This beautiful Koh paring knife has a thin knife profile for a razor sharp blade. The mirror polished surface and pakkawood handle make it such a pretty knife. The handle is slightly longer than some and this makes it feel balanced and secure when using it for paring tasks. It is made from FC61 steel which attains an impressive 61 on the hardness scale so you can be sure it will stay razor sharp use after use.
If you haven't tried a Miyabi knife yet, you will want to own at least 2 or 3 to do the main tasks in the kitchen! This Koh 3.5" pairing is the perfect one to try - gets the small jobs done - peeling, coring, cutting blemishes, garlic, ginger, kiwi - anything in your hand! Te blade is super-sharp and cuts like a dream! Friodur ice-hardening process, so stays sharp and durable and no rust or chipping - EVER!
The perfect parer needs to be comfortable, light and extremely sharp. Koh is exactly that with its scalpel-like blade sharpness and perfectly designed wood handle. The blade is made of FC61 steel which is very durable and chip resistant; essential to maintain the thin blade and small edge angle.
This knife is an example of how the smallest differences in design, can make a huge difference in usability. This is a great paring knife. The blade is over the op good. But the surprise is the ratio of handle to blade. The KOH line has slightly longer handles, and this one with little extra length gives me more control. I have more to hold on to. Since most of what I do with a paring knife is in my hand (vs on a cutting board), I really like having more to hold on to. The line is also good for folks with larger hands.
This parer is so comfortable to hold! It’s super sharp blade makes preparing food a breeze. Use it for peeling, removing blemishes or slicing fruits and vegetables
This paring knife feels so light but can tackle the toughest small projects. Great for creating garnish, peeling and paring and cutting into small fruit and veggies