Akashi paring knife
and
Free delivery
in the UK
30-day
money-back
guarantee
English customer
service 7/7
Main characteristics:
Description of the product: The Akashi paring knife embodies excellence, offering a sharp blade and an elegant design. Intended for varied tasks in the kitchen, this paring knife is a versatile companion for chefs and demanding cooking enthusiasts.
High quality blade: The 67-layer Damascus steel blade guarantees exceptional durability and lasting cutting sharpness. The 15° sharpening angle on each side allows for precise cuts, suitable for a variety of culinary tasks, from peeling to slicing to preparing fruits and vegetables.
White stone handle: the white stone handle offers a comfortable and secure grip, ensuring optimal control during meticulous tasks. The combination of the white stone handle and the damascus steel blade gives this paring knife a balanced and elegant aesthetic.
Individual magnetic box: each Akashi paring knife is carefully packaged in an individual magnetic box. Not only does this provide protection during transport, but it also adds a touch of sophistication to the presentation of the product, can make this knife an ideal gift.
Versatility of use: The Akashi paring knife is designed to meet a variety of kitchen tasks. Whether peeling, thinly slicing, cutting fruit or carrying out delicate tasks, this paring knife offers exceptional versatility to facilitate all your daily culinary activities.
Lifetime guarantee: the exceptional quality of the Damascus steel blade and the expertise that characterize the Akashi paring knife are backed by a lifetime warranty. This demonstrates the brand's confidence in the durability and exceptional performance of this knife.
Tracked and insured home delivery with Royal Mail / DPD / DHL / Evri
Our blades are made by Hideo Kitaoka in Echizen. Every knife comes with its own identity card: maker, steel, hardness and origin. We would rather tell you exactly what you are buying than sell you a myth.
Your knives are guaranteed for life against any manufacturing defect. When your order arrives, send us a photo of your knife: your warranty is registered and cannot be disputed. It does not cover breakage caused by misuse (bones, frozen food, drops).
After seeing too many Facebook ads with –60% discounts, I was extremely wary. Here there’s no bluff: you clearly see where the blade comes from and what’s inside. Finally a transparent website.
Question sent on a Sunday evening, reply on Monday morning from a real human. The warranty is simple and well explained. You feel confident.
I was afraid it would chip on the first beetroot. Result: it really handles daily use without any problem. Relieved.
I knew nothing about Japanese steels. Thanks to the simple guide and clear advice, I picked the right model on the first try. No regrets.
I ordered it late for Christmas and it arrived right on time, engraved and perfectly packaged. The recipient’s eyes lit up. Mission accomplished.
Why offer a YORIKAI?
Proven origin and steel
Forged by Hideo Kitaoka in Echizen.
Echizen is one of the historic cradles of Japanese cutlery, where blacksmiths have passed down their craft for centuries. Every blade is forged in Hideo Kitaoka's workshop.
No “Japanese-style” knives, no printed pattern to create an illusion. The smith's name, the town, the steel: everything is set out in black and white. You know exactly what you are buying, and what you are giving.
Engraved with their name
Engraving is free.
Add the name of your choice when you order: it is engraved on the blade, cleanly and permanently.
The day they open the box, it won't be “a nice knife”. It will be their knife, the one they keep for years and that everyone recognises in their kitchen. A gift you won't find in any shop, because only one exists.
An edge that is easy to keep
A clean edge, year after year.
Even the best blade eventually loses a little of its edge. Our sharpening kits, designed for Japanese knives, let you restore it in a few minutes, with no technical skills needed. Your knife stays a pleasure to use for years to come.
Yes. It is hand-forged by Hideo Kitaoka in his workshop in Echizen, one of the historic cradles of Japanese cutlery. No “Japanese-style” knives, no printed pattern: the smith, the town and the steel are set out in black and white.
Wash it by hand with a soft sponge, then dry it straight away. Avoid the dishwasher and never leave it to soak. If it is carbon steel, the blade will develop a natural patina over time, the sign of a living steel. Careful drying is enough to protect it from rust.
Vegetables, meat, fish, herbs: it is made for everyday cooking. Like all Japanese knives, its hard, thin blade does not like bones, frozen food, fruit stones, or glass or stone boards. Use a wooden or plastic board instead.
Enter the name of your choice when you order: it is engraved on the blade cleanly and permanently. Allow 1 extra day before dispatch. For Christmas, order before 21 December for guaranteed on-time delivery.
A Japanese knife is sharpened on a whetstone, at a fine angle that protects the blade. Our sharpening kits contain everything you need, plus a step-by-step guide to get it right easily, even the first time. Avoid pull-through sharpeners and traditional honing steels, which are too aggressive for a Japanese blade.
