Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 90060
*** This is handmade and one-of-a-kind ***
Blade length: 12.00 in.
Total length: 17.00 in.
Blade width: 1.80 in.
Blade thickness: 0.07 in.
Item weight: 7.12 oz.
Blade: Hon warikomi-style blade combining a 52100 carbon steel core with 416 stainless steel sides
Bolster: 416 stainless steel
Handle: Presentation grade cocobolo
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 steel, results in edge holding that is far beyond other knives. This is a knife that you won't want to put down.
This high performance sujihiki is well suited for slicing and portioning meats and fish due to the slender, long blade. Extremely sharp, it is also well suited to preparing sushi and sashimi.
The blade was hand forged in a technique known as hon warikomi. This modification of san mai (three layers) forges stainless steel to the sides of a carbon steel blade. The result is the exceptional edge holding of carbon steel with significantly easier care. The transition line between stainless steel and carbon steel is exceptionally dramatic.
Like his hunting knives, this chef's knife was pre-tested for edge flex and cutting ability before assembly. The heat treatment follows the formulas developed by Mastersmith Ed Fowler in conjunction with Burke and has been proven to create some of the sharpest and most long lasting edges found anywhere.
The warm toned handle is sculpted to assure a comfortable, secure grip, swelling at the palm and butt with a slimmer waist in the middle. The knife has perfect balance and feels exceptional in the hand.
Availability: Not currently available