NORA #1469 - Hygieia - 8' AEB-L Gyuto
- 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: Ivory Juma, lime green/black G10 liners, stainless steel pins
- 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.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, unique and numbered. This NORA has been handled with a material called Juma. Juma is a unique resin-based material that was originally used on pool cues and has been adapted for knife handling. The material is resin based and has a snakeskin like pattern that weaves in and out of focus through the material. We love the sleek look of this material and its nice that the handle is relatively low maintenance.
The material is accompanied by lime green/black G10 liners and if you think that ivory and lime green are an odd color combo then you would not be alone. These liners were actually glued on by mistake in our shop and so these two colors have become sort of odd bedfellows but we are hoping there is someone out there who likes em' odd.
Hygieia is the Greek goddess of medicine, healing and good health. Her name is actually where we derived "hygiene" from. She is often depicted with a snake, similar to her father, Asclepius, who was the Greek god of medicine. While her father was more directly linked to healing, Hygieia was associated more with the prevention of sickness and the continuation of good health.
**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 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 so minimal that it is barely 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 further degrade the image.
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.