Paring Knife (3-1/2 in.) with Stainless Damascus and Maple Burl
Product Description for Paring Knife (3-1/2 in.) with Stainless Damascus and Maple Burl
Maker: Rader & Asai (collaboration) (click to see more by this maker)
Item num: 96560
Blade length: 3.50 in.
Cutting edge length: 3.20 in.
Total length: 7.45 in.
Blade height (at heel): 1.05 in.
Blade thickness (near bolster): 0.08 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.02 in.
Item weight: 3.20 oz.
Shipment weight: 5 oz.
Blade: Deeply etched stainless nickel Damascus san mai with SG2 powdered metallurgical stainless steel, Rc 64-65
Bolster: Satin finished pinned stainless steel
Handle: Maple burl with curly maple and curly koa accents
Description: This paring knife is a collaboration between bladesmiths Asai and Mastersmith Michael Rader. Sadly, Asai has passed away during the summer of 2014, but we are pleased that Michael is continuing with this exceptional collaboration. The blade was completed approximately 2 years before Asai passed away.
Paring knives are a must-have for every kitchen. You can think of it as the mini version of the chef's knife because, like the chef's knife, the paring knife is quite versatile. The paring knife gets its name from its main function—removing or “paring” away things like peels or pits from fruits and vegetables. It’s ideal for peeling, coring, trimming, decorating, and other detail work. Its small size gives you complete control over the tip and edge of the blade. Generally, you'll use this knife in your hand rather than against a cutting board, though paring knives can also be used for chopping small foods, such as garlic cloves or ginger.
This knife was hand-forged by Asai beginning with an SG2 powdered metallurgical (PM) stainless steel core (hagane). The smaller crystalline size of this PM steel results in superior edge holding when compared to nearly any stainless steel. The central core is surrounded by many layers of deeply etched nickel Damascus. The many layers of steel result in a surface that helps food release from the knife's side when cut. This time consuming process creates a knife with outstanding edge holding and beauty. The convex ground blade is distal tapered for optimal balance and has an extremely thin, keen edge for the highest performance.
The handle was formed from stabilized maple burl. The convoluted pattern of the wood nicely reflects the suminagashi pattern in the blade. Michael Rader, who is an amazing woodworker, created an end cap from curly koa with a thin, light toned curly maple spacer. Front alternating spacers formed from G10 and copper bring in warm tones. The handle is profiled so as to be very comfortable and provide a secure hold. It swells both at the palm and at the back.
This knife feels as good as it looks! The knife pictured is the exact knife you will receive.
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