25% OFF
The Lan Series paring knife puts true Damascus steel into a 3.5" blade built for the small jobs your chef's knife can't reach. A 14Cr14MoVNb powder-steel core, clad in 73 layers of Damascus and run to 62±2 HRC, holds a fine 15° per-side edge for peeling, trimming, segmenting and detail work in hand. Olive wood handle, full tang. Backed by a lifetime warranty.
15° Per Side
Fine Paring Edge
62 HRC
73-Layer Damascus
Full Tang
Olive Wood Handle
Reach for this when the job moves into your hand. Segmenting an orange, hulling strawberries -- these are the moments where a chef knife becomes unwieldy and a 3.5-inch paring knife is exactly the right tool. Short. Responsive and in control.
The 3.5-inch blade stays in the hand while the food moves around it, which is the whole point. You're not anchoring it to a board and rocking. You're working a peach around the blade, trimming silverskin off a tenderloin, or cutting the eyes out of a potato without removing a chunk of good flesh. The hidden tang keeps the balance close to the grip so the tip doesn't wander when you're working at a precise angle.
The core is 14Cr14MoVNb powder steel, vacuum heat-treated to 62-64 HRC. A hard edge on a paring knife is worth more per square centimetre than on any other blade in the kitchen, because you're working right against your hand and a sharp blade needs less pressure. The 73 layers of Damascus cladding protect the core and match the rest of your Lan Series collection. The polished olive wood handle is comfortable in a pinch grip or a full wrap, depending on the job.
Pair with the Lan Series 8.5" Chef Knife (B37-CS) for board work, and the Lan Series 7" Santoku (B37-RS) when you need precise push-cuts through vegetables before switching to in-hand work.
All our knives arrive in a beautiful, premium gift box that's ready to impress. (Whether it's for a very lucky friend, or just for you.)
LAN SERIES · B37
Most paring knives are an afterthought — soft steel, stamped blades, plastic handles. The Lan B37 is not. It carries the same 14Cr14MoVNb powder-steel core and 73-layer Damascus construction as the bigger knives in the range, scaled down to a 3.5" blade you control with your fingertips. This is the knife for peeling, deveining, hulling, segmenting citrus and any job too fine for a full-size chef's knife.
See it in action
In stock. Ships from Australia. Hand-wash only.
WHY IT CUTS
A short 92mm blade and a fine 15° per-side edge give you close control for the detail work that happens off the board — peeling in hand, scoring, trimming fat, coring. The powder-steel core holds that fine edge through repeated small cuts, so it stays sharp where soft paring knives go dull fast.
THE STEEL
The cutting core is 14Cr14MoVNb powder steel — a fine-grained powder-metallurgy stainless that takes and holds a keen edge. It is clad in 36 layers of SUS410 each side, for 73 Damascus layers in total, then hardened to 62±2 HRC by vacuum heat treatment and deep-freeze. The result is a genuine Damascus paring blade: hard enough to stay sharp, stainless enough to shrug off acidic fruit and veg.
Specification
Hand-wash only — not dishwasher safe.
IN THE HAND
The handle is olive wood over a full tang, so the steel runs the length of the knife for balance and a secure feel during fine, close work. At 91g the knife is light enough to steer with the fingertips. Hand wash only — never the dishwasher — and the olive wood and Damascus stay looking the part for years.
The difference
Xinzuo Lan B37 Paring Knife
A Typical Supermarket Paring Knife
In the box
Arrives ready to gift.
Lan Series
LAN SERIES · B37
Add to cart — $53.96FAQs
Yes. It is a 73-layer Damascus blade — a 14Cr14MoVNb powder-steel core clad in 36 layers of SUS410 stainless on each side. The pattern is genuine forged cladding, not a print.
62±2 HRC, hardened by vacuum heat treatment and a deep-freeze cycle. That is hard enough to hold the fine edge through repeated small cuts.
15° per side (15°±1) — a fine, keen edge suited to delicate paring work.
Olive wood over a full tang, so the steel runs the full length of the knife for balance and a secure grip during close work.
No. Hand wash only and dry it straight away. The dishwasher will damage the edge, the steel and the olive wood handle.
Small in-hand jobs — peeling, hulling, deveining, segmenting citrus, trimming and scoring. It is the knife you reach for when a chef's knife is too big.
Yes, a lifetime warranty against manufacturing defects.
More from the range
Guides to help you get the most from your knife
