Steelport Knife Co. 4″ Paring Knife

Made in downtown Portland by a small team, Steelport knives are heirloom quality, handmade from classic materials with modern methods for an elegant aesthetic that synthesizes elements of Japanese and Western design. Forged from 52100 carbon steel, a tried-and-true steel produced for more than 100 years, the 4-inch paring knife features a blade that’s tall at the spine—1 inch wide—then tapers gently towards a fine kiritsuke-sytle tip designed for detail work. Its size, larger than most paring knives, makes it adaptable for more tasks than a skinnier, smaller knife. It’s perfect for small on-the-board tasks, like mincing shallots and garlic and slicing fruit as well as for other handwork like peeling potatoes, apples and onions, trimming mushrooms and prepping shrimp. The stiff blade also makes it a terrific tool for breaking down chickens and trimming meats. It stays wickedly sharp thanks to a heat treatment followed by rapid cooling, or cryogenic quenching, that aligns and toughens the blade steel to create an edge with 65 Rockwell hardness, significantly tougher than the 57 to 59 hardness of most kitchen knives. The knives’ integral bolster and full-length tang lend them a pleasant heft. The locally sourced Oregon maple burl handle is fully stabilized with resin, so it’s impervious to moisture (though not the dishwasher!). The ergonomic shape fills the palm but remains neutral enough to shift back for leverage or forward for control in perfect balance. Plus, this knife comes with custom-fit magnetic Japanese wooden knife guard, called a saya. Beyond protecting the edges during storage or transport, it’ll absorb and wick away any moisture, preventing potential rust spots.

[/description-break] Specifications [/title] Dimensions: Blade Length: 4“, Total Length: 8.5“
Materials: 52100 carbon steel, Oregon maple burl
Place of Origin: Portland, Oregon[/accordion] Care and Use [/title] Care: Carbon steel knives should be washed and thoroughly dried by hand. Do not clean in the dishwasher. Carbon steel will develop a patina with use. To minimize that patina, use the Steelport Knife Care Kit, or camelia oil. If rust spots form, scrub with a slurry of baking soda dissolved in water or a rust eraser. [/accordions-break]  [/how-to-use-break]Carbon steel knives should be washed and thoroughly dried by hand. Do not clean in the dishwasher. Carbon steel will develop a patina with use. To minimize that patina, use the Steelport Knife Care Kit, or camelia oil. If rust spots form, scrub with a slurry of baking soda dissolved in water or a rust eraser.