Santoku Chef's Knife (7-3/4 in.) with Burnt Oak

Product Description for Santoku Chef's Knife (7-3/4 in.) with Burnt Oak

Maker: Will Griffin (Griffin Bladeworks) (click to see more by this maker)
Price: $400.00
Item num: 101257
*** This is handmade and one-of-a-kind ***
Blade length: 8.25 in.
Cutting edge length: 7.75 in.
Total length: 14.20 in.
Blade height (at heel): 2.10 in.
Blade thickness (near bolster): 0.17 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.03 in.
Item weight: 8.00 oz.
Shipment weight: 10.0 oz.
Blade: Hand forged, file textured 52100 carbon steel
Bolster: Tsuchime finished, heat blued steel
Handle: Burnt white oak
Sheath: Custom saya made from poplar wood
Description: Will Griffin is a young and talented maker from Brooklyn, New York. He spent a decade cooking professionally in New York where he developed a passion for high end kitchen knives and tools. He believes heavily in the hand forged knife and using traditional techniques to create knives that are as functional as they are beautiful. He is clearly a maker to keep an eye on!
This custom chef's knife by Will Griffin is a perfect 'go to' knife. It's used for all-around food preparation. Inspired by the Japanese santoku, it has less curve than a Western chef's knife, which means it contacts the cutting board along more of its length, so more food is cut per slice. The santoku has a gentle roll off the tip compared to the large roll of a Western style knife, so it needs to be lifted less, making cutting more efficient. Once you try one of Griffin's knives, you'll wonder what you ever did without it.
The blade is hand forged from 52100 carbon steel. The blade features a hand file finish. A ridge (shinogi) approximately 1/3 of the way up the blade assists food to fall away from the side of the knife rather than sticking. 52100 provides a nearly unmatched keen, long lasting edge. Many knifemakers (such as Mastersmiths Bob Kramer, Bill Burke, and Ed Fowler) and users feel that 52100 carbon steel is among the highest performing steels used in modern knifemaking. Because the blade is made from carbon steel, we recommend using camellia oil to oil both the blade and natural wood handle.
The traditional ambidextrous oval handle is made from white oak with a burnt finish. The ferrule is formed from hammer finished (tsuchime) steel that has been heat blued. The combination of materials provide an antiqued feel that is very pleasant. The oak handle will hold up well to the harsh demands of an industrial kitchen and it provides a sure non-slip grip. Like other kitchen knives, this knife should not be put in a dishwasher.
A custom fit poplar saya is included to keep the knife protected when being stored. Will's maker mark is burnt into the saya.
Excellent work throughout!

Availability: In stock. Usually ships in 1-2 business days