Very sharp, quality German steel blade. Triple-riveted full tang for precise control. Precision-forged from a single blank of high-carbon stainless steel. Comfortable handling.
Significantly more expensive than other options.
Sharp 3.5-inch blade with protective sheath. Textured ergonomic grip minimizes slipping. Made from high-carbon stainless steel.
Some users find it difficult to get used to the grip texture.
Made from high-carbon stainless steel. EdgeKeeper technology features a self-sharpening knife sheath. Rust-resistant blade.
Feels a bit lighter compared to other paring knives.
Features a full tang and good balance. Has a very sharp blade made from high-carbon stainless steel. Handle is comfortable. Made in Germany.
Some buyers say the blade is a little thin for the price.
Bolsterless heel allows use of entire 3.5-inch edge; excellent for precise paring. Hot drop hammer-forged carbon steel blade for strength and sharpness. Blade is wider at the heel for more natural motion.
A little pricey. Care must be taken with its extreme sharpness.
We recommend these products based on an intensive research process that's designed to cut through the noise and find the top products in this space. Guided by experts, we spend hours looking into the factors that matter, to bring you these selections.
A paring knife is typically one of the most-used knives in the kitchen, helping with tasks like coring strawberries and peeling fruit when a chef’s knife isn’t precise enough. You typically only need one paring knife in your kitchen, though there are different blade shapes better suited to different tasks.
While a decent paring knife can be found for a reasonably low price, paying a bit more for a forged, full-tang blade will get you a high-quality knife that feels nice in your hands and is less likely to cause accidents. Most blades are made of stainless steel, but it’s the quantity of carbon in the blade that determines its strength and hardness. Maintaining maximum sharpness is the key to both good food prep and safety, and some blades are easier to sharpen than others.
A paring knife is a small kitchen knife with a blade that’s four inches or shorter. As the name implies, paring knives are designed for peeling the skin off fruits and vegetables.
While a chef’s knife can be used for most vegetable-chopping tasks, a paring knife is often better suited to the job, especially when precision is needed. In general, any job dealing with small fruits or vegetables is best performed with a paring knife.
A paring knife is also a good go-to knife for basic tasks like opening packaging, trimming meat, or testing the doneness of brownies.
Choosing the best possible paring knife is all about blade quality. The shape of the blade and whether or not the knife is full-tang (with the blade extending through the handle) are major factors in determining the quality of a paring knife.
A stamped blade is mostly flat, punched out of a single piece of metal. A forged blade is tapered, with its widest point at the handle.
Less expensive knives usually have stamped blades. The thinner blade results in a flimsier feel, and the blade is far more likely to bend and even break, which may cause serious injury. However, because stamped blades are lighter, they won’t tire your wrist or arm as quickly, so a stamped blade might be your best option for longer tasks. Though they may not look or feel as nice as forged blades, stamped blades work for many and are popular in professional kitchens.
Forged blades are heavier and usually more expensive. The shape of the blade reinforces it, preventing the blade from bending and snapping as a stamped blade might. Forged blades have a bolster at the point where the blade enters or meets the handle, which prevents the blade from bending and snapping. However, the extra weight of forged blades may tire you out more quickly, which can lead to injury and make some tasks more challenging.
Paring knife blades are usually either stainless steel or high-carbon steel. Ceramic paring knives are also common, but they are less popular than their metal counterparts.
Stainless steel blades are strong and difficult to bend. They are also less expensive than most ceramic or high-carbon steel blades.
High-carbon steel blades are harder than stainless steel blades, but they are also more brittle. However, they remain a popular choice for their extreme sharpness.
Ceramic blades are often inexpensive and are extremely sharp due to the hardness of ceramic. Like high-carbon steel, however, this hardness also means ceramic is very brittle – even more so than high-carbon steel. As a result, it is best suited to slicing and is not as versatile as stainless steel or high-carbon steel.
The tang is the part of the blade that extends into the knife’s handle. A partial tang extends partway into the handle, resulting in a knife that is somewhat more prone to breakage.
A full-tang knife has a blade that extends all the way through the handle. This serves two purposes. The first is to prevent the blade from snapping. The second is to balance the knife, giving the user more control over the blade.
Full-tang knives are often more expensive and are usually preferred by professional chefs.
Your paring knife should feel good in your hand and possibly complement or match the other knives in your set.
There are four common types of paring knives, though other styles do exist.
Spear-tip paring knives have a classic knife shape with a curved blade edge and spine. These paring knives are the most common type and are known for their versatility. Spear-tip paring knives excel at both peeling and chopping. If you regularly peel, core, and chop up fruits, this is a good option.
Bird’s beak paring knives have a concave blade that is usually made of thicker metal to increase its strength. The inward curve of the blade makes this style suited to peeling or carving intricate details.
Sheep’s foot paring knives stand out for their completely flat blade edges. The rounded tip of these knives makes them the best option for julienning and thin slicing, as you can safely apply pressure to the knife tip with your other hand.
Serrated paring knives come in all three blade shapes and are used for cutting through tougher fruits and vegetables. Though you usually only need one paring knife, it can be helpful to also have a serrated paring knife in your knife set.
In general, a thicker handle increases the surface area of the handle and is less likely to slip from your hand. The handle should be oval-shaped rather than round, as this makes the handle less likely to spin. Square-shaped handles are even less likely to spin but may be uncomfortable to hold.
Plastic handles are inexpensive and can provide decent grip. In addition, they are lighter than other materials, allowing you to work longer without becoming fatigued. Wood handles have a classic look and feel good against your skin. They provide some grip, but they are not as grippy as plastic and are less likely to have an ergonomic shape. Metal handles are sleek and easy to clean, but they do not provide very good grip and are far heavier than wood or plastic handles.
The balance of a knife is one of the biggest factors in the overall feel of the knife. There’s no “correct” balance for a knife. Some people prefer the center of mass to be in the handles, while others like it in the bolster of the blade. It may take some experimenting to find your preference, but the knife should feel comfortable and easy to control.
Paring knives that retail for $5 to $20 typically have stamped blades and plastic handles. The blades are typically made of stainless steel, but some knives may have ceramic blades. Cheap and lightweight, the paring knives in this range are good for occasional use and basic tasks in the kitchen.
For $20 to $40, you’ll find more reliable paring knives that may have forged, full-tang blades. Plastic and wooden handles are common in this range.
Paring knives that cost $40 to $100 often have forged, full-tang blades made of high-carbon steel or stainless steel. Some higher-end knives have metal handles, but plastic and wood are also popular for their superior grip.
A. That depends on how often you use it, but the simple answer is that your paring knife should be sharpened whenever you notice it slipping or struggling to cut properly. This may be every few weeks or every few months.
A. In general, a dishwasher is a good way to damage the blade of your knife and possibly the handle as well. Your paring knife should be hand-washed and hand-dried to keep the blade sharp and rust-free.
A. Yes, and you may not need special products to do it. Soaking your knife in vinegar or a mixture of lemon juice and water can loosen the rust enough to be scrubbed off.