Epicurean Edge The Knife that Makes the Meal Price MatchingFree Shipping!!
Shop by Category
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Gift Certificates
Web Specials

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

Graters & Peelers
Knife Storage/Saya
Cutting Boards
Shears & Pruning Tools
Gift Certificates

Sharpening Service
Gift Registry

About Us
FAQ & Information

Chef's Knife (7 1/2 in.) with Curly Koa and Box Elder Burl

Chef's Knife (7 1/2 in.) with Curly Koa and Box Elder Burl
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:
Rader, Michael, M.S.
Carbon Steel
Fixed Blade Knives
Work by Mastersmiths
Artisan Made
Carbon Steel - W2
Chef Knives & Santoku
Wood - Box Elder
Wood - Koa
Daniel's Picks
Staff Picks

Product Description for Chef's Knife (7 1/2 in.) with Curly Koa and Box Elder Burl

Maker: Michael Rader, M.S. (click to see more by this maker)
Item num: 91127
*** This is handmade and one-of-a-kind ***
Blade length: 7.50 in.
Total length: 11.90 in.
Blade height (at heel): 1.95 in.
Blade thickness (near bolster): 0.08 in.
Item weight: 6.60 oz.
Shipment weight: 12.5 oz.
Blade: Hand forged, differentially heat treated Diehl W2 carbon steel for high performance edge retention
Bolster: Integral W2 carbon steel
Handle: Stabilized presentation grade curly koa with box elder burl accents
Description: Mastersmith Michael Rader creates some of the best culinary knives found anywhere in the industry. His understanding of kitchen knife geometry is exceptional! He combines thin, high performance geometry with exceptional steel and a clay zone heat treatment to make a kitchen knife that is sure to become a chef's favorite tool!
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 slicing motion required to cut meats and large vegetables while the slim profile keeps the weight low and the balance perfect.
The blade was forged to shape from W2 carbon steel. A clay zone heat treatment results in a keen, long lasting edge with a softer, supportive spine. The undulating transition line visible in the blade's surface is called a hamon. The bolster is integral to the blade for strength and durability. A cut-out at the choil allows for a comfortable pinch grip. Like his hunting knives, this chef's knife was pre-tested for edge flex and cutting ability before assembly.
The wood handle combines presentation grade curly koa with blond box elder burl. By using stabilized woods, Michael combines the beauty of natural wood with durability. Alternating copper and G10 spacers highlight warm tones in the natural wood and assist the handle to adjust to temperature and humidity changes. The knife has perfect balance and feels exceptional in the hand.
Availability: Not currently available

Home | View Cart | Check Out | Search | Empty Cart
price matching | customer service | privacy policy | guarantee | shipping options | 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
Epicurean Edge, Cutlery, Kirkland, WA
Comments and questions to info@epicureanedge.com
Text and images protected by copyright. Copyright 2017-2020 BladeGallery Inc. All rights reserved.