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Senzo Clad AUS10 90mm Paring
£73.00 GBP
Unit price / perShare
Knife Specifications
We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.
Style
Paring
Blade Material
AUS10 w/Stainless Clad
Handle Material
Pakkawood w/stainless bolster
Bevel
Double
Maintenance Level
Low
Edge Length
90mm
Overall Length
200mm
Spine Thickness
1.5mm/1.5mm
Blade Height
24mm
Weight
80g
HRC
~59
An In depth look
Blade Type
A paring knife, sometimes also known as a petty knife, is a small yet versatile tool, ideal for precise culinary tasks. Traditionally used for peeling, shaping, and delicate cutting, its compact size and sharp edge allow for meticulous control, making it essential for detailed work in fruits, vegetables, and garnishes.
Steel Type
Japanese AUS-10 steel is a high-quality stainless steel renowned for its balance of toughness and durability while still holding a good edge. It is on the softer side of most Japanese Stainless Steels, slightly softer than VG10 or Ginsan. Enriched with vanadium, it achieves a superior durability, making it ideal for crafting durable, sharp knives that withstand rigorous use.
Care Information
Introducing
Suncraft
With over 60 years of knife-making expertise, Suncraft stands as one of the most respected manufacturers in Japan’s Seki region — a city long renowned for its blade-making tradition. Known for their consistency, craftsmanship, and performance, Suncraft produces a wide range of kitchen knives forged from premium steels including VG10, SG2, and AUS10.
Their most celebrated series — including the Senzo Black, Universal, and Clad — are finished to an exceptional standard, with clean lines, refined grinds, and a focus on durability and ease of use.
At the core of Suncraft’s philosophy is a belief that a well-made knife should inspire confidence, creativity, and longevity in the kitchen. Built to perform and made to last, Suncraft knives are tools designed to elevate your cooking for a lifetime.
