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[message]KOTAI’s paring knife has a “spear tip” design. Its blade edge is mostly flat, allowing great precision and easy peeling, while its tip is pointed for intricate coring tasks.
Besides its aesthetic appeal, the hammered pattern on the blade - called “Tsuchime” (槌目) in Japanese - creates tiny pockets of air between the blade and the food being cut, thus reducing drag and preventing food from sticking to the blade.