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Created by Ken Onion, one of the world's top knife designers, this paring knife makes a useful addition to any busy kitchen. It features a narrow sloping blade measuring 3 inches in length with a piercing tip. The paring knife's compact size allows for easy handling--ideal for tasks that require meticulous control and precision. Use it for intricate dicing and trimming tasks, as well as for peeling potatoes or removing the skin off peaches and pears. Overall, the paring knife measures approximately 8 by 1 by 1/2 inches.
As part of Shun's Ken Onion collection, the knife shares the same high-quality materials as the Shun Classic line, but in a curvier form. Its enticing beauty starts with a VG-10 stainless-steel blade, which features 16 layers of SUS410/SUS431 stainless steel on each side, producing a 33 layered Damascus look, but without the rusting problems associated with Damascus. The Damascus detailing not only enhances the knife's aesthetic appeal, but it also prevents morsels from sticking and helps maintain the integrity of food when slicing. The knife's sleek good looks continue on into its ebony PakkaWood handle, which offers a generously arched, ergonomic shape that fits comfortably in the palm of the hand for enhanced comfort and control. The knife's wide, gently rounded bolster also helps ensure the correct grip, which alleviates hand strain even with large food-prep tasks. Made in Japan, the knife carries a limited lifetime warranty and should be hand washed for best results.
As part of the Shun Classic line, the Shun Classic Ken Onion Series shares the same materials and Pattern Damascus clad blades as Shun Classic. But the Ken Onion series elevates ergonomics to an art form. Every aspect, from the shape of the blade to the way the handle fits snugly into the user's hand, has been designed for superlative comfort and control. The arc of the sleek Pakkawood handle provides stability, while the rock of the blade's belly enables users of any height to cut with ease and control. The widened bolster guides users to the correct grip and reduces tension during cutting, making this line ideal for users who have large quantities of prep work or those who suffer from arthritis or carpal tunnel syndrome.
Contrary to rumor, Ken Onion knives are not named for the singular task of chopping onions. That's really the designer's last name. Ken is one of the most sought-after custom knife makers in the world. He has won more knife awards for design than any other single designer, and with the partnership of Kershaw he has done more to change the pocket knife industry than any other individual. His custom knives can be found in some of the most prestigious private knife collections as well as in the pockets of his multitude of fans.
Kasumi is a traditional Japanese style of knifemaking in which an extremely hard core of high-carbon steel is clad--that is, sheathed or covered--with an exterior jacket of another steel. The somewhat "softer" exterior cladding protects the inner cutting core. In Japanese, kasumi means "mist" and is so called because the exterior steel can have a lovely misty appearance when compared to the harder cutting core.
Kasumi construction provides an ultimate mix of properties: an extremely sharp edge and ease of sharpening. This clad construction is similar to how samurai swords are traditionally made.
|Blade Material:||VG-10 hardened Japanese steel cutting core, clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side, for a total of 33 layers of metal.|
|Cutting angle:||16 degrees (comprehensive angle 32 degrees)|
|Handle Material:||PakkaWood (resin-impregnated hardwood); ambidextrous handle|
|Sharpening recommendations:||Weekly honing to maintain the blade, sharpening as needed with professional sharpener or Asian-style electric sharpener|
super sharp, cuts great, looks good. I find the shape a tad awkard compared to normal paring knives but not a big complaint.Published 8 months ago by Jordan Lee
My favorite knife I own. This thing stays sharp, fits very nicely in the hand and is crafted with super high end materials.Published 8 months ago by Peter Tran
Bought 20 of these. They are the most used knives in my kitchen. Love the "pinch grip" handle because it gives excellent control over the blade.Published 23 months ago by Thakurdeen Bhola