NORA #1128 - 8.5 Inch Chef - Turbo
$ 305.00
hatery KNIFE HIGHLIGHTS
- Blade Type: Chef
- Blade Length: 8.5 Inches
- Total Length: 13 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: AEB-L Stainless Steel
- Handle Materials: Big Leaf Maple Burl Wood (stabilized), Urethane Resins, Lime Green G10 Liners, Stainless Steel Pins
- Rockwell Hardness: 62 HRC
- Grind Type: Full Flat Hybrid
- This Blade is Ground...
- Thin for Performance (best performance, somewhat delicate)
- Thick for Durability (tough, built to last for heavy wear-n-tear)
- >>> Mid-Range with Special Geometry (ground for food release and glide)
- This Knife Feels...
- Heavy in Hand (hefty, durable)
- Light (nimble, manuverable)
- >>> Not too heavy, Not too light (Switzerland!)
GENERAL USES OF THIS KNIFE
CHEF KNIFE
Our take on the classic Chef knife. This is an extremely versatile knife that is a jack-of-all-trades worker and one of the single most important knives in a kitchen. Our Chef knife design can easily accommodate both a pinch grip and a full hold. It is a good choice for those with larger hands or those who prefer a full hold on the handle. Our design is also excellent for those who like a rocking motion while cutting.
STEEL INFORMATION:
AEB-L STAINLESS STEEL
This knife blade is composed of AEB-L stainless steel which is a high-quality Swedish metal, originally developed for razor blades. Recently, steel suppliers have made this steel available in thicker sheets and it has proven to be an excellent adaptation for the cutlery industry.
AEB-L has a beautiful balance of carbon and chromium and, with proper heat treatment, this steel produces both a very fine edge as well as excellent toughness and edge stability. The fine grain structure also makes this steel very easy to sharpen. We believe it is one of the finest stainless steels available on the market today for use with kitchen knives.
As a side note, there are two things we like to mention about this steel:
1.) This steel responds beautifully to honing and if the knife is honed regularly it should need infrequent sharpening.
2.) AEB-L is a stainless steel but just barely. The higher carbon content in this stainless is what allows it to get a fine edge and higher hardness than other stainless steels but it also has a tendency to sometimes form very fine rust spots on the blade. If this happens, these are easily removed with a green scotch brite pad and usually the rough end of a kitchen sponge will also do the trick.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, numbered and unique. This NORA knife, number #1128, has been handled with a very classic and simple piece of curly American maple. The wood has been stabilized for durability and we also added very thin black and white liners to this blade to give it just a little extra customization.
We also engraved this blade with a beautiful, vintage illustration of a snail. Yes...a snail. For some kindred spirit o ut there this knife will find a happy home. You know who you are...you are slow, methodical, and really effing tired...but you keep going. (Story of our life errry day over here!)
Wood stabilization is an added feature that we offer with our knives. Wood that is stabilized has been injected with a clear acrylic resin under a vacuum process. Stabilization helps to minimize, if not eliminate, any cracking, warping, shrinkage and/or expanding of the material. Stabilized wood will not absorb water and is generally impervious to oils. The process helps to ensure your knife has a long lifespan in the kitchen.