4″ Shun Premier Blonde Paring Knife
Denise Landis is the founder & CEO of The Cook's Cook.
Small but mighty.
The 4″ Shun Premier Blonde Paring Knife is an indispensable tool in any kitchen, perfect for tasks that require precision and finesse. Every kitchen needs a reliable paring knife since it’s used almost every time you cook. Whether you’re peeling, trimming, making decorative cuts, or handling small foods like shallots and garlic, a paring knife gives you complete control.
A beautiful design, but its real charm lies in its performance.
James Beard award-winning Chef JJ Johnson, author of the cookbook Between Harlem and Heaven, explains that paring knives “make it easy to peel fruits and vegetables, core tomatoes, hull strawberries, and do any type of knife work that takes precision.”
This 4″ Shun Premier Blonde Paring Knife features a thin, lightweight blade with a razor-sharp edge, making paring tasks effortless. The VG-MAX cutting core is the latest in the VG line of “super steels,” offering excellent wear and corrosion resistance and holding a sharp edge with a 16° angle on each side. The blade is crafted with 68 micro layers of Damascus cladding, adding strength and protection to the core while providing an elegant appearance. The hammered tsuchime finish is not just for looks; it also helps release food easily during cutting.
The knife’s blonde Pakkawood handle is not only beautiful but also practical. It is contoured for comfort and control, ensuring an excellent grip whether held by the handle or in a pinch grip, and it resists moisture, making it durable for long-term use. Handcrafted in Japan, this knife is a testament to the artistry and precision of Japanese craftsmanship.
It comes with a limited lifetime warranty, ensuring that it will be a trusted companion in your kitchen for years to come.
With its impeccable performance and striking design, the Shun Premier Blonde Paring Knife is a tool you’ll love using every day. This paring knife is not only a practical tool but also a piece of art in your culinary arsenal.
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Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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