Very sharp, quality German steel blade. Black pakkawood handle is laminated for easy sanitation. Award-winning design. Comfortable to use and well-balanced. Stain-resistant. Comes in a presentation box.
More expensive than many other brands.
Well-balanced and comfortable to hold. Features an ergonomic santoprene handle for a non-slip grip. Taper-ground edge adds stability and sharpness. Able to withstand hot and cold temperatures.
Not ideal if you're looking for a traditional wood handle.
Features a very sharp blade and a polypropylene handle that is dishwasher safe. Ergonomically designed to prevent slipping. Made in Switzerland. Comes with a lifetime warranty.
The handle is thin and feels low-quality. Blade can bend a bit.
Made of stainless German steel. Ergonomically engineered with full tang and bolster. Triple steel rivets reinforce and strengthen handle. Sharpens well.
The handle is a little short.
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Paring knives have short blades, usually 3” to 3.5”, with pointed tips. They are used primarily for work that requires more precision than a chef’s knife, such as peeling fruits or vegetables, segmenting citrus fruits, deveining shrimp, or coring tomatoes. Small and easy to maneuver, they can be more efficient for such detail work than a chef’s knife. Look for one that feels good in your hand and comes with a sharp, sturdy blade. The best paring knives are made of high-carbon stainless steel that holds an edge well and are constructed with a full tang for durability.
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