Chef’s Knife – Santoku (5-3/4 In.) With Pheasantwood – AEB-L

Product for Chef’s Knife – Santoku (5-3/4 in.) with Pheasantwood – AEB-L

Maker: Jerry Goettig (click to see more by this maker)

Price: $285.00

Item num: 109096

*** This is handmade and one-of-a-kind ***
Blade length: 5.80 in.
Cutting edge length: 5.75 in.
Total length: 10.40 in.
Blade height (at heel): 2.00 in.
Blade thickness (near bolster): 0.07 in.
Blade thickness (at midpoint): 0.06 in.
Blade thickness (near tip): 0.02 in.
Item weight: 5.40 oz.
Shipment weight: 9 oz.
Blade: Satin finished AEB-L stainless steel, Hrc 63
Handle: Pheasantwood set on a full tang
Sheath: Zipper case

: 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 well known for his high performance chef’s knives.
The santoku is a multipurpose knife used for just about every cutting job in the kitchen. The name means “three virtues.” Depending on who you ask, this refers either to the three types of foods it works especially well with — vegetables, proteins, and fruit, or for the three types of cuts at which it excels: slicing, dicing, and chopping. Slightly shorter than the standard chef’s knife, a santoku is very easy to maneuver—even in a smaller kitchen. There’s plenty belly curve to enable rocking cuts, which enhances the knife’s versatility. Whether slicing, chopping, mincing, or dicing, this comfortable knife will do it all.
The blade is high performing AEB-L stainless steel. Many knifemakers and metallurgists feel that AEB-L, with its small crystalline size, tremendous edge stability and toughness, is among the best stainless steels used in knifemaking today. AEB-L was developed for razor blades with a very fine grain structure making it easy to sharpen while maintaining good edge holding capabilities. The blade is convex ground for additional food release and chip resistance. Goettig heat treats his blades with a cryogenic treatment to ensure a high performing 63 Hrc. Both the spine and choil are nicely rounded for a comfortable grip.
The handle is pheasantwood (Senna siameai) set on a full tang. This southeast Asian hardwood is named for the wood’s resemblance to the coloration and patterns found on the tail-feathers of pheasants. Natural Micarta liners complement the wood nicely and will help the handle adjust to humidity and temperature changes in the kitchen. The handle is nicely contoured to swell toward the front of the handle, move into a slimmer waist and finally to swell again at the beak. Like other knives, this knife should not be put in the dishwasher.
Excellent work throughout!

Availability: In stock. Usually ships in 1-2 business days