Knife - Paring knife, 9 cm blade.
The paring knife is the most-used knife in a kitchen, right after the chef knife.
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: 60 +/-1
* Weight: 73g
* Perfectly balanced
* Stainless
* Bamboo 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” (槌目) (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 1.5 mm thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve their full flavor.
Forged with Japanese 440C high-carbon stainless steel, the KOTAI paring knife's blade will stay sharp up to 10 times longer than other knives. 440C combines a high carbon content for hardness and edge retention with the optimal amount of chromium for corrosion resistance.
Hidden full tang - KOTAI blades extend all the way to the bottom of the handle - for superior durability and balance.
