Chef's Knife (Gyuto) with Mokume Gane San Mai and Ebony (9 2/3")
Product Description for Chef's Knife (Gyuto) with Mokume Gane San Mai and Ebony (9 2/3")
Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 91900
*** This is handmade and one-of-a-kind ***
Blade length: 9.60 in.
Total length: 14.75 in.
Blade width: 2.05 in.
Blade thickness: 0.08 in.
Item weight: 8.10 oz.
Blade: San mai blade combining a V-Toku carbon steel core with mokume gane sides forged from copper, nickel and brass
Bolster: Mokume gane forged by Bill from brass and copper
Handle: Black ebony
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 steels, result in edge holding that is far beyond other knives. This is a knife that you won't want to put down.
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 san mai (three layers). Undulating, brightly colored brass, copper and nickel surround a V-Toku carbon steel core. V-Toku, the steel which forms the cutting edge, is a 'super-steel' created by Takefu, in Japan. Very high in carbon contact (approx. 1-1.1%) this steel holds and takes an amazing edge. The effect creating by the mokume gane walls is extremely captivating!
The bolster is formed Mokume Gane Bill created by forging together brass and copper into damascene layers. The handle is formed from black ebony wood. It is nicely carved to swell toward the front of the handle, move into a slimmer waist and finally to swell again at the beak at the end of the handle. A central mosaic pin combines copper and brass. The knife has perfect balance and feels exceptional in the hand.
Availability: Not currently available