Chef's Knife/San Mai Santoku (7-1/4") with Ancient Red Gum

Product Description for Chef's Knife/San Mai Santoku (7-1/4") with Ancient Red Gum

Maker: Jackson Rumble, J.S. (2019) (click to see more by this maker)
Item num: 102737
*** This is handmade and one-of-a-kind ***
Blade length: 7.25 in.
Cutting edge length: 6.75 in.
Total length: 12.50 in.
Blade height (at heel): 1.86 in.
Blade thickness (near bolster): 0.14 in.
Blade thickness (at midpoint): 0.11 in.
Blade thickness (near tip): 0.03 in.
Item weight: 6.20 oz.
Blade: San mai blade hand forged with a 52100 carbon steel core surrounded by satin finished 416 stainless steel
Bolster: 7,500 year old ancient red gum
Handle: 7,500 year old ancient red gum with a nickel silver spacer
Description: It is tremendously exciting to see an increasingly wide range of knifemakers focusing on chef's knives. Knifemaker Jackson Rumble is creating some of the best chef's knives coming out of Australia. A knifemaker since 2008, Jackson Rumble has worked at Tharwa Valley Forge since 2016, making custom knives and teaching classes. Inspired by Mastersmith Jerry Fisk, Jackson aspires to constantly push his creative limits and grow as an artist. Rumble was honored as a Journeyman Smith at the 2019 Blade Show in Atlanta. Along with his journeyman smith credentials, Rumble received the prestigious Joe Keeslar Award for best JS knife presented.
The santoku is the traditional Japanese chefs knife. This comfortable design is a fantastic multipurpose chopper. The santoku has quickly become the new favorite for chefs in the West. The 7-1/8 inch blade is easily controlled, while the tall blade gives plenty of finger clearance over a cutting board. From chopping to slicing, this will be your go-to knife.
This blade is forged using the san mai (three layers) technique. Jackson began by forging stainless steel to the sides of a 52100 carbon steel core. The result is the exceptional edge holding of carbon steel with significantly easier care. Many knifemakers and users feel that 52100 is among the best, if not the best steel currently used for knifemaking. The transition between stainless steel and oxidized carbon steel is exceptionally dramatic.
The ambidextrous traditional Japanese-inspired octagonal handle is formed from ancient red gum (Eucalyptus camaldulensis) wood. Thousands of years ago when the Egyptians were building the Pyramids, the River Murray altered its course at the end of the last Ice Age, undermining the great red gums which grew along its banks. These trees toppled into the gravelly stream, were buried, and lay for centuries gradually absorbing the earth’s minerals and metamorphosing into dense, ebony black timber. The stabilized wood used in this handle radiocarbon dated at more than 7,500 years old. A nickel silver spacer seperates the handle from the matching ferrule.
Excellent work throughout!

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