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Chef's Knife - Gyuto - (210mm / 8-1/4 in) with Stainless Damascus and Maple Burl

Chef's Knife - Gyuto - (210mm / 8-1/4 in) with Stainless Damascus and Maple Burl
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product description

Related Products:
Asai PM (SG2)
Rader, Michael, M.S.
Artisan Made
Blade Style - San Mai
Chef Knives & Santoku
Damascus
Distal Taper
Gyuto
Japanese/Asian Knives
Stainless - Damascus
Stainless - SG2
Wood - Koa

Product Description for Chef's Knife - Gyuto - (210mm / 8-1/4 in) with Stainless Damascus and Maple Burl

Maker: Rader & Asai (collaboration) (click to see more by this maker)
Item num: 96037
Blade length: 8.25 in.
Total length: 14.00 in.
Blade height (at heel): 2.00 in.
Blade thickness (near bolster): 0.10 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.05 in.
Item weight: 6.20 oz.
Shipment weight: 9.4 oz.
Blade: Deeply etched stainless nickel Damascus san mai with SG2 powdered metallurgical stainless steel, Rc 64-65
Bolster: Satin finished pinned steel bolster
Handle: Maple burl with curly maple and curly koa accents
Description: This chef's knife is a collaboration between bladesmiths Asai and Mastersmith Michael Rader. Sadly, Asai has passed away during the summer of 2014, but we are pleased that Michael is continuing with this exceptional collaboration. The blade was completed approximately 2 years before Asai passed away.
The gyuto is modeled after the French pattern chef's knife. Longer and slimmer than the santoku, it is well suited to slicing and chopping -- an ideal general purpose chef's knife. The long blade makes easy work of tasks from chopping onions to slicing meat. The height provides plenty of finger clearance over a cutting board.
This knife was hand-forged by Asai beginning with an SG2 powdered metallurgical (PM) stainless steel core (hagane). The smaller crystalline size of this PM steel results in superior edge holding when compared to nearly any stainless steel. The central core is surrounded by many layers of deeply etched nickel Damascus. These many layers of steel result in a surface that helps food release from the knife's side when cut. This time consuming process creates a knife with outstanding edge holding and beauty. The convex ground blade is distal tapered for optimal balance and has an extremely thin, keen edge for the highest performance.
The handle was formed from stabilized maple burl. The convoluted pattern of the wood nicely reflects the suminagashi pattern in the blade. Michael Rader, who is an amazing woodworker, created an end cap from curly koa with a thin, light toned curly maple spacer. Front alternating spacers formed from G10 and copper bring in warm tones. The handle is profiled so as to be very comfortable and provide a secure hold. It swells both at the palm and at the back.
This knife feels as good as it looks! The knife pictured is the exact knife you will receive.
Availability: Not currently available

 
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Epicurean Edge, Cutlery, Kirkland, WA
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