Slicing Knife with Cottonwood Burl
Product Description for Slicing Knife with Cottonwood Burl
Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 87838
*** This is handmade and one-of-a-kind ***
Blade length: 10.25 in.
Total length: 15.20 in.
Blade width: 1.20 in.
Blade thickness: 0.10 in.
Item weight: 4.64 oz.
Blade: Hon warikomi blade combining a 52100 carbon steel core with 416 stainless steel sides
Bolster: Textured sterling silver hibaki
Handle: Stabilized cottonwood burl
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 chef's knives. The results are exceptional.
Slicing knives are well suited to slicing steaks, roasts and portioning fish due to the extra long, thin blade. Extremely sharp, they are also well suited to preparing sushi.
This 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 52100 carbon steel with significantly easier care. The transition line between stainless steel and carbon steel is exceptionally dramatic.
Like his hunting knives, this slicer 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.
A sterling silver habaki (blade guard) makes a nice transition between handle and blade. The handle is sculpted to assure a comfortable, secure grip, swelling at the palm and butt. The stabilized cottonwood burl has tight, swirling grain patterns throughout. The knife has perfect balance and feels exceptional in the hand.
Availability: Not currently available