Tsunehisa Aogami Super hammered japanese paring knife 8cm

Japan is a country of tradition: many blacksmiths still use the methods of yesteryear, invented by the blacksmiths who created the katana, whose effectiveness is recognized by all.

These knives are forged by the Tsunehisa company, a small team of qualified experts. They allow you to appreciate Japanese expertise and know-how in a beautiful design. These knives are suitable for everyone, from professionals to enthusiasts, who will be delighted by their performance.

This Tsunehisa AS 8cmparing knife is widely used in the kitchen, thanks to its maneuverability. Its small blade enables you to perform precision work, such as cutting small fruits and vegetables. You can also use it to peel them. Quite simply, it's one of the most popular knives used by chefs.

High-quality Japanese steel blade

This Japanese knife features a so-called San Maï blade: this term means "3 layers" in Japanese and indicates that the blade has a harder core surrounded by a softer layer of steel that folds in on both sides.

The brand has chosen Japanese Aogami Supersteel for its blade core (also known as AS or Blue Paper Steel Super). It is produced by the world-renowned Japanese steelmaker Hitachi.

It is a 1.5% carbon-enriched alloy. Carbon is an essential element for increasing the hardness of an alloy, since a hard alloy is one that will hold its edge over the long term. This is a real advantage. As a result, the blade reaches 65 HRC on the Rockwell scale, a very high index of hardness (when the average Western knife is between 55 and 60 HRC).

Aogami Super is an expensive alloy, which few blacksmiths know how to work. Indeed, if the blacksmith is not an expert in the field, losses are high and therefore costly. Once the Tsunehisa experts have shaped it, the AS is surrounded by a layer of softer steel, which protects it and balances its hardness. The alternating steels on the bottom of the cutting surface can be seen with the small metallic wave.

Finally, the paring knife has a beautiful hammered finish (called Tsuchime in Japanese). This gives it character, and the hammering is unique to each piece.

Choose an ergonomic handle

This Japaneseparing knife features a cherry wood handle. This particular species is extremely durable and aesthetically pleasing. The cherry tree is a sacred tree in Japan, found on the country's various peninsulas. It is a metaphor for the ephemeral nature of the beauty of things, but also of life.

Thanks to its oval shape, it can be used ambidextrously by all cooks.

The bolster, which forms the link between the handle and the blade, is made from red pakka (or Pakkawood) wood. This composite material is often used in the kitchen for its strength and durability. It is created from resin and compressed wood, guaranteeing excellent resistance to humidity, temperature variations and impact.

Wood pulp fills the space between the pakka wood and the blade, making it watertight and hygienic (food cannot enter this small space).

For maintenance, we recommend hand-washing in lukewarm water with a mild soap. You can then wipe the knife dry and store it in a dry place. When washing, try to keep the handle as dry as possible, as wood doesn't like to get wet.

Knives are considered oxidizable, so it's important to store them free of moisture. Also, over time, the blade may change color, and this is perfectly normal! In fact, the acidity of food and the humidity in the air can have an impact on Aogami steel, and this is perfectly normal.

To maintain your Japanese knife, discover our complete selection of Japanese sharpening stones!