BF2019 - NORA #1607 - 6.5" Nakiri - Charcoal Gray & Orange G10
$ 339.25
KNIFE HIGHLIGHTS
- Blade Type: Nakiri
- Blade Length: 6.5 Inches
- Total Length: 11.75 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: AEB-L Stainless Steel
- Handle Materials: Charcoal Gray G10, Orange G10 Liners, Stainless Steel Pins
- Rockwell Hardness: 62 HRC
- Grind Type: Full Flat
- 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)
GENERAL USES OF THIS KNIFE
NAKIRI
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.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, unique and numbered. This NORA knife has been handled with a sleek and simple piece of charcoal gray G10. Sometimes simple is better and we like the clean, rugged look of this knife paired with the small pop of color that the orange liners bring.
So what is G10? G10 is an incredibly strong & durable fiberglass laminate that was originally used in the electronics industry. It has been adapted in the knife making world and has proven to be an excellent material for handles as it has high strength, low moisture absorption and can be found in a variety of colors. Its one of our favorite materials to work with outside of wood.
STEEL INFORMATION:
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 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.