Paring knife KOTAI

Ancient Japanese method

In addition to its aesthetic appeal, hammering the "Tsuchime" knife creates small air bubbles between the blade and the food slices. This ancient Japanese method prevents food from sticking to the knife for a smooth and fast cut.

Ideal balance

The KOTAI paring knife has an ideal hybrid shape, combining a nearly flat blade edge for maximum precision and a very fine point for detail work. The blade is forged from 440C steel, a premium steel that combines a high carbon content for hardness and edge life with the optimum amount of chromium to prevent oxidation. The hidden full tang - a single piece of steel that runs from the tip of the blade to the end of the handle - gives the paring knife ideal balance and exceptional durability.