SATAKE VIA KITCHEN JAPANESE PARING KNIFE - 9 CM - PRECISION FRUIT AND VEGETABLE PEELER
ADDITIONAL INFORMATION:
One of the most practical pieces in the Via Kitchen series is this 9 cm paring knife, optimized for small kitchen tasks requiring high attention. The specialty of the blade is the black oxide coating, which not only gives the knife an elegant look but also increases corrosion resistance and reduces food sticking during cutting.
Why is a Japanese paring knife essential?
During kitchen prep, large chef knives are often too robust for delicate work. The advantage of small blades lies in their extreme maneuverability:
- Maximum control: The short blade is a direct extension of the hand's movement, allowing for millimeter-precise cuts.
- Tireless work: Due to its light weight, the hand does not get tired even when peeling large quantities of vegetables.
- Versatility: Whether it's garnishing, pitting, or thin peeling, the precise tip handles every tiny task.
Natural Elegance: The Ash Wood Handle
The Satake Via Kitchen knife features an ergonomic, light-colored ash wood handle. Ash wood is famous for its durability and beautiful grain; its grip is natural and stable, which is essential for safe slicing in the hustle and bustle of the kitchen.
Key Features:
- Series: Satake Via Kitchen
- Blade: 9 cm stainless steel with a special black oxide layer
- Handle: Premium ash wood
- Function: Ideal for precise peeling and cleaning of fruits and vegetables
- Design: Short, thin, and extremely easy-to-control blade
The Satake Via Kitchen paring knife is a reliable companion that eases daily work and brings style to every kitchen.
KNIFE STEEL COMPARISON TABLE
|
Steel Type
|
Type |
Composition
(Main Elements)
|
Pros |
Cons |
Typical Use |
Manufacturer |
| AUS-8A |
Mid-range stainless steel |
Carbon:
0.70 - 0.75%
Chrome:
13.00-14.50%
Molybdenum:
0.10-0.30%
Vanadium:
0.10-0.26%
|
Good corrosion resistance:
High chrome content.
Easy to sharpen:
Average hardness.
Decent edge retention:
Perfect for daily use.
Cost-effective:
Common choice in mass production.
|
Standard edge retention:
Requires normal sharpening frequency.
Lower wear resistance: Compared to harder Japanese steels.
|
Kitchen knives.
Daily use pocket knives.
Fixed blade knives.
|
AICHI - JAPAN |
| FAX-38 |
High-Speed Steel (HSS)
Special purpose steel
Japanese carbon steel
|
Carbon:
1.23-1.33%
Tungsten:
5.70-6.70%
Molybdenum:
4.70-5.30%
Vanadium:
2.70-3.20%
Cobalt:
8.00-8.80%
|
Excellent wear resistance:
Due to high hardness and alloys.
Extreme edge retention:
For demanding cutting tasks.
High heat resistance:
Maintains hardness at high temperatures.
|
Harder to sharpen:
Due to extreme hardness.
Higher price:
Due to high alloy content and manufacturing tech.
Not stainless:
Japanese carbon steel.
Recommended for expert hands!
|
Professional chef knives.
Special knives where edge retention is key.
Industrial tools (e.g., drills, cutters).
|
NACHI FUJIKOSHI - JAPAN |
| MVS10Cob (DAMASCUS) |
Cobalt-alloyed stainless steel |
Carbon:
1.00%
Chrome:
14.27%
Cobalt:
1.34%
Molybdenum:
0.96%
Vanadium:
0.21%
|
Great edge retention:
Due to cobalt content.
Excellent
corrosion resistance:
Through alloys.
Balanced performance:
For professional knives.
Excellent toughness:
Often compared to VG10 due to composition.
|
Currently only available in damascus version.
Costlier than simpler stainless steels.
|
High-end kitchen knives.
Quality pocket knives.
General purpose knives where a durable edge is needed.
|
NACHI FUJIKOSHI - JAPAN |
| U420J2 |
Low carbon stainless steel |
Carbon:
0.15-0.36%
Chrome:
12.00-14.00%
Manganese:
1.00%
Nickel:
1.00%
Silicon:
1.00%
Sulfur:
0.03%
|
Excellent corrosion resistance:
High chrome content.
Easy to sharpen:
Relatively soft (compared to other Japanese steels).
Very flexible:
Difficult to break.
Cost-effective:
Basic Japanese stainless steel.
|
Frequent sharpening:
Compared to harder Japanese steels.
|
Basic (home) kitchen knives.
Diving knives (high corrosion resistance).
Food industry equipment.
|
NIPPON KOSHUHA - JAPAN |
|
SHIROGAMI
(WHITE PAPER STEEL)
|
Japanese carbon steel (Traditional) |
Carbon:
1.25-1.35%
Manganese:
0.20-0.30%
Phosphorus:
0.02%
Silicon:
0.010-0.20%
|
Extreme sharpness:
Very fine grain structure and high carbon content.
Easy to sharpen:
Often sharper than many stainless steels.
Excellent cutting performance:
Base material for traditional Japanese knives.
Patina development:
Characteristic surface develops over time.
|
Prone to rusting: No chrome content.
High maintenance:
Requires careful cleaning and storage.
Recommended for expert hands!
|
High-quality Japanese kitchen knives.
Straight razors.
Uses where sharpness is paramount and maintenance is not an issue.
|
HITACHI - JAPAN |
