Forged Petty (5-1/2 in.) with Ironwood

Product Description for Forged Petty (5-1/2 in.) with Ironwood

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 111931
** This is handmade and one-of-a-kind **
Blade length: 5.40 in.
Cutting edge length: 5.40 in.
Total length: 9.60 in.
Blade height (at heel): 1.28 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.02 in.
Item weight: 4.20 oz.
Blade: Hand forged W2 carbon steel with a Japanese clay zone heat treatment
Bolster: 416 stainless steel
Handle: Arizona desert Ironwood set on a distal tapered full tang
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!
A utility knife is between a chef’s knife and a paring knife, with a narrower and straighter blade. This makes it perfect for a multitude of small tasks where more precise cuts are needed, such as trimming broccoli, green beans, or other smaller vegetables. Some cooks like to use it in their hand, too—almost like a large paring knife. Others like its smaller size as an alternative to the chef’s knife. Utility knives are sometimes called sandwich knives because they work well on almost everything that goes into a sandwich—from thin-skinned vegetables such as tomatoes, to meats and cheese.
The blade is hand forged W2 carbon steel and was pre-tested for edge flex and cutting ability before assembly. A particularly small grain structure is created by a heat treatment process incorporating low temperature forging, a triple quench, and a triple temper. This special knife was heat treated using a traditional Japanese technique known as Mizu-honyaki. Mizu-honyaki knives are forged from a mono-steel and heat treated like a Japanese sword. The spine is coated with clay prior to quenching. This insulates the top of the blade and results in a keen, hard cutting edge with a soft, supportive spine. Honyaki takes more skill to forge and shape than other techniques. The result, however is a knife with some of the greatest kirenaga (staying sharp the longest). Quenching the knife in water ensures the very best edge holding possible.
The handle is Arizona desert ironwood, secured to a full tang for strength and durability. Ironwood is a rare wood that is only found in the valleys of the Sonoran Desert below 2,500 foot elevation. It is among the most desirable of exotic woods used for knives. 416 stainless steel bolsters seal the handle and nicely accommodate a comfortable pinch grip. Like other knives, this knife should not be put in the dishwasher.
Excellent work throughout!


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