San Mai Fillet/Boning Knife (8 in.) with Imbuia Burl

Product Description for San Mai Fillet/Boning Knife (8 in.) with Imbuia Burl

Maker: Juliano Endress (click to see more by this maker)
Item num: 106933
*** This is handmade and one-of-a-kind ***
Blade length: 7.75 in.
Cutting edge length: 7.60 in.
Total length: 12.50 in.
Blade height (at heel): 1.37 in.
Blade thickness (near bolster): 0.13 in.
Blade thickness (at midpoint): 0.10 in.
Blade thickness (near tip): 0.02 in.
Item weight: 4.00 oz.
Shipment weight: 7.4 oz.
Blade: San mai combining a 52100 carbon steel core with stainless steel sides
Bolster: Stainless steel
Handle: Imbuia burl
Sheath: Black leather custom sheath
Description: Juliano Endress is a 23 year old bladesmith living in Brazil. He has been a full time knifemaker since 2018. He is skilled in creating a broad range of work that includes hunting knives, bowie knives, gaucho style knives, and more recently, kitchen knives. This fillet/boning knife will make an exceptional addition to any kitchen.
This high performance fillet knife is sure to become a 'goto' knife -- both in the kitchen and when out fishing. This beautiful knife is the right tool for two key tasks — boning and filleting. When boning, the narrow, sharp blade gets in close to the bone, making it easy to separate meat from bone. The extremely sharp edge even cuts through fibrous material with ease. It’s perfect for trimming the silverskin from a tenderloin or even making your own cutlets. The narrow blade reduces drag as you cut against the meat, so cutting is fast and easy. When it comes to filleting fish, the blade's 7-3/4 inch length is just right to glide through the body of the fish, quickly removing bones and skin.
The blade is forged from Juliano's own san mai. An ultra-high performance 52100 carbon steel core is sandwiched between layers of 420 stainless steel, ensuring the best performance, but easier care. 52100 is considered by many knifemakers and knife users to be among the best steels (if not the best!) used in modern knifemaking. The transition between the stainless sides and carbon steel core is particularly dramatic. Because this knife is forged from carbon steel we recommend using camellia oil to avoid rust and oxidation.
The handle is Imbuia burl, sculpted to provide a comfortable grip. Imbuia (Ocotea porosa) also known as Brazilian walnut, is native to Southern Brazil. This unique wood typically has wild, swirling figure and can range from dark brown to golden tones. An heirloom fit stainless steel ferrule will prevent water from getting into the handle.
A black leather sheath made by Juliano is included to protect the knife during transportation.
Nice work throughout!


Availability: Not currently available