The Western traditional method when preparing fish and prepping garnish requires a flexible blade which is not normally used in the classic Japanese kitchen. So we have found a maker that produces flexible knives for the Western market. Using a High Carbon Stainless Steel and a ‘non-slip’ handle here is a range of flexible and small garnishing knives shaped to meet the requirements of the Western chef.
With their ultra-thin stamped steel blades tempered to 58 – 60 HRC, a unique tapered hilt for safety and ease of sharpening, these knives are the most accessible examples of Japanese knife making that meet the needs of chefs looking for the sharpness and easy maintenance which epitomizes the features of a good Japanese knife whilst addressing the functionality required by Western preparation methods.Peeling & Paring: This shape is primarily for peeling, paring, or cutting in the hand rather than on aboard. 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.