NORA #1371 - CPM-M4 WA Chef - Ironwood | Black G10
- Blade Type: Chef
- Blade Length: 7 Inches
- Total Length: 12.35 Inches
- Handle Style: Rounded WA style | Right or Left Hand Use
- Steel: CPM M4 Carbon Steel
- Handle Materials: Black G10, Arizona Ironwood
- 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. 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.
This is a one-off blade profile that has a highly up swept nose and it will work flawlessly for those who love a rock cut. It is a bit shorter than our normal chef but should still be able to handle most tasks effciently while being nimble. It would be a great knife for on the line.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, unique and numbered. This NORA was built from a highly figured piece of Arizona ironwood paired with an ultra durable piece of Black G10. We love the classic look of this knife and the clean design. The WA handle is a Japanese style handle and we have rounded it entirely such that there are no facets or hard edges. This one feels really nice in hand and the handle isn't so long that it feel bulky.
What, you may ask, is G10? It is an incredibly strong & durable fiberglass laminate that was originally used in the electronics industry. It has been adapted in the knife making world and has proven to be an excellent material for handles as it has high strength, low moisture absorption and can be found in a variety of colors. Its one of our favorite materials to work with outside of wood and its damn near indestructible.
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.