The paring knife is one of the most indispensable knives in the kitchen. Whether you're peeling fruit, trimming vegetables, coring tomatoes, or working with small foods like garlic and shallots, its compact size provides the precision and control that larger knives can't match. Because you'll reach for it almost every time you cook, it's a knife you'll appreciate having close at hand.
For peeling, trimming, coring, and more, this knife is essential
A work of culinary art and top performance; includes wooden saya (sheath)
71 alternating micro-layers of high-carbon, high-chromium VG10 & VG2 stainless steel extend all the way to the edge to maintain long-lasting high-performance; razor-sharp 16° edge each side
Traditional octagon-shaped handle in ebony-finished Pakkawood provide a comfortable, secure grip; beautiful, durable PakkaWood won't harbor bacteria
Rabbet tang controls weight and enhances maneuverability; this tang type is how samurai swords were commonly constructed
