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Epicurean Damascus Chef's Knife - Santoku - 6 3/4 in. (170mm) -- Prototype

Epicurean Damascus Chef's Knife - Santoku - 6 3/4 in. (170mm) -- Prototype
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Related Products:
Epicurean RyuSen
Fixed Blade Knives
Blade Style - San Mai
Chef Knives & Santoku
Damascus
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Santoku
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Wood - Pakkawood
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Product Description for Epicurean Damascus Chef's Knife - Santoku - 6 3/4 in. (170mm) -- Prototype

Maker: Epicurean RyuSen (click to see more by this maker)
Item num: 86804
Blade length: 6.75 in.
Total length: 11.50 in.
Blade width: 1.75 in.
Blade thickness: 0.11 in.
Item weight: 6.50 oz.
Shipment weight: 13.95 oz.
Blade: Stainless Damascus san mai blade with an SG2 PM stainless steel core (Hrc 62 - 64)
Bolster: Forge-welded stainless bolster
Handle: Black Pakka wood
Description: We are very excited to introduce our exclusive Epicurean RyuSen knife line and believe this to be among the best performing knives ever made. This santoku was a prototype. It is the same as the cocobolo handled santoku except that the handle is black Pakkawood and is made without a mosaic pin -- and at a savings of $107.05!
The santoku is the traditional Japanese chefs knife. This comfortable design is a fantastic multipurpose chopper. The Santoku style has quickly become the new favorite for chefs in the West.
Super Gold II (SG2) powdered metallurgical (PM) steel is combined with the beauty of damascus. RyuSen starts with ultra-modern, limited production, SG2 PM stainless steel and forges this between layers of stainless damascus steel. The resulting cutting edge is tempered to Rc 62 - 64 (very hard!) for exceptional edge holding, but is easy to sharpen due to the small grain structure. Ninety-six layers of alternating steel are combined to create the deeply etched, intricate damascus.
It is common, when slicing, for food to stick to the knife. This knife employs two techniques to decrease this problem. The sides of theses knives have been convex ground, making food naturally fall away. Second, by etching the surface, rather than simply polishing the damascus, wet foods cannot form a suction to the side of the blade.;

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