If you skimp on quality where paring knives are concerned, loading up the kitchen drawer with bargain blades that don’t hold an edge, think again. The Boker Yadama III paring knife could replace them all.
A Damascus steel blade, laminated hardwood handle, and stainless steel ferrule give the black Boker Yadama paring knife the simple traditional look of Japanese cutlery but the advantages of modern workmanship and materials. Thirty-seven layers of high carbon VG-10 stainless steel form the rippled 3-3/4-inch blade of this paring knife. That gives the blades exceptional sharpness and edge-holding ability as well as functional flexibility and strength. Like the hollowed edge of a santoku, the layered Damascus steel cuts with less friction than a plain blade.
You’ll be using this knife for more than peeling potatoes and trimming fruit. The handle is comfortable, and the plain edge slides through the work with ease. One polished rivet holds the handle to the tang, an old and sometimes crude way of building knives but done here with strong materials and close tolerances. Eight inches in overall length, the knife is still a very lightweight 1.7 ounces.
Tempered to HRC 58, the paring knife isn’t too hard to maintain with ordinary stones and steels, but use caution when working with bones and other hard surfaces. Clean the paring knife by hand in a mild detergent and don’t let food dry on the blade. Abuse or machine washing could mar the steel.