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Paring Knives
Smooth or serrated, by definition a paring knife is used in hand and up off of the cutting board. Paring knives come in three basic shapes, although the names of these shapes may vary by distributer. Ranging from 3 to 4.5 inches in length, spear point parers can be identified by the shape of their blade the spine and tip of which meet in the immediate center of the knife. Spear points are the most common style of paring knife manufactured. The second style is known as a sheepsfoot parer although this shape is sometime referred to as kudamono. The straight edged spine of a sheepsfoot parer is distinct in that it rounds down to meet the dead flat edge of the knife. The last shape of paring knife available is known as a birds beak peeler or parer. This hook shaped blade is ideal for specialized tasks like fluting mushroom caps and is the perfect tool for executing the French seven sided cut known as tourné.
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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
