Description
The Kestrel 3.5-inch Paring Knife handles the small, off-board prep that larger kitchen knives bungle. Ground from German 1.4116 high-carbon stainless steel, the blade is hardened to 56 HRC. This hardness provides a durable edge that sharpens easily on standard whetstones without chipping under routine kitchen pressure. The spine measures 1.8 millimeters at the heel, keeping the blade stiff and preventing lateral flex when coring stone fruit or scoring citrus peel.
A full tang extends through the contoured black polyoxymethylene handle scales, secured with two flush stainless steel rivets. The profile fits cleanly into the palm, leaving the index finger free to rest along the blade spine for close directional control. It works best held aloft for trimming radish stems, peeling shallots, and removing potato eyes.
Wash the knife by hand with warm soapy water and dry it immediately with a soft cloth. The blade is too short and light for chopping root vegetables against a cutting board, and it will not stand in for a stiff utility blade on hard winter squash.
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