NORA #1531 - 3.5' Paring - 52100 Carbon Steel - Shrimp
$ 196.35
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.
ALSO, THIS KNIFE HAS BEEN ETCHED TO HELP PROTECT THE BLADE FROM RUST. DEPENDING ON THE STEEL, THE ETCH IS NOT ALWAYS COMPLETELY UNIFORM IN COLOR. THIS IS PARTICULARLY TRUE WITH 52100 CARBON STEEL. THERE ARE SMALL PATCHES THAT MAY BE DARKER OR LIGHTER THAN OTHERS. IF THIS BOTHERS YOU, WE GET IT (WE ARE A LITTLE OCD TOO), BUT PLEASE DON'T BUY THIS KNIFE. FOR MOST PEOPLE, SINCE CARBON STEEL NATURALLY DEVELOPS PATCHES OF COLOR OVER TIME, THIS IS NOT AN ISSUE.
YOU CAN CLEARLY SEE THE PATCHES IN THE PICTURES IF YOU WANTED TO SEE WHAT WE ARE TALKING ABOUT.
KNIFE HIGHLIGHTS
- Blade Type: Paring
- Blade Length: 3.5 Inches
- Total Length: 8 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: 52100 Carbon Steel
- Rockwell Hardness: 61 HRC
- Grind Type: Full Flat
- Handle Materials: Stabilized & Dyed Fiddleback Maple Wood, black G10 liners, stainless steel pins
This Blade is Ground...
- Thin for Performance (best performance but also more delicate)
- >>>Thick for Durability (tough, built to last for heavier 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 (Mid-Range Weight)
GENERAL USES OF THIS KNIFE
The paring knife is often overlooked but the truth is it is one of the single most-used knives in the kitchen. It is also unique with respect to where it is used...not just on a cutting board but also in hand.
With this in mind, we redesigned our paring knife to have a smaller, more nimble handle that feels great in hand and gives its user a wide amount of maneuverability. This knife works wonderfully for small tasks that are easier completed by using the knife in-hand, such as hulling a strawberry, paring fruit, or deveining shrimp.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, unique and numbered. We kept this NORA handle simple and handled it with a zippy piece of stabilized fiddleback maple wood that has been dyed a beautiful teal blue color.
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.
ENGRAVING
Why a shrimp? Bubba Gump said it best:
"...shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad..."
**This knife has been custom engraved. The engraving was done via fiber laser so there is depth to the engraving more so than you see with an electro etch or CO2 laser. We do, however, keep the depth low so it does not catch food and minimally interferes with the primary cutting function of the knife. A small amount of sticking is normal around the engraved area. This will lessen over time with use.
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 so minimal that it is not even noticed. 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 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.
STEEL INFORMATION:
52100 Carbon Steel
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 comes in at a solid 61.
This blade has been etched to help prevent rust. The etch leaves the blade slightly darker with a somewhat rustic look. Initially the etch may produce a small amount of drag when cutting but this will reduce over time as the blade is used. As with every carbon blade, each will form its own markings and patina based on how it is used and with what foods. 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 soon after each use to prevent unwanted rust.