Epicurean Edge The Knife that Makes the Meal Price MatchingFree Shipping!!
ALL PRODUCTS
Shop by Category
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Gift Certificates
Web Specials

 CHEF'S KNIVES
Shop by Purpose
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Left-Handed Knives
Knife Sets
Japanese/Asian Knives
      Double Bevel
      Single Bevel
      Santoku

 OTHER PRODUCTS
Graters & Peelers
Sharpening/Waterstones
Knife Storage/Saya
Cutting Boards
Shears & Pruning Tools
Gift Certificates

 SERVICES
Sharpening Service
Gift Registry

INFORMATION
About Us
FAQ & Information

Slicing Knife (Sujihiki) with San Mai and Carbon Fiber (10-3/4")

Slicing Knife (Sujihiki) with San Mai and Carbon Fiber (10-3/4
click for larger images

click on thumbnail to see a larger photo

Recommended products:
Camellia Oil, 245ml (8 1/4 oz)
Edge Guard, 12 in. Slicing Knife (EGS-12S)
Rating: No reviews
add review | list reviews
Availability: Not currently available

product description

Related Products:
Burke, Bill, M.S.
Carbon Steel
Fixed Blade Knives
Work by Mastersmiths
Blade Style - Honwarikomi Style
Carbon Fiber
Carbon Steel - 52100
Carving and Slicing Knives
Distal Taper
Full Tang
Japanese/Asian Knives
Sujihiki (slicer)

Product Description for Slicing Knife (Sujihiki) with San Mai and Carbon Fiber (10-3/4")

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 98048
*** This is handmade and one-of-a-kind ***
Blade length: 10.75 in.
Cutting edge length: 10.75 in.
Total length: 15.80 in.
Blade height (at heel): 1.60 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.03 in.
Item weight: 7.40 oz.
Blade: Hand forged san mai blade combining a 52100 carbon steel core with 416 stainless steel sides
Bolster: 416 stainless steel
Handle: Contoured carbon fiber
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 steel, results in edge holding that is far beyond other knives. This is a knife that you won't want to put down.
This high performance sujihiki is well suited for slicing and portioning meats and fish due to the slender, long blade. Extremely sharp, it is also well suited to preparing sushi and sashimi.
The blade was hand forged combining 52100 carbon steel with 416 stainless steel. This technique, known as san mai (three layers) forges stainless steel to the sides of a carbon steel blade. The result is the exceptional edge holding of carbon steel with significantly easier care. The transition line between stainless steel and carbon steel is exceptionally dramatic. Because the core is forged from 52100 carbon steel, we recommend using camellia oil to avoid rust and oxidation.
Like his hunting knives, this chef's knife was pre-tested for edge flex and cutting ability before assembly. Bill's heat treatment - a technique combining many thermal cycles, triple quenching, and triple tempering - creates some of the sharpest and most long lasting edges found anywhere.
The contoured handle is sculpted to ensure a comfortable, secure grip, swelling at the palm and butt with a slimmer waist in the middle. Carbon fiber, is not only beautiful, but it will hold up to the heavy demands of either a commercial or home kitchen.
Both the blade and full tang are distal tapered. The knife has perfect balance and feels exceptional in the hand. Exceptional work throughout!
Availability: Not currently available

 
Home | View Cart | Check Out | Search | Empty Cart
price matching | customer service | privacy policy | guarantee | shipping options | about us

Phone Orders: 425-889-5980
Looking for Custom Knives? Try http://www.BladeGallery.com

We Accept Discover, American Express, Visa, MasterCard, Check and Money Order
Epicurean Edge, Cutlery, Kirkland, WA
Comments and questions to info@epicureanedge.com
Text and images protected by copyright. Copyright 2017-2020 BladeGallery Inc. All rights reserved.