The new build from bladesmith Don Carlos Andrade in his well-loved paring knife profile is dressed in striking moabi wood that Don has capped with a vintage micarta ferrule. Tapering back to front in the shield-style wa handle rendition he is known for, rounded on the sides and faceted top and bottom, control and comfort go hand in hand when Don shapes the finished product. A formally trained chef, each knife the California-based artist builds is with the realities of daily meal preparation in mind, and that holds truer than ever in his paring knives: slim, light, sharp, and versatile enough to use for handheld work above the board or precision slicing of ingredients small and large. Cuts are made with a 105mm / 4.1″ blade in RWL-34 high-performance stainless steel, an alloy developed and made by Damasteel at their specialty forge in northern Sweden. Don gives the symmetrical bevels his super and pronounced convex geometry that slims to a razor-sharp edge while maintaining strength and toughness for every job. The blade’s spine, rounded and high polished, tapers steadily forward to an aggressive, needle-like tip. Everything a chef needs in a small blade to complement the full-size chef knife.