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Japanese Damas Steel Paring Knife

Umi Paring Knife

New

59,90€
79,90€ 59,90€
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Secure Worldwide Delivery:We deliver worldwide with tracked shipping. You’ll receive a tracking number to follow your parcel every step of the way until it arrives.Returns:You have 60 days to return your item if you're not satisfied. Easy exchange or full refund—no hassle.
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Order risk-free: if you’re not thrilled within 60 days, we’ll refund you in full. Your satisfaction is our priority.

● The go-to paring knife for peeling, trimming and precision prep.

Precision for Small Tasks

Precision for Small Tasks

Peel, trim and finely cut fruit and small vegetables with ease.

Lightweight at Just 85 g

Lightweight at Just 85 g

Enjoy precise control for delicate, detailed work.

Long-Lasting Sharpness

Long-Lasting Sharpness

High-hardness steel designed to keep its edge sharp for longer.

67-Layer Damascus Steel Blade

67-Layer Damascus Steel Blade

Distinctive flowing patterns give every knife its own standout look.

Easy to Handle

Easy to Handle

The compact blade makes it easy to work precisely in tight spaces.

Corrosion-Resistant Blade

Corrosion-Resistant Blade

Made for lasting performance with simple care: hand wash and dry immediately.

A Gift Worth Giving

A Gift Worth Giving

With its blue resin and wood handle and Damascus blade, it’s as beautiful as it is practical.

● The Japanese paring knife that revolutionizes your kitchen

Peel, trim, slice – this little kitchen knife handles precision with effortless ease. The short, sharp blade adapts to every detailed task in your daily routine.

● 67-layer Damascus steel for a razor-sharp edge

The 67 layers of Damascus steel deliver superior hardness and corrosion resistance. The edge stays sharp longer and cuts with unmatched clarity.

● Nimble and lightweight – a joy to use

The resin and wood handle ensures a comfortable, stable grip. You'll keep total control over every cut, even after an hour in the kitchen.

● Damascus pattern that catches the eye

The wavy patterns on the blade come from traditional Japanese forging. A knife as beautiful as it is effective – it makes an impression every time you use it.

Specs
Material: 67-layer Damascus steel
Blade type: Short paring blade, pointed tip
Blade length: 9 cm
Hardness: 60-62 HRC
Handle: Blue epoxy resin and stabilized wood
Weight: Approximately 85 g
Care: Hand wash, immediate drying recommended
Origin: Forged following Japanese tradition
Reference: UMI-OFFICE-67

● FAQ – Common questions

What exactly is 67-layer Damascus steel?

It's steel forged from 67 layered sheets, folded and hammered to create that unique wavy pattern. Each layer adds hardness and flexibility, making the blade ultra-sharp, tough, and able to hold its edge for a long time. Plus, the pattern is unique on every knife.

Does the blade keep its sharpness over time?

Yes, way better than a regular knife. Thanks to the Damascus structure and the high hardness of the steel, you can use it for weeks before you feel the need to sharpen. With proper care, you'll only need to sharpen it a few times a year.

Is the resin and wood handle water-resistant?

Yes, the resin protects the wood from moisture and cracking. You can rinse it worry-free after use. Just don't let it soak for long or throw it in the dishwasher – that could dull the finish and dry out the wood over time.

Does the knife work for left-handed users?

Yes, no problem. The blade is symmetrical and the ergonomic handle works just as well in a left-hand grip as a right-hand grip. No adjustments needed.

How do I clean and maintain my paring knife?

Rinse with warm water after each use, dry immediately with a clean towel. No dishwasher – it damages the edge and the handle. Light oil on the blade every 2-3 months if you don't use it often, helps prevent oxidation.

Is the knife heavy or easy to handle?

It's ultra-lightweight and super maneuverable, perfect for precision work. The short blade and balanced weight give you real control, even when peeling or slicing small veggies. You'll almost forget it's in your hand.

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