{"product_id":"midjan20-nora-6-5-inch-nakiri-black-white","title":"NORA #1642 - 6.5 Inch Nakiri - O1 Carbon Steel - One Night in Bangkok","description":"\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003ePLEASE 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.  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eKNIFE HIGHLIGHTS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBlade Type: Nakiri\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBlade Length: 6.5 Inches\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal Length: 11.75 Inches\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHandle Style: Western | Right or Left Hand Use\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSteel: O1 Carbon Steel\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHandle Materials: Black and White G10 (in various forms), Stainless Steel Pins\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRockwell Hardness: 61 HRC\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrind Type: Full Flat \u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eThis Blade is Ground...\u003c\/b\u003e\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eThin for Performance (best performance but delicate! No bones, no frozen food, hard squashes, etc. )\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eThick for Durability (tough, built to last for heavy wear-n-tear)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003e\u0026gt;\u0026gt;\u0026gt; Mid-Range with Special Geometry (specially ground for food release and glide but blade is kept slightly thicker for durability)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eThis Knife Feels...\u003c\/strong\u003e\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e\u0026gt;\u0026gt;\u0026gt;Heavy in Hand (hefty, durable)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eLight (nimble, maneuverable)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cb\u003eNot too heavy, not too light (Switzerland)\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGENERAL USES OF THIS KNIFE:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNAKIRI\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Nakiri knife is a Japanese style knife that is specifically designed to excel at cutting and prepping vegetables and greens.  These blades are very thin and literally fall through food. Because of the thinness, these blades should not be used for cutting through any type of bone or harder objects but you would be surprised at the versatility of the Nakiri. We find we use ours for a wide array of tasks in the kitchen - everything from protein prep to bread.\u003c\/p\u003e\n\u003cp\u003eThe blade height is just over 2 inches which is larger than many other Nakiri's but we find it helps keep your knuckles off the board and it works well with many larger vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eENGRAVING:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThis knife has been affectionately dubbed: \u003ca href=\"https:\/\/www.youtube.com\/watch?v=rgc_LRjlbTU\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cem\u003eOne Night in Bangkok\u003c\/em\u003e\u003c\/a\u003e. This catchy 80's song is highly underrated in my opinion and our mysterious lady of the night seems to fit the opening chorus well, no?  \u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\u003cem\u003e\u003cspan jsname=\"YS01Ge\"\u003eOne night in Bangkok and the world's your oyster\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cspan jsname=\"YS01Ge\"\u003eThe bars are temples but the pearls ain't free\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cspan jsname=\"YS01Ge\"\u003eYou'll find a god in every golden cloister\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cspan jsname=\"YS01Ge\"\u003eAnd if you're lucky then the god's a she\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cspan jsname=\"YS01Ge\"\u003eI can feel an angel sliding up to me\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGeneral Notes: This knife has been custom engraved.  The engraving was done via fiber laser so there is depth to the engraving more so than you generally see with an electro etch or CO2 laser. We do, however, keep the depth low so it does not catch food and minimally interferes with the primary cutting function of the knife. A small amount of stickage is normal around the engraved area, especially initially. (due to a very small burr that is formed around the engraved area) This will lessen over time as the blade is used.  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.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE DESIGN \u0026amp; MATERIALS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEvery one of our knives is handmade, unique and numbered. This NORA knife has been handled with a sleek combination of black and white G10 in various forms.  The upper area of the handle is a solid black piece of G10 while the lower half is a compressed mix of black and white G10 together that forms a unique, undulating random pattern.  We like the funky, graphic look of the knife and the way it all came together.\u003c\/p\u003e\n\u003cp\u003eSo what is G10? \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/G10_(material)\" target=\"_blank\" title=\"Info on G10\" rel=\"noopener noreferrer\"\u003eG10\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003eis an incredibly strong \u0026amp; durable fiberglass laminate that was originally used in the electronics industry.  It has been adapted in the knife making world and has proven to be an excellent material for handles as it has high strength, low moisture absorption and can be found in a variety of colors.  Its one of our favorite materials to work with outside of wood and it has the added bonus of being basically indestructible.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL INFORMATION:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eO1 CARBON STEEL\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 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.    \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAs this is a carbon steel, the blade will form a slight\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.cooksillustrated.com\/how_tos\/8900-carbon-steel-knives-why-a-patina-matters?ref=HowTo_browse_3\" target=\"_blank\" title=\"Why a patina is important? - Cook's Illustrated\" rel=\"noopener noreferrer\"\u003epatina\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eover 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.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nora Knives","offers":[{"title":"Default Title","offer_id":31782422773865,"sku":"","price":479.71,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0344\/0381\/products\/20200115-143157-compress57.jpg?v=1579136777","url":"https:\/\/noraknives.mom\/products\/midjan20-nora-6-5-inch-nakiri-black-white","provider":"Nora Knives","version":"1.0","type":"link"}