MareaDamascus Paring Knife 3.5"
- Blade length
- 3.5" (9 cm)
- Steel
- 67-layer damascus, 10Cr15CoMoV core
- Hardness
- 60 ± 2 HRC
- Handle
- Burl wood and blue resin, stainless steel bolster
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A 3.5-inch blade: in the Marea series, this is the knife for small jobs done in the hand. Trimming scallions, prepping radishes, splitting a vanilla bean or opening a fig without crushing it. When the cut happens on the board, the 5-inch utility knife from the series is more comfortable. Its round burl wood and lagoon-blue resin handle, with a steel bolster, is the same as on the larger models.
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 Marea 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 rippled pattern comes from the layering, so no two blades look the same. The round handle pairs burl wood with lagoon-blue resin, split by a stainless steel bolster. Every handle is one of a kind: the wood-to-resin mix changes from piece to piece.
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 · Marea Blue Resin 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" (9 cm) |
| Handle | Burl wood and blue resin, stainless steel bolster |
| Edge | Double bevel |
| SKU | CD-RB-OFFI9 |
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 resin and wood handle water resistant?
The resin is waterproof, but the burl is still wood: a quick rinse is fine, a long soak is not. Hand wash the knife, dry it right away, and never leave it in the sink or put it in the dishwasher.
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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