Chef's Knife (9-3/4 in.) with Ebony - Honyaki

Product Description for Chef's Knife (9-3/4 in.) with Ebony - Honyaki

Maker: David Lisch, M.S. (click to see more by this maker)
Item num: 101468
*** This is handmade and one-of-a-kind ***
Blade length: 9.75 in.
Cutting edge length: 9.75 in.
Total length: 14.25 in.
Blade height (at heel): 2.00 in.
Blade thickness (near bolster): 0.14 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.03 in.
Item weight: 9.20 oz.
Blade: Hand forged W2 carbon steel with a clay zone heat treatment
Bolster: Integral W2 carbon steel with a silicon bronze spacer
Handle: Sculpted and contoured ebony
Description: Master Smith David Lisch is an knifemaker located outside of Seattle, WA. Over the last several years, David has been creating some of the best chef's knives to be found anywhere. As well as being a bladesmith, David is a renowned blacksmith and teacher of knifemaking at the Studio 4 School, which he runs. David's control over damascus, as shown in this dramatic chef's knife, is amazing. He creates patterns that are uncompromisingly clean and controlled.
The 9-3/4 inch damascus blade is forged to shape from W2 carbon steel. Borrowing his heat treatment technique from the world of Japanese swords, Lisch insulated the spine with clay prior to quenching. The results is a softer, supportive spine, with an ultra-hard, high performance cutting edge. The undulating heat treatment line is called a hamon. When used in Japanese chef's knives, this technique is called honyaki. It creates the highester performing knives in the Japanese culinary world.
This chef's knife is a perfect choice to use a your primary chef's knife in the kitchen. The blade provides plenty of finger clearance over a cutting board. The gentle curve of the cutting edge is perfect both for slicing and a rocking chop. The spine and choil are perfectly rounded for comfort. The convex ground blade offers an optimal balance of thin precision with food release from the side of the knife. Whether slicing tomotos or chopping onions, this is a perfect knife to grab.
Showing his tremendous skill at the forge, the bolster is integral. Though this technique is regularly done in production knives, forging an integral bolster in a custom setting is extremely difficult and shows the maker's skill at its best.
The handle is formed from presentation grade ebony (Diospyros crassiflora) wood. The 'Coke bottle' style handle swells at the palm, moving into a slimmer waist, and swells again at the end. It provides a sure, comfortable grip in either a pinch grip of by holding the handle directly. This hard wood was elegantly hand carved. Alternating silicon bronze and black G10 spacers set between the handle and integral bolster assist the wood to adjust to temperature and humidity changes.
A spectacular and very functional addition for your kitchen!


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