A staple blade of American Chefs and in American kitchens, this paring knife took months of development. Fusing our modern chef-driven FTT style with the craftsmanship and tradition of our Forge, we think we’ve exceeded the needs of a great paring knife!
Paring knives are perfect for small precise prep and delicate work. From peeling vegetables to dicing fruit, the 3.5 inch blade gives you tons of control with enough room to work medium tasks too. With the razor sharp edge of all our knives on this small blade, you have laser like control for garnishes.
Our Paring Knife Features:
- 5 layer Sanmai Japanese VG10 High Carbon Stainless Steel.
- Octagonal Rosewood handle, comfortable in any size hand, lefty or righty. Offering superior grip without compromising comfort.
- The Ox horn ferrule is local-to-the-forge and sustainably sourced from independent farmers.
- High strength polymer binding.
- Hand forged, hand polished, hand sharpened.
- Kurouchi blacksmith finish
3.5" Paring Knife
Choose our 3.5” Paring Knife If:
You want a small and nimble blade for detailed precision.
You need accuracy and control in your cuts.
You want a blade that you feel comfortable and safe using.
Blade Length: 90mm
Overall Length: 205mm
Handle Length: 103mm
Hardness: 59-62 HRC
Thickness above heel: 2mm
Style and Steel
Japanese VG10 steel is prized for the mix of edge retention coupled with the ease of sharpening derived from the above-average carbon amounts without being sensitive to high acid foods. The SanMai process then layers the VG10 with softer cladding steel to protect the blade for years of sharpening and use.
The "kurouchi", or blacksmith finish, is the signature of our forge in Southeast China, a trait learned from the blacksmiths of Seki Japan. By laminating the exterior of the blade in the charred carbon we add not only a protective layer, but increase the food release and of course add that signature look!
Wash well before first use. Hand wash only, as any loved knife should be! Wash in hot, soapy water and dry promptly. Avoid high heat, bone, ice, or other materials that may chip the blade. Hone and sharpen regularly to get the best cut every time.