Tomihisa Kinari VG10 Paring Knife 80mm
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Steel Type: VG-10 Stainless Steel, with "Suminagashi" Damascus Pattern
Handle Material: Japanese Dark Oakwood Handle
Rockwell HRC: 60-61
Blade Length: 80mm, 3 inch
Bevel: 50:50
About the Paring Knife: The paring knife is an even smaller version of the petty knife, it is ideal for peeling fruits and vegetables. A perfect blade for handheld cutting.
About the Kinari Series: The Kinari series is crafted from VG-10 stainless steel. Each knife is forged and layered to create a breathtaking Suminagashi Damascus pattern, complementing the stunning blade is a rustic, vintage-looking dark Japanese Oakwood handle, providing both style and comfort. Renowned for its exceptional sharpness, VG-10 stainless steel is often considered one of the finest Japanese stainless steels, offering the best of both worlds with the sharpness of carbon steel and the easy maintenance of stainless steel.
About Tomihisa: Tomihisa is KUTO's own in-house brand of knives. The name "富久" Tomihisa derives from the name of the owner: "久富" Kutomi, with the Japanese Kanji characters reversed. The Tomihisa lines are curated using affordable and high-quality steels, which offer the optimal balance of easy maintenance, sharpening, and long-lasting sharpness. These knives are forged by master craftsmen from the regions of Tosa, Seki, and Sakai in Japan.
- UAE – Dubai
- FREE: orders ≥ AED 500
- AED 20: orders < AED 500
- UAE – Other Emirates
- FREE: orders ≥ AED 500
- AED 25: orders < AED 500
- International
- AED 150
🤙 For more details, read Shipping & Returns
- Dubai: 1–4 business days
- Other Emirates: 3–6 business days
- International: tracking provided; transit time varies by destination.
🤙 For more details, read Shipping & Returns
Japanese knives are prized for their sharpness, longevity and craftsmanship. To keep them performing at their best, maintain them regularly.
- Western knives:
- Hand sharpening on individual whetstones for maximum edge quality.
- Machine sharpening on a Japanese grindstone for faster service.
- Traditional Japanese knives:
- Single-bevel blades are sharpened by hand on whetstones only.
🤙 For more details, read Knife Sharpening Service