NORA #1249 - Multi-Maple Nakiri
- Blade Type: Nakiri
- Blade Length: 6.5 Inches
- Total Length: 11.75 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: AEB-L Stainless Steel
- Handle Materials: Quilted Maple, Lime Green & Forest Green G10 accents, Small Stripe of Koa wood, Spalted Maple double dyed with a green-yellow hue, natural micarta pins
- Rockwell Hardness: 62 HRC
- Grind Type: Full Flat Hybrid
- 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
The Nakiri knife is a Japanese style knife that is specifically designed to excel at cutting and prepping vegetables and greens. These blades are very thin and literally fall through food. Because of the thinness, these blades should not be used for cutting through any type of bone or harder objects but you would be surprised at the versatility of the Nakiri. We find we use ours for a wide array of tasks in the kitchen - everything from protein prep to bread.
The blade height is just over 2 inches which is larger than many other Nakiri's but we find it helps keep your knuckles off the board and it works well with many larger vegetables.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, unique and numbered. NORA#1249 is a mix of stabilized quilted maple, spalted & dyed maple and a small stripe of koa in the middle. All woods have stabilized for durability. We also added a number of small detail accents with G10. G10 colors include forest green, lime green and tan G10 liners. The time and effort involved with these small details sometimes can become tedious but as soon as the knife is done we are always happy with these little details that make the knife unique.
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.
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.