NORA Boning Knife #1106 - Blue | White | Wood

This is our 7 inch boning knife which has a nice thin profile and a fairly rigid blade which should serve you well when breaking down larger proteins. We do keep a small amount of flex at the end of the blade to allow you to more easily wrap around the joints of whatever protein you may be breaking down.

We hollow ground this knife to decrease weight and we convexed the edge which allows for better food release and wedging. As the name implies, boning knives are specifically made for butchering. The thin blade is agile and highly maneuverable making easy work of separating meat from the bones.  

Each of our knives is handmade and numbered.  This boning knife, number #1106, is handled with a unique mix of materials.  We combined stripes of blue and white G10 with a middle piece of highly spalted, stabilized American maple.  Definitely unique and the G10 adds a nice weight to this knife.  The overall design was sort of an experiment for us but we like the funky feel of it.

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. 

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. 

{ Knife Details }

Metal: AEB-L

Blade Length: 7 inches

Total Length: 12 inches

Handle Material(s): Stabilized Spalted Maple, White & Blue G10, Stainless Steel Pins

Rockwell Hardness: 62

Grind Type: Flat