Paring knife Ultra Sharp

Kotai Kitchen

The paring knife is the most-used knife in a kitchen, right after the chef knife. Paring knife, 10 cm blade

Japanese precision, Western robustness
The best of both worlds

- 100% handmade
- Ultra-sharp Japanese 440C high-carbon stainless steel
- Hidden full tang
- Black pakkawood handle
- HRC hardness: 59-60
- Weight: 73g
- Perfectly balanced
- Stainless
- Wooden Saya (sheath or blade cover) included with each knife
- Lifetime warranty

While almost everything on the cutting board can be done with the chef knife, all precise, off-the-board cutting tasks are performed with the paring knife. Besides its aesthetic appeal, the “Tsuchime” (hammered) pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade. KOTAI’s paring knife is a hybrid between a “sheep’s foot” and a “spear tip”. Its blade edge is mostly flat, allowing great precision and easy peeling, while its tip is slightly pointed for intricate coring tasks. Its 2.0 mm thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve their full flavor

About Kotai Kitchen

KOTAI was born as a bridge between Asian and Western cutlery. Light, precise, and ultra-sharp like a Japanese knife yet stainless, sturdy and very durable like a German knife. All the pros without the cons, no compromise.

Related Items