Paring Knife 9 cm 61-Layer VG-10 Ebony

Ebony paring knife with 61-layer Damascus steel and VG-10 core

This handcrafted paring knife with a 9 cm blade combines precision and elegance in the kitchen. The knife is constructed with a VG-10 steel core surrounded by 61 layers of black Damascus steel, providing both strength and durability. The traditional octagonal Wa handle in ebony with brass and copper details ensures a comfortable grip.

Ideal for peeling fruit and vegetables, preparing smaller ingredients and carving decorative details in the kitchen.

Japanese precision knife with outstanding sharpness

With a hardness of 60 HRC (+/- 2), this paring knife retains its edge considerably longer than ordinary kitchen knives. The black Damascus steel with 61 layers creates not only a unique wave pattern, but also contributes to the blade's strength and resistance to corrosion. The compact 9 cm size makes the knife exceptionally manoeuvrable, which is essential when working with precise cuts and fine details.

Professional quality for everyday use

With this paring knife, you have a tool that makes intricate kitchen work a genuine pleasure. The luxurious ebony handle sits comfortably in the hand and gives you full control, even during extended use. Weighing just 130 grams, the knife is light enough for detailed work, yet substantial enough to provide the stability you need. Please note that the knife must be washed by hand to preserve its quality and sharpness over time.

Key features

This handcrafted kitchen tool offers you:

• VG-10 steel core surrounded by 61 layers of Damascus steel for superior sharpness and durability
• Traditional Wa handle in ebony with brass and copper details for comfort and control
• Compact 9 cm blade, perfect for precision work and detailed carving

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently asked questions

How do I best care for my Damascus knife?
Always wash the knife by hand with mild soap and dry it thoroughly after use. Avoid leaving the knife wet or soaking it in water. To preserve sharpness and finish, regular sharpening is recommended, and the knife should be stored on a magnetic knife strip or in a knife block.

Can this knife be used for all types of ingredients?
The paring knife is best suited for smaller, softer ingredients such as fruit, vegetables and herbs. Avoid using the knife on hard ingredients such as bones, frozen foods or hard shells, as this may damage the fine edge.

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