INFORMATION 
 In addition to a chef's knife, a paring knife is the other kitchen collection must-have. It gets its name from its main function: removing or “paring” away things like peels or pits from fruits and vegetables. Peeling, coring, trimming, decorating, and other detail work are the tasks that a paring knife was born for. Its small size gives you complete control over the tip and edge of the blade. Generally, you'll use this knife in your hand rather than against a cutting board, but paring knives can also be used for chopping small foods, such as garlic cloves or ginger, on a board.
The Seki Magoroku 10,000 series, from Kai, is the embodiment of elegant Japanese design, traditional handcrafted quality, and leading-edge technology. Our proprietary Composite Blade Technology brings together two stainless steels in a single, beautiful blade—and provides exceptional value. On the cutting edge is VG-MAX “super steel” in a three-layer san mai construction. With this Japanese blade-making technique, the hard, sharp VG-MAX cutting core is supported by a micro-layer of steel on each side. The upper part of the blade is made of highly stain resistant SUS420J2 steel. Composite Blade Technology enables Kai to put high-performance material exactly where it's needed—on the cutting edge. The two blade sections are laser cut, fit together, then braze welded to permanently join them. The result is a blade with an attractive wavy pattern and flash of copper at the join. Seki Magoroku 10,000 Series knives feature graceful, symmetrical handles of blond PakkaWood, genuine hardwood impregnated with resin. They’re moisture resistant, strong, durable, and comfortable for both left- and right-handed cooks.
Born in Seki City, Japan’s famous knife-making capital, the Kai name has meant quality for over 110 years. Today, Kai serves customers worldwide, providing top quality cutlery, state-of-the-art technology, ongoing innovation—and outstanding value.