Stout Yeoman BBQ ’26

Description

Why choose this knife

The small precision knife of the BBQ range. Trimming, paring, garnish work, dressing corn, splitting limes, opening a chilli, taking the cheek out of a mango. Used in the hand or close to the board. The smallest knife in the BBQ ’26 line-up and the one that does the fiddly work everything else is too big for.

Dimensions

Blade 11.5cm. Overall 23.8cm. Depth 2.6cm. Weight 100g.

The Story

The Stout Yeoman is a knife that earned its place in the range by stealth. It started as the small utility we made because we needed one, kept improving in the iterations, and became one of the knives we now hand to people who tell us they want one knife and expect a 20cm chef. Sometimes the right answer is a smaller blade with a better edge.

The kitchen version sits on a wooden handle. The BBQ ’26 version doesn’t. Micarta is a phenolic laminate of cotton and linen cured under heat and pressure, and unlike the obvious alternatives, G10 or hard plastic, it warms up to the temperature of your hand. A small knife spends most of its time in a pinch grip, blade and handle both held close to the work. The handle’s surface, weight and warmth all matter more on a knife this size than on any of the bigger blades in the range. Micarta is the material that takes the in-hand experience seriously.

A small blade is the easiest to lose control of when conditions are slippery. That is the case for micarta in miniature: the same knife, made considerably safer to handle in an outdoor kitchen.

Performance

CATRA, the global authority on cutlery performance, rank our knives in the top 2.5% of all blades ever assessed for initial sharpness and edge retention. The Stout Yeoman is hardened in-house to 60 HRC using a nitrogen atmosphere process, taking the steel from 1080°C to -75°C in a controlled cycle that maximises carbide formation, edge stability and corrosion resistance. The blade is ground to a unique concave profile, a geometry that reduces drag and improves slicing performance without sacrificing rigidity. Each knife is sharpened to 15 degrees per side.