192 - Kiwi Brand 2.5" Paring Knife Black Plastic Handle.
The cutting edge on this knife has a chisel grind, which means that it is bevelled on one side only. This results in a super sharp cutting edge which is perfect for creating detailed fruit carving.
This is a general purpose, small and lightweight paring knife with a razor sharp cutting edge. It is a perfect tool for performing delicate paring and carving tasks and so it is well suited for working with smaller ingredients such as strawberries, lychees, grapes, etc. It is also often used along with other types of carving knives in the intricate carving of larger fruit like watermelon and pumpkin.
Some of the typical uses for a paring knife would be:
Vegetables:
- Peeling
- Slicing
- Coring
- Removing seeds and membranes
- Mincing herbs
- Eyeing potatoes
- Skinning mushrooms
- Crushing garlic
Fruit:
- Peeling
- Slicing
- Coring
- Segmenting citrus fruit
- Hulling strawberries
- scraping out seeds from vanilla pods
Meat and fish:
- De-veining prawns
- Shucking oysters
- Filleting small fish
- Scoring meat
- Trimming fat from meat
- Carving small carcasses such as poultry
- Testing tenderness of meat
Other uses:
- Slicing cheese
- Slicing cured meats like salami etc.
The blade is made from Japanese high carbon martensitic stainless steel (SUS420J2) which has been hardened and tempered for optimal sharpness. The handle is made from a durable and hygienic, black polypropylene plastic.
Keep the blade away from strong acids or alkalis such as fish sauce or vinegar.
Do not use wire wool to clean as it may damage the blade. Wash with a soft sponge and dry immediately.
Avoid putting wooden handled knives in a dishwasher as the high temperature and extended period in water will shrink and dry the wood and will ultimately ruin the knife.
This knife is made with a Japanese high carbon martensitic stainless steel alloy(SUS420J2) which has the benefit of being harder and therefore sharper than many other stainless steels but the trade-off is that they are more prone to staining.
If your knife has a wooden handle, it is recommended to oil the handle occasionally with a food grade oil. The choice of oil is a personal preference however groundnut and rapeseed oil appear to be popular but avoid olive oil as this can go rancid quite quickly. This will help maintain the wood and keep your knife looking like new. Be very careful while doing this to avoid cutting yourself.
Store knives in a dedicated storage solution such as a wooden box or wall hanger, see our knife storage options .
Keep in a safe location away from children.
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