At 80 mm, this Japanese knife falls into the small precision knife category: peeling, fine trimming, close work on small ingredients. The short blade length allows direct, hand-close control for tasks that require precision over reach. This compact format suits repetitive prep work where a longer blade would be cumbersome.
The blade should be rinsed and dried after each use. Regular sharpening on a water stone will keep the edge in good condition. The pakka handle requires no special maintenance and handles incidental moisture well.
Care
Rinse and dry after each use. Never put in the dishwasher. Sharpen on a water stone to maintain the edge.