FDick 8144809 Eurasia Japanese Style Paring Knife 3-1/2"
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Shaped to fit comfortably in the hand, this paring knife is ideal for professional use. Crafted with a 7" blade, its Japanese or Santoku design works well in the prepping for Asian dishes such as stir fries or sushi dishes.
Its forged, stainless steel blade is strong, durable and rust-resistant. Also equipped with a plastic handle, it is sturdy and offers a secure but comfortable grip.
- Eurasia Santoku Japanese Style Paring Knife
- 7" Blade
- EURASIA Series
- F Dick
- Model #:
- Ship weight:
- 1 lb
- Sold As:
- 1 ea
- Item Number:
- Diameter / Size:
- TigerChef ID:
One of the best paring knives I've seen!
What surprised me most about this knife is the perfect balance it strikes between blade thickness and rigidity. The thin blade glides through fruit, and easily carves tomatoes without squashing them. And yet, the blade never wobbles or flexes when I work with it.
This design feels very different from the traditional curved drop-point paring knives. The straight edge, triangular pointed blade gives you a lot of flexibility when doing detail work. It is especially noticeable in sharp turns, such as carving the core out of an apple.
Full tang, no bolster, with classic triple rivet handle
Material: X50CrMoV15, Tempered Carbon Steel
Handle length: 3 7/8 inch
Blade length: 3 3/4 inch
Blade width (top-to-edge, at handle): 3/4 inch
+thin, yet rigid. The blade only flexes slightly
+the narrow blade is perfect for detail work
+perfect for peeling. The shavings are paper-thin, reducing waste
-handle feels just a little small
Fit and Finish: 4/5
+no cracks, or chips in handle
+handle integration is very good. The transition from plastic to metal is smooth.
+no sharp edges. I didn't have to do any polishing to get this knife ready to use.
+smooth rivet connections on the handle
-the edge was very dull out of box. Other FDick knives I have arrived sharp, so this is likely a one-off QA issue.
-angle on the bevel is too wide at approximately 22 degrees. To get the best performance I suggest re-profiling to 15 degrees per side.
+lower cost than comparable German-made paring knives. For example, the Wusthof classic paring knife comes in at $50.