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.
JKC Aogami Paring/Utility 125mm
JKC AUS10 Paring 90mm
Tomohiro Paring
Yasuo 33 Layers Paring 90mm
Fruit Knife Paring 90mm
- Made with Stainless steel blade
- Wooden handle
- Wooden knife saya
- Made in Japan
Miyabi Isshin Kudamono 90mm
JKC Aogami Paring/Petty 90mm
Miyako 33 Layers Petty
Tojiro DP Hammered Paring 90mm
Fruit Knife Nakiri 90mm
- Made with Stainless steel blade
- Wooden handle
- Wooden knife saya
- Made in Japan
Premium Seki Knife Set Of 3
JKC 63 Layer Paring 90mm
Senzo 33 Paring 80mm
Brieto Ergo Paring
Hasegawa Paring 110mm
Hachi Paring
Suisin Inox Paring 80mm
Kyocera Ceramic Knives (Set of 3)
Seki 3 Layer Paring 100mm
Tojiro DP VG10 Peeling 70mm
Yasuo Black Paring
Miyabi 5000 MCD Paring 90mm
Kyocera Shin Black Ceramic Chef’s Paring Knife (2 Sizes)
Kai SHUN Classic Vegetable Knife 90mm
Zanmai New Elite Paring
Misono Handmade Paring 80mm
Gifu 33 Layer Paring
Senzo T Paring 80mm
Kyocera Kizuna Ceramic Paring 110mm
Kyocera Gen Black Paring 110mm
Kyoto Paring
Nagomi 33 Paring 100mm
JKC 63 Layer Peeling 70MM
Brieto Ergo Peeling 70mm
Saji Craft Paring 90mm
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