Nora Knife # 1296, Made With a Line Cook in Mind

My little Nora knife is a beast of a knife. You can immediately feel the quality, workmanship and the degree of skill with which the knife was made.  After winning the Impossible Meat challenge with my Impossible Asian Inspired Wellington, one of the prizes was a Nakiri knife from Dani & Steve Jenkins at Nora Knives and Cutlery.  Every Nora knife is handmade, unique and numbered by Steve and Dani in their home based shop located in Southern California. I fell in love with this little guy from the moment I picked him up; you can say it was love at first sight. A Nakiri knife is a Japanese style knife that is specifically designed to excel at cutting and prepping vegetables and greens. This particular Nakiri is a custom profile, #1296 and was made with the line cook in mind knowing that they work within a fairly small area and do a large amount of prep. The length of this Nakiri is a nimble 6 inches, but the height of the Nakiri allows it great versatility in cutting both large and small items.

Nora Knife

What a piece of art! What makes me really, really happy is the fact that the knife is handcrafted from CPM-M4 Carbon Steel. I absolutely love carbon knives and for me, hands down, M4 is the best carbon steel ever. Because Nora knife blades are made of carbon steel, they require a bit of care. But if you’re willing to show it some love and care, you will end up with one of the best knives ever. There are some basic rules on how to handle carbon knives. I have one piece of advice, wipe off blade after every use, especially if you deal with acidic foods like tomatoes and lemons, etc. After you’re done using your knife, wash it immediately in warm, soapy water and never ever put your knife in the dishwasher.

Nora Knife

What a screamer of a knife! I love the razor sharp 6 inch blade made with a handle of Mexican Cocobolo wood, Red G10, custom poured resin, black G10 liners and copper pins. FYI, Cocobolo wood is one of today’s most prized lumbers for its outstanding color. Kind of explains why it’s also in relatively high demand. One more interesting fact about Cocobolo wood given its incredibly high density, Cocobolo weighs twice as much as cherry wood and sinks in water. The knife is not too heavy and feels just right. A really cool design with quick razor sharp cutting actions, #1296 was custom laser engraved with the actual chemical breakdown of Heme which gives the plant based Impossible Burger its meaty taste.

Nora Knife

Nora Knife

There are many gadgets for chefs out there, from a fancy garlic press, to avocado knifes, all kinds of stuff that you do not need. I know one thing for sure, a sharp knife and a solid cutting board is a necessity in every kitchen. I know you will agree, a razor sharp knife that feels great in your hands makes your life so much easier.

Nora Knife

My Nora Nakiri knife feels great and secure in my hand and it is truly an exceptional tool for any chef or inspiring chef. Super sharp and a dream to handle.
Perfect weight and feel and awesome looks with breath taking sharpness. So, if you want to handle some sexy steel – look at a Nora Knife, it will definitely be one of the best knives of your life.


Japanese Mandoline, Slim, Sturdy and Extremely Efficient,

img_3858-e1362585936237This classic Japanese Mandoline found in restaurant kitchens all over the world is razor-sharp and not for novices. One of the tools that are an absolute necessity in your Kitchen. I have and used one for the last 10 years and the blade is as sharp as ever. The instructions come in Japanese however I don’t think you need them anyway, the slicer is very simple to use. Big stainless steel Mandolines have their place in kitchens too however for home use they can be clunky and often useless. The Japanese Mandoline is, slim, sturdy, and extremely efficient, easy to clean too. They are small in size so they are great to store away in a drawer, however, remember the blade is RAZOR sharp. My recommendation is to get a cut glove for slicing

Some chefs are saying it is the best and most dangerous Mandoline ever and for the price you can’t beat it.  On a scale from 1 to 10, I give it a 10. In regards to Saftey user be warned, they are extremely sharp and are responsible for many lost fingertips

You can purchase one at Amazon for around $ 20.00


The Hamery – Murfreesboro – Tennessee

It was over 40 years ago when Col. Tom Givan and Dr. Sam Woods realized the need for good, old-fashioned cured country hams in Murfreesboro, Tennessee. The two were reminiscing about coming home, getting into Mama Vic’s cabinet, and eating biscuits stuffed with Old Doc’s country ham. Col. Givan and Dr. Woods longed for someone in Murfreesboro to cure hams the way they did in the old days.


GW won the blue ribbon at the Tennessee State Ham show at MTSU in 1969, 1970 and 1971. Since Bob Woods has operated the hamery, it’s won the Grand Champion Ham at the Tennessee State Fair eight times between 1989 and 2006.

Curing ham hasn’t changed much at G & W Hamery, and Old Doc’s 68 year old sugar curing recipe is still hanging on their wall and their hams are carefully cured and smoked over apple a hickory wood. If there’s anyone in Murfreesboro to trust when it comes to ham, it’s the Ham Man Bob Woods. FYI G&W remains the only source in Rutherford County for a traditional country ham.


The hams are champion quality because they are cured the traditional way taking a whole year to be ready


I have a wonderful slices of salty aged Country ham from the Hamery in Murfreesboro in Tennessee in my refrigerator and the plan is to cook the next weeks a Southern breakfast:  Hamery Fried Country Ham, Redeye Gravy, Spoon Bread and fried Eggs. How much more Southern can it get ?
The Hamery is open year-round Wednesday-Saturday, 9 a.m. to 3 p.m., at 411 W. Lytle St., Murfreesboro, TN 37130. For more information, call (615) 893-9712 or visit