Chef's Knife (Gyuto) with Spalted Oak Burl, Suminagashi - 240mm (9-1/2 in)
Product Description for Chef's Knife (Gyuto) with Spalted Oak Burl, Suminagashi - 240mm (9-1/2 in)
Maker: Shigefusa & O'Malley (collaboration) (click to see more by this maker)
Item num: 94118
*** This is handmade and one-of-a-kind ***
Blade length: 9.50 in.
Total length: 14.75 in.
Blade height (at heel): 2.00 in.
Blade thickness (near bolster): 0.09 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.07 in.
Item weight: 9.80 oz.
Shipment weight: 15.2 oz.
Blade: San mai suminagashi (damascus) forged from carbon steels by Shigefusa
Bolster: Integral damascus
Handle: Exhibition grade stabilized spalted oak burl 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. From chopping onions to slicing carrots and tomatoes, this is a go-to knife!
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 frequently found on commercially made 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 damascus pattern continuing from the blade onto the integral bolster.
The handle is formed from exhibition grade spalted oak burl. The stabilized wood will hold up well in the demanding environment of either a commercial or home kitchen. Spalted oak is incredibly rare and beautiful. It has great black lines, color variation, and a lot of character. The handle is profiled so as to be very comfortable and provides the chef with a secure grip. Two brass hidden bolt rivets and an elegant brass and copper mosaic pin secure the scales to the full tang. The rivets have been profiled to match the wood - the seam is imperceptible. This knife is as high-performing as it is beautiful!
Availability: Not currently available