New Paring Knife?

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

robenco15

Well-Known Member
Joined
Oct 8, 2015
Messages
180
Reaction score
29
I’ve had a Shun classic 3.5” paring knife the past 5 years and while there isn’t really anything wrong with it, I’m wondering if there is another option out there. I like the size and shape, but don’t find the steel easy to sharpen and it doesn’t spark joy for me like my other knives do, but that might be because it is a paring knife, lol. Anyway, questionnaire:

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 3.5”

Are you right or left handed?
Right

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either

What length of knife (blade) are you interested in (in inches or millimeters)?
3.5”

Do you require a stainless knife? (Yes or no)
Yes

What is your absolute maximum budget for your knife?
$200

KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home

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.)
Small produce, paring knife tasks, trimming/breaking down meat in some instances

What knife, if any, are you replacing?
Shun Classic

Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)

What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)

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.)
All of the below

Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?

Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?

Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?

Edge Retention (i.e., length of time you want the edge to last without sharpening)?



KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Boardsmith Maple
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.)

Are you interested in purchasing sharpening products for your knives? (Yes or no.)


Thank you!
 

Michi

Supporting Member
Joined
Jan 13, 2019
Messages
2,896
Reaction score
3,391
Location
Brisbane, Australia
For a paring knife, I prefer a western handle because I'm usually choking down on the blade anyway, and the step on a Wa handle can get in the way a little.

I actually quite like the Wüsthof 9 cm paring knife. Not too expensive and robust. It sits well in my hand.

The Mac Pro ¾" paring knife is nice, too.

I would avoid using a Japanese-style blade with an exposed heel; the corner of the heel gets too close to my thumb and I'm permanently at risk of cutting myself:

https://www.kitchenknifeforums.com/...tant-in-home-kitchen.43170/page-2#post-635859
 

Bert2368

Senior Member
Joined
Nov 29, 2018
Messages
810
Reaction score
578
Location
Hellish frozen Northern wasteland, aka MN
I have liked the 3.5" parer from North Arm in BC, Canada. Got their 8" chef's knife too, also have liked this for my smaller prep jobs. Both are mono steel (S35VN), sharpen easy enough for my taste (on diamond waterstone, followed by a loaded strop) and stay sharp quite adequately.

https://northarmknives.com/product/trillium-paring-knife/?c=d115e58d09e2&v=7516fd43adaa

(Whoa. Prices went up about 20% since I bought mine!)

I did get a wa handle Japanese parer before the Canadian knife. Did not like the handle shape for my typical use.

I like my Japanese 6" petty with a western handle, but as Michi noted, I have managed to cut myself on the sharp heel of the blade a couple of times.

20191130_212334.jpg
 

Nikabrik

Well-Known Member
Joined
Sep 29, 2018
Messages
175
Reaction score
87
A Robert Herder paring knife is on my planned acquisition list. I've heard they're thin, and I expect the profile to be to my liking. They don't have a heel.

I have also been eyeballing Del Ealy's 80mm parers on the home butcher. They have a heel, but they're great-looking knives. $120 for AEB-L, $200 for Damascus.
 

ma_sha1

Senior Member
Joined
Nov 22, 2019
Messages
548
Reaction score
523
Location
CT
I am looking for a paining knife, but it’s only used for opening Amazon packages
 

toddnmd

Supporting Member
Joined
Dec 17, 2012
Messages
1,898
Reaction score
122
Location
Tokyo, Japan
Del Ealy used to be one of the standard recommendations on here. Glad to see he’s producing again.

Butch Harner makes sweet little parers out of Carpenter XHP steel. Very good edge retention.
 

ma_sha1

Senior Member
Joined
Nov 22, 2019
Messages
548
Reaction score
523
Location
CT
Yeah, but grabbing a knife from the knife block is what actually happens because it’s right there, instead of go find my multi tool, take the tool out of the sheath, open the blade up etc.

I end up ordering a Mercer
 

Nikabrik

Well-Known Member
Joined
Sep 29, 2018
Messages
175
Reaction score
87
Yeah, but grabbing a knife from the knife block is what actually happens because it’s right there, instead of go find my multi tool, take the tool out of the sheath, open the blade up etc.

I end up ordering a Mercer
Sounds like you actually need an Emerson :D:p
 
Top