Peeling Knife LAMART LT2085 — 9.5 cm blade, stainless kitchen paring knife

LAMART LT2085 is a compact peeling (paring) knife with a 9.5 cm stainless steel blade designed for precise peeling, trimming and detailed fruit and vegetable work. The short, pointed blade and balanced wooden handle allow controlled movements for coring, shaping garnishes and removing skins without affecting the smell or taste of food. The knife is suitable for both home cooks and professional kitchens that require small, accurate cuts.

Advantages

The stainless steel blade provides sustained sharpness and corrosion resistance while the ergonomic wooden handle ensures a secure grip during extended use. Its compact size enables fine work such as removing blemishes, making decorative cuts and preparing small produce with minimal waste. The knife's construction is easy to maintain: wash and dry after use to preserve the blade and handle.

Suitable for

• Peeling and trimming fruits and vegetables
• Coring and preparing small produce (apples, pears, tomatoes, shallots)
• Shaping garnishes and decorative slicing
• Precision cutting tasks in home and professional kitchens

Key specifications

• Blade material: stainless steel
• Handle material: wood
• Blade length: 9.5 cm
• Total knife length: 19 cm
• Color: silver blade, brown handle

How to use

Hold the knife with a comfortable grip on the wooden handle and place the tip of the 9.5 cm blade against the item to be peeled or trimmed. Use short, controlled strokes away from the hand holding the produce to remove skin or shape pieces. For coring, use the tip to create an initial opening and then work around the core. After use, wash the knife with warm water and mild detergent, dry thoroughly and store in a safe place out of reach of children. Exercise caution: any knife can be dangerous if handled incorrectly.

Usage recommendations

To keep the blade sharp and safe to use, hone regularly and avoid cutting on very hard surfaces such as ceramic or stone. Do not leave the knife wet for extended periods; dry the blade and handle after washing. Store the knife in a knife block or protective sheath to protect the edge and prevent accidents.