Fortune Cookie NORA #1363 - 10' AEB-L Kiritsuke - The Duke
- Blade Type: Kiritsuke
- Blade Length: 10 Inches
- Total Length: 15 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: AEB-L Stainless Steel
- Handle Materials: Black G10, Stabilized Black & White Ebony, Natural Micarta 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:
This blade shape is our take on the traditional Japanese Kiritsuke knife.
A Kiritsuke knife is one of the very few Japanese knives that is considered multi-purpose. It is a hybrid between a Yanagi (fish slicer) and a Usuba (vegetable knife.). A Kiritsuke knife works well for slicing and breaking down protein but it also excels at vegetable prep. and general purpose tasks. In Japanese kitchens, the Kiritsuke knife is reserved only for the executive Chef as a sign of respect and also due to the skill needed to efficiently use these knives.
Our Kiritsuke design does not have as flat of a belly as the more traditional Japanese style knives. We have done this to allow just the slightest amount of rock in the cut. We feel it adds a bit more versatility to the knife.
This knife falls into a small batch we made that we dubbed our "fortune cookie" batch. All of the engravings in this batch are located on the spine of the knives and all have some form of text. The text isn't necessarily a fortune, but rather a line, quote or saying that resonates with us for whatever reason. The hope is that maybe the saying or text will resonate with whomever adopts this knife.
This knife's "fortune" reads:
A man ought to do what he thinks is best
This phrase comes from none other than John Wayne in the 1953 movie Hondo. This line is often confused as :"A man's gotta do what a man's gotta do." Whatever version you like, the sentiment is the same. Sometimes simple is better and The Duke never fails to deliver in this department.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, unique and numbered. This NORA knife has been handled with a base of durable black G10. Sandwiched between the G10 are two pieces of stabilized Black & White Ebony along with another small stripe of black G10. It is a simple design but we have been surprised by how much we like the clean lines on this one.
In regards to the handle material you may wonder, 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.
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.