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Best Sellers
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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 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 -
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 -
Dexter-Russell Sani-Safe 3.5-inch Net Knife with Sheath
A net knife lives on a fishing boat for cutting through tangled netting and line. Dexter-Russell’s Sani-Safe utility and net knife has a 3.5-inch blade with a scalloped edge that, per Dexter, glides through nets, and Dexter lists line, bait and produce among its other jobs. Ashore it is just as versatile, for food preparation, as a produce knife and even as a box cutter. DEXSTEEL suits a scalloped edge well, since the steel is very tough and the scallops do not bend easily. Fishermen rely on it for net repair, and it is a favorite on shrimp boats for deveining shrimp and gutting fish. This version comes with a sheath, so it can be clipped within reach on deck and stowed safely between uses. The sheath is made in the USA, holds the knife with a very tight fit and clips to the belt, so the knife will not go overboard.
With or Without the Sheath?The same knife without a sheath is the Sani-Safe 3.5-inch Utility and Net Knife, a good spare for the galley or the kitchen. Learn More$15.99 -
Mercer Genesis 3.5-inch Paring Knife
The Genesis 3.5-inch Paring Knife handles the small jobs: peeling, coring, deveining shrimp, scoring citrus and trimming garnishes. It is forged, so it has more weight and balance than a stamped parer, and the bolster keeps the fingers from sliding onto the edge.The Santoprene handle grips securely when wet, which matters on a slick apple or a juicy tomato.
Choosing a Paring KnifeFor a riveted handle, see the Renaissance 3.5-inch Paring Knife. The Millennia 3.5-inch Paring Knife is lighter. For peeling round produce, the Genesis 2.5-inch Bird’s Beak Peeler follows the curve. The kitchen knife shapes guide covers paring knives. Learn More$26.55 -
MAC Professional 3.25-inch Paring Knife
The PKF-30 is the shortest knife in the MAC Professional Series, a 3.25-inch parer with a bolster. The short, pointed blade gives close control for in-hand work such as hulling strawberries, peeling shallots and trimming Brussels sprouts, and the bolster gives the fingers a solid stop.Because the blade is short, the hand sits near the tip, which makes it the right parer for fine, careful cuts: segmenting citrus, removing seeds from chiles and scoring the skin of tomatoes before blanching. For slicing small items on the board, a longer parer such as the Chef Series HB-40 or the 5-inch PKF-50 gives more edge to work with.Compare the parers in the table in the Details, or see our Kitchen Knife Shapes guide. Learn More$64.95
