.

Figured Sycamore, Full-Tang Build

The handle is figured sycamore, a dense hardwood with visible rippled grain. It's wide enough to give a secure grip when you're applying pressure for a long pulling stroke, and the full-tang construction keeps the balance back toward the hand rather than out at the tip. Less wrist fatigue when you're carving a whole bird for a table of eight.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 10-inch carving knife, narrow slicing profile
• Handle: Figured sycamore wood, full-tang
• Use: Carving roasts, hams, whole turkey, or any large protein where a long, clean slice matters.
• Series: Master Series (B30)
• Model: B30-QR

Complete Your Set

Add the Master Series 8" Chef Knife for breaking down the bird before it hits the table, and the 3.5" Paring Knife for the trim work around the bone.

Reach for this when the cutting board is covered in vegetables. Slicing cabbage into thin ribbons for slaw, dicing a pile of capsicum for mirepoix, julienning carrots, coining zucchini for a gratin: these are exactly the jobs the nakiri was designed for. The flat profile lets you push straight through without the heel lifting, which means every slice lands clean without rocking the blade.

Flat Profile, Knuckle Clearance

The tall rectangular blade face does two things well. It keeps your knuckles off the board even when you're working fast, so you can use a full-height grip without pulling your fingers back. And the wide flat keeps full contact with the cutting surface through the stroke, which is how you get consistent ribbons of cabbage instead of jagged uneven ones. The blade runs to 60-62 HRC on a 10Cr15CoMoV core wrapped in 67 layers of Damascus, so the push-cut edge holds through a long session of repetitive vegetable work.

Figured Sycamore, Full-Tang Build

The figured sycamore handle has a rippled grain that reads differently on every piece. It's dense enough to stay dry and comfortable through extended prep, and the full-tang build puts the balance point right at your pinch grip. No front-heavy tip pull that wears on your wrist when you're halfway through a mountain of capsicum.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch nakiri, rectangular vegetable knife
• Handle: Figured sycamore wood, full-tang
• Use: Slicing cabbage ribbons, dicing capsicum, julienning carrots, and straight push-cuts through any dense vegetable.
• Series: Master Series (B30)
• Model: B30-XC

Complete Your Set

Pair it with the Master Series 8" Chef Knife for proteins and general prep, and the Master Series 7" Santoku when you need a more versatile push-cut blade that handles meat as well as vegetables. The 3.5" Paring Knife rounds out the set for in-hand work.

Reach for this set when you're setting up your first proper kitchen, or replacing the battered block set you dragged out of uni. Three knives cover about 99 percent of what actually happens on a weeknight cutting board, from breaking down a whole chicken to slicing ripe heirloom tomatoes for a caprese. One gift box, no filler pieces you'll never use.

What's in the set

• 8" Chef Knife: Your everyday go-to. Rock-chop a pile of onions for Sunday ragu, butterfly a chicken thigh, or work through a butternut without the blade tipping forward on you.
• 7" Santoku: The push-cut specialist. Flat profile shines when you're slicing zucchini into even coins, dicing a capsicum, or shaving radish paper-thin for a salad.
• 5" Utility Knife: The in-between blade. Trim silverskin off a pork fillet, halve a peach for a dessert, or slice a small roma without reaching for the chef knife.

67-Layer Damascus, One Shared Core

Every blade in the set shares the same structure. A 10Cr15CoMoV high-carbon stainless core is wrapped in 67 layers of Damascus, then vacuum heat-treated to 60-62 HRC. That hardness is where you earn the set's price tag: the edge takes a keen polish and holds it through a long session of chopping, so you're not reaching for a honing rod halfway through a prep. The flowing Damascus pattern across all three knives also resists chipping on denser produce like raw beetroot or butternut.

