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Miso-Honyaki Chef's Knife (9-1/4 in.) with Buckeye Burl

Miso-Honyaki Chef's Knife (9-1/4 in.) with Buckeye Burl
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product description

Related Products:
Maumasi, Mareko (Mark)
Carbon Steel
Fixed Blade Knives
Work by Journeyman Smiths
Artisan Made
Blade Style - Hon Yaki Style
Carbon Steel - W2
Chef Knives & Santoku
Heat Treat - Clay Hardened
Heat Treat - Differential
Integral Guard
Wood - Buckeye

Product Description for Miso-Honyaki Chef's Knife (9-1/4 in.) with Buckeye Burl

Maker: Mareko (Mark) Maumasi (click to see more by this maker)
Item num: 94735
*** This is handmade and one-of-a-kind ***
Blade length: 9.25 in.
Total length: 14.00 in.
Blade height (at heel): 1.95 in.
Blade thickness (near bolster): 0.12 in.
Blade thickness (at midpoint): 0.06 in.
Blade thickness (near tip): 0.01 in.
Item weight: 8.60 oz.
Blade: Hand forged W2 carbon steel with a traditional Japanese clay zone heat treatment
Bolster: Integral W2
Handle: Stabilized presentation grade California buckeye burl
Description: Mareko Maumasi is creating some of the more exciting chef's knives that I have ever seen. He worked for years with Mastersmith Bob Kramer. It is no surprise that his understanding of kitchen knives as well as insight into working with steel is exceptional. His moniker is Maumasi Firearts. His friendship with Master Smith David Lisch helped push his knifemaking to the next level, incorporating integral bolsters into his repertoire.
Mareko hand forged the W2 carbon steel blade closely to shape. The blade and bolster are all made from one solid piece of damascus. Though integral knives are regularly done in production work, creating an integral bolster in a custom setting is extremely difficult and shows the maker's skill at its best. The integral bolster was forged so as to approach the blade at an angle -- resulting in a knife that is amazingly comfortable in a pinch grip. A traditional Japanese clay zone heat treatment ensures a keen, long lasting edge with a softer, supportive spine. The undulating transition line from softer to harder steel is called a hamon.
The blade features a complex S-grind. From the cutting edge, the blade is hollow ground, but then has a slight hollow grind in the center. The ensures optimal food release, while maintaining thin, high performing geometry.
The handle is formed from a single piece of presentation grade California buckeye burl. The workmanship is beautiful and the wood chosen is gorgeous! By using stabilized wood, Mareko has ensured that his knife will hold up well to the demands of either a home or commercial kitchen. The contoured handle ensures a comfortable and safe grip. The handle is completed with a monogramed silicon bronze rivet at the end of the beak.
A gorgeous piece built for serious use, yet among the more dramatic kitchen knives that I have come across.
Availability: Not currently available

 
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