KRAMER by ZWILLING 2.0 Carbon Steel Paring Knife

Carbon steel is prized for its ability to achieve a much sharper edge and hold it longer than most stainless steels. Because it is not stainless, it requires more care to prevent rust, but it offers a level of precision and ease of sharpening that professional chefs prefer.

To keep the wood in top condition, avoid soaking the knife in water or putting it in the dishwasher. Periodically applying a food-safe mineral oil to the handle will help prevent the wood from drying out or cracking over time.

No, this is a specialized 3.5-inch paring knife designed for intricate work like peeling, de-veining, and detailed garnishing. It is not intended for heavy tasks like chopping through thick vegetables or bone, which could damage the fine edge.

Yes. Because carbon steel is reactive, you should hand wash and dry the blade immediately after every use to prevent oxidation or discoloration. Never leave it sitting in a wet sink or damp environment.

The double-tapered design—tapering both the blade and the tang—improves the knife's balance and agility in your hand. This makes it feel more nimble and precise when performing delicate tasks like peeling or scoring.