Chef's Knife (Gyuto) with Macassar Ebony (7")
Product Description for Chef's Knife (Gyuto) with Macassar Ebony (7")
Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 87042
*** This is handmade and one-of-a-kind ***
Blade length: 7.00 in.
Total length: 11.90 in.
Blade width: 1.70 in.
Blade thickness: 0.10 in.
Item weight: 4.10 oz.
Blade: Hon warikomi blade combining a 52100 carbon steel core with 416 stainless steel sides
Handle: Macassar ebony with a pakkawood spacer
Description: Bill Burke, who was honored as a Master Smith June 2008, is best known for creating some of the best hunters that can be found anywhere. Over the last few years, he also put his attention to creating a small number of chef's knives. The results are exceptional.
The European Chef's knife (known as a gyuto in Japan) is well suited for use as a general purpose chef's knife -- from chopping, to slicing and dicing -- from fruits to vegetables and meats, the chef's knife is a great choice. The long blade is needed for the sawing motion required to cut meat and vegetables and the slim profile keeps the weight low and the balance right.
The blade was hand forged in a technique known as hon warikomi. This modification of san mai (three layers) forges stainless steel to the sides of a carbon steel blade. The result is the exceptional edge holding of carbon steel with significantly easier care. The transition line between stainless steel and carbon steel is exceptionally dramatic.
Like his hunting knives, this chef's knife was pre-tested for edge flex and cutting ability before assembly. The heat treatment followed the formulas developed by Mastersmith Ed Fowler in conjunction with Bill and has been proven to create some of the sharpest and most long lasting edges found anywhere.
The octagonal handle is formed from macassar ebony. A Pakkawood spacer adds nice contrast. The knife has perfect balance and feels exceptional in the hand.
Availability: Not currently available