Damascus Western SLD Chef's Knife - Santoku - 7-1/8 in. (180mm)

Product Description for Damascus Western SLD Chef's Knife - Santoku - 7-1/8 in. (180mm)

Maker: Daniel O'Malley (click to see more by this maker)
Item num: 99520
*** This is handmade and one-of-a-kind ***
Blade length: 7.00 in.
Cutting edge length: 6.80 in.
Total length: 11.80 in.
Blade height (at heel): 1.98 in.
Blade thickness (near bolster): 0.09 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.02 in.
Item weight: 5.80 oz.
Blade: SLD stainless steel forge welded between stainless suminagashi (damascus), tempered to Hrc 64
Bolster: Stainless steel
Handle: Spalted maple burl
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 the blade. Mr. O'Malley would finish the knife with deluxe handles better fit for the Western market.
A knife of many talents, a santoku easily handles all the basic kitchen cutting tasks. In fact, many people even prefer it to a Western chef’s knife. Slightly shorter than the standard chef's knife, the santoku is very easy to maneuver -- especially in a smaller kitchen. There's plenty belly curve to enable rocking cuts, which just adds to the knife's versatility. The santoku is especially well suited to a down-and-forward cutting motion (push cut). Many cooks swear by their santoku for easy food preparation and top performance.
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.
The blade is comprised of a hard inner SLD stainless steel core clad in stainless steel damascus (suminagashi). The core was hardened to Hrc 64 to provide exceptional edge retention. The blade on this special Yoshikane is thin-ground for ultra-high performance. It is perfect for those that want a chef's knife that is able to cut and chop with virtually no resistance. The spine and choil have been nicely rounded for comfort.
The handle was made by Daniel O'Malley using stabilized spalted maple burl wood. The swirling figure in the burl wood 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 hidden bolt rivets surround a central mosaic pin. It is nicely carved to swell toward the front of the handle, move into a slimmer waist and finally to swell again at the beak at the end of the handle. Stainless steel bolsters provide a comfortable pinch grip. This nimble knife has perfect balance and feels exceptional in the hand.
This is a knife for the serious chef that you won't want to miss! Exceptional work throughout!


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