KTSG002D Kotai Damascus paring knife

Kotai 9 cm paring knife with 67 layer Damascus blade

The Kotai paring knife is a hybrid of a sheep's foot and a spear point, with a flat edge for precision and easy peeling and a pointed tip for more complex tasks. It is mainly used for peeling fruit and vegetables.
The blade is made of 67-layer AUS-10 high-carbon Damascus stainless steel with full tang. Blade hardness HRC 61+/-1
You can see a hammered pattern on the blade called "Tsuchime" to create small pockets of air between the blade and the food. This reduces resistance by preventing food from sticking to the blade. It cuts like a razor blade.
Rust-resistant and perfectly balanced steel.
The Pakkawood handle (a composite resistant to temperature differences) is designed to allow you to cut all your foods effortlessly, even the toughest, without forgetting the comfort of your hand.
A "Saya" bamboo blade guard sheath is included, as well as a bamboo storage box.
Each Kotai knife takes 138 steps and over two months to make.

To care for your Kotai Japanese knives, we recommend washing them by hand, avoiding getting the handle wet. Avoid abrasive sponges, then use a clean, dry cloth and voilà! your knife is brand new and beautiful.
As the blade is hammered, avoid magnetised bars, as your knife could fall as it will not stay in place and could crack.
Avoid the dishwasher and do not soak. Do not cut on hard surfaces (metal, marble...) use a wooden or soft plastic chopping board.

Specifications:

Blade length: 9cm double bevel
Total length: 20 cm
Thickness of back of blade: 1.5mm
15° blade angle, 50/50 symmetrical grind
Weight: 90 g

Handmade in Japan.