Slicing Knife (Sujihiki) with San Mai and Carbon Fiber (10-3/4")

Product Description for Slicing Knife (Sujihiki) with San Mai and Carbon Fiber (10-3/4")

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 98048
*** This is handmade and one-of-a-kind ***
Blade length: 10.75 in.
Cutting edge length: 10.75 in.
Total length: 15.80 in.
Blade height (at heel): 1.60 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.03 in.
Item weight: 7.40 oz.
Blade: Hand forged san mai blade combining a 52100 carbon steel core with 416 stainless steel sides
Bolster: 416 stainless steel
Handle: Contoured carbon fiber
Description: Mastersmith Bill Burke's chef's knives are among the highest performing cutlery found anywhere. His heat treatment technique, 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 high performance sujihiki is well suited for slicing and portioning meats and fish due to the slender, long blade. Extremely sharp, it is also well suited to preparing sushi and sashimi.
The blade was hand forged combining 52100 carbon steel with 416 stainless steel. This technique, known as san mai (three layers) forges stainless steel to the sides of a carbon steel blade. The result is the exceptional edge holding of carbon steel with significantly easier care. The transition line between stainless steel and carbon steel is exceptionally dramatic. Because the core is forged from 52100 carbon steel, we recommend using camellia oil to avoid rust and oxidation.
Like his hunting knives, this chef's knife was pre-tested for edge flex and cutting ability before assembly. Bill's heat treatment - a technique combining many thermal cycles, triple quenching, and triple tempering - creates some of the sharpest and most long lasting edges found anywhere.
The contoured handle is sculpted to ensure a comfortable, secure grip, swelling at the palm and butt with a slimmer waist in the middle. Carbon fiber, is not only beautiful, but it will hold up to the heavy demands of either a commercial or home kitchen.
Both the blade and full tang are distal tapered. The knife has perfect balance and feels exceptional in the hand. Exceptional work throughout!

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