Paring 100mm RWL34 Palisander de Madagaskar Ebony
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Precision, elegance, and craftsmanship meet in this handcrafted 100mm paring knife, meticulously hand-ground and finished by renowned French craftsman Evan Antzenberger.
The blade is shaped from premium RWL34 steel, a high-performance powdered steel renowned for its exceptional edge retention, toughness, and corrosion resistance. A distinctive acid-etched finish lends the blade a unique, refined texture while further enhancing its resilience.
Built with a full tang construction for superior strength and balance, this knife offers precise control for delicate tasks such as peeling, trimming, and intricate slicing. Its classic blade profile ensures versatile performance across a wide range of kitchen work.
The handle is crafted from exquisite Palisander de Madagascar Ebony, a rare and richly grained wood, and is elegantly accented with brass pins — a nod to timeless, traditional knife-making techniques. The result is a handle that feels as luxurious as it looks, offering both a secure grip and lasting beauty.
Each knife is a reflection of Evan Antzenberger’s dedication to blending traditional craftsmanship with modern performance, creating heirloom-quality tools for discerning chefs and collectors alike.
Product Specification
Blade Type: Paring Knife
Overall length: 215mm
Edge Length: 100mm
Spine Heel: 2.35mm
Spine Mid: 2.15mm
Spine Tip (20mm before): 1.7mm
Blade Height: 26.9mm
Weight: 72g
Cutting Edge Steel: RWL
Stainless: Yes
HRC: 65
Blade Construction: Mono Steel
Blade Finish: Acid Etched (Forced Patina) and Satin Polish
Grind: Flat
Handle Construction: Full Tang
Handle Materials: Palisander de Madagaskar Ebony
Handedness: Ambidextrous
Saya, Hand Crafted Storage or Display Included: No
Shipping & Returns
Shipping
We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.
We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.
Returns
At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.
However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.
In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.
All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.
Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.
Product Care:
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.