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Chroma Haiku: 4" Paring Knife H13 A paring knife has a plain edge blade that is ideal for peeling and other small or intricate work (such as deveining a shrimp, removing the seeds from a jalapeno, or cutting small garnishes). It is designed to be an all-purpose knife, similar to a chef's knife, except smaller. In Japan we use only the sharpest knives to insure the most precise and finest cut. HAIKU knives are extremely sharp; please take special care when using them. (Keep them away from children.) Never wash HAIKU knives in the dishwasher, the aggressive detergents and heat damage the steel and the honoki wood. Please wash the knife in warm water and dry it by hand after every use. Such care insures life-long reliability of HAIKU. Please do not cut bone or another hard materials with our HAIKU knives. A cleaver should be used for such tasks. HAIKU knives stay sharp a long time, but depending on how often you use the knives, they will need to be sharpened at home. Japanese HAIKU knives are designed for quick and easy sharpening. Use the HAIKU whetstone for best results; if necessary another ceramic whetstone may be used. In a desperate situation, draw the knife's edge over the bottom of an unglazed porcelain bowl to sharpen. Please never use a sharpening-steel, as it will damage the fine HAIKU edge.
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