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Designed for nimble precision, the Cuisine::pro Damashiro Paring Knife features an exceptionally sharp 9 cm blade that’s easy to manoeuvre for detailed prep. Its small scale gives you the control needed for peeling fruits and vegetables, scoring or trimming meat, and carefully deveining shrimp.
Whether you’re handling delicate textures or tidy finishing work, this compact knife delivers clean, accurate cuts with ease. Choose this sharp, easy‑to‑handle paring knife to streamline fine prep with reliable control.
- Precision paring control — The 9 cm blade offers close-up accuracy for intricate tip work, helping you peel, core, and shape produce with steady guidance and minimal effort.
- Efficient meat prep — Compact profile supports delicate scoring and light trimming, creating clean cuts while giving you a clear view of the work surface for confident results.
- Seafood-friendly edge — Narrow point makes it suitable for carefully deveining shrimp and tidying small details without crushing tender textures during preparation.
- Easy, agile handling — Small-scale proportions promote nimble manoeuvrability, allowing comfortable control through detailed tasks from start to finish.
- Height: 1.378 in
- Width: 3.937 in
- Depth: 16.1417 in
- Premium Japanese Steel: Fully forged, Japanese Stainless Steel 420J2
- High Design: Each Damascus-inspired blade has been sharpened with a traditional Japanese leather sharpening process
- Precision Tapering: Double-bevel blade is tapered to a 15-20 degree angle
- Engineered for Performance: Ice-hardened and tempered to meet 53 HRC on the Rockwell Hardness scale
- Balanced Construction: Crafted from one seamless piece of stainless steel with weighted hollow handles
- Built to Last: Backed by the Cuisine::pro® Lifetime guarantee
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.