So right now I've got a carbon mazaki gyuto and petty pair that I enjoy using along with a relatively semistainless santoku (takamura chromax) for when the girlfriend or guests are over, but I also need some suggestions for a smaller paring knife that would be shared use between myself and other non knife people.
Looking for a stainless or clad semistainless (no clad carbons) paring knife with a western handle. I've heard good things about the Harner paring knives, but they're a bit outside my price range, and I'm not sure how well the angled flat blade edge works compared to more traditional spear point blades. Is there anything else out there with a combination of good grind and edge retention what you guys would recommend?
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Paring knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
80-110mm
Do you require a stainless knife? (Yes or no)
Yes, stainless or semi-stainless
What is your absolute maximum budget for your knife?
$150
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Peeling and cutting fruits, eyeing potatoes, various handheld work
What knife, if any, are you replacing?
Opinel stainless paring knife
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Comfort, Edge Retention, Better aesthetics (optional)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
Do you sharpen your own knives? (Yes or no.) Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.) Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) No (already have enough stones)
Looking for a stainless or clad semistainless (no clad carbons) paring knife with a western handle. I've heard good things about the Harner paring knives, but they're a bit outside my price range, and I'm not sure how well the angled flat blade edge works compared to more traditional spear point blades. Is there anything else out there with a combination of good grind and edge retention what you guys would recommend?
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Paring knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western
What length of knife (blade) are you interested in (in inches or millimeters)?
80-110mm
Do you require a stainless knife? (Yes or no)
Yes, stainless or semi-stainless
What is your absolute maximum budget for your knife?
$150
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Peeling and cutting fruits, eyeing potatoes, various handheld work
What knife, if any, are you replacing?
Opinel stainless paring knife
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Comfort, Edge Retention, Better aesthetics (optional)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
Do you sharpen your own knives? (Yes or no.) Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.) Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.) No (already have enough stones)
