Beautiful things come in small packages, and this is no exception.

There are some jobs where a smaller blade is called for. Peeling fruit, segmenting an orange, carving meat off a small chicken all involve an amount of "fiddliness" which although you could probably make do with a Chef's knife if you had to, it is just much nicer and safer to do with a smaller blade.

What we thought about this knife

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

5 / 5Overall performance

VG10 cutting edge gives this knife a truly great cutting edge and allows it to keep it for a long time meaning you get to spend more time cooking rather than sharpening, the grind on these knives too is outstanding. The stainless steel clad on to each side protects it from corrosion. The dimpled hammer finishes helps prevent sliced of food sticking to the blade by reducing the surface area in contact with the food, they also look great too. Winner.

5 / 5Beauty

The collective intake of breath when we first opened the boxes goes some way to illustrate how beautiful we think these knives are. The distinctive hammer finish and the damascus layering coupled with the polished finished means that they look as good as they perform.

4 / 5Durability

Japanese blades are all about sharpness and the ability to cut. To achieve that they are always thinner than most Western knives. As a result a little extra care is needed with them. That said they are more than up to the job of working in any kitchen be it pro or home.

4 / 5Ease of care

The stainless steel cladding makes this nice really easy to care for by protecting the cutting edge steel (VG10 in this instance) from rusting. The handle being wood should not be immersed in water so its the usual ritual of use, wipe, dry and store. Job done.

4 / 5Comfort

The octagonal handle we know well from many Japanese knives is very comfortable and the blacksmith has taken the time round off all the parts where your fingers may touch if using a pinch grip. Lightweight and with a good balance point you will use less effort when cutting for long periods.

5 / 5Value for money

For the supreme quality of the blade and the outstanding grind coupled with the handle material, we think it's well priced for a knife from blacksmith Yu Kurosaki.

The technical bits

  • Blade length125mm(Measurement of the cutting edge)
  • Total length255mm(Blade + Handle)
  • Blade width3mm(Measured where blade enters handle)
  • Blade height32mm(Measured from blade heel to spine)
  • Total weight61 grams
  • Blade materialVG10 cutting edge, laminated in Stainless
  • Hardness61:63HRC
  • Handle styleJapanese
  • Tang styleHalf
  • Left or right handedBoth

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What you get with the knife

Beautiful blue fibre boxes with the name in silver foil on the lid. On the inside you will find a blue stepped inlay and your beautiful knife of course, wrapped in Japanese newspaper by the craftsmen who made it.

So while not working on your knife skills you can catch up on your Japanese language skills. Talk about the gift that keeps on giving...

All our knives also come with free blue plasters just in case you're not ready for the sharpness! If you intend to use your knives regularly then we don't advise you to use the boxes for day to day storage, get a magnetic knife rack instead.

What is a Paring knife?

Small and handy, the paring knife is your mini Chef's knife used for those jobs where the Chef's knife is too big. You'll miss it if you don't have it.

You can read more about Paring knives.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, read our guide to buying the right knife. You can also check out the frequently asked questions or for anything else, contact us.