F. Dick Superior 4-inch Larding and Paring Knife

Its name comes from larding, the technique of cutting pockets in lean meat to insert fat for flavor and moisture, but this Superior knife does far more. The thin, fine blade and keen edge give close control for supreming oranges, boning a chicken and other precise work.

A larding knife has to slip into meat without tearing it, so the blade is narrow and pointed. That same shape makes it a capable paring knife for detailed cuts on fruit and small cuts of meat. It pairs with a larding needle when barding a roast.

The thin blade also trims fat and sinew from small cuts and slices garlic and shallots finely for sauces and dressings.

For the larding itself, see the F. Dick 8-inch straight larding needle with clamp. The Superior 4-inch paring knife is a close alternative for paring, and the comparison table lists the other Superior small knives.