IrisDamascus Paring Knife 3.5"
- Blade length
- 3.5" (10 cm)
- Steel
- 67-layer damascus, 10Cr15CoMoV core
- Hardness
- 60 ± 2 HRC
- Handle
- Abalone shell in resin, steel bolster, rivets and decorative mosaic pin
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At 3.5 oz, the Iris paring knife is the lightest piece in the abalone series, and its 3.5-inch blade the shortest. Choose it for fine work: removing potato eyes, segmenting an orange, pitting apricots, garnishing fruit. The abalone shell on the handle, set in clear resin, glows green, blue or violet depending on the light. For cutting on the board, the 6-inch utility knife from the series takes over.
The paring knife is the smallest knife in the kitchen. Its short blade sits close to your hand for precise work: peeling an apple, shaping vegetables, hulling strawberries, de-germing garlic, scoring meat. Japanese-style blade, thin and hard.
Blade and Handle
The Iris Damascus Paring Knife 3.5" has a blade made of 67 layers of damascus steel around a 10Cr15CoMoV steel core, hardened to 60 ± 2 HRC. The handle is abalone shell set in clear resin: it shifts from green to blue to violet as the light moves. Every shell is different, so every handle is one of a kind. A steel bolster joins handle and blade, and a gold mosaic pin sets off the shell.
Shipping and Returns
Damascus Knife ships free with tracking across the United States: 1 to 3 business days to prepare, then 8 to 14 business days in transit, import duties included. You have 30 days after delivery to return your order.
See also: Damascus Paring and Utility Knives · Iris Abalone Damascus Knives
In the kitchen
Our knives at work
Our models in use (styled scenes).
Fig. 01 · Damascus Paring Knife 3.5"
Specs
The blade, by the numbers
| Steel | 67-layer damascus, 10Cr15CoMoV core |
|---|---|
| Layers | 67 |
| Hardness | 60 ± 2 HRC |
| Blade length | 3.5" (10 cm) |
| Overall length | 8.1 in (20.6 cm) |
| Spine thickness | 2 mm |
| Handle | Abalone shell in resin, steel bolster, rivets and decorative mosaic pin |
| Weight | 3.5 oz (98 g) |
| Edge | Double bevel |
| SKU | CD-AB-OFFI10 |
Care
3 habits, years of sharp
Hand-wash it
Warm water, a drop of dish soap. Never the dishwasher.
Dry it right away
One towel, ten seconds. Never leave it in the sink.
Sharpen on a stone
1000 grit rebuilds the edge. Low, steady angle.
Questions
Before you buy
What is a paring knife used for?
Peeling, trimming and small precise cuts, often in the hand rather than on the board.
Do I need a paring knife if I have a chef knife?
Yes: a chef knife is too big for peeling or in-hand work. The two complement each other.
Is the abalone handle fragile?
The abalone is set in resin that protects it from water and everyday knocks. Just avoid drops on tile floors, abrasive cleaners and the dishwasher, which would dull the finish. A soft cloth brings the shine back.
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.
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