• Small 9 cm paring knife with 440C Japanese steel blade and ebony octagonal handle.
  • Small 9 cm paring knife with 440C Japanese steel blade and ebony octagonal handle.
  • Small 9 cm paring knife with 440C Japanese steel blade and ebony octagonal handle.
  • Small 9 cm paring knife with 440C Japanese steel blade and ebony octagonal handle.
  • Small 9 cm paring knife with 440C Japanese steel blade and ebony octagonal handle.
  • Small 9 cm paring knife with 440C Japanese steel blade and ebony octagonal handle.
  • Small 9 cm paring knife with 440C Japanese steel blade and ebony octagonal handle.
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Paring Knife 9 cm - Bunka Collection

Paring Knife 9 cm - Bunka Collection

€80.00
€120.00 €80.00
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Taxes included. Shipping calculated at checkout.

MAINTENANCE AND SHARPENING GUIDE

  • 90-Day Money-Back Guarantee
  • International Lifetime Warranty
  • Free shipping in the US and the EU

DESCRIPTION

Just like the common paring knife, the Bunka paring knife has a small blade with a flat profile; however, their blade tips are shaped very differently.

Bunka knives are recognisable from their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a classic rounded blade.

○ Handmade

○ Razor-sharp Japanese stainless steel

○ Rust-resistant

○ Hidden full tang

○ Perfectly balanced for comfort

○ Bamboo “Saya” (鞘) - blade guard included

○ Sustainably-grown bamboo box

SPECIFICATIONS

Blade length / Total length: 9 cm (3.5") / 21 cm (8.3")

Blade Material: 440C high-carbon stainless steel

Blade Type: Double bevel

Weight: 85 g (3 oz)

Blade Hardness: HRC 60 +/-1

Thickness At The Spine: 1.5 mm

Steel Heat Treatment: Cryogenic

Blade Angle: 15˚, 50/50 symmetrical grind

Handle Material: Ebony

MAINTENANCE

• Do not cut: on hard surfaces (metal, ceramic, marble), bones or frozen foods

• Hand wash (dishwasher not recommended)

• Dry quickly after use

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Characteristics

  • Rediscover Cooking

    Rediscover the art of cooking with KOTAI knives. Experience the sharpness and precision of handcrafted blades made from the finest materials. Elevate your culinary creations to new heights with the perfect combination of tradition and modern innovation.

  • Lasting Performance

    440C contains twice as much carbon as other premium steels. The blade, heat treated to HRC 60 +/- 1 hardness, keeps its razor-sharp edge cut after cut.

  • Ergonomically Engineered

    The perfect weight distribution and hand-polished ebony handle have been designed for you to cut effortlessly through the toughest food without compromising on comfort.

Handcrafted By Master Knife Makers

The paring knife is the second most-used knife in a kitchen, right after the chef knife or Gyuto.

While almost everything on the cutting board can be done with the chef knife, all precise, off-the-board cutting tasks are performed with the paring knife.

KOTAI’s Bunka paring knife is made of Japanese 440C, a premium steel that balances a high carbon content for hardness, sharpness and edge retention with the perfect amount of chromium to prevent corrosion.

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Initial stage of conceptualising the product design for KOTAI knives.

High-end 440C Japanese steel is used by third-generation expert bladesmiths to handcraft flawless, durable and beautiful knives.

Each KOTAI knife requires 138 steps and over 2 months to be made before going through rigorous testing.

CHEF TESTIMONIALS

In Professional Kitchens

  • "Des experts en couteaux au service d'experts en gastronomie."

    Picture of Robert Fontana with one of our first knives.
    Robert Fontana

  • "Le manche tient bien dans la main et est bien équilibré. J'adore le motif martelé à la main sur la lame. Excellent travail."

    Chef Philippe Colinet with a Kiritsuke KOTAI knife
    Philippe Colinet

  • "KOTAI est une marque qui élève votre parcours culinaire en vous offrant une meilleure expérience de coupe."

    Picture of Chef Matthieu Pasgrimaud using our knife.
    Matthieu Pasgrimaud

  • "Un couteau puissant, mais très confortable et précis. Je l'ai toujours à côté de moi."

    Picture of Thibaut Gamba with our knife.
    Thibaut Gamba

  • "Je suis sans voix ! Le couteau est spectaculaire !"

    Picture of Francesco Arena using our knife.
    Francesco Arena

  • "Nous sommes agréablement surpris par KOTAI depuis que nous l'avons adopté. Ce sont d'excellents outils pour un usage quotidien."

    Picture of Chefs Romain Casas & Tiphaine Mollard using our knives.
    Romain Casas & Tiphaine Mollard

Your Questions, Answered

What is a paring knife used for?

A paring knife is a small blade used in the kitchen for all the most precise tasks that cannot be done with a chef’s knife: hulling, peeling, and removing certain parts of food.

What are the advantages of 440C steel?

440C steel from Aichi Steel is a high-carbon Japanese stainless steel: it is much less prone to rust than carbon steel. In addition, its heat treatment (also known as “tempering”) allows KOTAI knives to reach a hardness of HRC 60 ±1 without compromising toughness or impact resistance.

→ Learn more.

What is a bamboo blade guard used for?

The blade guard, or saya, is used to protect your knife blade from impacts it may suffer during transport or when stored in drawers.

Screw the fastener for maximum protection.

How does the lifetime warranty work?

We believe a good knife should be a chef’s trusted companion for life.

That is why we proudly back our knives with a lifetime warranty.

If you discover a manufacturing defect, simply contact us at help@kotaikitchen.com and we will repair or replace your knife free of charge.

In addition to our lifetime warranty against manufacturing defects, you are also covered by a 90 day money back guarantee in case your KOTAI knife does not meet your expectations.

Try a KOTAI knife with complete peace of mind and return it within 90 days if it is not right for you. No questions asked.

Is it worth buying this knife, or should I just buy a €30 knife from Ikea?

A cheap knife often ends up costing you more over time. It can break or lose its sharpness quickly, and low-quality steel simply will not hold an edge, no matter how many hours you spend sharpening it. Sooner or later, you may find yourself buying a new knife every year.

There are many inexpensive knives on the market that do not meet even basic standards, and very few affordable options for passionate home cooks who need reliable tools to support their craft or hobby without paying extra just for a brand name. Choose a KOTAI knife today and invest in a lifetime of safe, enjoyable cooking.

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