Integral Chef's Knife (Gyuto) with Tasmanian Blackwood (9-1/8 in)

Product Description for Integral Chef's Knife (Gyuto) with Tasmanian Blackwood (9-1/8 in)

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 98700
*** This is handmade and one-of-a-kind ***
Blade length: 9.50 in.
Cutting edge length: 9.12 in.
Total length: 14.50 in.
Blade height (at heel): 2.35 in.
Blade thickness (near bolster): 0.12 in.
Blade thickness (at midpoint): 0.10 in.
Blade thickness (near tip): 0.03 in.
Item weight: 9.20 oz.
Blade: Differentially heat treated 52100 carbon steel with a triple temper and triple quench
Bolster: Integral 52100 carbon steel
Handle: Presentation grade Tasmanian blackwood
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 chef's knife is a perfect choice as a primary knife in the kitchen. The long, deep-bellied blade is well suited for slicing and chopping 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 from premium 52100 carbon steel. Many knifemakers and users feel that 52100 is among the best, if not the best steel currently used for knifemaking. The blade is triple quenched and triple tempered for optimal edge holding and durability. A differential heat treatment creates a soft supportive spine and a keen, hard cutting edge. The heat treatment followed the formulas developed in conjunction with Mastersmith Ed Fowler and creates some of the sharpest and most long lasting edges found anywhere. A finger rest is cut out of the choil, allowing the knife to be comfortably held in a pinch grip.
Creating integral bolsters is particularly difficult -- especially with full tang knives. It requires a skill that is rarely found. Bill has shown his talent at the forge by creating this knife with an integral bolster.
The handle is formed from Tasmanian blackwood (Acacia melanoxylon). Although called "blackwood," the name is somewhat of a misnomer, as its wood is not at all black. Rather, its lustrous golden brown, culry grain is very similar to koa wood, yet it is more sustainable. It is nicely carved to swell toward the front of the handle, move into a slimmer waist and finally to swell again at the end of the handle. The knife has perfect balance and feels exceptional in the hand.


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