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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 3.25-inch Narrow Clam Knife
The Victorinox narrow clam knife works for all clams but is particularly useful for opening smaller sizes such as littlenecks and Manila clams. The blue handle lets you quickly tell the clam knife apart from your oyster knives.A clam knife has a sharpened edge that slips between the two shells instead of prying at the hinge. The narrow blade opens the clam cleanly without piercing the meat.Hold the clam in a towel with the hinge against your palm, set the edge in the seam opposite the hinge and squeeze the blade in with your fingers. Run the blade along the top shell to cut the muscles, then under the clam.Chill clams well before opening; cold clams relax and open more easily. Rinse the knife in fresh water after use and dry it.For large clams, see the Victorinox 3.5-inch Wide Clam Knife. The table in the Details compares the shucking knives, including the oyster knives. Learn More$13.00 -
Victorinox 4-inch Boston Oyster Knife
The 4-inch Victorinox Boston oyster knife is ideally suited to delicately shelled oysters from the Pacific Northwest. The thin, long tip works well with fluted shells, and the long blade makes it easy to slice the adductor muscle and free the oyster.Deep-cupped Pacific oysters have thin, layered shells that crumble under a blunt knife. The narrow tip finds the hinge without breaking the shell, and the length reaches across a large oyster in one stroke.Work the tip into the hinge and twist, then run the blade along the inside of the top shell and under the oyster. Hold the shell level to keep the liquor.A towel or a cut-resistant glove protects the hand holding the shell, and the Details explain safe shucking.For a shorter, all-round blade, see the Victorinox 3-inch Boston Style Oyster Knife. For thick Gulf oysters, the Victorinox 4-inch Galveston Oyster Knife is stronger. The table in the Details compares the shucking knives. Learn More$21.00 -
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 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
