Damascus Western SLD Chef's Knife - Gyuto - 8-1/4 in. (210mm) with Amboyna Burl

Product Description for Damascus Western SLD Chef's Knife - Gyuto - 8-1/4 in. (210mm) with Amboyna Burl

Maker: Daniel O'Malley (click to see more by this maker)
Item num: 98219
Blade length: 8.50 in.
Cutting edge length: 8.30 in.
Total length: 13.25 in.
Blade height (at heel): 1.90 in.
Blade thickness (near bolster): 0.14 in.
Blade thickness (at midpoint): 0.11 in.
Blade thickness (near tip): 0.05 in.
Item weight: 7.60 oz.
Shipment weight: 11 oz.
Blade: SLD stainless steel forge welded between stainless suminagashi (damascus), tempered to Hrc 64
Bolster: Stainless steel
Handle: Stabilized amboyna burl set on a full tang
Description: This one-of-a-kind knife is a collaboration between bladesmiths Kazuomi Yamamoto (Yoshikane) and Daniel O'Malley. During one of his visits in Japan, Mr. O'Malley met with Yamamoto-san to discuss the possibility of working on a series of collaborative knives. Yamamoto would forge and finish the blade. Mr. O'Malley would finish the knife with deluxe handles better fit for the Western market.
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 -- an ideal general purpose chef's knife. The long blade is needed for the sawing motion required to slice meats and vegetables and the slim profile keeps the weight low and the balance perfect.
The beauty of the SLD line by Yoshikane is matched only by its performance. Each knife is meticulously hand forged to create a lasting work of functional art. These knives have quickly become a favorite at Epicurean Edge -- both for their feel and balance, as well as exceptional edge holding and performance. This line is slightly heavier than a wa styled knife, yet is slicing with virtually no wedging and provides plenty of food release.
The two tone blade is produced by two different etching processes creating a dramatic high contrast between the Kiriba (blade bevel) and the flat of the blade. This creates a smooth surface for the blade to slide through material and a subtly uneven surface to help release foods being sliced. The blades are comprised of a hard inner SLD stainless steel core clad in stainless steel damascus (suminagashi).
The handle was made by Daniel O'Malley using stabilized, presentation grade amboyna burl wood. The high contrast, warm toned wood has a swirling figure that nicely complements the damascus. By using stabilized wood, Mr. O'Malley ensures that the handle will hold up extremely well to the demanding environment of a professional chef's kitchen. Brass rivets surround a central mosaic pin. 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 end.
The knife feels exceptional in the hand!


Availability: Not currently available