5" Paring Knife Wood Handle

502 - Kiwi Brand paring knife with a five inch blade and a wooden handle.

As this is a general purpose paring knife and so it is perfectly suited for working with fruit and vegetables, however it is also suitable for performing many other kitchen tasks, like cutting cheese or cold meats.

Some of the typical uses for a paring knife would be:

Vegetables:

• Peeling
• Slicing
• Coring
• Removing seeds and membranes
• Mincing herbs
• Eyeing potatoes
• Skinning mushrooms
• Crushing garlic

Fruit:

• Peeling
• Slicing
• Coring
• Segmenting citrus fruit
• Hulling strawberries
• scraping out seeds from vanilla pods

Meat and fish:

• De-veining prawns
• Shucking oysters
• Filleting small fish
• Scoring meat
• Trimming fat from meat
• Carving small carcasses such as poultry
• Testing tenderness of meat

Other uses:

• Slicing cheese
• Slicing cured meats like salami etc.

The blade is made from Japanese high carbon martensitic stainless steel (SUS420J2) which has been hardened and tempered for optimal sharpness. This knife has a razor sharp, double bevelled cutting edge and it has an attractive wooden handle.

This is the same shaped blade as the Kiwi Brand 512 - 5" paring knife with a yellow plastic handle and the 792 Kom-Kom 5" paring knife with hardwood handle.

The 502 is a small and ergonomic paring knife  that is especially suited for working with smaller ingredients.

Keep the blade away from strong acids or alkalis such as fish sauce or vinegar.
Do not use wire wool to clean as it may damage the blade. Wash with a soft sponge and dry immediately.

Avoid putting wooden handled knives in a dishwasher as the high temperature and extended period in water will shrink and dry the wood and will ultimately ruin the knife.

This knife is made with a Japanese high carbon martensitic stainless steel alloy(SUS420J2) which has the benefit of being harder and therefore sharper than many other stainless steels but the trade-off is that they are more prone to staining.

If your knife has a wooden handle, it is recommended to oil the handle occasionally with a food grade oil. The choice of oil is a personal preference however groundnut and rapeseed oil appear to be popular but avoid olive oil as this can go rancid quite quickly. This will help maintain the wood and keep your knife looking like new. Be very careful while doing this to avoid cutting yourself.

Store knives in a dedicated storage solution such as a wooden box or wall hanger, see our knife storage options .

Keep in a safe location away from children.