The Asian Multi-Prep knife has a 4.5” blade with a unique triangular shape perfect for working around bones and between joints. The smaller size offers precision cutting control as you prep poultry and other proteins. The razor-sharp cutting edge makes removing breasts from the bone easy as well as cutting joint cartilage almost like butter. Also useful for many food prep chores - from slicing shallots to trimming vegetables.
- Smaller knife suitable for poultry processing and a wide range of other prep tasks
- Proprietary VG-MAX cutting core is wear and corrosion resistant, strong, and very fine-grained to enable a razor-sharp, long-lasting 16 degree edge each side
- 34 layers of stainless Damascus cladding each side (68 total) help release food from blade
- D-shaped ebony-finished Pakkawood handles are comfortable for both right- and left-handed cooks. Durable, beautiful, and won’t harbor bacteria
- Full composite tang for light weight and perfect balance
- Hand wash with mild dish soap, rinse thoroughly, and dry completely
- Handcrafted in Japan
