Hanmā Kon-Iro Paring 80mm
SPECIFICATIONS
Knife Style: Paring
Steel Type: Stainless Steel
Blade Material: VG10
Blade Finish: Tsuchime Damascus
Blade Hardness: 60HRC (+/-1)
Bevel: Double
Handle: Faux-Mahogany Western
Bolster: Stainless Steel
Blade Size: 80mm
Heel Height: 22mm
Spine Thickness: 1.90mm
Weight: 76g
The latest Hanmā series takes refinement one step further with its new premium Kon-Iro (deep blue) handle, a striking addition that combines elegance with durability.
Crafted in Japan from premium VG10 stainless steel, these blades deliver the ideal balance of performance, edge retention, and corrosion resistance. A full-tang construction adds stability and weight, while the ergonomic Western-style handle ensures comfort for hands of all sizes. Whether you’re upgrading your home kitchen or equipping a professional workspace, the Hanmā series is built to perform.
Paring knives are some of the smallest models used in the kitchen meant to be more maneuverable compared to other knives. With a sturdy blade, they are typically light weight and well formed to fit into the palm of your hand which provides precision for delicate jobs. Paring means to cut away the outer surface or to remove the ends from a fruit or vegetable. While using a peeler could work, imagine yourself removing the outer layer of an onion without wasting good parts. Many will also use the paring knife to cut cheese and to peel and devein shrimps.
SPECIFICATIONS
Knife Style: Paring
Steel Type: Stainless Steel
Blade Material: VG10
Blade Finish: Tsuchime Damascus
Blade Hardness: 60HRC (+/-1)
Bevel: Double
Handle: Faux-Mahogany Western
Bolster: Stainless Steel
Blade Size: 80mm
Heel Height: 22mm
Spine Thickness: 1.90mm
Weight: 76g
The latest Hanmā series takes refinement one step further with its new premium Kon-Iro (deep blue) handle, a striking addition that combines elegance with durability.
Crafted in Japan from premium VG10 stainless steel, these blades deliver the ideal balance of performance, edge retention, and corrosion resistance. A full-tang construction adds stability and weight, while the ergonomic Western-style handle ensures comfort for hands of all sizes. Whether you’re upgrading your home kitchen or equipping a professional workspace, the Hanmā series is built to perform.
Paring knives are some of the smallest models used in the kitchen meant to be more maneuverable compared to other knives. With a sturdy blade, they are typically light weight and well formed to fit into the palm of your hand which provides precision for delicate jobs. Paring means to cut away the outer surface or to remove the ends from a fruit or vegetable. While using a peeler could work, imagine yourself removing the outer layer of an onion without wasting good parts. Many will also use the paring knife to cut cheese and to peel and devein shrimps.
Original: $68.20
-65%$68.20
$23.87Description
SPECIFICATIONS
Knife Style: Paring
Steel Type: Stainless Steel
Blade Material: VG10
Blade Finish: Tsuchime Damascus
Blade Hardness: 60HRC (+/-1)
Bevel: Double
Handle: Faux-Mahogany Western
Bolster: Stainless Steel
Blade Size: 80mm
Heel Height: 22mm
Spine Thickness: 1.90mm
Weight: 76g
The latest Hanmā series takes refinement one step further with its new premium Kon-Iro (deep blue) handle, a striking addition that combines elegance with durability.
Crafted in Japan from premium VG10 stainless steel, these blades deliver the ideal balance of performance, edge retention, and corrosion resistance. A full-tang construction adds stability and weight, while the ergonomic Western-style handle ensures comfort for hands of all sizes. Whether you’re upgrading your home kitchen or equipping a professional workspace, the Hanmā series is built to perform.
Paring knives are some of the smallest models used in the kitchen meant to be more maneuverable compared to other knives. With a sturdy blade, they are typically light weight and well formed to fit into the palm of your hand which provides precision for delicate jobs. Paring means to cut away the outer surface or to remove the ends from a fruit or vegetable. While using a peeler could work, imagine yourself removing the outer layer of an onion without wasting good parts. Many will also use the paring knife to cut cheese and to peel and devein shrimps.