Figured Sycamore, Full-Tang Build

The handles are figured sycamore, a dense hardwood with a visible rippled grain that looks different on every piece. It sits comfortably low in the hand whether you're gripping the chef knife for a power cut or choking up on the utility. One solid piece of steel runs from the tip of each blade through to the butt of the handle, so the weight balances right on your pinch grip.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 3-piece set, 8" Chef + 7" Santoku + 5" Utility
• Handle: Figured sycamore wood, full-tang
• Use: A complete daily prep lineup covering rock-chopping, push-cutting, and small in-hand work.
• Series: Master Series (B30)
• Model: B30-A3

Complete Your Set

Pair this trio with the Master Series 3.5" Paring Knife for in-hand jobs like peeling apples, deveining prawns, or segmenting citrus. For a larger kitchen, the Master Series 5-Piece Set adds a Santoku and a steak knife to round out the block.

Reach for this when you're splitting a chicken carcass clean through the rib joint, or when a bone-in lamb shoulder is standing between you and Sunday dinner. The 6.5-inch bone chopper is built to cleave, not slice. Heavy spine, short blade, all the weight where you need it for a single confident stroke.

Built for the Joint

A bone chopper lives or dies on its mass. This one carries a thick, heavy spine that drives the edge through cartilage and small bones without you needing to saw or bruise the meat around the joint. The short profile keeps the blade controllable over a cutting board, and the full-tang construction means every gram of that weight sits behind your grip rather than out at the tip.

Damascus Cladding, Hardened Core

The core is 10Cr15CoMoV high-carbon stainless, vacuum heat-treated to 60-62 HRC. That hardness is unusual on a bone knife for good reason: it takes a keen edge and holds it through a pile of chicken carcasses, where softer cleavers roll and dent. Wrapped in 67 layers of Damascus cladding for chip resistance on the shoulder of the blade, where most of the impact lands. The figured sycamore handle absorbs that impact without rattling loose over time.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 6.5-inch bone chopper / cleaver
• Handle: Figured sycamore wood, full-tang
• Use: Splitting poultry carcasses and cleaving through bone-in lamb, pork, and chicken joints.
• Series: Master Series (B30)
• Model: B30-KG

Complete Your Set

Pair it with the Master Series 8" Chef Knife (B30-CS) for the prep work once the joints are split, and the Master Series 5" Utility Knife (B30-WY) for the fine trimming jobs where the chopper is too heavy-handed.

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.

Stop crushing your crusty sourdough. A serrated bread knife cuts through a thick crust without pressing down, so the crumb underneath stays intact instead of collapsing flat. Reach for this one for anything with a hard crust and a soft interior. Sourdough and brioche loaves are the obvious use. A ripe roma tomato where you don't want the seeds squeezing out is the one that surprises people.

Serrated Edge, Damascus Spine

The serrated teeth bite into a hard crust and pull through cleanly without you needing to saw back and forth five times. The core is 10Cr15CoMoV high-carbon stainless, vacuum heat-treated to 60-62 HRC, and wrapped in 67 layers of Damascus cladding. That hardness keeps the teeth sharp through far more loaves than a softer bread knife would, and the Damascus pattern runs the full length of the spine so the knife looks good on the bench between uses.

Figured Sycamore, Full-Tang Build

The handle is figured sycamore, a dense hardwood with a rippled grain that feels different from the smooth plastics on cheaper bread knives. Full-tang construction means the steel runs the length of the handle, so the weight is balanced through your grip as you slice rather than the blade end tipping forward on you.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8.5-inch serrated bread knife
• Handle: Figured sycamore wood, full-tang
• Use: Slicing crusty sourdough, brioche, stale bread, and ripe tomatoes without crushing or tearing.
• Series: Master Series (B30)
• Model: B30-MB

Complete Your Set

Pair it with the Master Series 8" Chef Knife (B30-CS) for everyday protein and vegetable prep, and the Master Series 5-Piece Set (B30-H4) if you're building out a full kitchen block in the same series.

Reach for this when you're filleting a salmon or stripping silverskin off a beef fillet. A 5.5-inch boning knife is short enough to manoeuvre in tight spaces and narrow enough to follow the contours of a joint that a chef knife can't reach without wasting meat.

Flexible Enough for the Work

Boning is detail work. The blade needs to get close to the bone, follow the joint, and strip cleanly without tearing. The 67-layer Damascus wraps a 10Cr15CoMoV high-carbon stainless core vacuum heat-treated to 60-62 HRC. It takes a fine, strong edge that stays sharp through the connective tissue and fat that dulls softer blades mid-job.

