Damascus Chef (8-1/2 in) with Koa and Bog Oak

Product Description for Damascus Chef (8-1/2 in) with Koa and Bog Oak

Maker: Haburn Knives (Ian Rogers) (click to see more by this maker)
Item num: 101084
*** This is handmade and one-of-a-kind ***
Blade length: 9.00 in.
Cutting edge length: 8.50 in.
Total length: 14.30 in.
Blade height (at heel): 1.80 in.
Blade thickness (near bolster): 0.15 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.02 in.
Item weight: 7.00 oz.
Blade: Hand forged stainless damascsus, combining CPM154 and AEB-L stainless steels
Bolster: Stainless steel ferrule
Handle: Presentation grade curly koa with ancient bog oak inlay and a blackwood carbon fiber spacer
Description: Ian Roger's knives have always caught my eye. He has a tremendous sense of design. This is only matched by his incredible skill at the forge. Rogers hand builds each knife one-at-a-time without the use of waterjet or laser cutters. He is one of the very few knifemakers in the world that forges his own stainless damascus in-house. This unique (and extremely difficult) process allows him to fuse the performance of a high end custom knife with the practicality and easy of stainless steel.
The gyuto is modeled after the French pattern chef's knife. Longer and slimmer than the santoku, it is a perfect choice as a general purpose chef's knife. The long blade is needed for the sawing motion required to cut meat and the slim profile keeps the weight low and the balance just right. Whether slicing onions, chopping vegetables, or portioning meats, this Haburn gyuto is a perfect go-to knife in the kitchen.
This elegant Japanese-inspired chef's knife is Ian's sole authorship work. The stainless damascus blade was forged to shape, combining AEB-L and CPM154 stainless steels. The resulting damascus is both high performing and elegantly beautiful. The shinogi blade grind (often called an S-grind in the West) features a transition line approximately 3/4 inch above the cutting edge where the angle of the blade changes. This results in a thin, high performing blade with excellent food release. The blade is distal tapered, ensuring perfect balance. Both the spine and curved choil are rounded for a comfortable grip.
The ambidextrous handle is a style often called a half-round in Japan. The lower half is rounded for comfort, whereas the top features three bevels. Many people, both in Japan and abroad, feel this to be the most comfortable and versatile Japanese handle shape. The handle combines presentation grade curly koa with a bog oak inlay along the spine. The bog oak was buried in a Nordic peat bog for hundreds or sometimes thousands of years. The extremely low oxygen conditions of the bog protect the wood from normal decay, while the underlying peat provides acidic conditions where iron salts and other minerals react with the tannins in the wood, gradually giving it a distinct almost black color. A front spacer formed from blackwood carbon fiber adds nice contrast and separates the handle from the satin finished stainless steel bolster.
Though this knife is forged from stainless steels, like other knives, it should not be put in the dishwasher. We recommend using camellia oil to protect the handle from drying out. This knife is sure to become a family heirloom.
Exceptional work throughout!

Availability: Not currently available