Paring knife BergHOFF Leo Graphite — stainless steel blade 9 cm, 1 pc

The BergHOFF Leo Graphite paring knife features a 9 cm stainless steel blade designed for precise peeling, trimming and detailed cutting tasks. Sold as a single-piece item, this compact kitchen knife provides controlled handling for fruits, vegetables and small ingredients. The blade material and balanced construction make it suitable for both home cooks and professionals requiring accuracy in preparation.

Advantages

The ergonomic handle delivers a secure and comfortable grip, reducing hand fatigue during repetitive tasks. A well-balanced design improves control for delicate cuts and intricate work. The sharp stainless steel blade allows efficient peeling and fine slicing, while its slightly wider profile enables light crushing of garlic and easy transfer of chopped items. Constructed from quality stainless steel, the blade resists corrosion and keeps a keen edge with routine maintenance.

Suitable for

• Peeling and trimming fruits and vegetables
• Paring, segmenting and detailed decorative cuts
• Removing seeds and deveining small items
• Crushing garlic cloves and scooping chopped ingredients
• Precision tasks in home or professional kitchens

Key specifications

• Blade length: 9 cm
• Blade material: stainless steel (high-chromium alloy)
• Blade shape: compact paring profile with a slightly wider belly
• Handle: ergonomic design for safe grip
• Weight and balance: designed for controlled, precise handling
• Piece count: 1

How to use

Hold the BergHOFF Leo Graphite paring knife with a comfortable grip on the ergonomic handle and guide the blade with your other hand for precise control. Use the tip and front third of the blade for detailed peeling, trimming and decorative cuts; use the belly for slicing and the flat side for light crushing of garlic. After use, rinse the blade, dry thoroughly and store in a safe place or knife block to protect the edge and maintain performance.

Usage recommendations

Keep the blade sharp by honing regularly and stropping or sharpening as needed. Avoid cutting on very hard surfaces such as ceramic or glass; use wooden or plastic cutting boards to prolong the blade life. Clean by hand with mild detergent and dry immediately; do not leave the knife soaking or in a dishwasher to preserve handle and blade integrity.