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Kurouchi Paring Knife - Petty, 85mm (3-1/3 in.), Macassar Ebony

Kurouchi Paring Knife - Petty, 85mm (3-1/3 in.), Macassar Ebony
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product description

Related Products:
Wakui, Toshihiro
Carbon Steel
Carbon Steel - White Steel (Shirogami)
Distal Taper
Japanese/Asian Knives
Paring, Petty and Garnish
Petty
Wood - Ebony
Woods
Kitchen Knives

Product Description for Kurouchi Paring Knife - Petty, 85mm (3-1/3 in.), Macassar Ebony

Maker: Toshihiro Wakui (click to see more by this maker)
Item num: 95726
Blade length: 3.50 in.
Total length: 8.10 in.
Blade height (at heel): 1.00 in.
Blade thickness (near bolster): 0.11 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.04 in.
Item weight: 2.00 oz.
Shipment weight: 4.0 oz.
Blade: Shirogami 2 with stainless steel cladding, kurouchi finish
Bolster: Pakka wood
Handle: D-shape macassar ebony
Description: Toshihiro Wakui is one of the finest smiths in Sanjo, Japan. For several years, Wakui-san worked with Yoshikane. His skill in the forge and with heat treating is exceptional.
The paring knife is a perfect choice for detail tasks - from taking the eyes out of potatoes to peeling fruit. The short, thin blade combines control and precision.
Wakui handforged this knife. A central core of hard Shirogami #2 is set between thin layers of stainless steel, resulting in a keen, long lasting edge with easier maintenance. White steel is a favorite of sushi chefs for tasks requiring a very fine edge. It is a steel that tests the skill of the bladesmith in both forging and heat treating. The thin blade is distal tapered for optimal balance with a clean grind and no wedging. The spine is rounded for comfortable, effortless cuts. The kurouchi finish is a traditional way of finishing a blade. The bulk of the blade is blackened as a result of hand forging, while the edge of the blade is polished to showcase the shine of the steel.
The D-shape handle is designed for right handed use, though many left handed users find it equally comfortable. It is formed from macassar ebony, the traditional wood for high end Japanese knife handles. Macassar ebony holds up extremely well in the harsh environment of the kitchen. A black pakka wood ferrule completes the handle. Like other kitchen knives, this knife should not be put in a dishwasher. We recommend using camellia oil to avoid rust.
Availability: Not currently available

 
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