This one belongs on the table, not the cutting board. When a porterhouse or a rack of lamb chops lands in front of a guest, the knife they pick up should do the cutting. The 5-inch Yu Series Steak Knife has a blade that stays sharp through a full dinner service, so your guests aren't sawing.
The Right Tool for the Table
A steak knife is a single-task blade. It doesn't chop onions or break down a chicken. It cuts through a rested sirloin or a grilled lamb cutlet cleanly, at an angle, on a dinner plate. The 5-inch length is right for that job: enough reach to cross a thick-cut steak in one stroke, compact enough to handle without bumping the wine glass. The 10Cr15CoMoV core is vacuum heat-treated to 60-62 HRC, so the edge doesn't fade halfway through a table of four.
Damascus Steel at Dinner
The blade is built from 67 layers of Damascus cladding over that hard core. At the table, that matters twice: the layered steel protects the edge from the micro-chips that come with plate contact, and the flowing Damascus pattern looks like it belongs on a set dinner table rather than a utility drawer. The full-tang rosewood handle is weighted and riveted, which means the knife doesn't tip awkwardly when you're cutting at an angle with a full plate underneath.
Specifications
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Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
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Hardness: 60-62 HRC (Vacuum Heat Treated)
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Blade Profile: 5-inch steak knife
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Handle: Rosewood with triple-rivet full tang
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Use: At-table cutting of steaks, chops, and grilled proteins on a plate.
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Series: Yu Series (B13R)
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Model: B13R-NP
Complete Your Set
Pick up the Yu Series 4-Piece Steak Knife Set (B13R-4NP) if the whole table needs matching blades, or pair this with the Yu Series 8" Chef Knife (B13R-CS) for prep work before the meal and the Yu Series 6" Boning Knife (B13R-TG) when a bone-in cut needs trimming first.
