Chef's Knife (Santoku) Honyaki with Ho Wood and Buffalo Horn (5-3/4")
Product Description for Chef's Knife (Santoku) Honyaki with Ho Wood and Buffalo Horn (5-3/4")
Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 93064
*** This is handmade and one-of-a-kind ***
Blade length: 5.75 in.
Total length: 11.60 in.
Blade width: 1.80 in.
Blade thickness: 0.07 in.
Item weight: 3.80 oz.
Blade: Hand forged, differentially heat treated W2 carbon steel with a triple temper and triple quench
Bolster: Buffalo horn
Handle: Traditional ho wood handle
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.
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 gentle arch of the cutting edge is perfect for a rocking chopping motion with plenty of finger clearance over a cutting board.
The blade was hand forged from premium W2 carbon steel. A differential heat treatment line is clearly visible in the blade and shows the transition between the soft supportive spine and keen, hard cutting edge. This transition was created using a technique called honyaki. Like a Japanese sword, the spine is coated with clay prior to quenching -- acting like an insulator.
The traditional Japanese handle is right handed, with a ridge travelling along the right side. It is formed from ho wood and has a buffalo horn ferrule. The knife has perfect balance and feels exceptionally quick in the hand.
Availability: Not currently available