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Kyocera Innovation Black 3-inch Ceramic Paring Knife
Peeling an apple in the hand, hulling strawberries and trimming the root end from a shallot call for a short, pointed blade that is easy to steer. This 3-inch Innovation Black paring knife is made for that close work. Its ceramic blade will not rust or react with food, so lemon juice and onion leave no stain or metallic taste behind.Kyocera rates its Innovation blades to stay sharp twice as long as its earlier ceramic blades, which Kyocera already credits with holding an edge up to ten times longer than steel. On a knife that spends most of its life on fruit and vegetables, that means long stretches between sharpenings. Ceramic is hard and brittle, though, so leave bones and frozen food to a steel paring knife.Customers ask us how a ceramic knife gets sharpened when it finally dulls. It needs diamond. The Kyocera Diamond Wheel Sharpener handles touch-ups at home, and Kyocera’s authorized service provider, EVERSHARP, sharpens blades and removes chips (see Kyocera’s sharpening service page).
Paring Knife or Utility Knife?Choose the 3-inch blade for work done in the hand or on small produce. The Innovation Black 4.5-inch Utility Knife adds enough length to halve a sandwich or slice a cucumber on the board. For the same blade length with a white blade and a choice of handle colors, see the Innovation White 3-inch Paring Knife. Learn More -
R. Murphy New Haven 2.625-inch Oyster Knife, Wood Handle
The R. Murphy New Haven oyster knife is the shucker America’s Test Kitchen named the winner of its oyster knife testing in 2012 and again in its current review, which found the New Haven design “dispatched oysters of all sizes easily.” Serious Eats also selected it as the Best Overall Oyster Knife. This version has a round wooden handle and a 2.625-inch blade.What sets a New Haven knife apart is the slight upward bend at the tip. You work the tip into the hinge and twist, and once the shell gives, the curve lets the blade ride along the underside of the top shell to cut the adductor muscle. The bend keeps the point lifted away from the oyster, which helps you open it without cutting into the meat. That makes it a forgiving knife to learn on, and it is just as much at home behind a raw bar.Wood or plastic is the handle question we hear. Wood has a warm grip and suits shucking at home or at a party. For a busy kitchen that sanitizes tools all day, the New Haven shucker with an ECOgrip handle has the same blade on recycled polypropylene. The New Haven Elite pairs this curved tip with a riveted rosewood handle. If you prefer a pointed blade, compare the Wellfleet, and see our guide to knife shapes for how oyster and clam knives differ. Learn More$18.00 -
F. Dick 4-inch Poultry Knife, Yellow Handle
Poultry processors use this short F. Dick knife to remove bones and split joints on chickens, and the yellow handle makes it easy to spot on a line or in a bin of tools. Color-coded kitchens may assign yellow to raw poultry.A 4-inch blade keeps the tip close to the fingers, which is where poultry work happens. It slips between the thigh and drum, frees the wing at the shoulder and trims the oyster from the back. The sanitary handle is easy to clean between birds.A bright handle is also easy to find when it is set down among birds on a crowded table, and easy to check at the end of a shift.For longer boning cuts on turkey or pork, the ErgoGrip 5-inch curved stiff boning knife offers more reach and a thumb rest, and the ErgoGrip 5-inch semi-flexible boning knife adds give for filleting breast meat. Those and the rest of the boning range are in the table below. Learn More$13.65 -
Victorinox 4-inch Produce Knife
The Victorinox 4-inch produce knife is used by grocers to trim lettuce and to open fruit to judge or demonstrate ripeness. The blunt tip and single sharpened edge make it a safe, quick knife for a produce department, a farm stand or a busy kitchen.Use it to trim the outer leaves from a head of lettuce, cut a melon or a mango open for display and clean up stems and blemishes before shelving. The short blade is easy to control in the hand and on a cutting board.The blunt tip keeps the knife from piercing packaging or a hand when it is carried in an apron pocket.Hone the edge regularly; a sharp produce knife bruises less of the leaf it trims, which keeps a display looking fresh longer.For more blade, see the Victorinox 6-inch Produce Knife. For whole melons, the Victorinox 12-inch Watermelon Knife has the length. Our Kitchen Knife Shapes guide explains produce shapes. Learn More$15.45 -
Victorinox Swiss Classic 3.25-inch Spear Point Paring Knife, Black Handle
The 3.25-inch spear point parer is the basic Victorinox paring knife, and this one has a black Swiss Classic handle. Its pointed tip handles work in the hand, such as peeling, coring and hulling, and small jobs on the board, such as mincing a shallot or a clove of garlic.The blade tapers to a fine point that pierces skins and lifts out seeds accurately. The light, textured handle fits large and small hands and stays secure when it is wet.Hold the fruit in one hand and draw the blade toward your thumb in short, controlled strokes. On the board, use the tip for fine cuts and keep the edge flat for slicing.The same knife comes with a red or a white handle. For a straight edge and no point, see the Swiss Classic 3.25-inch Sheep’s Foot Paring Knife, and for a little more length, the 4-inch black parer. Our Kitchen Knife Shapes guide explains paring knife shapes. Learn More -
