NORA #1519 - 7.5" Chef - 01 Carbon Steel - HARD USE - Padauk
PLEASE BE AWARE - THIS IS A CARBON STEEL KNIFE. THIS IS NOT A STAINLESS STEEL KNIFE. A CARBON STEEL KNIFE WILL FORM A PATINA ON THE KNIFE AND IS PRONE TO RUST IF NOT CARED FOR PROPERLY.
- Blade Type: Chef Knife
- Blade Length: 7.5 Inches
- Total Length: 13 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: O1 Carbon Steel
- Rockwell Hardness: 61 HRC
- Grind Type: Hard Use Grind - Comparable to a common German-Style Chef Knife, very durable
- Weight: .65 lbs.
- Handle Materials: Stabilized Padauk Wood, Brass Pins, Dual Black Liners and then a single red liner and single orange liner
- This Blade is Ground...
- Thin for Performance (Great Performance but somewhat 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 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
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.
We would categorize this knife's grind as a hard use grind. This is the grind we provide when the user expresses to us that durability is of central importance because, to be blunt, they beat the hell out of their knives and they don't want to worry about any chipping. Basically, they want the knife to be able to handle most hard-use tasks they would come up against in a kitchen.
This style grind is kept thicker overall in both the spine and the edge. Thicker is a relative term because what we consider thick is about on par with the thickness you would find for most big-box store knives like a Wustof or Henckels. The knife will cut well and provides a nice amount of weight to muscle through larger objects. Because of the thickness however, its advised to make sure you frequently hone the knife and sharpen as soon as needed to keep the edge keen.
For some people who just generally prefer a hefty knife and want something comparable to the durability of the big-box German style knives, this is it.
01 Carbon Steel
The blade on this knife is composed of a high carbon O1 tool steel with a hand-sanded, satin finish. O1 tool steel is a great all around choice for carbon steel as it is easily sharpened and the fine grain structure produces a very sharp edge. It is also an economical alternative to some of the more expensive Japanese carbon steels while offering similar benefits and a more hardy steel. HRC hardness on this knife comes in at a solid 61.
As this is a carbon steel, the blade will form a slight patina over time. This is normal and actually the mark of a beautifully used knife. Please note, however, that a carbon steel 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.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, numbered and unique. The number on each knife represents the production order our small company. As such, if you have NORA #1000, that knife represents the 1,000th knife made here at NORA knives.
This NORA is handled with stabilized African Padauk wood. We have always loved the punchy, clay red look of freshly cut Padauk. Note that this wood starts as a bright, orangey-red when initially cut and then slowly darkens to a deep, reddish brown over time. We kept the design clean and simple by adding black G10 liners (for added stability) and brass pins. The one quirky part of this knife that was purposely done is we also added a single layer of red G10 next to the black on one side and a single layer of orange G10 on the other. So they don't match, and we like that. Pics show it better than we can explain it if we are confusing you.
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.