NORA Boning Knife #1162 - Hallow's Eve Shokwood
$ 295.00 $ 0.00
{ Knife Details }
Metal: AEB-L
Blade Length: 7 inches
Total Length: 12 inches
Handle Material(s): Stabilized Maple Burl, Urethane Resins, Stainless Steel Pins, Black G10 liner
Rockwell Hardness: 62
Grind Type: Flat with light convexing
USES & DESCRIPTION
As the name implies, boning knives are specifically made for butchering. This is our 7 inch boning knife which has a nice thin profile and a mid-range amount of flex which should serve you well when breaking down larger proteins. The thin blade is agile and highly maneuverable making easy work of separating meat from the bones. The 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.
Each of our knives is handmade and numbered. This boning knife, number #1162, is handled with a beautiful block of Shokwood that features stabilized live edge maple burl wood and urethane resins in hues of black, silver, orange and white. It makes for a very cool effect on this knife.
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.