Epicurean Edge The Knife that Makes the Meal Price Matching
ALL PRODUCTS
Shop by Category
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Gift Certificates
Web Specials

 CHEF'S KNIVES
Shop by Purpose
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Left-Handed Knives
Knife Sets
Japanese/Asian Knives
      Double Bevel
      Single Bevel
      Santoku

 OTHER PRODUCTS
Graters & Peelers
Sharpening/Waterstones
Knife Storage/Saya
Cutting Boards
Shears & Pruning Tools

 SERVICES
Sharpening Service
Gift Registry

INFORMATION
About Us
FAQ & Information

Chef's Knife (Gyuto) with Ironwood (10")

Chef's Knife (Gyuto) with Ironwood (10
click for larger images

click on thumbnail to see a larger photo
Rating: No reviews
add review | list reviews
Availability: Not currently available

product description

Related Products:
Burke, Bill, M.S.
Carbon Steel
Fixed Blade Knives
Work by Mastersmiths
Blade Style - Honwarikomi Style
Carbon Steel - 52100
Chef Knives & Santoku
Gyuto
Japanese/Asian Knives
Wood - Ironwood
Double Bevel
Woods

Product Description for Chef's Knife (Gyuto) with Ironwood (10")

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 91099
*** This is handmade and one-of-a-kind ***
Blade length: 10.00 in.
Total length: 15.80 in.
Blade width: 2.06 in.
Blade thickness: 0.09 in.
Item weight: 8.80 oz.
Blade: Hon warikomi blade combining a 52100 carbon steel core with 416 stainless steel sides
Bolster: 416 stainless steel
Handle: Presentation grade ironwood set on a full tang
Description: Bill Burke, who was honored as a Master Smith June 2008, creates hunting knives and culinary knives. Bill's work is frequently noted as being among the best in the world -- both in his understanding of design and the keen, long lasting edges. His knives are a pleasure to hold and a joy to use.
This high performance chef's knife is a perfect choice as a primary knife in the kitchen. The long, deep-bellied blade is well suited for slicing vegetables and meats. The gentle arch of the cutting edge is perfect for a rocking chopping motion with plenty of finger clearance over a cutting board.
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 handle has been formed from presentation grade Arizona desert ironwood. This hard wood is a nice mix of dark and warm brown tones. It holds up well to the heavy demands of a commercial or home kitchen environment. Exceptional work throughout!
Availability: Not currently available

 
Home | View Cart | Check Out | Search | Empty Cart
price matching | customer service | privacy policy | guarantee | about us

Phone Orders: 425-889-5980
Looking for Custom Knives? Try http://www.BladeGallery.com

We Accept Discover, American Express, Visa, MasterCard, Check and Money Order

Comments and questions to info@epicureanedge.com
Copyright 2011-2015 BladeGallery Inc. All rights reserved.