1 6
New

Paring Knife 9 cm - Bunka San-Mai Collection

Paring Knife 9 cm - Bunka San-Mai Collection

€150.00
€150.00
Sale Sold out
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

The paring knife is the second most commonly used knife, just after the chef’s knife. It is extremely useful for precision tasks performed off the cutting board and can also be used for peeling ingredients.

The KOTAI Bunka San-Mai paring knife features an ideal hybrid shape, combining a nearly flat edge for maximum precision with a very fine tip for detailed work.

○ Handmade

○ Three-layer Japanese AUS-10 stainless steel

○ Full tang

○ Ebony handle

○ Hardness (HRC): 61 +/- 1

○ Weight: 85 g

○ 9 cm blade, 21 cm total length

○ Perfectly balanced

○ Bamboo saya (sheath) included with each knife

○ Lifetime warranty

SPECIFICATIONS

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

Blade Material: AUS-10 high-carbon stainless steel

Blade Type: Double bevel

Weight: 85 g (3.2 oz)

Blade Hardness: HRC 61 +/- 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

View full details

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

    At its core, a high-carbon AUS-10 steel—hardened to reach HRC 61—gives the blade exceptional sharpness and long-lasting edge retention.

    On each side of the edge, two softer layers of steel protect this hard core, increasing the blade’s resistance to shocks and oxidation.

  • 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

Bunka knives are recognizable by their angular blade profile (inverted Tanto profile), which provides greater precision than a traditional rounded profile. The thin blade of the Bunka Damascus paring knife allows you to slice and mince without ever crushing even the most delicate ingredients, ensuring they retain full flavor. Additionally, the hammered blade reduces friction between the knife and food, preventing sticking.
VyhXnMqWeio
Initial stage of conceptualising the product design for KOTAI knives.

Elegance and tradition define the Bunka collection, inspired by Japanese culture (文化 “bunka”) and traditional cuisine.

Representing authenticity and the essence of Japanese culture, the collection includes exceptional knives designed to elevate your culinary experience: Kiritsuke, Santoku, Petty universal knife, and paring knife.

The blades in this range are distinguished by their angular and inverted profile (commonly called “inverted Tanto” or “K-tip”), offering unmatched precision and promoting careful slicing compared to traditional rounded profiles.

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 is San-Mai steel?

San Mai, or sanmai (“three layers” in Japanese), consists of a central core made of very hard, sharp steel, with a layer of softer steel on each side of the blade to absorb shocks and extend the knife’s lifespan. These blades are more durable than single-layer steel and less expensive than more elaborate Damascus steel.

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.

Our Customer Reviews