Traditional Japanese Paring Knife
Our Japanese paring knife is the essential tool for every precision task.
Compact, lightweight, and extremely agile, it excels at peeling, cutting small fruits and vegetables, and handling the most delicate finishing work.
Forged from a blend of two premium steels, it delivers long-lasting sharpness and effortless, ultra-precise cuts. Its fine, responsive blade ensures total control, while its ergonomic handle, inspired by Japanese tradition, provides comfort and stability, even during extended use.
Small in size, big in capability — an exceptional knife that combines agility, performance, and elegance. A daily essential for those who value precision.
Hand-hammered 11 cm blade in high-carbon AUS-10 steel + 430 steel
HRC ±60 (measurement of the blade’s steel hardness)
Handle made of Mkuruti wood and ebony.
DelVache offers both Belgian handcrafted creations and products designed in collaboration with trusted partners. These Japanese-style knives are made in China, in a workshop renowned for the quality of its craftsmanship.
Our collection of traditional Japanese knives
Crafted for Excellence
Our knives are distinguished by their handcrafted details. Forged from two different alloys: AUS10 high-carbon steel and two layers of 430 alloy steel, these knives are essential for chefs and culinary enthusiasts seeking reliability and elegance.
Precision and Comfort
Designed for exceptional sharpness and perfect balance, these knives are a pleasure to use. Their ergonomic design guarantees a comfortable grip, making every cut a pleasure.
A Superior Handle Design
To maintain precise cutting and optimal performance, frequently use a whetstone or sharpening steel. This simple routine extends the life of your knives while ensuring an incomparable cutting experience.
Regular sharpening
To maintain precise cutting and optimal performance, frequently use a whetstone or sharpening steel. This simple routine extends the life of your knives while ensuring an incomparable cutting experience.
Hand wash only
To keep your knives in optimal condition, it is recommended to wash them by hand with warm water and mild soap. Not suitable for dishwashers, as this would reduce their lifespan. After washing, dry them immediately and thoroughly to prevent stains from forming.
