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The paring knife is the ideal size for quickly and easily peeling vegetables and fruits, as well as slicing them. Its precision allows for great control and it is also used for carving and creating decorations and garnishes.
Each Japanese knife stands out primarily for its blade, and the Hammered features a blade with exceptional sharpness that lasts for a long time without requiring special maintenance.
It consists of the innovative Japanese VG10 stainless steel alloy at its core, ensuring excellent hardness and durability. The VG10 is covered by two layers of soft stainless steel containing 13% chromium for easier sharpening and better knife protection.
Each Hammered is hand-sharpened by experienced Japanese craftsmen on both sides at 15°, so you receive an absolutely sharp knife. The blade has a unique appearance, and the surface is designed to highlight the hammered construction of the knife, giving it a unique effect and character.
Its hardness rating is 58 (±1) HRC (a knife with a hardness above 56 HRC is considered good).
The handle of this handmade knife honors the tradition of Japanese cuisine and is made from magnolia wood, a hard and durable wood that withstands both continuous and tough use, as well as contact with food and kitchen materials. The round shape of the handle makes the knife comfortable and practical to use from any angle, providing you with ergonomics and complete control during use. The magnolia wood handle has a simple appearance, harmoniously matching the metal of the blade and is tightly bound to it with a resin collar.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.
For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, or honing rod.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.
It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
Although I am satisfied with the steel, everything else is not very good, which is why the low rating.
Positives:
- It maintains its sharpness if you pass it through a leather with a polishing compound on a daily basis, which is quite important.
- The D-Shape of the handle suits me better than the European style and can be easily changed.
- The width of the blade is just right so that your fingers don't hit the cutting board, but it is also wide enough to easily gather the cut vegetables with the knife.
- It weighs 114-120 grams and is well balanced for some.
- It is made of stainless parts, so it doesn't require much care with moisture.
Negatives:
- The blade is coated with a kind of plastic coating that makes initial cuts strangely difficult as the cut pieces stick to the knife and add thickness and friction. However, the coating easily comes off if it starts to peel.
- The knife is sharpened at an angle that does not cut very well, and you need to pass it through a 600+ stone to create a new angle that complements the steel.
- The handle needs sanding on its wooden part to match the black plastic, but if you are not familiar with this, it is better to replace the entire handle with a wooden one. The change is relatively easy.
- The handle is lightweight, but everyone has different preferences in this area.
Update: The steel does indeed hold up very well.
With the new handle and removing the plastic coating that... for some reason exists, it cuts much better, but the food sticks more.
I didn't like the previous handle and I replaced it with a heavier one, but you can understand why from the photos. The hexagonal handle suits me better
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