Figured Sycamore, Full-Tang Build

The figured sycamore handle gives a secure grip even when your hands are wet from rinsing the fish. Dense hardwood with a rippled grain that looks different on each piece, it doesn't swell or slip. Full-tang construction keeps the knife balanced back in the hand where you want the weight when you're working at odd angles around a carcass.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5.5-inch boning knife
• Handle: Figured sycamore wood, full-tang
• Use: Filleting fish, trimming silverskin, and working around chicken bones where a standard blade is too wide.
• Series: Master Series (B30)
• Model: B30-TG

Complete Your Set

Pair it with the Master Series 8" Chef Knife for the heavy breakdown work, and the 3.5" Paring Knife for the small trim jobs once the boning is done.

A carving fork does one job and does it without drama: it keeps the roast steady while you slice. Hold the fork in your non-dominant hand with the tines pressed into a Christmas ham, a leg of lamb, or a Sunday roast, and the meat stops rocking around on the board while your carving knife does the work. No improvised towel grip, no chasing the joint across the board.

Stable Tines, Damascus Build

The two long tines are forged from the same 10Cr15CoMoV high-carbon stainless core used across the Master Series, vacuum heat-treated to 60-62 HRC and wrapped in 67 layers of Damascus cladding. That hardness means the tines stay true under the pressure of a dense lamb shoulder or a thick pork loin without flexing or bending over time. The Damascus pattern runs up the shaft of the fork so it sits on the table looking like it belongs with the rest of the series.

Figured Sycamore Handle, Full-Tang

The handle matches the rest of the Master Series: figured sycamore hardwood with a rippled grain, full-tang construction running through to the butt. When you're carving in front of guests at the table, the fork and knife look like a set because they are one.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 6-inch carving fork, two-tine
• Handle: Figured sycamore wood, full-tang
• Use: Steadying a Christmas ham, leg of lamb, or Sunday roast while you carve with a slicing or carving knife.
• Series: Master Series (B30)
• Model: B30-DRC

Complete Your Set

Pair it with the Master Series 8" Chef Knife (B30-CS) as your carving knife, or the Master Series 5" Utility Knife (B30-WY) for smaller roasts where a shorter blade gives you more control at the table.

Reach for this set when you want one box to cover every knife job in the kitchen, from the crusty sourdough you're slicing on Sunday morning to the chicken you're breaking down for a weeknight roast. Five knives, no duplicates, no gaps. One gift box that works as a full kitchen setup.

What's in the Set

• 8" Chef Knife: Your everyday go-to. Rock-chop a pile of onions for a Sunday ragu, butterfly a chicken thigh, or work through a butternut without the blade tipping forward on you.
• 7" Santoku: The push-cut specialist. Flat profile shines when you're slicing zucchini into even coins, shaving radish paper-thin, or dicing capsicum with speed.
• 8" Bread Knife: The serrated blade that takes on crusty sourdough, artisan loaves, and soft brioche without crushing the crumb. The one knife in the set that can't be replaced by the chef knife.
• 5" Utility Knife: The in-between blade. Trim silverskin off a pork fillet, halve a peach, or slice a small roma without reaching for the chef knife.
• 3.5" Paring Knife: Your in-hand blade. Peel apples, devein prawns, segment citrus, or score a mango without needing a board under it.

67-Layer Damascus, One Shared Core

Every blade in the set shares the same structure. A 10Cr15CoMoV high-carbon stainless core is wrapped in 67 layers of Damascus, then vacuum heat-treated to 60-62 HRC. That hardness is where you earn the set's price: each edge takes a keen polish and holds it through a full session of prep, so you're not reaching for a honing rod halfway through dinner. The flowing Damascus pattern also resists chipping on denser produce like raw beetroot or thick-skinned pumpkin.

