Chef's Knife with Curly Maple and Tasmanian Blackwood

Product Description for Chef's Knife with Curly Maple and Tasmanian Blackwood

Maker: Edward R Knives (Edward Ratanun) (click to see more by this maker)
Item num: 102881
*** This is handmade and one-of-a-kind ***
Blade length: 8.00 in.
Cutting edge length: 7.90 in.
Total length: 13.00 in.
Blade height (at heel): 1.95 in.
Blade thickness (near bolster): 0.09 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.03 in.
Item weight: 6.00 oz.
Blade: W2 carbon steel with a clay zone heeat treatment
Bolster: Tasmanian blackwood with an ivory paper Micarta spacer and copper liners
Handle: Blue dyed and stabilized curly maple
Description: Florida knifemaker Edward Ratanun (Edward R Knives) creates a spectacular chef's knife. His sense of design is only matched by his skill of implementation.
This knife will be a perfect 'go to' knife in the kitchen. The 8 inch blade is a perfect size and shape to get most any task done exceptionally well. It is the classic and most used chef's knife size. A gentle arc to the blade's edge makes this a perfect knife for both a rocking chop and a forward slice. Whether chopping onions, slicing tomatoes, mincing parsley, or portioning and slicing meats, this elegant chef's knife is sure to become your kitchen favorite.
The W2 carbon steel blade borrows its heat treatment technique from the world of razor sharp Japanese swords -- a traditional Japanese clay zone heat treatment. This technique, known as honyaki, produces some of the longest lasting edges found anywhere. The ultra-hard edge steel is supported by the softer spine. The dramatic heat treatment line (called a hamon) shows the transition between the soft and hard steel. A hand rubbed satin finish lends an heirloom quality. To avoid rust and oxidation, we recommend using camellia oil.
The handle is formed from blue dyed and stabilized curly maple wotj a front 'bolster' of Tasmanian blackwood (Acacia melanoxylon). Although called “blackwood,” the name is somewhat of a misnomer, as its wood is not at all black. Rather, its lustrous golden brown grain and figure is very similar to Hawaiian curly koa. A central ivory paper Micarta spacer adds nice contrast. Copper liners bring out warm tones in the Tasmanian blackwood. This contoured handle will provide a sure, comfortable grip across hours of use. By using stabilized woods, Edward ensures this knife will hold up well to the high demands of either a professional or home kitchen.
Exceptional work throughout! This is a knife you won't want to put down.


Availability: Not currently available