The Nordic kitchen knives have been developed and designed according to Japanese knife-making traditions. The blade is made of Japanese Damascus steel (AUS 10) and comprises 67 layers. In addition, the blade edge has a Japanese angle of 13-15ƒ‚‚ on each side. In combination, these features ensure maximum sharpness without compromising on flexibility. The narrow spine makes it easy to cut through foods, although it should not be used on frozen foods or bones. The handle is shaped according to the handƒ‚‚s anatomy. The bolster is designed so that you can rest your thumb on it, allowing you to apply optimum pressure and for greater precision. The spine of the blade is rounded. The knives are extremely durable with a hardness of 60 HRC. The paring knife provides full control when cutting and chopping herbs and small vegetables. Its sharp blade cuts perfectly, which makes working in the kitchen easy and safe as you can slice and chop with great precision. Thanks to the shape of the handle, the knife sits firmly and safely in your hand, whether you are using a cutting board or peeling fruit or vegetables.