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KOTAI kitchen
Knife - Paring knife with bamboo Saya and bamboo box - 90 mm blade
Knife - Paring knife with bamboo Saya and bamboo box - 90 mm blade
Regular price
€70,00 EUR
Regular price
Sale price
€70,00 EUR
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per
Taxes included.
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Knife - Office knife, 9 cm blade.
After the chef's knife, the paring knife is the most commonly used knife in the kitchen.
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 steel
* Bamboo Saya (sheath or blade guard) included with every knife
* Lifetime warranty
While almost everything on the cutting board can be done with the chef's knife, all the precise, off-the-board cutting tasks are performed with the paring knife.
In addition to its aesthetic appeal, the "Tsuchime" (槌目) (hammered) pattern creates small air bubbles between the knife and the food being cut. This ancestral Japanese method reduces resistance, preventing food from sticking to the knife.
The KOTAI paring knife is a hybrid between a "sheep's foot" and a "spear point". The edge of the blade is mostly flat, allowing for great precision and easy peeling, while the point is slightly pointed for intricate core tasks.
The thin 1.5mm blade allows for precise and sharp cuts, never crushing even the most delicate foods to preserve their full flavour.
The KOTAI paring knife blade is forged from Japanese 440C high carbon stainless steel and stays sharp up to 10 times longer than other knives. 440C combines high carbon content for hardness and edge retention with the optimum 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.
After the chef's knife, the paring knife is the most commonly used knife in the kitchen.
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 steel
* Bamboo Saya (sheath or blade guard) included with every knife
* Lifetime warranty
While almost everything on the cutting board can be done with the chef's knife, all the precise, off-the-board cutting tasks are performed with the paring knife.
In addition to its aesthetic appeal, the "Tsuchime" (槌目) (hammered) pattern creates small air bubbles between the knife and the food being cut. This ancestral Japanese method reduces resistance, preventing food from sticking to the knife.
The KOTAI paring knife is a hybrid between a "sheep's foot" and a "spear point". The edge of the blade is mostly flat, allowing for great precision and easy peeling, while the point is slightly pointed for intricate core tasks.
The thin 1.5mm blade allows for precise and sharp cuts, never crushing even the most delicate foods to preserve their full flavour.
The KOTAI paring knife blade is forged from Japanese 440C high carbon stainless steel and stays sharp up to 10 times longer than other knives. 440C combines high carbon content for hardness and edge retention with the optimum 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.
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