Top brands for the professional chef in each of us. ™
Questions? Call (866) 276-4550
FREE SHIPPING on orders over $49
Tap to Receive Deal Notifications
Save 20% on Select Le Crueset Stainless Steel Cookware
KAI Professional 3 1/2 inch Paring Knife

KAI Professional 3 1/2 inch Paring Knife


Item Code: M-115481
Sugg. Price: $19.95
$14.95

 Item is in stock.

FREE SHIPPING on orders over $49

Select Quantity:

Have a question?

Email: cs@metrokitchen.com


 Shopping with us is safe & secure

Ideal for precise peeling, coring, trimming and mincing, the KAI Professional 3 ½ inch Paring Knife makes kitchen work easy with its lightweight handle and short, wide blade. Superior cutlery design at an affordable price. Each KAI Professional knife has a high-carbon stainless-steel blade that is mirror-polished and finished with unique hammered detail.

Features of the KAI Professional 3 1/2 inch Paring Knife:
  • Japanese AUS6M high-carbon stainless-steel blade is hand-sharpened on a whetstone and holds a super-sharp edge.
  • Traditional Japanese hammered finish helps release food more easily.
  • Mirror polishing with graze-finish edge increases stain and corrosion resistance.
  • Wider blade helps minimize effort and keeps fingers away from cutting surface.
  • 16° cutting edge is razor-sharp and more precise than standard Western-style knives.
  • Built to stand up to the rigors of commercial use.
  • NSF Certified

  • Blade length: 3 1/2 inches.
  • Knife length: 8 3/4 inches.
  • Weight: 2.6 ounces.
  • Steel: Imported high carbon, Japanese AUS6M.
  • Hand-sharpened 16°double-bevel blade (32° comprehensive).
  • Riveted POM handle, full-tang construction.
  • Made in China
  • Limited Lifetime Warranty


MFPN: KI-HT7068
Brand: KAI
  • MetroKitchen.com recommends washing your knives by hand and immediately drying them. Do not let your knives soak in water.
  • Avoid cleaners containing bleach or citrus extracts, as they may stain the surface of your knives.
  • For longer lasting knives, cut on a wooden cutting board. Cutting on hard surfaces such as stone, metal or glass quickly dulls blades.
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after using your knives.
  • It's best to store your KAI knife so the edge and your fingers are protected, preferably in a block or in-drawer knife tray.
  • We suggest using a meat cleaver when you need to cut through bone, otherwise you can damage your knife blade.
  • Limited lifetime warranty from KAI with normal use and proper care.
  • Hand crafted in Japan

images of credit cards