Chef's Knife (Gyuto) - San Mai with Sheep Horn and Ebony Waves (9-3/4")
Product Description for Chef's Knife (Gyuto) - San Mai with Sheep Horn and Ebony Waves (9-3/4")
Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 91901
*** This is handmade and one-of-a-kind ***
Blade length: 9.75 in.
Total length: 14.75 in.
Blade height (at heel): 2.10 in.
Blade thickness (near bolster): 0.11 in.
Item weight: 8.50 oz.
Blade: San mai - 52100 carbon steel core with 416 stainless steel sides
Bolster: 416 stainless steel
Handle: Sheep horn precision matched to 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, results 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.
Honwarikomi knife blades are created by beginning with carbon steel (to form the core and cutting edge) that is then encased in a steel with greater stain-resistance. As a result, the cutting edge of the blade is as sharp and durable as a 100% carbon steel knife, while the stain-resistant steel outer layer makes this knife significantly easier to maintain. Many knifemakers and users feel that 52100 is among the best, if not the best steel currently used for knifemaking.
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 in conjunction with Mastersmith Ed Fowler and creates some of the sharpest and most long lasting edges found anywhere.
The handle combines sheep horn with ebony wood. Each material was precision fit into a matched wave. Silicon bronze pins set the pieces in place. The undulating pattern is nicely reflected in the transition line in the san mai blade. The handle 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. The bolster is formed from 416 stainless steel, pinned and soldered to the blade for strength and durability. The knife has perfect balance and feels exceptional in the hand. This knife is Mastersmith Bill Burke's work at its best.
Availability: Not currently available