Santoku with San Mai and Myrtle Burl (7 1/8")
Product Description for Santoku with San Mai and Myrtle Burl (7 1/8")
Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 93427
*** This is handmade and one-of-a-kind ***
Blade length: 7.12 in.
Total length: 11.75 in.
Blade width: 2.20 in.
Blade thickness: 0.11 in.
Item weight: 6.75 oz.
Blade: San mai blade combining a 52100 carbon steel core with 416 stainless steel sides
Bolster: Mokume gane
Handle: Stabilized myrtle burl
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 high wall on this santoku provides lots of finger clearance for chopping over a cutting board.
The santoku is the traditional Japanese chef's knife. This comfortable design is a fantastic multipurpose chopper. The santoku has quickly become the new favorite for chefs in the West.
Bill began with the 52100 carbon steel core and surrounding this with layers of 416 stainless steel. 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 santoku was pre-tested for edge flex and cutting ability before assembly. The heat treatment followed the formulas developed by Mastersmith Ed Fowler in conjunction with Bill -- t technique that creates some of the sharpest and most long lasting edges found anywhere.
A mokume gane habaki (blade guard) makes a nice transition between handle and blade. Mokume gane is created by forging non-ferrous metals (in this case, copper and nickel) into damascene layers. The octagonal handle is formed from stabilized myrtle wood burl, which has tight, swirling grain patterns throughout. The knife has perfect balance and feels exceptional in the hand.
Availability: Not currently available