Paring/Petty Knife - 3-2/3 in. (90mm), Shinogi Handle

Product Description for Paring/Petty Knife - 3-2/3 in. (90mm), Shinogi Handle

Maker: Tosaryu Karaku (Michikuni Tokaji) (click to see more by this maker)
Price: $79.20 Saving: $19.80
Item num: 102818
Blade length: 3.90 in.
Cutting edge length: 3.70 in.
Total length: 8.30 in.
Blade height (at heel): 0.97 in.
Blade thickness (near bolster): 0.09 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.05 in.
Item weight: 2.00 oz.
Shipment weight: 4.4 oz.
Blade: Kurouchi finish san mai with an aogami 1 carbon steel core, Rc 64, clad with softer mild steel
Bolster: Black Pakkawood
Handle: Dyed maple
Description: You can think of a paring knife as a smaller version of a chef's knife because, like the chef's knife, paring knives are quite versatile. The paring knife gets its name from its main function—removing or "paring" away things like peels or pits from fruits and vegetables. It’s ideal for peeling, coring, trimming, decorating, and other detail work. Its small size gives you complete control over the tip and edge of the blade. Generally, you'll use this knife in your hand rather than against a cutting board, though paring knives can also be used for chopping small foods, such as garlic cloves or ginger.
Tosaryu Karaku knives are hand forged by Michikuni Tokaji). He lives on the island of Shikoku near Kochi. This area, formerly known as Tosa, is well known for its Tosagata hand forged knives and garden tools. Tokaji makes knives with excellent balance, sharpness and a stark beauty that speaks to Japan’s feudal past.
These beautiful knives are forged from Aogami 1 carbon steel. This exceptional steel is particularly high in carbon and tungsten while maintaining limited rust resistance for a carbon steel knife. A fine grain structure and a hardness of approximately 64 (very hard!!) allows for easy re-sharpening and a long lasting, keen edge even through heavy use. This central core is surrounded by softer carbon steel with a black oxide finish created in the forge (known as kurouchi in Japan). The blade features a distal taper, ensuring this knife is perfectly balanced.
The traditional shinogi (D-shaped) handles are formed from dyed maple with a black Pakkawood ferrule. This handle fits comfortably and securely in the hand and is traditional used by a right-handed user, though many lefties find it equally comfortable.
When knives are hand forged, a natural black oxidation is left on the blade. Maintaining the traditional black oxide (Kurouchi finish), imparts a limited rust resistance. Attention should be paid when washing kurouchi finished blades as a scouring pad can wear off the black finish. As with other carbon steel knives, we recommend using camellia (tsubaki) oil to avoid rust and oxidation. Like other kitchen knives, this knife should not be put in a dishwasher.
Tosaryu Karaku knives forged by Michikuni Tokaji have quickly become a favorite at the Epicurean Edge.

Availability: In stock. Usually ships in 1-2 business days