This small paring knife is ideal for everyday tasks; the classical pointed tip makes easy work of tricky jobs such as removing eyes from potatoes. It is designed for performing tasks in the hand and long enough for prep work on the board. For those who prefer smaller knives this little blade will prove invaluable, whilst for professionals and keen cooks it is a must for intricate work like fluting, peeling and paring. Stunningly beautiful, scalpel sharp and easy to re sharpen, these knives are stainless and very easy to maintain. The central core of the 35 layer JKC Tamahagane Damascus steel is a High Carbon Super Steel known as VG10. This High Carbon Super Steel has the highest recommendations in the production of knives by authorities such as the British Steel Confederation and the Solingen Institute of Steel. The JKC 35 Layer Tamahagane Collection blades have all been hardened to an outstanding 60:62 HRC and with the inclusion of Cobalt in the alloy, are easier to maintain than most Stainless High Carbon or other VG10 blades. The 35 layers not only make these blades aesthetically appealing but add immense strength thus facilitating a thinner, yet stronger, and therefore sharper blade. The ergonomic traditional handles are composed of Ebony black Pakkawood, a laminated hard wood with silicon injection, which is reserved for only the finest knives and secured to the tang by three steel rivets for ultimate durability.
SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.
|Knives Collection||Takayuki Traditional|
|Blade Material||Stainless Steel|
|Care & Extra Notes||Hand wash Only/ Not to be used on bones & frozen food|