Shun Sora Paring Knife 8.5cm

The paring knife gets its name from its main function—removing or “paring” away things like peels or pits from fruits and vegetables. It’s ideal for peeling, coring, trimming, decorating, and other detail work.

You can think of a paring knife as a smaller version of a chefs knife because, like the Sora Chefs Knife, the Sora Paring Knife is quite versatile. Its small size gives you complete control over the tip and edge of the blade. Generally, you'll use this knife in your hand rather than against a cutting board, though paring knives can also be used for chopping small foods, such as garlic cloves or ginger.

All Shun Sora knives are presented in an attractive gift box.

• Cutting Edge: Hand-sharpened 16° double-bevel blade
• Steel: VG10 is clad with one layer of stainless steel on each side to create the san mai edge and provide stain resistance. Mirror-polished Japanese 420J blade upper
• Hardness: 60 HRC
• Blade Length: 8.5cm
• Handle: Traditional handle design in easy-care textured PP/TPE blend
• Origin: Handcrafted in Japan

One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade. However, it is also important to be aware of how you are using your knives on a daily basis.

Cutting Technique
Shun knives are designed to be used in a smooth, slicing motion - never in an up and down “chopping”, piercing or stabbing motion (unless you are using a Kai knife specifically designed for this action e.g. Seki Magoroku Shoso Deba, heel only).

Imagine cutting wood with a handsaw, then slice through your food with a similar motion, intentionally pushing the knife forward and down as you slice, then pulling it back toward your body.

Please do not use Shun knives on hard materials such as bones, joints, frozen foods or very hard vegetables like pumpkin. Use on these or similar items can damage the cutting edge or cause the blade to fracture and break.

Care must be taken, as with all knives, not to subject the blade edge to sideways forces or twisting as this can result in chipping or cracking.

Cutting Surface.
The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.

Cleaning.
As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.

Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.

Storage.
After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.

Sharpening.
In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a Shun or Seki Magoroku Whetstone, or sending your knives to a professional sharpener.

A Kai Shun retailer can recommend a professional sharpener or may be able to offer a sharpening service directly to you.

Following these simple tips will ensure your Kai knives are always ready to use and will continue to be enjoyed for many years to come. For more detailed information on care for your knife, please head to the "Use & Care".