Figured Sycamore, Full-Tang Build

The handles are figured sycamore, a dense hardwood with a visible rippled grain that looks different on every piece. One solid piece of steel runs from the tip of each blade through to the butt of the handle, so the weight sits right on your pinch grip whether you're going for a power cut on the chef knife or choking up for fine work on the paring knife. It's also a set that looks like a set, not five knives pulled from five different drawers.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-piece set, 8" Chef + 7" Santoku + 8" Bread + 5" Utility + 3.5" Paring
• Handle: Figured sycamore wood, full-tang
• Use: A complete kitchen lineup covering rock-chopping, push-cut vegetable work, bread slicing, small prep tasks, and in-hand work.
• Series: Master Series (B30)
• Model: B30-A5

Complete Your Set

For a setup that includes a solid wood holder and kitchen scissors, the Master Series 5-Piece Block Set (B30-H4) covers a different combination with the same sycamore handles. If you already own the set and want to build it out, other Master Series specialist knives add the cutting styles not covered here: heavy vegetable work on a cleaver, the boning knife for butchery, the nakiri for push-cut prep.

Reach for this when the cutting board is covered in cabbage. Shred a whole napa into thin ribbons for dumplings, work through a quarter of red cabbage for coleslaw, or scoop a pile of diced onion straight off the board into a hot pan using the broad flat blade as a spatula. No other knife does that last part as naturally.

The Broad Blade Advantage

A 7-inch Chinese cleaver sits wider than any chef knife or santoku, and that width is exactly the point. You can push-cut through dense vegetables with the full height of the blade face guiding each slice, keeping your knuckles clear of the board even through fast repetitive work. The flat profile also means it keeps full contact through the stroke, so your cabbage ribbons come out even rather than tapered. The 10Cr15CoMoV core is wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC, so the edge stays sharp through a long session of vegetable prep without needing a honing rod between tasks.

Figured Sycamore, Full-Tang Build

The figured sycamore handle has a dense rippled grain that looks different on every piece. It's comfortable in a full-hand grip whether you're working fast on herbs or going slower through a dense wedge of pumpkin. One solid piece of steel runs from the tip of the blade through to the butt of the handle, so the weight sits right on your pinch grip and the broad blade doesn't tip forward on you.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Chinese cleaver (vegetable), broad rectangular
• Handle: Figured sycamore wood, full-tang
• Use: Shredding cabbage, slicing dense vegetables, and scooping chopped ingredients from the board into a pan.
• Series: Master Series (B30)
• Model: B30-DC

Complete Your Set

Pair it with the Master Series 8" Chef Knife (B30-CS) for proteins and general prep, and the Master Series 7" Santoku (B30-RS) when you want a lighter push-cut blade for everyday vegetable work. The Master Series 5" Utility Knife (B30-WY) handles the small jobs this cleaver is too big for.

Reach for this when you've got a pile of onions to rock-chop for a Sunday ragu, or a butternut squash standing between you and dinner. The 8-inch chef knife is the blade you'll use for 90 percent of your weeknight prep, from butterflying a chicken thigh to slicing heirloom tomatoes without crushing the seeds out.

Damascus Steel, Built to Hold

A 10Cr15CoMoV high-carbon stainless core sits wrapped in 67 layers of Damascus, then vacuum heat-treated to 60-62 HRC. That hardness is where you earn the knife's price: the edge takes a keen polish and holds it through a full session of chopping without you reaching for a honing rod halfway through. The flowing Damascus cladding also resists chipping on denser produce like raw beetroot or thick-skinned kabocha.

Figured Sycamore, Full-Tang Balance

The handle is figured sycamore, a dense hardwood with a visible rippled grain that looks different on every piece. It sits low and comfortable whether you're gripping the knife for a power cut through a whole cabbage or choking up for finer work on herbs. One solid piece of steel runs from the tip of the blade through to the butt of the handle, so the weight sits right on your pinch grip where it belongs.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8-inch chef knife, Western curve
• Handle: Figured sycamore wood, full-tang
• Use: Your daily driver for rock-chopping onions and herbs, slicing proteins, and dicing vegetables.
• Series: Master Series (B30)
• Model: B30-CS

Complete Your Set

Pair it with the Master Series 7" Santoku (B30-RS) for push-cut vegetable work, and the Master Series 3.5" Paring Knife (B30-SG) for the small in-hand jobs like deveining prawns or segmenting citrus where this 8-incher feels too big.