Integral Utility with Ironwood

Product Description for Integral Utility with Ironwood

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 108328
Blade length: 4.90 in.
Cutting edge length: 4.75 in.
Total length: 8.90 in.
Blade height (at heel): 1.02 in.
Blade thickness (near bolster): 0.12 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.03 in.
Item weight: 3.40 oz.
Blade: Hand forged, water quenched W2 carbon steel
Bolster: Integral W2 carbon steel
Handle: Arizona desert ironwood set on a distal tapered full tang
Description: Bill Burke, who was honored as a Mastersmith in June 2008, is known for creating some of the best and highest performance knives that can be found anywhere. His heat treatment technique, combined with his choice of steel, results in edge holding that is far beyond other knives. Bill's work is truly exceptional.
A utility knife is between a chef’s knife and a paring knife, with a narrower and straighter blade. This makes it perfect for a multitude of small tasks where more precise cuts are needed, such as trimming broccoli, green beans, or other smaller vegetables. Some cooks like to use it in their hand, too—almost like a large paring knife. Others like its smaller size as an alternative to the chef’s knife. Utility knives are sometimes called sandwich knives because they work well on almost everything that goes into a sandwich—from thin-skinned vegetables such as tomatoes, to meats and cheeses.
An integral knife -- meaning one which has one solid piece of steel from tip, to bolster and to the pommel -- is much harder to forge and grind than a standard pinned knife. It is much more technically demanding and time consuming but it is knifemaking at its finest.
This 4-3/4 inch utility knife is hand forged W2 carbon steel and was pre-tested for edge flex and cutting ability before assembly. A particularly small grain structure is created by a heat treatment process incorporating low temperature forging, a triple quench, and a triple temper. This knife was heat treated in a technique called honyaki. The spine is coated with clay which acts as a heat sink and then the blade was quenched in water, rather than oil.
Handle scales are Arizona desert ironwood. Both the blade and tang are distal tapered to provide perfect balance in hand. The spine and choil are nicely rounded for a comfortable grip with no hot spots. This knife feels exceptional in your hand. It is sure to become a kitchen favorite.
Excellent work throughout!


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