Damascus Paring and Utility Knives
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Damascus paring knives and small utility knives handle the cuts a chef knife does poorly: peeling, trimming, cutting a lemon or a shallot. Our small knives, from 3.5 to 5 inches (9 to 13 cm), have a damascus steel blade with a 10Cr15CoMoV core, hardened to 60 HRC.
-25 %Eclipse · Damascus Utility Knife 5"
-20 %Dune · Damascus Paring Knife 4"
-27 %Dune · Damascus Utility Knife 5"
-25 %Dune · Damascus Utility Knife 6"
-22 %Olea · Damascus Utility Knife 5"
-29 %Obsidienne · Damascus Utility Knife 5"
-23 %Iris · Damascus Petty Santoku 5"
-27 %Cosmos · Damascus Paring Knife 3.5"
-27 %Cosmos · Damascus Utility Knife 5"
-22 %Carmin · Damascus Paring Knife 3"
-20 %Carmin · Damascus Utility Knife 5"
-22 %Cobalt · Damascus Paring Knife 3"
-27 %Cobalt · Damascus Utility Knife 5"
-25 %Iris · Damascus Paring Knife 3.5"
-23 %Iris · Damascus Utility Knife 6"
-22 %Marea · Damascus Paring Knife 3.5"
-27 %Marea · Damascus Utility Knife 5"
-29 %Azur · Damascus Utility Knife 5"
-23 %Magma · Damascus Utility Knife 5"
Buying guide
Paring knife or utility knife?
A paring knife (3.5 inches, 9 cm) is held close to the hand to peel, turn a vegetable, hull strawberries or score meat, often without a cutting board. A utility knife (5 inches, 13 cm) is longer: it also cuts on the board, slices cheese or salami and trims a fillet. Many cooks own both.
The perfect partner for a chef knife
A small damascus knife complements a damascus chef knife or a santoku knife: the large knife does the cutting on the board, the small one handles precise work in the hand. A paring or utility knife is also a good first piece for discovering damascus steel.
Model comparison
| Model | Blade | Damascus steel | Handle | Weight |
|---|---|---|---|---|
| Magma · Damascus Utility Knife 5" | 5" (13 cm) | 37 layers | Black G10, resin and copper mesh, decorative mosaic pin | 4.0 oz (113 g) |
| Azur · Damascus Utility Knife 5" | 5" (13 cm) | 37 layers | Brown marbled resin, turquoise and white brass collar | 4.0 oz (113 g) |
| Marea · Damascus Utility Knife 5" | 5" (13 cm) | 67 layers | Burl wood and blue resin, stainless steel bolster | - |
| Marea · Damascus Paring Knife 3.5" | 3.5" (9 cm) | 67 layers | Burl wood and blue resin, stainless steel bolster | - |
| Iris · Damascus Petty Santoku 5" | 5" (13 cm) | 67 layers | Abalone shell in resin, steel bolster, rivets and decorative mosaic pin | 4.7 oz (134 g) |
| Iris · Damascus Utility Knife 6" | 6" (15 cm) | 67 layers | Abalone shell in resin, steel bolster, rivets and decorative mosaic pin | 3.9 oz (111 g) |
| Iris · Damascus Paring Knife 3.5" | 3.5" (10 cm) | 67 layers | Abalone shell in resin, steel bolster, rivets and decorative mosaic pin | 3.5 oz (98 g) |
| Cobalt · Damascus Utility Knife 5" | 5" (13 cm) | 67 layers | Burl wood and honeycomb midnight blue resin, stainless steel bolster | 3.5 oz (100 g) |
| Cobalt · Damascus Paring Knife 3" | 3" (8 cm) | 67 layers | Burl wood and honeycomb midnight blue resin, stainless steel bolster | 3.1 oz (87 g) |
| Carmin · Damascus Utility Knife 5" | 5" (13 cm) | 67 layers | Burl wood and red resin, stainless steel bolster | 3.5 oz (100 g) |
| Carmin · Damascus Paring Knife 3" | 3" (8 cm) | 67 layers | Burl wood and red resin, stainless steel bolster | 3.1 oz (87 g) |
| Cosmos · Damascus Utility Knife 5" | 5" (12 cm) | 67 layers | Blue marbled epoxy resin, steel bolster and end cap, decorative mosaic pin | 4.1 oz (117 g) |
| Cosmos · Damascus Paring Knife 3.5" | 3.5" (9 cm) | 67 layers | Blue marbled epoxy resin, steel bolster and end cap, decorative mosaic pin | 3.7 oz (105 g) |
| Obsidienne · Damascus Utility Knife 5" | 5" (13 cm) | 129 layers | Black resin and carbon fiber, octagonal Japanese-style shape | - |
| Olea · Damascus Utility Knife 5" | 5" (13 cm) | 67 layers | Olive wood, stainless steel bolster and end cap | 3.8 oz (107 g) |
| Dune · Damascus Utility Knife 6" | 6" (16 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 5.4 oz (153 g) |
| Dune · Damascus Utility Knife 5" | 5" (13 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 3.1 oz (87 g) |
| Dune · Damascus Paring Knife 4" | 4" (10 cm) | 67 layers | Light pakkawood (resin-impregnated laminated wood), steel bolster and end cap, decorative mosaic pin | 2.7 oz (77 g) |
| Eclipse · Damascus Utility Knife 5" | 5" (13 cm) | 67 layers | Black pakkawood, copper-tone rings, steel bolster and end cap, decorative mosaic pin | 4.8 oz (135 g) |
Questions
Before you buy
What is the difference between a paring knife and a utility knife?
A paring knife is shorter (3 to 4 inches, 8 to 10 cm) and is mainly used for peeling in the hand; a utility knife (5 to 6 inches, 12 to 15 cm) also cuts on the board.
Do you sharpen a small damascus knife like a large one?
Yes, a small damascus knife sharpens on the same whetstone and at the same angle as a large one. The short blade simply needs shorter strokes.
Is a small damascus knife a good gift?
Yes, a small damascus knife makes a good gift: it is useful every day, and its price is more accessible than a chef knife's.
Do I need to oil my Damascus knife?
You only need to oil a Damascus knife regularly if the blade is carbon steel or the handle is unfinished wood. A thin coat of food-safe mineral oil or camellia oil protects against moisture. Stainless Damascus needs oil only now and then, for storage. Avoid WD-40 and cooking oils that turn sticky on a kitchen knife.
Can Damascus knives go in the dishwasher?
No, Damascus knives should never go in the dishwasher. Heat, long exposure to moisture and harsh detergents dull the pattern, encourage rust and damage the handle. The blade also knocks against dishes and loses its edge. Hand-washing with warm soapy water and drying immediately takes under a minute and keeps the knife in shape.
Can you sharpen a Damascus knife?
Yes, you can sharpen a Damascus knife like any kitchen knife, ideally on a whetstone. A medium grit around 1000 rebuilds the edge and a finer stone polishes it. Japanese-style blades are usually sharpened at a lower angle than Western knives. Skip pull-through sharpeners, which are too harsh for hard steel, and use a ceramic honing rod between sessions.
Which Japanese-style knife should I buy first?
The best first Japanese-style knife is a chef knife (gyuto) or a santoku. Both slice, dice and chop meat, fish and vegetables, so one blade covers most daily cooking. Pick a gyuto if you like a longer blade and rocking cuts, a santoku if you prefer a shorter, lighter knife. Add a nakiri later if you cook a lot of vegetables.