Victorinox Swiss Classic 3.25-inch Sheep’s Foot Paring Knife, Red Handle
The Victorinox 3.25-inch red sheep’s foot paring knife is also called a vegetable knife, a straight paring knife or a kudamono paring knife. The flat bottom of the blade makes it a strong choice for trimming or peeling produce and chilies.Because the edge is straight from heel to tip, it meets the cutting board along its whole length. Slices of radish or strawberry come out even, and there is no sharp point to slip when you trim the stem from a pepper.The red handle is easy to spot on a busy counter and suits a kitchen that color-codes its tools. Draw the edge toward your thumb for peeling, and use a forward push on the board.The same knife with a black handle is the Swiss Classic 3.25-inch Sheep’s Foot Paring Knife, Black Handle. For a serrated sheep’s foot, see the red serrated sheep’s foot parer. Our Kitchen Knife Shapes guide explains paring knife shapes. Learn More -
Victorinox Fibrox Pro 3-inch Chicken Boning Knife
Chicken processing is fast, repetitive work, and a 3-inch blade keeps every cut small and close to the hand. This Victorinox boning knife has a short, sharp blade that slips into the joints of a chicken, frees the oyster from the back and scrapes meat cleanly from a thigh bone.Because the blade is so short, it also handles fruit and vegetable work as a paring knife, such as coring tomatoes and peeling apples in the hand. The Fibrox Pro handle gives a secure grip when the hands are wet from rinsing birds.To break down a whole chicken, cut through the skin between leg and body, pop the hip joint and follow the bone with the tip. Short, controlled strokes leave the most meat on the cut.For larger birds and turkey, the Fibrox Pro 5-inch Semi-Flexible Boning Knife has more length. The 4-inch rabbit boning knife is another compact choice for small game. Our Kitchen Knife Shapes guide describes each boning shape. Learn More$31.00 -
Victorinox Fibrox Pro 4-inch Rabbit Boning Knife
The rabbit boning knife puts the control of a stiff boning knife into a short, 4-inch blade. Poultry processors trust it for deboning thigh meat, and quail farms value it for the same reason. On a small carcass, a short, rigid blade goes exactly where it is pointed and does not wander.Use it to open the joints of a rabbit, separate legs from small game birds and lift meat from a chicken thigh bone in one or two strokes. The straight edge and fine point make short, accurate cuts, and the full-size Fibrox Pro handle gives a secure grip for a knife this small.It can also be used as a paring knife, which makes it a practical second knife for hunters who process small game at home. For larger birds and pork, step up to the Fibrox Pro 5-inch Narrow Stiff Boning Knife; for a curved blade with more give, see the Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife. Our Kitchen Knife Shapes guide explains where each boning shape fits. Learn More$30.00 -
Victorinox Hardwood 4.75-inch Paring and Utility Knife
When a 3.25-inch paring knife feels too small and a 6-inch utility knife too large, this 4.75-inch Victorinox knife fills the gap. The extra length gives the leverage for clean, single-pass cuts while staying small enough for work in the hand.Use it for deveining shrimp, segmenting citrus and trimming silver skin from a tenderloin, or for halving cherry tomatoes and slicing a shallot on the board. The straight edge and fine point make it a good detail knife for a prep station.Its wood handle is from the line Victorinox called Rosewood for many years and now calls Victorinox Hardwood. The handle is modified maple in the traditional rosewood color.For a serrated version, see the Hardwood 4.75-inch Wavy Edge Utility Knife. A longer blade for sandwiches and cheese is the Hardwood 6-inch Utility Knife, and the Hardwood 3.25-inch Paring Knife is the classic parer. The table in the Details compares these sizes. Learn More$44.00 -
R. Murphy 3-inch Produce Knife, Orange Handle
A bright orange handle is easy to find in a produce cooler or a muddy row, which is the point of the R. Murphy 3-inch produce knife with an orange handle. Grocers and farms use it to trim and split produce, and the color keeps it from disappearing into the trimmings.Its 3-inch straight-edged blade ends in a blunt point. On the sales floor, it cuts away bruised leaves and blemishes and splits fruit to check ripeness without spearing anything behind it. On a farm, it is a handy size for cutting herbs, greens and small heads at harvest. A built-in guard at the front of the handle keeps the hand behind the edge, and the slip-resistant handle grips well with wet or gloved hands.For the carbon steel version of this knife, see the 3-inch black-handled produce knife. For larger produce and a longer cut, the 4-inch produce knife has an extra inch of stainless blade and a green handle. Learn More$27.15
