Burnt Oak Kasumi Butcher 235mm

Everything a cook could want from a Bryan Raquin creation, and then some. In a long, elegant, kasumi-finished, upswept butcher blade profile, similar to Bryan's protein slicer but with the alure of its rarity, and added toughness, especially toward the tip, this beautiful blade is up to the task all day long. With the additional carbon content of his preferred, small batch 145sc ('super clean') carbon steel at the hard, razor-sharp edge, the bevels, with their foggy finish and slight convexity, are polished by hand on a series of stones and deliver a superb balance between strength and versatility; thin where it counts, and strong where it matters. For comfort and control in Bryan's well-known, no-fuss style is a handle of locally sourced burnt oak wood.