NORA Nakiri #1070 - Spalted Maple
$ 335.00 $ 0.00
The Nakiri knife is a Japanese style knife that is specifically designed to excel at cutting and prepping vegetables and greens. These blades are very thin and literally fall through food. Because of the thinness, these blades should not be used for cutting through any type of bone or harder objects but you would be surprised at the versatility of the Nakiri. We find we use ours for a wide array of tasks in the kitchen - everything from protein prep to bread.
The blade height is just over 2 inches which is larger than many other Nakiri's but we find it helps keep your knuckles off the board and it works well with many larger vegetables.
Each of our blades is unique and numbered. This NORA knife, number #1070, has been handled with a base of stabilized spalted maple complemented by a black urethane resin that was cast with spiralized pasta. Yes...pasta. The result kinda looks like fossilized bone which makes for a cool effect and is the reason for our small laser engraving on the nakiri. Sometimes we engrave just because we can and we like to add to each of our knives to make them unique.
As mentioned above, the wood on this handle has been stabilized. Wood is stabilized by injecting a clear acrylic resin into the wood under a vacuum process. This helps fill all small voids in the wood and the process minimizes, if not eliminates, 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.
{ Knife Details }
Metal: AEB-L Stainless Steel
Blade Length: 6.5 inches
Total Length: 11.75 inches
Handle Material(s): Stabilized Spalted Maple, Urethane Based Resin with Spiralized pasta, Black/White G10, Carbon Fiber Pins
Rockwell Hardness: 62 HRC
Grind Type: Full Flat Hybrid