Tojiro Classic Paring Knife 12cm 241984 Cook foods in about a

Cook foods in about a third of the time

Sturdy stainless steel trim

Raised ridges elevate items away from water for quick

and stains

Tojiro Classic Paring Knife 12cm 241984 Cook foods in about aThree layers, and the reason for them is the whole point. A blade that is hard all the way through holds a superb edge but fights you when it is time to sharpen. A soft blade sharpens easily and goes dull just as fast. So the hard steel goes in the middle where the edge is, and softer stainless goes either side. You get the cutting edge of a hard Japanese steel with a knife that still sharpens on a normal stone and does not chip if it knocks a bone.