Performing many tasks that a larger knife cannot handle, paring knives are small but essential. Stylishly core a strawberry, seperate sausages and slice those shallots. Paring knives are the mainstay of any professional kitchen for a variety of reasons. For fruits and vegetables they may include segmenting citrus, removing seeds, mincing herbs, eyeing potatoes and skinning mushrooms. For proteins they can be used for scoring meat, trimming fat from meat, de-veining prawns, shucking oysters, filleting small fish and deboning chicken.
Our Kookaburra knife is made with the same ergonomic handle as the rest of the Big Red Knives range, giving you the option of gripping your knife with either your thumb or index finger on the spine, allowing for high control and precision work. With a spear point and razor-sharp edge, no task will be a struggle but rather easy work as part of your outdoor dining experience.
For more information about our Kookaburra Knife, visit here: [ Ссылка ]
