NORA #1150 - 12 Inch Cimeter - Figured Maple
- Blade Type: Cimeter
- Blade Length: 12 Inches
- Total Length: 17.25 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: AEB-L Stainless Steel
- Handle Materials: Stabilized Figured Walnut, Black/White G10 Liners
- Rockwell Hardness: 62 HRC
- Grind Type: Flat with Convexing
- Weight: 9.1 oz / 254g
- 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
This is our cimeter knife. Not everyone needs this knife but if you are breaking down large cuts of meat on the daily then you should get to know this guy.
The blade length allows long, smooth cuts with minimal effort. You can pull through your meat with one slice and save yourself from the sawing motion that is both tiring and also leaves your cuts jagged and rough. Right tool for the right job...plus this thing just looks rad in a 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.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, numbered and unique. The design for this NORA knife, number #1150, was kept simple and classic. We handled this knife with a beautiful, darker piece of stabilized figured maple wood and we lined it with several thin stripes of black and white G10. The pins are natural micarta and they blend nicely with the wood. Clean, classic look for a knife that should serve you very well in the kitchen.