NORA #1142 - Hybrid Single Bevel Kiritsuke - AEB-L Stainless
- Blade Type: Kiritsuke
- Blade Length: 7.5 Inches
- Total Length: 12.75 Inches
- Handle Style: Western | RIGHT HAND USE (single bevel)
- Steel: AEB-L Stainless Steel
- Handle Materials: Stabilized Red Cedar from the Pacific Northwest, Black G-10 bolster & Liners, Copper Spacers
- Rockwell Hardness: 62 HRC
- Grind Type: Single Bevel, Full Flat on backside & partial convex on front side
- Weight: 8.6 oz / 244 g
- This Blade is Ground...
- Thin for Performance (best performance but can be 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
NORA knife #1142 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 was somewhat experimental in design for us. We started with our basic kiritsuke design but we made it a single bevel knife that is meant for a right handed user. The back of this knife is ground flat while the front has a subtle convex design which should help with food release and general ease of cut. We also polished the blade edge to further smooth the cutting edge and create a smooth glide when cutting and or chopping.
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.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, numbered and unique. The design for this NORA knife, number #1142, is a mix of materials including highly figured red cedar sourced from the Pacific Northwest area. The wood has been stabilized for durability. At the top part of the handle is a piece of durable black G10 and separating the materials are 3 thin stripes of copper. Copper pins complement the design and amount to a very classy looking knife.