Peeling & Paring
Miyabi Isshin Kudamono 90mm
JKC Aogami Paring/Utility 125mm
Tomohiro Paring
Tojiro DP VG10 Paring 90mm
Yasuo Black Paring 80mm
JKC Aogami Paring/Petty 90mm
Senzo 69 Layer Paring 80mm
Hachi Paring
Hasegawa Paring 110mm
JKC 63 Layer Paring 90mm
Miyabi 5000 MCD Paring 90mm
Tojiro DP VG10 Peeling 70mm
Zanmai New Elite Paring
Kai SHUN Classic Utility 150mm
Seki 3 Layer Paring 100mm
Kyocera Shin Black Ceramic Chef’s Paring Knife (2 Sizes)
Kai SHUN Classic Vegetable Knife 90mm
Senzo T Paring 80mm
Saji Craft Paring 90mm
Miki Aogami Super Paring 80mm
Nagomi 33 Paring 100mm
OUL Ginsan Paring 90mm
Kai SHUN Classic Paring 85mm
Senzo 69 Layer Peeling 70mm
Saji Niji V Gold Petty 90mm
Kai Shun 3 Knife Set
Saji SG2 White Turqoise Paring 90mm
Saji SG2 Blue Turqoise Paring 90mm
Takefu Aogami Paring 90mm
Kai SHUN Classic Peeling Knife 65mm
JKC 63 Layer Peeling 70MM
MAC CHEF FROZEN 220mm
JKC 63 Layer Set of 5
MAC Chef Paring
MAC Pro Paring
JKC R2 Cowbone Paring 90mm
JKC Limited SG2 Paring 110mm
Nigara Hamono SG2 Migaki Kiritsuke Petty 120mm
Suzuki Black Kawamuki 65mm
MAC Superior Set of 3
Artisan Taper Paring 80mm
MAC Chef Peeling 65mm
MAC Chef Paring With Dimple 130mm
MAC Superior Paring 125mm
MAC Superior Paring 100mm
MAC Original Paring 105mm
MAC Pro Paring 80mm
Seki 63 Layer Paring
Nesmuk Janus Paring 90mm (Pau Rosa)
Nesmuk Janus Paring 90mm (Grenadilla)
JKC 63 Layers (Complete Gift Set)
Tanganryu Ryusen VG10 67 Layers Paring 105mm
Prever Paring 105mm
Suzuki Gin Petty 135mm
Aranami coreless paring 110mm
Masamune Black Set of 4
Misono Handmade Paring 80mm
Murato Classic Paring 90mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows cutting into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood