NORA #1506 - 3.5' Paring - Turbo 2.0

KNIFE HIGHLIGHTS

• Blade Type: Paring
• Blade Length: 3.5 Inches
• Total Length: 8 Inches
• Handle Style: Western | Right or Left Hand Use
• Steel: AEB-L Stainless Steel
• Rockwell Hardness: 61 HRC
• Grind Type: Full Flat
• Handle Materials: Maple Wood (dyed green & stabilized), tan G10 liners, natural micarta Pins

• Thin for Performance (best performance but also more delicate)
• >>>Thick for Durability (tough, built to last for heavier wear-n-tear)
• Mid-Range with Special Geometry (specially ground for food release and glide but blade is kept slightly thicker for durability)

• Heavy in Hand (hefty, durable)
• Light (nimble, maneuverable)
• >>> Not too heavy, not too light (Mid-Range Weight)

GENERAL USES OF THIS KNIFE

The paring knife is often overlooked but the truth is it is one of the single most-used knives in the kitchen. It is also unique with respect to where it is used...not just on a cutting board but also in hand. 

With this in mind, we redesigned our paring knife to have a smaller, more nimble handle that feels great in hand and gives its user a wide amount of maneuverability. This knife works wonderfully for small tasks that are easier completed by using the knife in-hand, such as hulling a strawberry, paring fruit, or deveining shrimp.

HANDLE DESIGN & MATERIALS:

Every one of our knives is handmade, unique and numbered.  We kept this NORA clean & classic and handled it with a beautiful piece mix of stabilized & dyed maple wood. The dye is green in color and it alternates between shades of rich, shamrock green and then subtler hues of muted, almost mossy green.  We added natural micarta pins and tan, G10 liners to keep the colors earthy and natural.  They provide a nice, subtle contrast and added durability. 

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. 

ENGRAVING

We like snails.  They are our spirit animal because everything we do is sloooow.  We try to be fast...really we do...but fast isn't how we operate.  Everything from running, to cooking, to making knives, we do it slow.  Maybe you know someone like that as well?  Maybe you just like the movie Turbo?  Whatever your motivation, lets give this little guy a good home.  He may not work the fastest but he promises to work hard for you.

**This knife has been custom engraved.  The engraving was done via fiber laser so there is depth to the engraving more so than you see with an electro etch or CO2 laser. We do, however, keep the depth minimal so it does not catch food and minimally interferes with the primary cutting function of the knife. A small amount of sticking is normal around the engraved area. This will lessen over time with use.

If performance is your #1 priority then we encourage you to NOT purchase this blade.  A blade with no engraving WILL have a smoother glide than a blade with engraving.  For most, however, this difference is so minimal that it is not even noticed.  We just like to provide a full disclosure up front so you know exactly what you are purchasing.

The engraving should last as long as the knife but please note that it will slightly degrade over time as abrasives are used on the knife. We recommend the soft end of a sponge with soap and water for cleaning and mineral oil periodically to condition the blade (and handle). Keep in mind that stronger abrasives, such as steel wool, scotch brite pads, sand paper or stone sharpening directly on the engraved image will further degrade the image.  

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 concept of stainless steel is very misleading because every steel is, at some level, reactive to water and other elements.

The higher carbon content in this stainless is what allows it to get a fine edge and higher hardness compared to many 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 or red scotch brite pad and usually the rough end of a kitchen sponge will also do the trick. Take extra care to remove any excess wetness that remain on this blade. Drip drying is NOT recommended.