This shape is primarily for peeling, paring or cutting in the hand rather than on a board. Used for tasks where a larger knife would be tricky or unsafe.

Function – Primarily for peeling and paring vegetables in the hand.

Normal lengths – 90mm to 135mm.

Tip: This knife is a MUST for every kitchen and the ideal partner to a larger chef’s knife.

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JKC Aogami Paring/Utility 125mm

£169.00
Fully Handmade Aogami No. 2 Steel Core Material Oxidizes 3 Layers Blade Hardness 62 HRC + /- 1 Made in Japan
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JKC AUS10 Paring 90mm

£69.00
AUS10 Stainless steel 3 Layers blade Hardness 60 HRC + /- 1 Wooden Handle Made in Japan
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Miyabi Isshin Kudamono 90mm

£24.00
Molybdenum Vanadium Stainless steel Three layers blade Hardness HRC 58 + /- 1 Rosewood handle Made in Japan
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JKC Aogami Paring/Petty 90mm

£164.00
Fully Handmade Aogami No. 2 Steel Core Material Oxidizes 3 Layers Blade Hardness 62 HRC + /- 1 Made in Japan
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Tojiro DP Hammered Paring 90mm

£74.00
VG10 stainless steel 3 Layers blade Hardness HRC 60+ /- 1 Traditional Magnolia handle Made in Japan
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Premium Seki Knife Set Of 3

£529.00
Set: Paring Knife, Utility knife, Chefs knife & Wooden box SG2 Powder steel Stainless steel Three layers blade Hardness HRC 64 + /- 1 Pakkawood handle Made in Japan
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Seki 3 Layer Paring 100mm

£109.00
SG2 Powder steel Stainless steel Three layers blade Hardness HRC 64 + /- 1 Pakkawood handle Made in Japan
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Tojiro DP VG10 Peeling 70mm

£55.00
VG10 stainless steel 3 Layers blade Hardness HRC 60+ /- 1 Reinforced laminated material handle Made in Japan
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Kyoto Paring

£56.00£57.00
AUS8 Stainless Steel 3 Layers blade Hardness HRC 59+ /- 1 Stainless steel handle Made in Japan
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Murato Classic Paring 90mm

£89.00

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

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Takefu Aogami Paring 90mm

£194.00
Fully Handmade Aogami Super (Blue) Steel 3 Layers blade Core layer oxidizes Hardness HRC 63+ /- 1 Keyakiwood Handle Made in Japan
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Shoichi SG2 Paring 90mm

£129.00
SG2 Stainless steel 3 Layers blade Hardness 64 HRC + /- 1 Laminated hard wood handle Made in Japan
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OUL Ginsan Paring 90mm

£269.00
Fully Handmade Ginsan Steel (Silver paper) 3 Layers blade Hardness HRC 62+ /- 1 Octagonal traditional handle Made in Japan
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Suzuki Gin Petty 135mm

£79.00
Ginsan stainless steel Three layers blade Hardness HRC 62 + /- 1 Laminated wood handle Made in Japan
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Kyoto Peeling 70mm

£57.00
AUS8 Stainless Steel 3 Layers blade Hardness HRC 59+ /- 1 Stainless steel handle Made in Japan