San Mai Chef's Knife (Gyuto) with Traditional Macassar Ebony Handle (7-3/4")
Product Description for San Mai Chef's Knife (Gyuto) with Traditional Macassar Ebony Handle (7-3/4")
Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 94696
*** This is handmade and one-of-a-kind ***
Blade length: 7.75 in.
Total length: 13.00 in.
Blade width: 1.65 in.
Blade thickness: 0.08 in.
Item weight: 4.20 oz.
Blade: San mai blade combining a 52100 carbon steel core with 416 stainless steel sides
Bolster: Pakka wood
Handle: Macassar ebony with stainless steel spacer
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 steels, result 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.
The blade was hand forged in a technique known as san mai (three layers). Layers of stainless steel surround a 52100 carbon steel core. A thin layer of nickel between the two adds exceptional contrast. The result is the exceptional edge holding of carbon steel with significantly easier care. Many knife users and makers feel that 52100 is among the best steel currently used to make knives.
The traditional Japanese octagonal handle is formed from Macassar ebony (Diospyros celebica). This south east Asian hardwood has warm tones and a gently turning, straight grain. A pakkawood ferrule and a stainless steel spacer add excellent contrast. This traditional handle is very comfortable when used for extended periods and is a perfect choice for either professional or home kitchens. This nimble knife has perfect balance and feels exceptional in the hand.
Availability: Not currently available