KYOKU Paring Knife – 3.5″ – Shogun Sequence – Japanese VG10 Metal Core Damascus Blade – with Sheath & Case
$39.99
Value: $39.99
(as of Feb 04, 2025 19:15:05 UTC – Particulars)
From the model
NEW RELEASE
After the samurai declined in 1868, Japanese swordsmiths utilized their expertise to cutlery with unprecedented innovation. Kyoku was impressed by the consideration and integrity of those grasp bladesmiths. Our mission: to make high-end Japanese cutlery reasonably priced for professional cooks and residential cooks worldwide. Our ardour for culinary creativity retains us on the chopping fringe of handcrafted cutlery.
KYOKU Kitchen Knife Set with Block
KYOKU
3-1/2″ PARING KNIFE: This fruit knife is a part of Kyoku’s premier Shogun sequence, manufactured with fashionable know-how and conventional craftsmanship; its Japanese 67 layer Damascus VG-10 metal blade has been cryogenically handled and paired with a superbly balanced deal with providing superior precision and management for residence cooks and culinary professionals alike
ULTRA-SHARP BLADE: Sharpened to an 8 to 12 diploma edge utilizing the standard 3-step Honbazuke methodology, this small kitchen knife delivers exceedingly exact cuts perfect for peeling greens, mincing herbs, coring fruit, and extra; the three.5″ VG-10 chrome steel blade’s 58-60 HRC power offers unmatched efficiency, superior corrosion resistance, and distinctive edge retention
STURDY HANDLE & CASE: The fastidiously constructed fiberglass deal with with its signature mosaic pin withstands chilly, warmth, corrosion, and moisture; the offered sheath and case let you defend and retailer your knife retaining it clear and safe
ERGONOMIC DESIGN: This knife’s meticulous craftsmanship offers you with the right form and blade to deal with weight distribution wanted for well-balanced work, stopping fatigue and cramping even in skilled settings requiring bulk prep work
LIFETIME WARRANTY: Order this Shogun-class paring knife with peace of thoughts due to its robust and lifelong guarantee and Kyoku’s typical pleasant 24/7 customer support!
Clients say
Clients discover the kitchen knife sharp and well-made. They respect its nice look, high quality development, and worth for cash. The knife is comfy to make use of and simple to steadiness, although opinions differ on its weight.
AI-generated from the textual content of buyer critiques
9 reviews for KYOKU Paring Knife – 3.5″ – Shogun Sequence – Japanese VG10 Metal Core Damascus Blade – with Sheath & Case
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J. S. –
Beautiful and functional
This knife is a work of art, and it’s also a workhorse. I received the Kyoku Shogun boning knife the day before harvesting two 300 lb hogs. Through two days of cutting and boning I had to run the knife over my sharpener once, about halfway through the second day. The knife was received razor sharp, and now, after fully processing the hogs it is still razor sharp. The knife is well balanced, just heavy enough, and the textured grip is easy on my arthritic old hands. It was equally functional breaking down the hog to primals, neatly boning out shoulders and legs, and then cleanly slicing boneless rib and loin chops as well as large shoulder and sirloin roasts. It delicately removed the ‘skin’ from the racks of ribs, and effortlessly trimmed the excess fat off the pork bellies. I love it so much I ordered the Santoku, which is as beautiful and functional, plowing through vegetables and meats with ease.
Joe Tairei –
An excellent chef’s knife, made in China from Japanese steel
First, let me clear up some misconceptions about this product. It is made by a Chinese company, in China, as is clearly stated in the description (“Country of origin”) and Q&A. But they use Japanese metal, so it might be more accurate to say that the knife was assembled in China from Japanese parts. If you want a knife completely manufactured in Japan, it will cost 2-3 times more; Japanese blades seem to start at about $300, so just bear in mind, you’re getting what you paid for.I’m no knife expert; I just like to cook, increasingly doing Asian style cuisine in recent years. A knife like this Santoku is absolutely fantastic for precision slicing, such as cutting slivers of ginger and garlic for stir-fry. It’s also great for slicing chicken and beef. Just be careful; it is extremely sharp.The knife comes with a sleeve and a box, which are nice for presentation but useless for day-to-day use. You are going to want to keep it in a block or similar holder where you can easily pull it out and use it, then replace it when dry. I ended up 3D-printing a little knife holder, very inadequate of course but enough for now, until I can get a decent block or figure out another way to keep the knife in my smallish kitchen.Let me just say, this is an absolutely gorgeous knife, beautiful design and comfortable handle. It is a good starter chef’s knife for someone seriously interested in cooking but not yet at a professional level.
Allyn L –
Sharp
Perfect size for daily paring knife tasks. Excellent quality, and very sharp. Cuts thru everything easily. Love it.
Makilo –
Very nice knife=Regalia paring knife
I ordered both the Kyoku AND the Regalia Emperor Series paring knives to compare and they are nearly identical in construction and packaging. Both are quality knives, well constructed, very sharp, and attractive. The handles: identical material and construction technique. The pins through the handles and tangs: identical. The handle to blade transition: identical. The appearance and layering of the blades: identical although blade shape slightly different. The Regalia is a little heavier and carries more weight in the handle than the other. My conclusion Is both companies are ordering knives made in the same factory and labeling them differently. Both companies could be the same but I don’t get the point of that other than the perception that Japanese knives might b perceived as preferable. Maybe 1 company turned into the other company. The differences are down to appearance and personal preference. With either you’ll probably never need to buy another paring knife. I have had the Regalia Santoku knife for 2 years now, excellent knife also, same quality construction. The only difference to knives starting w H or Z etc is lack of lineage. How important is that to you?DAMASCUS STEEL: any modern blade that looks layered is now called damascus but it’s truly only Damascus-like. The original damascus no longer exists because the secret to why the steel layered on its own during forging has been lost to time. Some modern steel is folded and layered during forging to give it a damascus like finish, some blades are etched w acid to make it look layered. Any modern blade currently advertised as Damascus is only Damascus-like. It is 100% cosmetic.
Charles B. –
Nicely balanced and stays sharp because of good quality steel. A go to in our kitchen.
Nemesis –
Me corté lavandolo, asà que puedo asegurar que tiene bastante filo. Mucho cuidado.
Gabriel M. –
Primeiramente: quando chega o produto até você, é mais bonito do que abrir a caixa de um celular novo. Além de que, chegou rápido para um produto importado. Segundo: o preço é alto, mas a qualidade também.Terceiro: Não, você não acha a mesma qualidade em sites que dizem ser “muito mais barato”.Conclusão: aqueles que de fato querem uma faca de qualidade, pode confiar que a faca tem. Além disso, ela vem com corte para raspar os pelos do seu braço e claro, cortar tudo como tem que ser, no caso, sem dificuldade ou força.Detalhe: é meio pesada para quem não tem o costume, mas basta de acostumar.
Richi –
Excelente artÃculo
Excelente –
Bueno