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Knives
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Zwilling Four Star 4-Inch Paring Knife (1001542)
A precision tool for the small, controlled cuts your chef’s knife can’t handle. The Zwilling Four Star 4-Inch Paring Knife is designed for detail work where control matters most. From peeling fruit and segmenting citrus to trimming proteins and creating garnishes, this compact blade gives you the accuracy and maneuverability that larger knives can’t provide. The slightly longer 4-inch blade offers more versatility than a traditional 3-inch paring knife, giving you additional reach for slicing small fruits, herbs, and aromatics while maintaining full control for in-hand work. Forged in Solingen, Germany from a single piece of Zwilling’s proprietary high-carbon stainless steel, the blade is manufactured using the SIGMAFORGE process for strength and balance. It is then ice-hardened using the FRIODUR process, improving durability, corrosion resistance, and long-term edge retention. The Four Star series features a seamless, molded polypropylene handle that provides a secure, comfortable grip while eliminating gaps where food and moisture can collect. An integrated finger guard creates a safe transition from blade to handle, helping maintain control during precision work. Learn More$69.95 -
Miyabi Kaizen Paring Knife
Surgical Precision for Off-Board Prep: The Miyabi Kaizen 3.5" Paring Knife When navigating the tight radii of a shallot or the fibrous skin of a ginger root, mass-produced knives often feel clumsy. The Miyabi Kaizen 3.5" (90mm) Paring Knife is the technical antidote to bulk, offering a laser-thin profile and a balanced, D-shaped handle designed specifically for nimble, off-board tasks. During testing, the transition from vertical trimming on a board to intricate hand-peeling felt instinctive; the weight distribution favors the bolster, allowing the tip to move with micro-radius accuracy. The heart of this tool is the CMV60 (VG10) super steel core. Unlike softer Western steels that roll at 55 HRC, this Japanese core is ice-hardened via the CRYODUR process to a staggering 60-62 Rockwell Hardness. This translates to an edge that remains functional through weeks of high-volume prep without requiring a ceramic hone. The blade geometry is finished using the three-step Honbazuke method, resulting in a 9.5 to 12-degree mirror-polished edge that glides through tomato skins and citrus pith with zero resistance. Tactile feedback is provided by the black linen Micarta handle. Unlike traditional wood or cheap polymers, the Micarta possesses a fine, grain-like texture that actually increases grip security when your hands are wet or slick with vegetable juices. The D-shaped architecture fills the palm, preventing the 'rolling' sensation common with round handles during high-pressure peeling. This is not just a knife; it is a high-performance extension of the hand, engineered for chefs who demand metallurgical perfection. Learn More$129.95 -
Zwilling Pro 2.75 in Birds Beak Peeler
Zwilling Pro Birds Beak Peeler: Your Go-To for Intricate Prep. The Zwilling Pro 2.75-inch Birds Beak Peeler is meticulously crafted for detail and efficiency in the kitchen. Its distinct, sharp, curved blade is ideal for the delicate peeling and paring of various fruits and vegetables. Beyond its primary function, this versatile tool excels at a surprising array of tasks: effortlessly hulling strawberries, precisely removing potato eyes, and neatly de-veining shrimp. Experience how this compact, multi-functional knife quickly becomes one of your most frequently used and appreciated blades. Learn More$79.95 -
Zwilling Pro 3-inch Paring Knife
The J.A. Henckels Zwilling Pro 3 in. Paring Knife features a fat blade that makes tasks like cutting the membrane out of bell pepper easy. This knife fits comfortably into your hand, and the modified arched bolster promotes the perfect pinch grip. The Master of Detail: The Zwilling Pro 3-inch Paring Knife For the most intricate and delicate kitchen tasks, the Zwilling Pro 3-inch Paring Knife is your ultimate tool. This nimble blade offers the highest level of agility and control, making it feel like a natural extension of your fingertips. It is the perfect choice for all in-hand work, from peeling and hulling to creating beautiful, detailed garnishes. Engineered for comfort and precision, the knife features the unique curved bolster of the Zwilling Pro line. This innovative design guides your hand into the professional "pinch grip," ensuring safer cutting and less fatigue during meticulous prep work. The blade itself is forged from a single piece of Zwilling's special formula high-carbon steel and ice-hardened, creating a sharp, durable, and stain-resistant tool that embodies 280 years of German craftsmanship. Learn More$79.95 -
Zwilling Pro 4-inch Paring Knife
The Perfect Partner for Precision: The Zwilling Pro 4-inch Paring Knife Meet the indispensable tool for all your kitchen's detail work. The Zwilling Pro 4-inch Paring Knife is engineered to provide unmatched comfort and control for tasks like peeling, trimming, and intricate cutting. Designed in Italy by Matteo Thun and crafted in Germany, this knife is the result of 280 years of blade-making excellence. The most innovative feature of the Zwilling Pro line is its unique curved bolster. This design acts as a natural extension of your hand, guiding you into the professional "pinch grip" for safer cutting, less fatigue, and more precise control. The blade is forged from a single piece of Zwilling's special formula high-carbon steel and ice-hardened, resulting in a durable, sharp, and stain-resistant tool that will last a lifetime. Learn More$79.95 -
Wusthof Ikon African Blackwood 3.5 in. Paring Knife
The Wusthof Ikon African Blackwood 3.5 in. Paring Knife is the perfect little knife for small kitchen tasks that aren't performed on a cutting board. Perfect for peeling vegetables and fruits. Learn More$199.95 -
Miyabi Koh 3.5-inch (90mm) Paring Knife
