If the tip was rounded, that would make a damn fine clam knife!
For a parer, I would prefer a little choil or half bolster so my finger wouldn't ride up the sharp edge.
“Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter
This is the first one I've ever done with out a guard/bolster drop. I think that I'll put some jimps on top and bottom to prevent slipping. This one is very comfortable. Choking up is very nice with this design.
We'll see. Lefty's mother in law won't buy one that is not flush. I think she might be right.
I personally like a little more blade height for the reasons mentioned plus sharpening ease and longevity.
Dang, san mai paring knives for christmas, I need to move to Panaca. Maybe they need a burger place.
+1 to ecchef and heirkb and then you might have to start the slope on the spine earlier.
I used to have a couple of paring knives with flattened bulbous handles that fit completely in the palm of your hand. Made in France, received as gift I lots of knives to choose from when people visit, remarkable that virtually every one pick up one of these to try. Sadly , someone forgot to let go of one of them(3.5 inch blade), I still have one left if you're interested in an image