Chef's Knife (6-1/4 in.) with Snakewood -- 52100 Carbon Steel

Product Description for Chef's Knife (6-1/4 in.) with Snakewood -- 52100 Carbon Steel

Maker: Jerry Goettig (click to see more by this maker)
Item num: 99838
*** This is handmade and one-of-a-kind ***
Blade length: 6.50 in.
Cutting edge length: 6.25 in.
Total length: 11.30 in.
Blade height (at heel): 1.85 in.
Blade thickness (near bolster): 0.07 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.02 in.
Item weight: 5.40 oz.
Shipment weight: 10.2 oz.
Blade: Satin finished 52100 carbon steel, 61 Hrc
Handle: Exhibition grade snakewood secured with copper Loveless style rivets
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 quickly becoming well known for his high performance chef's knives.
This high performance chef's knife is a perfect choice as a primary knife in the kitchen. The long, deep-bellied blade is well suited for slicing 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. At 6-1/4 inches, it is easy to maneuver safely and effortlessly.
The blade is formed from high performing 52100 carbon steel. 52100 provides a nearly unmatched keen, long lasting edge. Many knifemakers (such as Mastersmiths Bob Kramer, Bill Burke, and Ed Fowler) and users feel that 52100 carbon steel is among the highest performing steels used to make a blade. Because this knife is made from carbon steel, it needs to be oiled and dried before being put away. Though this does require a slight change in habits, many chefs feel this is well worth the performance improvement. We recommend using camellia oil to oil both the blade and natural wood handle. A hand rubbed satin finish provides an heirloom quality to this chef's knife. The convex grind provides a very efficient cutting geometry with good food release. Goettig heat treats his blades with a cryogenic treatment to ensure a high performing 61 Hrc. Both the spine and choil are nicely rounded for a comfortable grip.
The handle is made from exhibition grade snakewood (Brosimum guianensei). 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. Black G-10 spacers separate the scales from the full tang. This ensures strength, durability, and one heck of a beautiful handle. Copper in the Loveless style rivets brings out warm tones in the natural wood. The handle is nicely contoured for a secure, comfortable grip.
This chef's knife is perfectly balanced and will make chopping truly enjoyable!

Availability: Not currently available