Description
The smallest knife of the family, the chef's knife is extremely useful and comes close to the chef's knife in frequency of use. Almost everything on the cutting board can be done with the chef's knife, while all precise cutting tasks outside the cutting board are done with the paring knife.
About Japanese Mating Kotai Hammered Knife
KOTAI's paring knife is a cross between a"sheep's leg"and a"spearhead". The blade edge is mostly flat, allowing for great precision and easy peeling, while the tip is slightly pointed, for intricate coring tasks. Like its bigger brother, the Gyuto, the KOTAI paring knife is made from Japanese 440C high-carbon stainless steel for optimum sharpness, edge retention and corrosion resistance. Once sharp, the KOTAI paring knife stays sharp up to 10 times longer than other knives. The handle is made from one piece of black pakka wood, ideal for durability, water resistance and hygiene. The hidden full tang - meaning a single piece of steel runs from the tip of the blade to the bottom of the handle - provides excellent balance and excellent durability.
Length:10cm
Blade weight:85g
Thickness on the back:2mm
Return Policy
If you are not 100% satisfied with your purchase, you can return the product for a full refund or exchange the product for another product, comparable or not. You can return a product up to 30 days after the purchase date. Any product you return must be in the same condition as you received it and in its original packaging. Keep the proof of purchase.
