Pakka San-Mai Collection - Paring Knife - 9 cm

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9 cm paring knife - Pakka San-Mai collection

The paring knife is the second most frequently used knife, just after the chef’s knife. It is extremely useful for precision tasks away from the chopping board. The paring knife can also be used to peel food.

The KOTAI Pakka San-Mai paring knife has an ideal hybrid shape, combining an almost flat blade edge for maximum precision with a very fine tip for detailed work.

The blade is forged from three-layer AUS-10 steel, a premium steel that combines a high carbon content for hardness and long-lasting sharpness with the optimal amount of chromium to prevent oxidation.

The hidden full tang – a single piece of steel running from the blade tip to the end of the handle – gives the paring knife ideal balance and exceptional durability.

Japanese precision, Western robustness.

The best of both worlds.

* Handmade

* Three-layer Japanese AUS-10 stainless steel

* Full tang

* black pakkawood handle

* HRC hardness: 61 +/- 1

* Weight: 74g

* 9 cm blade, 20 cm overall length

* Perfectly balanced

* Bamboo saya (sheath) included with every knife

* Lifetime warranty

San-Mai - KOTAI’s new collection

“San Mai” means “three layers” in Japanese and refers to a traditional technique of forging together three steels with complementary properties.

At its core, a high-carbon AUS-10 steel core – hardened to reach an HRC hardness of 61 – gives the blade an exceptionally fine cutting edge and excellent long-lasting sharpness.

On either side of the cutting edge, two layers of softer steel protect this hard core, reinforcing the blade’s resistance to impacts and oxidation.

Both precise and durable, the San-Mai blade offers an ideal balance between cutting performance, ease of maintenance and durability. Its clean aesthetic subtly reveals the steel join line, the unique signature of its construction.

Pakka San-Mai range

Gyuto, Santoku, cleaver, bread knife, filleting knife, paring knife... The Pakka San-Mai collection offers a varied selection of blades to meet all your culinary needs. It stands out in particular for its handles made from black pakka wood (pakkawood), renowned for its antibacterial properties, water resistance and durability.

Whether you are right- or left-handed, this round, hand-polished handle allows you to cook with confidence thanks to a firm, comfortable grip that offers superior control and a smooth cutting experience with every use.

Beyond its aesthetic appeal, the “Tsuchime” (槌目) hammering on the blade creates small air pockets between the blade and slices of food.

This ancient Japanese method prevents food from sticking to the blade for pleasant, quick cutting.