The Kookaburra is a paring knife for those intricate jobs in BBQ preparation designed for in-hand use predominantly. This handy little fella may be small in stature but big in the number of jobs you can do with it. Segmenting orange, deveining prawns, separating sausages and scoring meat.
Finer Details
Blade Length: 96mm (3.75") | Overall Length: 222mm (8.75") | Blade Thickness: 3mm (0.118") | Weight: 170g (6oz) | HRC: 60-61
Our knives are designed here in South Australia by Shannon, a 2nd generation blacksmith. We source high quality Japanese VG10 steel for a robust blade with rigid construction, corrosion resistance, and most importantly, a razor sharp edge that holds for ages.
We pair this steel with Australian wood handles foraged from around our area; mainly Adelaide Hills and McLaren Vale.
The knife is finished with a 50/50 double bevel edge, sharpened to 15° angle. This creates a keen edge, without sacrificing toughness or performance.
The Kookaburra is a paring knife for those intricate jobs in BBQ preparation designed for in-hand use predominantly. This handy little fella may be small in stature but big in the number of jobs you can do with it. Segmenting orange, deveining prawns, separating sausages and scoring meat.
Finer Details
Blade Length: 96mm (3.75") | Overall Length: 222mm (8.75") | Blade Thickness: 3mm (0.118") | Weight: 170g (6oz) | HRC: 60-61
Our knives are designed here in South Australia by Shannon, a 2nd generation blacksmith. We source high quality Japanese VG10 steel for a robust blade with
