NORA #1464 - 8' AEB-L Gyuto - Wicked Purple Kirinite
- Blade Type: Gyuto (Essentially a Japanese Style Chef Knife)
- Blade Length: 8 Inches
- Total Length: 12.50 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: AEB-L Stainless Steel
- Handle Materials: Wicked Purple Kirinite, White G10 liners, stainless steel pins
- Rockwell Hardness: 62 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 for durability)
- This Knife Feels...
- Heavy in Hand (Hefty. Durable.)
- Light (nimble, maneuverable)
- >>> Not too heavy, not too light (Switzerland. Fitting weight for the size of the knife.)
GENERAL USES OF THIS KNIFE:
The Gyuto is the Japanese version of the classic Western chef's knife but the blade tends to be thinner with less belly and holds a sharper edge. A gyuto is similar to a utility knife in that it is a multipurpose knife that can handle virtually every task including chopping, mincing and slicing meat, fish, vegetables and fruit. Our gyuto has a long, western style handle with a thin nimble neck which makes the knife easy to grip and form into your hand. The blade is a Japanese inspired profile but with just a little belly in the blade to allow for a gentle rocking motion.
HANDLE DESIGN & MATERIALS:
Every one of our knives is handmade, unique and numbered. This NORA has a very simple but crisp design. We used a single piece of shimmering, "wicked purple" Kirinite for the handle which is a proprietary, acrylic-based resin product. We love the vivid color and the shimmering swirls in this resin. We decided to leave it be and let the handle itself shine. We added only white G10 liners which give this knife just a quick pop of contrast and provides added durability as well.
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.