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Chef's Knife (Gyuto) (6-1/2") with San Mai V-Toku2 and Traditional Macassar Ebony Handle

Chef's Knife (Gyuto) (6-1/2
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product description

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

Product Description for Chef's Knife (Gyuto) (6-1/2") with San Mai V-Toku2 and Traditional Macassar Ebony Handle

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 96433
Blade length: 6.90 in.
Cutting edge length: 6.50 in.
Total length: 11.75 in.
Blade height (at heel): 1.60 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.03 in.
Item weight: 3.80 oz.
Blade: San mai blade combining a V-Toku2 carbon steel core with stainless steel sides
Bolster: Black pakkawood
Handle: Macassar ebony
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 V-Toku carbon steel core. A thin layer of nickel set 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. Because this knife is made from carbon steel, we recommend using camellia oil to avoid rust.
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 bolster is formed from black pakkawood. 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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Epicurean Edge, Cutlery, Kirkland, WA
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