Boning Knife (6-1/4") with African Blackwood

Product Description for Boning Knife (6-1/4") with African Blackwood

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 88203
*** This is handmade and one-of-a-kind ***
Blade length: 6.25 in.
Total length: 11.20 in.
Blade height (at heel): 1.00 in.
Blade thickness (near bolster): 0.07 in.
Item weight: 3.75 oz.
Blade: Hon warikomi-style blade combining a 52100 carbon steel core with 416 stainless steel sides
Bolster: 416 stainless steel
Handle: Carved African Blackwood
Description: Mastersmith Bill Burke's chef's knives are among the highest performing cutlery found anywhere. His heat treatment technique, combined with his choice of steel, results in edge holding that is far beyond other knives. This is a knife that you won't want to put down.
This firm boning knife is ideal for removing meat from around bones in red meat and poultry. The long, thin blade combines the agility to cut quick curves as well as slice meat.
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 stainless bolster was tig welded to the blade for strength and durability. The handle is formed from jet black African blackwood -- one of the hardest woods found anywhere and is set with nickel silver. It is nicely carved to swell at the front of the handle, move into a slimmer waist and finally to swell again at the beak. The knife has perfect balance and feels exceptional in the hand.


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