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Through popular demand we have come up with a high carbon chef's knife like none other. Each is handmade and the hammer pounded metal edge reminiscent of the original meteorite blades.
Extremely sharp. Stainless bolster attached. Overall length is 7 1/4" with a cutting edge of 3". 3 - 1/8" pin holes in handle. 2.5 mm thick blade. Takes 3 1/2" x 7/8" handle material.
Example of one in Elk handle not included.
This knife has weight and heavy construction for years of use. Holds an edge RC 59 +/-
Great companion for our chef blade
The perfect gift or great reseller.
Limited supply.The santoku bōchō(三徳包丁,santoku bōchō?) or bunka bōchō(文化包丁,bunka bōchō?) is a general-purpose kitchen knife originating in Japan. Its unshouldered blade, which is typically between five and eight inches long, has a flat edge and a sheepsfoot blade which curves in an angle approaching 60 degrees at the point. The top of the santoku's handle is in line with the top of the blade, giving the chef's fingers plenty of room underneath. The word santoku loosely translates as 'three good things' or 'three uses', a reference to the knife's three cutting tasks it performs so well: slicing, dicing, and mincing. The santoku's blade and handle are carefully designed to work in harmony by matching the blade's width/weight to the weight of blade tang and handle, and the original Japanese santoku is an especially well-balanced knife.
The santoku was originally designed as a modification of the Western (especially French) beef or chef's knife, adapted for use in preparing Japanese cuisine. Shorter than most chef's knives, the blade's cutting edge is normally hardened above the latter, and is optimized for cutting fish, vegetables, and smaller-boned and/or boneless meats, using traditional Japanese edge geometry.
In comparison to most western chef's knives, the original Japanese santoku pattern has a thinner flat-ground blade made of harder tempered steel (often 58 - 62 HRC or higher). This blade design in turn allows a more acute angle on the cutting edge (edge profile) that makes the knife ideal for precision cutting and thin slicing. While a typical western chef's knife might have an edge profile angle of 20-22 degrees, a santoku normally has an angle of 15-18 degrees. The santoku's sharp, tough cutting blade makes the knife ideal for most ordinary kitchen cutting chores. However, because of its shorter blade and hardened, thin-profile edge, the santoku is not designed for cutting against thick bones, kitchen sinks, or other hard surfaces, which could damage or chip the cutting edge. The santoku is especially popular among people with smaller hands, and modified santoku-type knives (made outside of Japan) have appeared on television in the hands of female chefs such as Giada de Laurentiis.
Other Japanese modifications of the basic santoku pattern include piercings through the body of the blade, hand-hammered blades, which are said to improve strength while presenting a more rustic appearance, and kuro-uchi, a process which leaves the rough black finish from the forge on most of the blade. Some of the best blades employ San Mai laminated steels, including the pattern known as Suminagashi (墨流し,Suminagashi?) ('floating ink mist'). Suminagashi refers to the blade's damascened and multi-layer steel alloys that resemble the traditional Japanese art of suminagashi, floating swirls of ink over paper. Forged laminated stainless steel cladding is also employed on better Japanese santoku knives to improve strength and rust resistance while maintaining a hard edge. Knives possessing these expensive laminated blades are generally considered to be the ultimate expression of quality in a genuine Japanese santoku.
It is important to note that many copies of santoku-pattern knives made outside Japan have substantially different edge designs, different balance, and softer steels (thus requiring a thicker cutting edge profile) than those used in the original Japanese santoku. One trend in some non-Japanese santoku variations made of a single alloy is to include kullenschliff, scallops or recesses (known as kullens) hollowed-out of the side of blade similar to those found in meat-carving knives. These scallops create small air pockets between the blade and the material being sliced in an attempt to improve separation and reduce cutting friction. However, manufacturing limitations generally limit such features to mass-produced blades fabricated of softer, less expensive stainless steel alloys. Genuine Japanese santoku blades do not employ such features, but instead rely on inherent quality of steel and edge geometry in order to make clean cuts.
Combined Shipping and Handling Policy
*We ship items same day or next business day depending on the time of day your payment is received.
We ship orders via USPS First Class Mail or Priority Mail with tracking for domestic shipments.
The shipping price is combined base on the highest cost to ship the first item and a MAXIMUM additional charge of $2.00 for each knife or item
of comparable size or weight.
Lighter items will be less.
You may accumulate orders to save on s/h for 7 calendar days but all orders must be closed by the 7th calendar day from the date of your first purchase.
Shipping and handling fees cover not only postage but labor, fees and overhead so please don't compare it to the shipping quoted by the post office.
We don't make money on shipping.
Our focus is speed.
Orders may only be combined before payment is made.
Payment triggers shipping and we handle too much volume to catch and combine orders before they ship.
Please wait to make one single payment when ready to check out.
The eBay system automatically combines shipping at a higher rate than we do manually, so expect us to send you a revised invoice on multiple items.
Your satisfaction is our goal.
Normal delivery is 2-5 business days US.
If you don't receive your order within this time, please contact us so we can resolve any issues quickly.
We can't individually track each package, so you will have to let us know if you don't get your order.
If you view the details of your order the tracking information is provided.
We do occassionally have a package that is lost.
We will replace lost orders sent to the US or Canada.
WE DON'T SHIP TO ALL COUNTRIES. PLEASE CHECK PRIOR TO ORDERING IF YOU ARE AN INTERNATIONAL CUSTOMER.
We don't ship to Italy.
Questions or wholesale information call:
828 389 2575
Knife Questions: 828 - 389 - 2575
We don't sell junk steel from Pakistan* and China or factory blem. "Junk Steel" Is an industry name for mixed or poor quality steel. Both Pakistan and China are major producers of junk steel, poor or substandard steel. We purchace 440c stainless steel which is the highest quality steel available at the best price available for the knife industry. We have our blanks then milled and fabricated in China with the highest quality steel for professional re sellers and hobbiests at a great price! The final finish and production is in the US market.
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