The Scalpel of the Kitchen: Miyabi Koh 3.5" Paring Knife Precision Hand-Honed in Seki, Japan—Where Centuries of Samurai Tradition Meet Modern German Engineering for Unrivaled Vegetable Artistry. Elevate your mise-en-place with the Miyabi Koh 3.5-inch Paring Knife, a tool designed for the chef who demands surgical precision. Known in Japan as a 'Kudamono,' this paring knife is the essential instrument for intricate tasks—from peeling delicate stone fruits to de-veining shrimp and creating elaborate garnishes. While many paring knives feel like an afterthought, the Miyabi Koh is built with the same uncompromising standards as a full-sized Gyuto. At the heart of this blade is FC61 fine carbide stainless steel. This revolutionary alloy solves the age-old cutlery dilemma: it offers the incredible edge retention and 'bite' of Japanese high-carbon steel, yet possesses the chip-resistant toughness typically associated with German blades. With a Rockwell hardness of 61, this knife maintains a 'scalpel-like' edge through hours of repetitive prep work. Each blade undergoes the FRIODURx2 ice-hardening process, a sophisticated cryogenic treatment that enhances the molecular structure of the steel for superior corrosion resistance and durability. Hand-finished by master artisans in Seki, the blade features a 3-step Honbazuke edge, sharpened to a breathtaking 9.5 to 12-degree angle. This ultra-thin Japanese profile ensures that you aren't just pushing through fiber; you are severing it with minimal resistance. The aesthetic is completed by a mirror-polished finish, a sandblasted katana edge, and a sophisticated silver mosaic pin—a nod to the ancient sword-making heritage of its birthplace. Learn More$109.95 -
Miyabi Black 3.5-inch Paring Knife
Precision Control for Detail Work The Miyabi Black 3.5-inch Paring Knife is for cooks who do much of their fine work in the hand or at the edge of the board: peeling, trimming, coring and garnishing. Its short, thin blade gives close control over the tip, and its hard core steel keeps that tip keen through long prep lists. Edge retention matters especially on a paring knife, whose short blade is difficult to sharpen evenly on a stone.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel takes a keen edge and holds it through extended use, so the knife needs touching up less often. Ice-hardened blade. Miyabi’s sub-zero hardening process stabilizes the steel, adding hardness and corrosion resistance. Flower Damascus cladding. Layers of stainless steel protect the hard core and give each blade a distinctive rippled pattern. Honbazuke edge. Each edge is hand-honed in three stages, producing a thin bevel that passes through soft fruit and delicate herbs without crushing them. D-shaped handle. The traditional Japanese profile settles into the fingers and keeps the blade oriented during in-hand work. Natural variation in the wood and dye makes each handle one of a kind.
Best Uses Peeling apples, pears and citrus in the hand Hulling strawberries and coring tomatoes Segmenting citrus and trimming shallots Deveining shrimp and scoring meat or pastry Tourné cuts and fine garnish work For tasks that move from the hand to the board, the Miyabi Black 5.25-inch Prep Knife offers a longer, taller blade with more knuckle clearance. The paring knife is also paired with the 8-inch chef’s knife in the Miyabi Black 2-Piece Knife Set. Learn More$244.95 -
Miyabi Evolution Paring Knife
The Evolution 3.5 in. Paring Knife is great to use for small hand work such as coring, slicing and peeling. The paring knife is one of the most essential kitchen knives to have in your kitchen. This ultra-sharp blade is ideal for smaller tasks like peeling vegetables and segmenting citrus. Crafted from superior quality fine carbide steel that is often used in razor blades, the knives offer the signature sharpness for which Japanese knives are known. A sophisticated six-step ice hardening technique unlocks the steel’s full potential guaranteeing these FRIODUR blades boast remarkable initial sharpness, cutting edge retention, corrosion resistance, and chip-resistant toughness. Beautifully polished to a mirror finish, the blades have a katana edge reminiscent of the samurai swords forged in the same town centuries ago. Curved for comfort and thicker at the end to prevent slipping, the triple-rivet handles encourage fatigue-free cutting. A rounded spine, heel, and bolster, plus nine hand-finishing steps ensure these handles have unsurpassed ergonomics. Learn More$109.95 -
Miyabi Artisan 3.5-inch Paring Knife
Precision Redefined: The Surgical Power of SG2 Micro-Carbide Steel In the world of high-end cutlery, the paring knife is often the most personal tool in a chef’s roll. The Miyabi Artisan 3.5-inch Paring Knife is designed for those who demand more than just a utility blade; it is a precision instrument for segmenting citrus, deveining shrimp, and creating intricate garnishes. This knife excels where others fail because of its SG2 (MC63) micro-carbide powder steel core. While standard stainless knives struggle to maintain an edge, the 63 Rockwell hardness of the Artisan series ensures a 'surgical' feel that lasts through weeks of high-volume prep before needing the stones. The blade is a masterclass in Japanese heritage. Using the 3-step Honbazuke method, each edge is hand-honed to a 9.5-to-12 degree angle—a profile so thin it glides through soft fruit without bruising the delicate flesh. The Tsuchime (hammered) finish is not merely aesthetic; it creates functional air pockets that prevent starchy or wet foods from suctioning to the blade. Whether you are a professional saucier peeling shallots for a reduction or a home enthusiast perfecting a fruit platter, the rounded spine and bolster ensure your pinch grip remains comfortable, preventing the 'hot spots' common in lesser blades. The D-shaped Cocobolo Rosewood Pakkawood handle offers a traditional Japanese feel with modern durability, providing a secure, non-slip grip that feels like an extension of your own hand. Learn More$154.95
