NORA #1495 - 3.5' Paring - Knife Thru the Heart
- Blade Type: Paring
- Blade Length: 3.5 Inches
- Total Length: 8 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: AEB-L Stainless Steel
- Rockwell Hardness: 61 HRC
- Grind Type: Full Flat
- Handle Materials: Urethane Based Resins, White G10 Liner, Stainless Steel Pins
- Thin for Performance (best performance but also more delicate)
- >>>Thick for Durability (tough, built to last for heavier wear-n-tear)
- Mid-Range with Special Geometry (specially ground for food release and glide but blade is kept slightly thicker for durability)
- Heavy in Hand (hefty, durable)
- Light (nimble, maneuverable)
- >>> Not too heavy, not too light (Mid-Range Weight)
GENERAL USES OF THIS KNIFE
The paring knife is often overlooked but the truth is it is one of the single most-used knives in the kitchen. It is also unique with respect to where it is used...not just on a cutting board but also in hand.
With this in mind, we redesigned our paring knife to have a smaller, more nimble handle that feels great in hand and gives its user a wide amount of maneuverability. This knife works wonderfully for small tasks that are easier completed by using the knife in-hand, such as hulling a strawberry, paring fruit, or deveining shrimp.
HANDLE DESIGN & MATERIAL INFORMATION
Every one of our knives is numbered, handmade and unique. This NORA knife, number #1495, has been handled with a beautiful resin mix that features cool shades of shimmering white, silver and blue. As a small accent, we added white G10 liners and stainless steel pins finish the look. Its a beautiful, low maintenance design that should serve you well for many years to come.
As a finishing touch we added our "Heartbreaker" design that we have featured on one or two knives previously. We thought it would be fitting to pull out of the archives for that spicy momma at home. Or maybe you want to keep the sass totally in house? Your choice. Its your world...we just live in it.
**This knife has been custom engraved. The engraving was done via fiber laser so there is depth to the engraving more so than you see with an electro etch or CO2 laser. 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 sticking is normal around the engraved area. This will lessen over time with use.
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 not even 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.
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 very 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 compared to many 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 any excess wetness that remain on this blade. Drip drying is NOT recommended.