Japanese-Style Paring Knife – Collection Sakoma

The Japanese-style paring knife – Kensei Kaizen™ Sakoma Collection is designed for everyday cooking.

What Is a Paring Knife Used For?

The paring knife is the small knife of the kitchen. It's used to peel, trim, core, and work with fruits and vegetables precisely, where a large knife is harder to maneuver.

Who Is It For?

• Every cook, for small everyday cuts
• Working with fruits and vegetables: peeling, trimming, coring
• An ideal complement to a chef's knife or a Santoku knife

Key Features

• Small knife for peeling, trimming, and working with fruits and vegetables
• Sakoma Collection – Kensei Kaizen™

Care

Hand wash only, then dry immediately. Store on a magnetic wall-mounted knife holder or with a blade guard. Sharpen regularly on a whetstone (sharpening stone) or with our magnetic roll sharpener.

Complete the Sakoma Collection

Pair it with the Japanese bread knife and the Japanese boning knife, or choose the 6-piece Japanese kitchen knife set – Damascus or the 4-piece Japanese knife set – 10-inch (25 cm) chef's knife + Santoku + Nakiri + utility knife. Also explore the full Sakoma Collection, our paring knives, our Japanese chef's knives, and our Santoku knives.

FAQ

Do you need a paring knife in addition to a chef's knife? Yes. It complements the chef's knife for small, precise cuts where a large blade is less practical.

Is it dishwasher safe? No. Hand wash it and dry it immediately to protect the blade and its edge.