Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 90080
*** This is handmade and one-of-a-kind ***
Blade length: 7.10 in.
Total length: 12.40 in.
Blade width: 1.80 in.
Blade thickness: 0.11 in.
Item weight: 5.75 oz.
Blade: Hon warikomi-style blade combining a 52100 carbon steel core with 416 stainless steel sides
Bolster: TIG welded 416 stainless steel
Handle: Presentation grade walnut
Description: Mastersmith Bill Burke's kitchen 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.
The santoku is the traditional general purpose chef's knife used in Japan. This comfortable design is a fantastic multipurpose chopper. The Santoku style has quickly become the new favorite for chefs in the West.
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 culinary knife was pre-tested for edge flex and cutting ability before assembly. The heat treatment followed the formulas developed in conjunction with Mastersmith Ed Fowler and creates some of the sharpest and most long lasting edges found anywhere.
The stainless bolster was TIG welded to the blade for strength and durability. The handle is formed from walnut and is set with a central mosaic pin. It is nicely carved to swell at the palm, move into a slimmer waist and finally to swell again at the beak at the end of the handle. The knife has perfect balance and feels exceptional in the hand.
Availability: Not currently available