KAI SHUN CLASSIC 3.5-IN. PARING KNIFE
A KITCHEN ESSENTIAL
The Shun Classic Paring Knife is a must-have for every kitchen. In a way, you can think of it as the mini version of the chef's knife because, like the chef's knife, the paring knife is quite versatile. The paring knife gets its name from its main function—removing or “paring” away things like peels or pits from fruits and vegetables. It’s ideal for peeling, coring, trimming, decorating, and other detail work. Its small size gives you complete control over the tip and edge of the blade. Generally, you'll use this knife in your hand rather than against a cutting board, though paring knives can also be used for chopping small foods, such as garlic cloves or ginger.
The Shun Classic Paring Knife is part of the Shun Classic line of tasteful and contemporary cutlery. The Shun Classic line features beautiful Damascus-clad blades and D-shaped ebony PakkaWood handles. Yet behind these handcrafted knives' beauty is function: razor-sharp blades offering top performance. Shun's proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold. The Shun Classic line also offers you the widest assortment of both traditional culinary blade shapes and cutting-edge designs, so you can always find the right knife for the task.
- For peeling, trimming, coring, and more, it’s essential
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Steel: Proprietary VG-MAX cutting core, 34 layers each side (68 total) stainless Damascus cladding
- Handle: D-shaped ebony PakkaWood®
- Blade length: 3.5 in. (8.9 cm)
- Handcrafted in Japan
"旬"CLASSIC系列刀具刀芯為VGMAX+兩邊各16層SUS430大馬士革鋼花紋, 共33層,採用極薄雙邊16度開鋒刀刃,D”型黑色樺木複合手柄設計, 防跣手,握感更好,刀芯是採用隱藏式刀柄設計, 盡顯日式刀美感.旬刀具極至鋒利的刀刃, 能在切割食材的同時不破壞纖維和保留食材的原味,為你帶來不一樣的煮食體驗
|物料||VGMAX + 兩邊各16層SUS430|
We Also Recommend