The Aogami Super steel which is used for the core of these knives is seen as one of the best performing steels used for Japanese kitchen knives by many blacksmithes. The dark Kurouchi finishing is a hard work of art but leaves a highly performing, long-lasting and beautiful knife in return.
Core: Aogami Super steel, hardened to HRC64-65.
Cladding: Carbon steel
Finishing: Suminagashi-Tsuchime (hammered)
Blade: Distal tapered, which leads to a better balance of the knife.
Handle: Made of rosewood Shinogi shape, which is very dirt-resistant and robust, with packer wood bolster.

A paring knife is often used for many in-hand tasks such as coring, peeling, and trimming; think apples, artichokes, various fruits and garlic etc. It is an extremely versatile tool that when you get a really good one, you start to wonder how you managed to cook all these years without it.