NORA #1672 - 8' AEB-L Gyuto - Toucan Toile
- Blade Type: Gyuto (Essentially a Japanese Style Chef Knife)
- Blade Length: 8 Inches
- Total Length: 12.50 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: AEB-L Stainless Steel
- Handle Materials: Stabilized & Dyed Mango Wood (Teal Blue Color), Tan & Purple G10 Liners, Brass Pins (2) & Mosaic Center Pin
- Rockwell Hardness: 62 HRC
- Grind Type: Full Flat Hybrid - Performance Grind (3 different bevels blended)
- This Blade is Ground...
- Thin for Performance (best performance but delicate)
- Thick for Durability (tough, built to last for heavy wear-n-tear)
- >>> Mid-Range with Special Geometry (specially ground for food release and glide but blade is kept slightly thicker for durability)
- This Knife Feels...
- Heavy in Hand (Hefty. Durable.)
- Light (nimble, maneuverable)
- >>> Not too heavy, not too light (Switzerland. Fitting weight for the size of the knife.)
GENERAL USES OF THIS KNIFE:
The Gyuto is the Japanese version of the classic Western chef's knife but the blade tends to be thinner with less belly and holds a sharper edge. A gyuto is similar to a utility knife in that it is a multipurpose knife that can handle virtually every task including chopping, mincing and slicing meat, fish, vegetables and fruit. Our gyuto has a long, western style handle with a thin nimble neck which makes the knife easy to grip and form into your hand. The blade is a Japanese inspired profile but with just a little belly in the blade to allow for a gentle rocking motion.
The engraving on this one features a curious Toucan among a sea of frilly flowers. We (not really we...more me) love all of the patterns we have seen lately that are a playful take on the French toile patterns of old so we thought we would take a stab at it ourselves and this is the result. Toucan Sam goes to Paris!
**This knife has been custom engraved. The engraving was done via a dual diode laser so there is depth to the engraving more so than you usually see with an electro etch or CO2 laser. We do, however, keep the depth relatively minimal so it does not catch food and minimally interferes with the primary cutting function of the knife. A small amount of stickage is normal around the engraved area, especially initially. This will lessen over time as the blade is used. Please note though, 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 minimal. 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 itself 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 degrade the image over time if continually used.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, unique and numbered. This NORA knife has been handled with a simple, punchy piece of stabilized and dyed mango wood. We let the soft curls in the wood take center stage here and we accented the handle only with two layers of G10 liner on the backside in tan and purple. The pins are brass and the center pin has a mosaic design. A clean, bright handle that goes perfect with the fun engraving 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.
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.