Paring Knife 3.5" | imarku

Paring Knife

Logwood · 3.5"

  • 7Cr17Mov Stainless Steel+ metal
  • 9-15-Degrees (Either Side)
  • Full Tang and Fully Forged
  • Rockwell Score: 58 HRC

€27,95
€27,95
  • Delivery In 3-7 Business Days

  • Lifetime Warranty

  • 90-Day Free Returns

  • 5,000,000+ Kichenware Items Sold

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Exceptional Stainless Steel Blade

Imarku's paring knife features a high-carbon stainless steel blade forged from Japanese SUS440A steel, enriched with 0.6g-0.75g carbon and hardened to a Rockwell Hardness of 58.

Razor-Sharp Precision
The 3.5'' blade is meticulously hand-polished, showcasing a 9°-15° pro razor edge on both sides. Its taper-ground design ensures enduring sharpness and remarkable stability, allowing for precise chopping, slicing, and peeling of various fruits and vegetables.

Ergonomic Pakkawood Comfort
The knife's handle is carefully crafted from Pakkawood, renowned for its comfort, strength, and stability.

  • Blade Material: 7Cr17Mov Stainless Steel
  • Blade Angle: 9-15-Degrees (Either Side)
  • Blade Type: Double Bevel
  • Blade Length: 3.5”
  • Blade Height: 0.86"
  • Blade Thickness: 1.8 mm
  • Total Length: 8”
  • Weight: 2.88oz
  • Rockwell Score: 58 HRC
  • It is not suitable for slicing through frozen foods
  • The knife isn't designed for use in a hot flame
  • Hand washing is recommended and not for dishwasher.
  • Clean the knife with clean water and mild soap
We offer Free Shipping on all orders over $69 in U.S. We also ship internationally to Canada,Japan and European Countries.

All Imarku products come with a limited or lifetime warranty. For eligible items, we will replace any defective items with some exceptions regarding proper care and use.

We accept returns and exchanges for up to 90 days on the majority of our items within the US. Exclusions apply including — consumables, customized/engraved items, final sale products, limited edition releases, and other select items.

Paring Knife 3.5" | imarku

Paring Knife

€27,95

Features And Benifits

WHY YOU'LL LOVE IT

Razor-sharp Blade Edge

The blade of this 3.5'' paring knife is hand polished and the band-sharpened is 9°-15° pro razor edge per side cutting angle. Taper-ground design ensuring the professional paring knife added stability, long-lasting sharpness and effortless precision cutting.

Premium High-carbon Stainless Steel Blade

imarku paring knife is made from imported expertly forged Japanese SUS440A stainless steel to enhance its robustness, containing 0.6g-0.75g carbon. Through the high-temperature forging process, the blade comes at a staggering 58 on the Rockwell Hardness scale.

Ergonomic Pakkawood Handle

In order to minimize fatigue, finger numbness or pain when held continuously for a long time, the paring knife handle of the knife is made by Pakkawood.

FAQS

What is a santoku knife used for?

Santoku knives excel at slicing, dicing, and chopping a variety of foods, including vegetables, fruits, boneless meats, and fish. They're versatile tools in the kitchen.

Both chef's and santoku knives are versatile kitchen tools. While santoku knives are a type of chef's knife, they differ in shape and style from traditional French and German blades.

The key difference lies in precision cutting, where santoku knives excel due to their suitability for very thin cuts. In contrast, chef's knives struggle to achieve the same level of precision. Santoku knives also require a unique slicing technique, moving front and backward through food, unlike the rocking motion of a chef's knife.

To maintain your Santoku knife's longevity and performance, hand wash it with mild soap and warm water, avoiding dishwashers. Dry it immediately after washing to prevent corrosion.

Store it in a knife block or on a magnetic strip to protect the edge, and regularly hone the blade for sharpness. Avoid cutting bones or hard surfaces to prevent chipping.

Sharpening a Santoku knife is crucial for its performance. Tools like Whetstones, Honing Steel, and knife sharpeners offer distinct features and benefits.

Whetstone:

Features precise control over sharpening.

Method: Soak, wet, sharpen, hone.

Frequency: Light Use: 3-6 months, Daily Use: 1-2 months.

Honing Steel:

Straightens and aligns the knife edge.

Method: Hold, sweep, repeat.

Frequency: Before each use.

 Knife Sharpeners:

Convenient and speedy for touch-ups.

Method: Follow instructions, pass blade, ensure angle.

Frequency: Light Use: 3-6 months, Daily Use: 1-2 months.

Knowing when to replace or upgrade your knife depends on several factors:

Blade Condition: If your knife blade has chips, nicks, or visible signs of wear that cannot be repaired through sharpening, it may be time for a replacement .

Performance: If your knife no longer performs as efficiently as it used to, such as difficulty in slicing or chopping, it might be time for an upgrade.

Durability: Consider the durability of your knife. If it becomes prone to bending or breaking easily, especially under normal usage conditions, it could be a sign to replace it.

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