The Paring knife is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a paring knife ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.

Molybdenum stainless steels are a general class of Japanese steels that have a higher content of molybdenum than standard stainless steel knives. While all stainless steel knives have 10.5% or more chromium, not all have molybdenum. Molybdenum increases the corrosion resistance of stainless steel, making its use in kitchen knives particularly useful.

Currently our most popular series, the Professional Series features a thin 2.0-2.5mm blade for less wedging into cuts and an added bolster on the handle for weight and balance.  Most of the knives in this series are made with our Original steel with the exception of the MSK-65 and MTH-80 which use the Superior steel. The weight of the bolster in combination with the thin blades makes these knives extremely well balanced in the centre of your hand when using a Chef's grip; allowing you to cut through most foods using minimal effort.  Except for the MTH-80, MSK-65, and MSL-105 which feature elevated handles, these knives have traditional European shapes with a straight handle and pointed tip.

Weight: 68g

Handle Material: Pakkawood

Handle Length: 100mm (3.9")

Blade Length: 123mm (4.8")

Blade Depth: 25mm

Thickness at spine: 1.7mm

Thickness at tip: 0.4mm

Cutting Edge: 50/50

Blade Material: Molybdenum alloy stainless steel

Hardness (Rockwell scale): 58-60

Layers: 1