NORA #1260 - 3.5 Inch Paring - Chef of the F*cking Year (Hickory & Kirinite)
**WARNING: THIS KNIFE HAS FOUL AND DIRTY LANGUAGE ENGRAVED ON THE BLADE. THIS IS NOT ONE TO GIVE TO YOUR MOM (UNLESS SHE IS, INDEED, JUST THAT GOOD.) JUST A FAIR WARNING SO YOU DON'T PURCHASE AN ITEM YOU DID NOT WANT.**
- Blade Type: Paring
- Blade Length: 3.5 Inches
- Total Length: 8 Inches
- Handle Style: Western | Right or Left Hand Use
- Steel: 52100 Carbon Steel
- Rockwell Hardness: 62 HRC
- Grind Type: Full Flat
- Handle Materials: Stabilized Alder Wood, Orange & Black G10, Goddess kirinite (acrylic based resin), Copper 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.
52100 Carbon Steel
The blade on this knife is composed of a high carbon 52100 steel. 52100 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 62.
**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 immediately after each use to prevent unwanted rust.**
HANDLE DESIGN & MATERIAL INFORMATION
Every one of our knives is numbered, handmade and unique. This lil' NORA knife has been handled with a beautiful mix of materials including a stabilized piece of American Hickory wood and up top is a shimmering piece of "goddess" kirinite which has beautiful hues of chocolate and copper. Accenting these materials are two stripes of orange G10. Pins are copper and liner is a black G10.
As the cherry on top we added the engraving "Chef of the Fucking Year" on to the blade. Why? Someone needed to state the obvious and it may as well have been us. Your welcome. (Its like we know you or something. )
**This knife has been custom engraved. The engraving was done via laser so there is depth to the engraving more so than you see with an electro etch. 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. 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.