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Chef's Knife (Gyuto) with San Mai Traditional Macassar Ebony Handle (7-1/3")

Chef's Knife (Gyuto) with San Mai Traditional Macassar Ebony Handle (7-1/3
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product description

Related Products:
Burke, Bill, M.S.
Carbon Steel
Fixed Blade Knives
Work by Mastersmiths
Blade Style - San Mai
Buffalo Horn
Carbon Steel - V-Toku2
Chef Knives & Santoku
Distal Taper
Gyuto
Japanese/Asian Knives
Wood - Ebony

Product Description for Chef's Knife (Gyuto) with San Mai Traditional Macassar Ebony Handle (7-1/3")

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 95223
*** This is handmade and one-of-a-kind ***
Blade length: 7.30 in.
Total length: 12.60 in.
Blade width: 1.65 in.
Blade thickness: 0.04 in.
Item weight: 4.00 oz.
Blade: San mai blade combining a V-Toku2 carbon steel core with stainless steel sides
Handle: Macassar ebony with a buffalo horn ferrule
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. A rounded finger notch encourages a pinch grip, ergonomically bringing the blade edge directly under your hands when chopping.
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 V-Toku 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. V-Toku2, the steel which forms the cutting edge, is a 'super-steel' created by Takefu, in Japan. Very high in carbon content (approx. 1-1.1%) this steel holds and takes an amazing edge.
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. The ferrule is formed from black buffalo horn. 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

 
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