NORA #1516 - 7.5" Deba - 01 Carbon Steel - Redwood Burl (Green)
$ 409.00
PLEASE BE AWARE - THIS IS A CARBON STEEL KNIFE. THIS IS NOT A STAINLESS STEEL KNIFE. A CARBON STEEL KNIFE WILL FORM A PATINA ON THE KNIFE AND IS PRONE TO RUST IF NOT CARED FOR PROPERLY.
KNIFE HIGHLIGHTS
- Blade Type: Deba Knife
- Blade Length: 7.5 Inches
- Total Length: 13 Inches
- Handle Style: Western | Right Hand Use
- Steel: O1 Carbon Steel
- Rockwell Hardness: 61 HRC
- Grind Type: Single Bevel
- Weight: .61 lbs.
- Handle Materials: Stabilized & Dyed Redwood Burl Wood, Tan G10 liner, copper pins
- This Blade is Ground...
- Thin for Performance (Great Performance but somewhat 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)
GENERAL USES OF THIS KNIFE
DEBA KNIFE
The Deba knife, or Deba Bocho, is translated from Japanese as a "pointed carving knife." These are thick, hefty blades that are specifically made for use with fish. The single bevel easily works to remove fish heads and then makes quick work when filleting fish due to the acute angle of the single bevel blade. It also works well for protein breakdown although this knife should not be used to cut through larger diameter bones.
This knife was ground specifically for a right hand user and, again, has only one bevel. The back side is hollowed out ever so slighlty to facilitate easier sharpening and also reduce overall weight. Single bevel knives require some level of familiarity with the uses and maintenance if you wanted to utilize this deba to its full potential.
STEEL INFORMATION:
01 Carbon Steel
The blade on this knife is composed of a high carbon O1 tool steel with a hand-sanded, satin finish. O1 tool 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 comes in at a solid 61.
As this is a carbon steel, the blade will form a slight patina over time. This is normal and actually the mark of a beautifully used knife. Please note, however, that a carbon steel knife does require more maintenance than its stainless steel counterpart, mainly that it must be washed or wiped clean shortly after each use to prevent unwanted rust or stains.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, numbered and unique. The number on each knife represents the production order of our small company. As such, if you have NORA #1000, that knife represents the 1,000th knife made here at NORA knives.
This NORA was kept clean and simple. We took an beautiful chunk of redwood burl and we had it dyed and stabilized. We lined the wood with a simple set of tan liners and accented it with copper pins. We love the simple, clean colors and look to 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.