NORA 9' Slicer - #1009 - 52100 carbon steel

This knife is ideal for the carving and slicing of proteins.  The long blade length and relatively small blade height allow this knife to glide smoothly through most meats and fish with minimal effort.  If you frequently carve meat you will find that the slicer provides great efficiency as you can get the job done with long, effective strokes as opposed to a multitude of smaller slices.

Each of our knives is handmade and numbered.  This slicer, number #1009, is handled with a beautiful mix of navy blue shokwood.  Shokwood is a hybrid mix of live edge wood and urethane based resins.  This particular handle has big leaf maple burl wood and a beautiful blend of navy blue, silver and white.  The handle has a crisp white G10 liner & the wood has been stabilized for 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.

Note that some slicers are very rigid while others have some flex to them.  This slicer was ground very thin and has a fair amount of flex in the blade, particularly toward the tip.

The blade on this knife is composed of a high carbon 52100 steel.  52100 steel is a great all around choice for carbon steel as it is easily sharpened and the fine grain structure produces a very sharp edge. It is also an economical alternative to some of the more expensive Japanese carbon steels while offering similar benefits and a more hardy steel. HRC hardness on this knife is at a solid 62. This blade has been etched to help prevent rust.  The etch leaves the blade slightly darker with a somewhat rustic look.  Each blade will form its own markings and patina.  This is normal and by design.

As this is a carbon steel, the blade will form a slight patina over time.  This is normal and is actually the mark of a beautifully used knife.  Please note, however, that a carbon knife does require more maintenance than its stainless steel counterpart, mainly that it must be washed or wiped clean immediately after each use to prevent unwanted rust.

{ Knife Details }

Metal: 52100 Carbon Steel

Blade Length: 9 inches

Total Length: 15 inches

Handle Material(s): Big Leaf Maple Burl (stabilized), urethane based resins, white G10 liners, stainless steel pins

Rockwell Hardness: 62

Grind Type: Full Flat Hybrid