Meiji Nakiri Chef's Knife (7 in) with Redwood Burl and Ebony

Product Description for Meiji Nakiri Chef's Knife (7 in) with Redwood Burl and Ebony

Maker: Bob Kramer, M.S. (click to see more by this maker)
Item num: 100026
Blade length: 7.50 in.
Cutting edge length: 7.00 in.
Total length: 13.00 in.
Blade height (at heel): 2.00 in.
Blade thickness (near bolster): 0.17 in.
Blade thickness (at midpoint): 0.15 in.
Blade thickness (near tip): 0.11 in.
Item weight: 11.00 oz.
Blade: Ladder pattern damascus forged from carbon steels
Bolster: Brass
Handle: Stabilized redwood burl with an ebony spacer
Description: Knives by legendary knifemaker Bob Kramer have become nearly impossible to come by. Certified as a Master Bladesmith by the American Bladesmith Society, Bob Kramer is one of very few American bladesmiths to specialize in kitchen cutlery. Cook’s Illustrated once wrote: “The Kramer knife outperformed every knife we’ve ever rated.” Saveur dubbed Bob “The Master of the Blade.” This exquisite chef's knife has been in a private collection since it was made by Mastersmith Kramer. It has never been used to cut and by all appearances, Bob could have made it yesterday. This is not a production Henckels or Shun. This is a handmade knife by Mastersmith Bob Kramer.
The nakiri usuba is a traditional Japanese knife shape ideal for chopping and slicing fruits and vegetables, as well as boneless meats. The edge is double beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to meat cleavers. From chopping to slicing, this hand forged Bob Kramer Nakiri Chef's Knife will make the task a breeze.
The Meiji line was developed by Kramer to be a fusion between Western and Japanese knives. The name evokes the Meiji era (1868-1912) - a time period when Japan brought in western influence to their very traditional culture.
The blade is formed from 1084 and 15N20 carbon steels. The many layers have been forged into complex ladder pattern. Because the blade is carbon steel, this knife must be dried after use to prevent rust or tarnish. We recommend using camellia oil for easier care.
Brass fittings nicely highlight the stabilized redwood burl (Sequoia sempervirens) handle. By using stabilized wood, Kramer ensured that this handle will hold up beautifully to the heavy demands of either a home or commercial kitchen. An ebony spacer is set between the redwood and brass. Bob's triscle mosaic pin in set in the center of the handle. A ridge (shinogi) travels along the right side of the handle. This style of handle is traditionally used by right handed users in Japan, though many lefties will find it comfortable to use as well.
Exceptional work throughout!

Availability: Not currently available