NORA #1232 - White Snake Chef
- Blade Type: Chef
- Blade Length: 8.5 Inches
- Total Length: 13 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: AEB-L Stainless Steel
- Handle Materials: White honeycomb C-Tek, Black G10 & Black Micarta Pins
- Rockwell Hardness: 62 HRC
- Grind Type: Full Flat Hybrid
- Weight: 7.6 oz.
- 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 (good performance 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
Our take on the classic Chef knife. This is an extremely versatile knife that is a jack-of-all-trades worker and one of the single most important knives in a kitchen. Our Chef knife design can easily accommodate both a pinch grip and a full hold. It is a good choice for those with larger hands or those who prefer a full hold on the handle. Our design is also excellent for those who like a rocking motion while cutting.
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 actually 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 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 or red scotch brite pad and usually the rough end of a kitchen sponge will also do the trick. Take extra care to remove an excess wetness that remain on this blade. Drip drying is not recommended.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, unique and numbered. NORA#1232 is a very simple and clean knife made with a white, honeycomb c-tek that is lined with black G10 and accented with black micarta pins to bring the look whole.
Anyone who has been following our work for any amount of time knows that we have an odd fascination with snakes and we like to engrave them on our knives. Since the c-tek has an almost scale-like appearance we thought it would be fitting to take an 18th century illustration of a snake and use it on the knife. Its just the body of the snake, no head, but we like the look of it hanging from the spine of the blade. Engraving has an almost gold effect on the steel.
**This knife has been custom engraved. The engraving was done via laser so there is depth to the engraving more so than you see with an electro etch. We do, however, keep the depth minimal so it does not catch food and minimally interferes with the primary cutting function of the knife. A small amount of stickiness is normal around the engraved area, especially initially. This will lessen over time as the blade is used. Please note though, if performance is your #1 priority then we encourage you to NOT purchase this blade. A blade with no engraving WILL have a smoother glide than a blade with engraving. For most, however, this difference is so minimal that it is barely noticed. We just like to provide a full disclosure up front so you know exactly what you are purchasing.
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.