This Japanese paring knife is ideal for precisely chopping, peeling, and cleaning fruits and vegetables. Its double-edged, cold-hardened FC61 stainless steel blade offers excellent edge retention, durability, and corrosion resistance. Hand-sharpened using the Honbazuke method and featuring a slim Japanese profile, it provides a clean, controlled cut. The octagonal pakkawood handle, enhanced with a mosaic inlay, ensures comfort and stability. Handcrafted in Seki, Japan.