Chicago Cutlery Walnut Tradition 3-Inch Paring Knife Reviews
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Chicago Cutlery Walnut Tradition 3-Inch Paring Knife Feature
- 3-inch knife for trimming, peeling, and removing blemishes on fruits and vegetables
- Stamped high-carbon stainless steel blade features exceptional sharpness and rust and stain resistance
- Full tang for balance and strength; exclusive Taper Grind edge
- Comfortable wood handle secured with triple-brass rivets
- Hand wash for best results; lifetime guarantee
This handy little three-inch knife is a true kitchen essential. Ideal for trimming, peeling, and removing blemishes on fruits and vegetables, its small size and nimble profile excel at any task that prizes delicacy, dexterity, and control. As a part of Chicago Cutlery’s Walnut Tradition line of cutlery, this knife combines high performance with excellent value. Stamped rather than forged for lighter weight and a more reasonable price, the blade is made from high-carbon, 420 stainless steel with carbon to keep edges sharper longer and chromium to resist rust and stains, while Chicago’s exclusive Taper Grind edge produces impressively precise slices and retains its sharpness well over time. A full tang extends from the tip of the knife to the end of the handle for improved balance and strength. A comfortable walnut handle offers the rich warmth of wood and a classic look; it’s securely held to the blade with triple-compression brass rivets for added safety and stability. Chicago Cutlery covers their knives with a lifetime guarantee; they recommend hand-washing and drying for best results.
--Mary Park
Chicago Cutlery Walnut Tradition 3-Inch Paring Knife includes 1-Each 3-Inch paring knife.Chicago Cutlery Walnut Tradition collection features the classic styling of beautiful wood handles. Our exclusive Taper Grind™ edge technology stays sharper longer and is easy to resharpen. High-carbon stainless steel blades resist stains and rust for lasting beauty. Triple compression brass rivets hold the handles securely to blade for safety and stability.
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Jan 22, 2011 13:44:06
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