What's your favourite peeling knife?

I am currently using a sakai yusuke AEB-L petty knife and it works quite well, although might feel a bit too long sometimes.
So what do you use?
And if you were to get a specific knife for peeling what would you get?
I was thinking that the ideal knife for this function would be a single bevel petty knife, any thoughts?

Well for inhand peeling, you would need an oppositely ground single bevel, no? I'm confused....

Good question on that one... But if we consider that katsuramuki is some kind of peeling, then a standard single bevel should do the trick, shouldn't it?

For doing tournets the ealy paring knives are awesome.

Love me the Del pairing knife

I have two: a Sabatier Nogent paring knife in the classical "triangle" pattern as well as a Windmuehlenmesser flat edge paring knife. Both work great for peeling, but the latter is used more for peeling jobs.

Depends on what you are peeling Pineapples or Kiwi's.Not quite a SB,but used a very assem. gyuto,great pineapple blade.

i'm too lazy to keep rummaging around with multiple knives. i do all in hand peeling with my gyuto (240)

Mainly peeling mangoes, apples, carrots, potatoes, etc...
Anybody has any thoughts on whether you'd need a standard single bevel or the opposite side?

Canadian said:

I have two: a Sabatier Nogent paring knife in the classical "triangle" pattern as well as a Windmuehlenmesser flat edge paring knife. Both work great for peeling, but the latter is used more for peeling jobs.

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The Windmuehlenmesser has a nice shape

I use a misono fruit knife. Love that little $25 knife.

Erilyn75 said:

I use a misono fruit knife. Love that little $25 knife.

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How is it's geometry? The edge strongly off-centered to the left as with the usual Misonos??

Fujiwara FKH 150

Suisin white2 210 kamagata usuba, or a petty if the task requires it.

apathetic said:

Mainly peeling mangoes, apples, carrots, potatoes, etc...
Anybody has any thoughts on whether you'd need a standard single bevel or the opposite side?

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I was wondering if a mukimono would work well for peeling. Any thoughts or experience?

apathetic said:

Anybody has any thoughts on whether you'd need a standard single bevel or the opposite side?

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You would want the bevel on the correct side. I haven't tried the opposite, but I don't think it would work well.

300mm mizuno fuguhiki lol! :knife:

Brad Gibson said:

300mm mizuno fuguhiki lol! :knife:

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300mm is too short, you should try katana. Game changer

I think it depends on how you hold a knife for in-hand peeling. The Harner is a great knife, but in-hand it nicks my finger with the deeper blade. And I am too old and set in my ways to change how i hold the knife. The Shun is the right shape for me.

I want one of the Carter paring knives with a similar shape.

Benuser said:

http://www.misono-hamono.com/KNIFE/fruit.html

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I have the one on the top. It's probably the most used knife in my kitchen. I've had it for about 6 months now and it's still really sharp