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The Cuisine::pro Damashiro EMPEROR paring knife features an exceptionally sharp blade in a compact 9 cm length for detailed prep. Its small scale is easy to manoeuvre, making quick work of delicate tasks that demand precision. Commonly used for peeling fruits and vegetables, scoring or trimming meat, and deveining shrimp, it delivers clean, accurate cuts across everyday prep.
Purchase this 9 cm paring knife to enjoy precise control and an exceptionally sharp edge in your kitchen.
Precision control — Compact 9 cm blade provides nimble manoeuvrability for detailed prep, helping you make accurate cuts when peeling, trimming, or shaping ingredients.
Sharp performance — Exceptionally sharp edge delivers clean slices with less effort, supporting fine work on fruits, vegetables, and small cuts of meat.
Task versatility — Purpose-built for peeling produce, scoring or trimming meat, and deveining shrimp, covering key prep steps with one dependable tool.
Easy to handle — Small scale sits comfortably in hand, aiding steady movements and confident control during intricate, close-up cutting tasks.
Care made simple — Hand-wash, dry immediately, and maintain the edge with regular honing; avoid dishwashers and hard surfaces to preserve long-lasting sharpness.
Height: 1.378 in
Width: 3.937 in
Depth: 16.1417 in
Premium Japanese Steel: Fully forged, Japanese Stainless Steel 420J2
Elegant Design: Traditional Damascus-inspired blade with a hammered tsuchime finish
Precision Tapering: Double-bevel blade is tapered to a 15-20 degree angle and undergoes a premium Japanese leather sharpening process
Engineered for Performance: Ice-hardened and tempered to 53 HRC on the Rockwell Hardness scale
Balanced Construction: Hidden tang construction
Handle Design: Elegant, dark walnut pakkawood handle finished with a stainless steel end cap
Built to Last: Backed by the Cuisine::pro® Lifetime guarantee
Hand-wash with mild soap and warm water. Rinse and dry immediately. Do not place in dishwasher. Maintain sharp edge with regular use of a honing or sharpening steel. Sharpen blades, as needed, with a sharpener or by a professional. With regular honing and proper care, knives should not require sharpening more than once per year. Avoiding cutting on hard surfaces such a stone, metal and glass.
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