Most people don't expect a bladesmith who forges hunting knives up the North Fork to make the best paring knife in the kitchen, but Marta does. She draws the blade thin and grinds it keen so it parts a tomato skin without bruising the flesh and trims a roast clean. The high-carbon steel takes a finer edge than stainless ever will, and it holds it — Rosa runs ours hard through a season of suppers and it just keeps cutting.
The handle is stabilized birch, smooth and grippy even with wet hands, sized small for control. It'll darken and patina with use like any honest carbon blade — dry it after washing and it'll be sharp for your kids. A great knife in a small package, made by hand a short, rough drive from our gate.