NORA #1622 - 6.5 Inch Nakiri - 20,000 Leagues
- 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: Stabilized Walnut Burl, Urethane Based Resin, White & Tan G10 liners, Stainless Steel Pins
- Rockwell Hardness: 62 HRC
- Grind Type: Full Flat
- This Blade is Ground...
- Thin for Performance (best performance but delicate! No bones, no frozen food, hard squashes, etc. )
- 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:
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.
Over the years we have had a number of knives with octopus engravings but somehow we still like them. This woodcut style image has a cool look and feel to it and we thought it paired well with the blue in the handle. Other than that, no particularly deep meaning to this engraving. We just love a good cephalopod.
Fun Fact: Octopus have 3 hearts and 9 brains! There is one central brain, and then each arm has a rudimentary brain.
General Notes: This knife has been custom engraved. The engraving was done via fiber laser so there is depth to the engraving more so than you generally 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 stickage is normal around the engraved area, especially initially. (due to a very small burr that is formed around the engraved area) This will lessen over time as the blade is used. 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.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, unique and numbered. This NORA knife has been handled with a 'Kansas Sky' blue Shokwood which is a translucent urethane based resin colored with beautiful hues of blue that mimic the looks of the sky, dotted with clouds.
Shokwood is a hybrid mix of stabilized live edge wood and urethane based resins. This particular handle has walnut burl wood. The nice thing about these handles is that this is wood that is usually thrown out by the mills since it is deemed unusable for most uses but it gets new life on this knife after being stabilized and with resin added.
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.
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.