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This 10cm Kai Shun Classic White paring knife lets you cut and peel small fruits and vegetables. It's an essential model to have in your drawer. Suitable for professional chefs and passionate amateurs alike.
The knife's blade is damascened, i.e. built on a core of rigid steel, surrounded by several layers of soft steel to protect it.
The core is made of VGMAX steel, a favorite in cutlery because of its high carbon and cobalt content. These elements increase the steel's hardness, giving the knife a rigid edge that holds its sharpness longer. It also has a high chromium content, making it less vulnerable to corrosion than other carbon-enriched steels. It also achieves a final hardness of around 61 HRC, a very good indicator of its rigidity. This allows you to space out your sharpening sessions.
This core is then surrounded by 32 layers of softer steel, laid in alternation: this is a damascened blade. These different layers of steel give the blade a slight elasticity (without making it flexible, but precisely to prevent it from becoming too brittle). This also adds character to the knife, which presents a very aesthetic style, with the layers visible on the cutting surface.
The Pakkawood handle is made from heat-compressed wood and resin. It is guaranteed antibacterial, resistant to temperature variations and humidity. In addition, its distinctive "D" shape has been adapted to perfectly fit the shape of your hand, offering you ergonomics and less fatigue during prolonged use.
The handle is colored to give the appearance of ash. This creates a beautiful contrast with the blade, while adding a timeless look to the knife.
The knife should be washed by hand; this more delicate care will enable you to retain its initial appearance for a long time. Wipe dry with a soft cloth before storing in your block or Bag.
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