Chef Knife (Gyuto) - Mizu-Honyaki with Ironwood (8-1/4 in.)

Product Description for Chef Knife (Gyuto) - Mizu-Honyaki with Ironwood (8-1/4 in.)

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 98047
*** This is handmade and one-of-a-kind ***
Blade length: 8.25 in.
Cutting edge length: 8.10 in.
Total length: 12.80 in.
Blade height (at heel): 2.05 in.
Blade thickness (near bolster): 0.12 in.
Blade thickness (at midpoint): 0.11 in.
Blade thickness (near tip): 0.03 in.
Item weight: 8.40 oz.
Blade: Hand forged, differentially heat treated W2 carbon steel with a triple temper and triple water quench
Bolster: 416 stainless steel
Handle: Presentation grade Arizona desert ironwood
Description: Mastersmith Bill Burke's chef's knives are among the highest performing cutlery found anywhere. His heat treatment techniques, combined with his choice of steel, results in edge holding that is far beyond other knives. This is a knife that you won't want to put down. 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 approximately two thirds up the blade. The bolster is formed from 416 stainless steel.
This high performance chef's knife is a perfect choice as a primary choice in the kitchen. The long, deep-bellied blade is well suited for slicing and chopping vegetables and meats. The gentle arch of the cutting edge is perfect for a rocking chopping motion with plenty of finger clearance over a cutting board.
The handle is formed from presentation grade Arizona desert ironwood. The warm brown ironwood is a beautiful dense wood with dramatic, elegant figure. The handle is contoured for a perfect grip, even when used for hours at a time. It swells at the palm, moved into a slimmer waist, and swells again at the end of the handle. Ironwood will hold up well to the high demands of either a commercial or home kitchen. Because this knife is forged from carbon steel, we recommend using camellia oil to avoid rust and oxidation.
The knife has perfect balance and this ensures it is as much of a joy to use as it is to look at!

Availability: Not currently available