Chef's Knife - Nakiri (6-1/2 in.) with Ringed Gidgee

Product Description for Chef's Knife - Nakiri (6-1/2 in.) with Ringed Gidgee

Maker: Jerry Goettig (click to see more by this maker)
Item num: 101552
*** This is handmade and one-of-a-kind ***
Blade length: 6.60 in.
Cutting edge length: 6.50 in.
Total length: 11.75 in.
Blade height (at heel): 1.95 in.
Blade thickness (near bolster): 0.06 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.08 in.
Item weight: 7.20 oz.
Blade: Satin finished AEB-L stainless steel, Hrc 62
Handle: Ringed gidgee
Description: Jerry Goettig, out of Bend, Oregon, makes an amazing culinary knife. Jerry has been making knives since 2010 and uses both stock removal and forging techniques. He is well known for his high performance chef's knives.
The nakiri usuba is a traditional Japanese knife shape ideal for chopping fruit and vegetables. 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.
The blade is formed from high performing AEB-L stainless steel. Many knifemakers and metallurgists feel that AEB-L, with its small crystalline size, tremendous edge stability and toughness, is among the best stainless steels used in knifemaking today. AEB-L was developed for razor blades with a very fine grain structure making it easy to sharpen while maintaining good edge holding capabilities. The blade is convex ground which assists with food release. Goettig heat treats his blades with a cryogenic treatment to ensure a high performing 62 Hrc.
The handle is made from ringed gidgee wood secured to the full tang using Loveless style copper and stainless steel bolts. Gidgee is a member of the Acacia family (the same family as koa). It grows in arid regions of Australia resulting in dense wood that is as hard as desert ironwood. The slow-growing gidgee may hang on for hundreds of years and produces one of Australia’s hardest and most durable timbers. Maroon liners nicely compliment the handle and will help the wood handle adjust to humidity and temperature changes in the kitchen. The handle is nicely carved to swell toward the front of the handle, move into a slimmer waist and finally to swell again at the beak at the end of the handle. Like other knives, this knife should not be put in the dishwasher.
Excellent work throughout!

Availability: Not currently available