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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 -
Victorinox Swiss Classic 4-inch Serrated Paring Knife, Red Handle
The Victorinox Swiss Classic 4-inch serrated paring knife with a red handle is an ideal paring knife for fruits and vegetables. The serrated edge lasts longer between sharpenings than a plain edge, and it is also good for cutting steak at the table.The extra length over the 3.25-inch parer reaches across a large tomato or a peach in one stroke, and the pointed tip cores and trims. The red handle is easy to find in a drawer and suits a color-coded kitchen.Use a light sawing motion and let the serrations catch the skin. On the board, the 4-inch blade slices small bread rolls and sausages as well.The same blade with a black handle is the Swiss Classic 4-inch Serrated Paring Knife, Black Handle, and with a green handle the green version. For the shorter red serrated parer, see the Swiss Classic 3.25-inch Serrated Paring Knife, Red Handle. Our Kitchen Knife Shapes guide explains paring knife shapes. Learn More -
Victorinox Swiss Classic 3.25-inch Serrated Spear Point Paring Knife, White Handle
The Victorinox 3.25-inch white-handled Swiss Classic serrated parer is good for slicing tomatoes and cutting through tougher fruits and vegetables, where a plain paring knife slips. The pointed tip cores and trims, and the nylon handle is light and secure in the hand.Serrations keep their bite for a long time without honing, which makes this a low-maintenance knife for daily use. Slice citrus and stone fruit, cut a crusty roll or trim green beans on the board.Draw the knife back and forth with light pressure and let the teeth do the work. The white handle suits a kitchen that color-codes its tools.It slices a sandwich or a bagel neatly, too, and travels well in a nylon pouch.The plain-edged version with a white handle is the Swiss Classic 3.25-inch Spear Point Paring Knife, White Handle. For a red handle, see the red serrated parer. Our Kitchen Knife Shapes guide explains paring knife shapes. Learn More -
Victorinox Swiss Classic 3.25-inch Serrated Paring Knife, Black Handle
The Victorinox 3.25-inch serrated paring knife with a black handle is a tried and true classic. The serrated edge slices through soft and tough skins alike, and the pointed tip handles coring and detail work.Use it to slice tomatoes, trim citrus, core apples and cut garnishes. The serrations keep their bite for a long time, so the knife stays sharp-feeling through months of daily use with no honing.Draw the blade back and forth with light pressure rather than pressing down. The teeth catch the skin of a tomato or a plum and cut it cleanly, leaving the flesh whole.Victorinox has discontinued this black-handled model, and the remaining stock is limited. The red-handled version is the Swiss Classic 3.25-inch Serrated Paring Knife, Red Handle, and the Swiss Classic 3.25-inch Serrated Spear Point Paring Knife, White Handle is the white-handled version. For a longer serrated blade, see the 4-inch black serrated parer. Our Kitchen Knife Shapes guide explains paring knife shapes. Learn More -
Victorinox Swiss Classic 3.25-inch Serrated Paring Knife, Red Handle
Tomato skin, avocado and ripe figs give a straight edge trouble, because the blade slides before it bites. The wavy edge on this Victorinox Swiss Classic paring knife catches the surface at once, and the pointed tip reaches into small work such as deveining shrimp. Off the cutting board, the same edge cuts fishing line and packing tape. Our customers for this knife are split about evenly between trade work and home kitchens.Victorinox lengthened the handle when it replaced the older 5.0631 model, and the newer handle gives a fuller, more comfortable grip. The serrations keep cutting for a long time between sharpenings.
Pointed, Sheep’s Foot or Straight Edge?For trimming and peeling produce on a board, the Victorinox Swiss Classic 3.25-inch Serrated Sheep's Foot Paring Knife, Red Handle has a flat edge and no point. If you prefer a plain edge for peeling and fine slicing, the Victorinox Swiss Classic 3.25-inch Spear Point Paring Knife, Red Handle has the same shape without serrations. The same serrated blade also comes with a black handle as the Victorinox Swiss Classic 3.25-inch Serrated Paring Knife, Black Handle, and the Victorinox Swiss Classic 4-inch Serrated Paring Knife, Red Handle adds length for larger fruit and vegetables.Our Kitchen Knife Shapes guide explains paring knife shapes. Learn More -
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 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 -
Dexter-Russell Traditional 3.25-inch Paring Knife, Carbon Steel
Dexter-Russell’s Traditional 3.25-inch paring knife is the small companion to its classic wood-handled cook’s knives, and shoppers find it by its item number, 15271. Dexter recommends it for peeling fruits and vegetables, cutting cheese and other basic prep.The blade takes a very fine edge and comes back quickly on a honing steel or a fine stone. It develops a gray patina with use and must be dried after washing, so it suits cooks who enjoy looking after their knives. In the hand it is light and nimble, good for hulling strawberries or coring tomatoes, and a handy knife to keep beside the sink for quick jobs. Dexter builds it in Southbridge, Massachusetts, and the Traditional line has long had a following in Northeast kitchens.
A Stain-Free AlternativeFor a parer that needs no special drying, the Sani-Safe 3.25-inch Cook’s Style Paring Knife has the same blade length, and the V-Lo 3.5-inch Paring Knife adds a cushioned grip. Learn More$12.45 -
F. Dick Superior 4-inch Paring Knife
This 4-inch Superior paring knife has one of the finest, thinnest edges we sell, which makes it a nimble knife for precise cutting of meat and produce. It handles peeling, trimming and small slicing jobs with control.A thin blade passes through food with little resistance, so it slices radishes paper-thin, trims fat from a chop and cuts clean segments of citrus. The 4-inch length gives a bit more reach than a standard parer while staying easy to use in the hand.The fine edge also suits peeling ginger and slicing garlic thinly. It is a good knife for a cook who does a lot of detailed prep, such as cutting garnishes or trimming vegetables for a plated dish.A close relative is the Superior 4-inch larding and paring knife. For peeling round produce, the Superior 2.5-inch bird’s beak peeling knife is better shaped, and the Superior 3-inch sheep’s foot parer has a flat edge for garnish strips. Learn More$14.30
