Integral Chef's Knife (Gyuto) with Koa - 9-1/4 inches

Product Description for Integral Chef's Knife (Gyuto) with Koa - 9-1/4 inches

Maker: Haburn Knives (Ian Rogers) (click to see more by this maker)
Item num: 99864
*** This is handmade and one-of-a-kind ***
Blade length: 9.25 in.
Cutting edge length: 9.20 in.
Total length: 14.75 in.
Blade height (at heel): 2.02 in.
Blade thickness (near bolster): 0.15 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.04 in.
Item weight: 9.40 oz.
Shipment weight: 18.2 oz.
Blade: Hand forged AEB-L stainless steel
Bolster: Integral stainless steel
Handle: Exhibition grade curly koa with muskox inlay
Description: I've wanted to have Haburn as part of the Epicurean Edge family for quite some time, so I was extremely excited when Ian Rogers recently was interested in listing some of his work through us. Rogers hand builds each knife one-at-a-time without the use of waterjet or laser cutters.
The gyuto is modeled after the French pattern chef's knife. Longer and slimmer than the santoku, it is suited to preparation of meat and may be used as a general purpose chef's knife. The long blade is needed for the sawing motion required to cut meat and the slim profile keeps the weight low and the balance just right. Whether slicing onions, chopping vegetables, or portioning meats, this Haburn gyuto is a perfect go-to knife in the kitchen.
This elegant Japanese-inspired chef's knife is Ian's sole authorship work. The stainless blade was forged to shape from AEB-L stainless steel. The resulting blade will have a keen, long lasting edge. The shinogi blade grind (often called an S-grind in the West) features a transition line approximately 3/4 inch above the cutting edge where the angle of the blade changes. This results in a thin, high performing blade with excellent food release. The blade is distal tapered, ensuring perfect balance. Both the spine and curved choil are rounded for a comfortable grip.
The ambidextrous handle is a style often called a half-round in Japan. The lower half is rounded for comfort, whereas the top features three bevels. Many people, both in Japan and abroad, feel this to be the most comfortable and versatile Japanese handle shape. The handle is formed from stabilized exhibition grade curly koa (Acacia koa). This extremely rare piece of koa features a curl is extremely tight and even. The top of the handle is inlaid with a section of extremely rare high Arctic Muskox (Ovibos moschatus) horn. Muskox horn is one of the most rare and majestic handle materials used in the knife world. The polished horn has a unique swirling grain structure that immediately grabs the eye. The combination of warm tone curly koa and blond muskox horn is both unique and elegant. The front of the handle is formed from integral stainless steel, moving seamlessly into the blade. Forging an integral bolster, while relatively common in production knives, is tremendously difficult to achieve in a custom workshop and here, Rogers has shown his mastery at the forge. The handle is completed with a faceted AEB-L stainless steel pommel which helps bring weight slightly back into the handle.
Though this knife is forged from stainless steel, like other knives, it should not be put in the dishwasher. We recommend using camellia oil to protect the handle from drying out. This knife is sure to become a family heirloom.
Exceptional work throughout!

Availability: Not currently available