carbon steel paring knives

[WOK-a-holic]

I almost always use Chinese cleaver for mostly everything, but would like to have a nice paring knife (carbon steel ) .mainly for small things or when I want to do something simple like cutting a single slice of tomato, and don't want to clean cleaver over a single cut

 

[daveb]

Welcome. I go to stainless for parers simply because of the type of things I cut with one. Can't recommend anything specific, do recall owning a single bevel carbon parer that was fun to use but a beetch to keep clean.

This Misono Moly Fruit Knife is well regarded if you can live with semi-stainless. http://korin.com/Misono-Fruit-Knife_2?sc=27&category=280078

 

[Benuser]

Misono's Molys are stainless, not semi.

 

[Benuser]

http://www.cookfoodgood.com/?p=409
My favourite, 6" long, very narrow

 

[Noodle Soup]

Opinel makes a line of plain carbon steel paring knives. Not very fancy but you can color code the handles.

 

[sharptools]

I would recommend Misono Sweden Steel (carbon) if you're not looking to break the bank. You also have an option between paring and petty. This is a Yo handle knife.

If you're looking for something a little more special I would recommend a Watanabe petty. Carbon core, stainless clad. This is a Wa handle knife

 

[Rob_Sutherland]

http://www.cookfoodgood.com/?p=409
My favourite, 6" long, very narrow

+1 Amazing knife.

I do love the look of the Harner/McLean petties too.

 

[Pensacola Tiger]

+1 Amazing knife.

I do love the look of the Harner/McLean petties too.

The Harner/McLean paring knife is based on the Sabatier Nogent carbon paring knife:



They are available here:
http://www.thebestthings.com/knives/sabatier_nogent.htm

Rick

 

[Benuser]

Nogent 6" and Misono carbon petty

 

[K813zra]

Paring knife, I use Misono Swedish. Petty, Fujiwara FKH. I like cheap. :biggrin: If Fujiwara had a 80-90mm paring knife then I would have bought that and saved a few dollars. More money to spend on gyutos and stones.

 

[Benuser]

Today's FKH aren't cheap anymore. They are unexpensive.

 

[DitmasPork]

The carbon parer I have is an Elephant Sabatier—good little knife, though I wished mine had a wood handle instead of POM—would recommend them. I tend to use my petty knives much, much more than the paring knives—use my Mac petty if working with piles of fruit.

 

[K813zra]

Today's FKH aren't cheap anymore. They are unexpensive.

I don't follow. Do you mean to say that they are not cheap as in not cheaply made? I agree, they are inexpensive but well made. Or do you mean that they used to cost less?

 

[Benuser]

I don't follow. Do you mean to say that they are not cheap as in not cheaply made? I agree, they are inexpensive but well made. Or do you mean that they used to cost less?

There has been quite a progress about Fit&Finish. And, curiously, recent ones weren't as reactive as the older ones. But still fairly gross grained compared to finer carbons. Not always a problem.

 

[K813zra]

There has been quite a progress about Fit&Finish. And, curiously, recent ones weren't as reactive as the older ones. But still fairly gross grained compared to finer carbons. Not always a problem.

Thank you for the clarification. Mine really are not that old and I thought the F&F was quite fair. I like the steel, it takes an aggressive edge. I think they are quite a bargain. I will have to compare it to my sisters Misono Dragon that I just ordered. I have to replace the factory edge anyway.

 

[Benuser]

Thank you for the clarification. Mine really are not that old and I thought the F&F was quite fair. I like the steel, it takes an aggressive edge. I think they are quite a bargain. I will have to compare it to my sisters Misono Dragon that I just ordered. I have to replace the factory edge anyway.

With both I guess.

 

[labor of love]

Misono Parer and ginga petty is my dream combo, besides a Martell but that's way over budget.

 

[K813zra]

With both I guess.

Yes!

 

[Choppin]

+1 for Misono Swedish and Sabatier, if you want full carbon

If you are intested in white #2, SS-clad parers, Muteki (Carter) released some handsome pieces today. Take a look at their Instagram. 3rd from left to right is gone, dont ask me how I know

 

[DitmasPork]

Here's my Sabatier carbon parer + water chestnuts. Though the Misono carbon parer is sexier.

 

[Benuser]

With parers you will have to decide whether you want to use them on the board or in the hand. With a peeler an inverted geometry is useful, as with the Misono fruit knife, or a Herder peeler: right side flat, left one more convexed. With board work better have a more traditional asymmetry, left side flat and the right one convexed. All of this supposing you're right handed.

 

[lanel]

I have a zKramer carbon paring knife that's nice. The handle is slightly larger for big hands, and is pretty nonreactive.

 

[WOK-a-holic]

I have a small Victorinox 3.25 inch stainless steel paring knives .I have always been disappointed with its inability to take on a razor sharp edge. I don't use a paring knife that often but I'm tired of having something that underperforms. As much as I love carbon steel I could go stainless or vg10 for paring knife, as long as it takes on a really sharp edge. I like small paring knives no larger than 4 inches

 

[LifeByA1000Cuts]

@Benuser dunno, I find standard-asymmetry (think ajikiri) excellent for handheld peeling.. exactly *because* they get stuck hard instead of going in for the kill if you slip...