NORA #1356 - 8.5' CPM-M4 Chef - Royal Blue Shokwood
- Blade Type: Chef
- Blade Length: 8.5 Inches
- Total Length: 12.65 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: CPM M4 Carbon Steel
- Handle Materials: Stabilized Big Leaf Maple Burl Wood, Urethane Based Resins, Black G10 liners, Black Micarta Pins
- Rockwell Hardness: 66 HRC
- Grind Type: Full Flat Hybrid - Performance Grind (3 different bevels, blended)
- 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 (specially ground for food release and glide but blade is kept slightly thicker near spine for durability)
- This Knife Feels...
- Heavy in Hand (Hefty. Durable. G10 is, by its nature, a very dense material so this one has some heft. If you prefer a very light knife, this will not be the best fit for you. If you like a little weight to your knife, this will be damn near perfect.)
- Light (nimble, maneuverable)
- >>> Not too heavy, not too light (Switzerland. Nicely balanced for the size of the knife.)
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.
HANDLE DESIGN & MATERIALS:
Every one of our knives is numbered, handmade and unique. This NORA knife, number #1356, has been handled with a beautiful Shokwood scale. Shokwood is a hybrid mix of live edge wood and urethane based resins. This particular handle has stabilized big leaf maple burl wood and resins in beautiful hues of royal blue & black. G10 liners in black and black micarta pins complement the design. It is a clean, classic look.
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 not absorb water and is generally impervious to oils. The process helps to ensure your knife has a long lifespan in the kitchen.
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. (Some staining or discoloration will be inevitable as a result of the food the knife comes in contact with.) We have acid etched a portion of 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.