NORA # 1332 - CPM M4 8.5' Chef - Angular

KNIFE HIGHLIGHTS

• Blade Type: Chef
• Blade Length: 8 Inches
• Total Length: 12.65 Inches
• Handle Style: Western | Right or Left Hand Use
• Steel: CPM M4 Carbon Steel 
• Handle Materials: Ironwood, White G10, Blue G10 Liners, Brass Pins
• Rockwell Hardness: 66 HRC
• Grind Type: Full Flat Hybrid - Performance Grind (3 different bevels blended)

• Thin for Performance (Best performance but delicate! This knife will cut flawlessly but should not be used on any bones, squash, frozen foods, etc.  This one can be considered a "laser" and should be treated with extra care.)
• 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)

• Heavy in Hand (hefty, durable)
• Light (nimble, maneuverable)
• >>> Not too heavy, not too light (Switzerland)

• Thick
• Thin
• >>> Mid-Range 

GENERAL USES OF THIS KNIFE:

CHEF 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 handmade, unique and numbered. The handle on this NORA is a fairly simple design combining durable ironwood with a white G10.  The two are cut at a steep angle and then combined. The engraving mimics this same angle and we love the overall look. Liners on this one are a deep, royal blue.  It brings just a small pop of color and if you know our knives, you know we like color.

STEEL INFORMATION:

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.