Western Chef's Knife with Afzelia Lay, Suminagashi - 240mm (9 1/2 in)
Product Description for Western Chef's Knife with Afzelia Lay, Suminagashi - 240mm (9 1/2 in)
Maker: Shigefusa & O'Malley (collaboration) (click to see more by this maker)
Item num: 89106
*** This is handmade and one-of-a-kind ***
Blade length: 9.50 in.
Total length: 14.30 in.
Blade height (at heel): 2.00 in.
Blade thickness (near bolster): 0.12 in.
Item weight: 7.45 oz.
Blade: San mai suminagashi (damascus) forged from carbon steels by Shigefusa
Bolster: Integral damascus
Handle: Stabilized afzelia lay wood set on a full tang
Description: This is a collaboration between bladesmiths Shigefusa and Daniel O'Malley. During one of his visits to Japan, Mr. O'Malley met with Shigefusa to discuss the possibility of working on a series of collaborative knives. Shigefusa would forge and finish the blade. Mr. O'Malley would finish the tang and integral bolsters, completing the knife with deluxe handles better suited to the Western market. The result of their combined efforts are some of the most beautiful - and highest performing - chef's knives in the world.
The gyuto is modeled after the French pattern chef's knife. Longer and slimmer than the santoku, it is well suited to slicing and chopping - in other words, a superb general purpose chef's knife. The long blade means the sawing motion required to cut meat becomes effortless and the slim profile keeps the weight low and the balance perfect.
Shigefusa forged the san mai blade by forge-welding an ultra-hard (63-64 Rc) carbon steel core between softer layers of suminagashi (damascus). This Japanese technique results in a knife which will hold its edge much longer than even the best European knives. Integral bolsters are a common feature on many commercially available Western knives - it is a technique that is easy to do reasonably well in a factory with precise machinery. When done by hand, however, It is an extremely challenging process requiring a high degree of skill and patience - but the effect is well worth the extra effort. The sleekness of the knife is emphasized by the damascene pattern continuing from the blade onto the integral bolster.
The handle was formed from exhibition grade stabilized afzelia lay wood. The stabilized wood will hold up well to the significant demands of either a commercial or home kitchen environment. A single piece of this highly figured, extremely rare wood was cut so as to have the wood's complex grain pattern travel across the tang. The interlocked, irregular grain pattern has the characteristic afzelia lay curlicues in tones ranging from pale gold to raw umber. The handle is profiled so as to be very comfortable and provide the chef with a secure grip. Two nickel silver hidden bolt rivets and an elegant stainless steel and copper mosaic pin secure the scales to the tang. The rivets have been profiled to match the wood - the seam is imperceptible. This knife is as high-performing as it is beautiful!
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