Slicer (Sujihiki) with San Mai Traditional Ebony Handle (8-1/4")

Product Description for Slicer (Sujihiki) with San Mai Traditional Ebony Handle (8-1/4")

Maker: Jessica Burke (click to see more by this maker)
Item num: 95614
*** This is handmade and one-of-a-kind ***
Blade length: 8.25 in.
Total length: 14.00 in.
Blade height (at heel): 1.45 in.
Blade thickness (near bolster): 0.09 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.03 in.
Item weight: 4.60 oz.
Blade: San mai blade combining a V-Toku2 carbon steel core with stainless steel sides
Handle: Ebony with a buffalo horn ferrule
Description: Jessica Burke is the 18 year old (as of the spring of 2015) daughter of Mastersmith Bill Burke. In the last couple of years, Jessica has been making knives under the watchful supervision of Bill. The results have been absolutely amazing!
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 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 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.
The traditional Japanese octagonal handle is formed from ebony. The ferrule is formed from black buffalo horn. 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