DMS 76 Paring Knife Japanese Paring knife
The Japanese paring knife is among the basic tools of the Japanese chef, and its excellent geometry makes it well-suited for precise deboning and separating of meat, cleaning and paring shrimp, de-membraning, pitting, or cleaning peppers.
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- The 70-layer welding technology combines VG2 mild steel and VG10 hard steel. As a result, they have great properties - extreme hardness and long life.
- The supplier of materials for our knives is the Japanese steel mill TAKEFU.
- Knife handle comes from maple wood and is treated by the method KEBONY. This technology, developed in Norway, is a patented process which, without harmful substances and toxins, enhances the cellular structure of the maple used and gives the handle not only the first-class properties of hardwood, but also a brown color.
|Overall Length||20,8 cm|
|Blade Length||10,5 cm|
|Blade Thickness (at thickest point)||1,7 mm|
|Blade Width (at the widest point)||2,6 cm|
|Sheath||Wooden gift box|