NORA #1244 - CPM-M4 - 6.5' "Line Slayer"
- Blade Type: "Line Slayer" - Utility Knife
- Blade Length: 6.5 Inches
- Total Length: 11.85 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: CPM-M4 Carbon Steel
- Handle Materials: Stabilized Olivewood, Black G10, Urethane Resins, Black Micarta Pins
- Rockwell Hardness: 66 HRC
- Grind Type: Full Flat Hybrid
- This Blade is Ground...
- >>>Thin for Performance (excellent 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)
GENERAL USES OF THIS KNIFE
We affectionately call this style blade our "line slayer". The blade shape is a cross between a chef and a honesuki...a chefsuki if you will. It is an extremely versatile knife that is a jack-of-all-trades worker and should serve you well in the kitchen and on the line. Its compact and sleek but also tough enough to handle some of the heavier lifting in the kitchen, including protein breakdown.
Be aware that this knife excels at push and pull cuts along with chopping. What it does not excel at is rocking. There is no real belly on this knife so if you are used to or prefer a rocking motion when cutting then we would suggest our chef or gyuto design.
CPM- M4 CARBON STEEL
The blade on this knife is composed of a high carbon CPM M4 steel. M4 is the best carbon steel we have ever used in regards to blade performance. After doing a wide amount of research on this steel, we decided to give it a go and have been extremely impressed with its performance thus far.
CPM M4 steel is unique in that it gets extremely hard. Hardness in steel generally equates to a finer edge and great edge retention. We took this blade to a solid 66 HRC which is incredibly hard compared to most production knives which fall in the mid to high 50's.
The high hardness allows it to maintain amazing edge retention but unlike other steels at this hardness its not as brittle or delicate. It is actually highly wear resistant which means you don't need to worry as much about the knife chipping or breaking. As an added bonus, M4 is surprisingly corrosion resistant when compared to other carbon steels.
Its a rugged knife for the performance it offers and this combination is rare when you harden steel to beyond 62 HRC. Please note though that the steel isn't bullet-proof...if you drop the knife on a very hard surface or slam it down on a hard object, it is likely to chip.
The pros of this steel outweigh the cons in our opinion but it must be mentioned that this steel is harder to sharpen than many others so you will need to factor that into your decision as it does represent a bit more maintenance than other knives. On the flip side, you don't need to sharpen this knife nearly as frequently as others.
**As this is a carbon steel, the blade will form a slight patina over time. This is normal and is actually the mark of a beautifully used knife. Please note, however, that a carbon knife does require more maintenance than its stainless steel counterpart, mainly that it must be washed or wiped clean shortly after each use to prevent unwanted rust or stains. We have acid etched this knife to protect the steel and start the patina process. Over time this etch will fade slightly and will be replaced by the individual patina you make while using the knife.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, unique and numbered. NORA#1244 is a mix of stabilized olivewood, black G10 and urethane resins dyed with rich hues of teal, white, silver and black. The bias cut stripes give this little knife a sleek look that fits well with the overall design.
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 absorb very little water and is generally impervious to oils. The process helps to ensure your knife has a long lifespan in the kitchen.