NORA #1309 - CPM M4 Compact Chef - Chicken of the Sea
- Blade Type: Chef
- Blade Length: 7 Inches
- Total Length: 13.25 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: CPM M4 Carbon Steel
- Handle Materials: Red Acrylic Based Resin, Black & White G10, Black Carbon Fiber Pins, Stabilized Bolivian Rosewood
- Rockwell Hardness: 66 HRC
- Grind Type: Workhorse Hybrid Grind (3 different bevels blended)
- Weight: .48 lbs
- This Blade is Ground...
- Thin for Performance (Best performance but delicate! This knife will cut flawlessly but should not be used on any bones, squash, frozen foods, etc. This one can be considered a "laser" and should be treated with care.)
- 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)
- This Handle Feels...
- >>> Mid-Range
GENERAL USES OF THIS KNIFE:
Our take on the classic Chef knife. This is an extremely versatile, compact chef 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.
Keep in mind that although this knife has a tuna engraved on the blade, it is not exclusively meant for fish breakdown. Rather, this knife is an all-purpose, utility style knife that should serve you well in many different situations.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, unique and numbered. This NORA was a mix of materials. We started with a base of a Bolivian rosewood and added a bright piece of red resin that is flanked on both sides with black and white G10. Black carbon fiber pins and black G10 liners coordinate the look.
The engraving on the blade playfully illustrates the butchering breakdown of a tuna, the proverbial "chicken of the sea." The characters on the engraving are written in Japanese but, fair warning, we have zero Japanese friends which means we could not get a verifiable translation on each of these writings. (But we like to live on the edge a little like that.) Hopefully the characters do indeed describe the specific parts of the fish but if not, maybe you'll have a good laugh after finding out it means something like 'never eat the miso at matsuya and take expressway E64 when in doubt.'
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 can be treated to a very high hardness. 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 try to muscle it through a very hard object (i.e. hard gourd, thick bones, etc.), it is likely to chip.
The pros of this steel outweigh the cons, 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. 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.
**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 stickage 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.