Chef Knife (Santoku) - Mizu-Honyaki with Snakewood (6-3/4 in.)

Product Description for Chef Knife (Santoku) - Mizu-Honyaki with Snakewood (6-3/4 in.)

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 101656
*** This is handmade and one-of-a-kind ***
Blade length: 6.70 in.
Cutting edge length: 6.70 in.
Total length: 11.75 in.
Blade height (at heel): 2.00 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.05 in.
Item weight: 7.92 oz.
Blade: Hand forged, differentially heat treated W2 carbon steel with a triple temper and triple water quench
Bolster: Integral W2 carbon steel
Handle: Snakewood scales set on a distal tapered, full integral tang
Description: Mastersmith Bill Burke's chef's knives are among the highest performing cutlery found anywhere. His heat treatment and forging techniques result in edge holding that is far beyond other knives. This is a knife that you won't want to put down.
The santoku is the traditional Japanese chefs knife. This comfortable design is a fantastic multipurpose chopper. The Santoku style has quickly become the new favorite for chefs in the West. The shorter blade is easily controlled, while the height gives plenty of finger clearance over a cutting board. From chopping to slicing, this will be your go-to knife.
The blade was forged from W2 carbon steel. This special knife was heat treated using a traditional Japanese technique known as Mizu-honyaki. Mizu-honyaki knives are forged from a mono-steel and heat treated like a Japanese sword. The spine is coated with clay prior to quenching. This insulates the top of the blade and results in a keen, hard cutting edge with a soft, supportive spine. Honyaki takes more skill to forge and shape than other techniques. The result, however is a knife with some of the greatest kirenaga (staying sharp the longest). Quenching the knife in water ensures the very best edge holding possible. A differential heat treatment is clearly visible in the undulating transition line. A rounded spine and choil ensures the knife will be comfortable even after hours of use.
The W2 carbon steel bolster is integral to the blade. Creating integral bolsters is particularly difficult -- especially with full tang knives. It requires a skill that is rarely found. Bill has shown his talent at the forge by creating this knife with an integral full tang bolster.
The handle is made from exhibition grade snakewood (Brosimum guianensei) set to the full tang with three Corby rivets. Snakewood is so called for its characteristic snakeskin pattern. The reddish brown wood has contrasting darker brown patches. This dense wood holds up beautifully to the heavy demands of either a home or professional 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 end of the handle. Like other knives, this knife should not be put in the dishwasher.
Exceptional work throughout!

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