Boning Knife (6-3/4") with Walnut
Product Description for Boning Knife (6-3/4") with Walnut
Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 93623
*** This is handmade and one-of-a-kind ***
Blade length: 6.75 in.
Total length: 12.00 in.
Blade width: 0.75 in.
Blade thickness: 0.07 in.
Item weight: 3.60 oz.
Blade: Hand forged, differentially heat treated 52100 carbon steel with a triple temper and triple quench
Bolster: 416 stainless steel
Handle: Carved walnut
Description: Mastersmith Bill Burke's culinary 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 firm boning knife is ideal for removing meat from around bones in red meat and poultry. The long, thin blade combines the agility to cut quick curves as well as slice meat.
The blade was hand forged from premium 52100 carbon steel. Many knifemakers and users feel that 52100 is among the best, if not the best steel currently used for knifemaking. The blade is triple quenched and triple tempered for optimal edge holding and durability. 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.
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 walnut wood. It is nicely carved to swell at the front of the handle, move into a slimmer waist and finally to swell again at the beak. The bolster is formed from 416 stainless steel, pinned and soldered to the blade for strength and durability. The knife has perfect balance and feels exceptional in the hand.
Availability: Not currently available