NORA #1515 - 7.5" Chef - 01 Carbon Steel - HARD USE - Teal Blue Fiddleback Maple
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: .66 lbs.
- Handle Materials: Stabilized Fiddleback Maple Wood, Stainless Steel Pins, Charcoal gray & white G10 liners
- 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 knife has been handled with a beautiful piece of stabilized fiddleback maple wood that has been dyed a beautiful teal blue color. We kept the handle simple but accented it with dual liners in charcoal gray and white. This is definitely a thicker handle and has some nice weight to it. This would be perfect for those with larger hands or those who prefer a nice amount of heft to their knife.
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.