Paring Knife for Peeling Slicing Coring Fruits and Vegetables - 7-11/16" - AUS 10 - Unfinished Kit
A necessity for all of those small, delicate items that need to be peeled, sliced and diced, a paring knife is a must-have tool for the kitchen. Now you can make your own custom paring knife with this blank.ZHEN AUS 10 Knife Kits are constructed from three layers of AUS 10 steel...
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System ThreeItem 159190As Low As $14.39
ZHEN AUS 10 Knife Kits are constructed from three layers of AUS 10 steel (HRC59-61) forged together to form a refined grain structure that is more wear resistant, much tougher, and has the ability sharpen and maintain a keen edge. AUS-10 Japanese stainless steel has roughly the same carbon content as 440C but with slightly less chromium, so it should be a bit less rust resistant but tougher than traditional 440C. It also competes well with the higher-end steels, like ATS-34 and above. Designed for the chef at heart, these knives would make a great gift for the cook in your family.
- Customize your knife blade by choosing from a myriad of woods to make your handle
- Forged from 3 layers of AUS 10 steel
- Rockwell hardness of 59 -61
- Maintains a keen edge
- Overall Length: 7-11/16"
- Blade Length: 3-5/16"
- Blade Material: AUS-10 Japanese stainless steel
- (1) Knife blade blank
- (4) Rivets
- Knife scale / handle material sold separately.
- Hand wash your blades with gentle dish soap, rinse clean and towel dry immediately.
- Hone your blades with a steel or ceramic rod weekly to keep them sharp. We recommend sharpening your blades with a whetstone at an angle of 15°-20°.
- CAUTION: DO NOT chop bone or use this knife on a hard surface like a glass cutting board, tile, or granite.
Instructions / MSDS
Articles & Blogs
Awesomely sharp, beautiful, useful knife.
This is the second Zhen Damascus steel knife kit I've gotten. The first was the Santoku Knife which is amazingly sharp and durable. This is every bit as good. I put Ipe scale on the Santoku, which are beautiful and durable (and frankly, really hard to machine). The downside is that you don't want to let the wood soak. On this one, I used micarta scales, and it's also beautiful and durable, but I can be a bit less concerned about getting the handle wet. A suggestion if you're going to get a knife like this. This is really a premium, heirloom quality knife. Don't use the crappy looking rivets, but get some nice mosaic pins that'll really show off the quality. IMO, it's easier to make a knife that way because you don't have to worry about countersinking the rivets. All you do is grind and sand the pins to the same level as the rest of the scales. I couldn't be happier with this. I've got a bunch of good kitchen knives, but I now use my Zhen knives 80 or 90% of the time.
I fitted the knife with a fun resin handle with mosaic pins for my neighbor. She loves it and always comments on how sharp it is. Makes a great gift that people will use.
Nice knife as far as a cheaper Japanese production knife goes. Not really sharp outof box, but shapened up nicely on water stones and strop. Rivets are junk, I had to drill 2 back out because they broke. Better off using rods as pins. Maintains edge fairly well and doesnt require the maintenance of high carbon steel japanese blades.