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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 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 Duxbury 2.125-inch Oyster Knife, ECOgrip Handle
R. Murphy developed the Duxbury with the oystermen at Island Creek Oysters in Duxbury, Massachusetts. According to Edible Boston’s history of the company, the farm’s crew kept breaking the tips of their New Haven knives, so R. Murphy redesigned the blade with a stronger tip and named the result after the town.The blade is short, 2.125 inches, with a sharp, pointed tip that eases into the hinge with little force. A short blade keeps your hand close to the work and gives good control on small oysters and fast, repetitive shucking. The handle is R. Murphy’s ECOgrip, shaped to fit the hand and molded from recycled polypropylene in “Murphy Green,” so it can be cleaned and sanitized at a raw bar or on a farm.Customers ask us which knife suits which oyster. A pointed knife like this works well when the hinge is tight. If you prefer to lever the shell open with a curved tip, the New Haven shucker has a longer blade on the same handle material, and the Olympia shucker is ground for small, deep-cupped oysters. For a wood handle, compare the Wellfleet. Oyster knives are covered in our guide to knife shapes. Learn More$19.50 -
R. Murphy New Haven Elite 2.625-inch Oyster Knife, Rosewood Handle
R. Murphy’s New Haven Elite brings together the curved tip of the New Haven and the weighted, riveted rosewood handle of the Wellfleet. The 2.625-inch blade bends up slightly at the tip, and the hand-polished handle is shaped to fill the palm.A curved tip suits shuckers who open oysters at the hinge. Seat the tip, twist to pop the shell, then let the bend carry the blade along the top shell to release the adductor muscle. R. Murphy shapes the tip to ride slightly high inside the shell, which makes it easier to scrape the muscle free cleanly and leaves the meat intact.We hear from customers deciding between wood and plastic handles. A rosewood handle with brass rivets has more weight in the hand and a finished look, which makes the Elite a natural gift for someone who hosts oyster nights. For heavy commercial use with constant sanitizing, the ECOgrip New Haven shucker is the practical choice. The New Haven with a round wood handle is the lighter, classic version of this blade. If you prefer to open oysters with a pointed blade, the Wellfleet uses the same handle. Our overview of knife shapes includes oyster and clam knives. Learn More$41.50 -
R. Murphy Wellfleet 2.625-inch Oyster Knife, Rosewood Handle
Named for the Cape Cod town known for its oysters, the R. Murphy Wellfleet is a pointed oyster knife with a weighted, hand-polished rosewood handle held with brass rivets. When The Wall Street Journal wrote about shucking in 2012, it called the Wellfleet “our favorite, for its pretty brass and rosewood grip and its steady heft in the hand.”The 2.625-inch blade comes to a tough point that slips into the hinge. R. Murphy designs it for small and medium oysters from any of the three American coasts. The contoured handle gives you something solid to push and twist against, and the extra weight helps steady the knife once the shell gives.Customers ask us whether to choose a pointed or a curved tip. A point like this one goes into a tight hinge easily. The upturned tip of the New Haven Elite rides along the top shell and keeps clear of the meat, and it shares this rosewood handle. The Damariscotta is a close sibling with the same blade. For a plastic handle that stands up to sanitizing, look at the Duxbury. Our kitchen knife shapes guide describes oyster knives alongside clam knives. Learn More$41.50 -
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
