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Chef's Knife (Gyuto) - San Mai with Ironwood (9-1/8")

Chef's Knife (Gyuto) - San Mai with Ironwood (9-1/8
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product description

Related Products:
Burke, Bill, M.S.
Carbon Steel
Fixed Blade Knives
Work by Mastersmiths
Blade Style - San Mai
Carbon Steel - 52100
Chef Knives & Santoku
Distal Taper
Full Tang
Gyuto
Japanese/Asian Knives
Wood - Ironwood

Product Description for Chef's Knife (Gyuto) - San Mai with Ironwood (9-1/8")

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 91588
*** This is handmade and one-of-a-kind ***
Blade length: 9.12 in.
Total length: 14.50 in.
Blade height (at heel): 2.05 in.
Blade thickness (near bolster): 0.09 in.
Item weight: 6.90 oz.
Blade: San mai blade combining a 52100 carbon steel core with 416 stainless steel sides
Bolster: 416 stainless steel
Handle: Presentation grade Arizona desert ironwood
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 chef's knife is a perfect choice as a primary knife in the kitchen. The long, deep-bellied blade is well suited for slicing vegetables and meats. The gentle arch of the cutting edge is perfect for a rocking chopping motion with plenty of finger clearance over a cutting board.
This san mai blade was created by beginning with carbon steel (to form the core and cutting edge) that is then encased in a steel with greater stain-resistance. As a result, the cutting edge of the blade is as sharp and durable as a 100% carbon steel knife, while the stain-resistant steel outer layer makes this knife significantly easier to maintain. Many knifemakers and users feel that 52100 is among the best, if not the best steel currently used for knifemaking.
Like his hunting knives, this chef's 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 handle is formed from presentation grade Arizona desert ironwood. The wood has a nice mix of light and dark warm tones and is 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. Ironwood is a perfect choice for a chef's knife and holds up well to the heavy demands of either a home or commercial kitchen. The bolster is formed from 416 stainless steel, pinned and soldered to the blade for strength and durability. By distal tapering both the tang and blade, Burke ensures a perfect balance.
Availability: Not currently available

 
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