What's your favorite peeler?

Japanese Knives - by Tokushu Knife
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I have one like this but with a plastic handle and carbon blades.
Mine is no-name but works very good and is still sharp after many years. (~2€)
Some veg. peeler

The stainless, serrated one we have isn´t as sharp and doesn´t work so well.
We got gifted another one with a ceramic blade that works OK and makes slightly thicker slices which can come in handy, depending on what you cut with it.

It is one of the most used items in our kitchen.
Despite the obvious (potatoes and other veg.) we use it for parmesan, chocolate, ginger, lemon peel etc.
 
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The swiss rex:
https://www.meesterslijpers.nl/en/zena-swiss-rex-dunschillerYou can find pretty much the same thing under a bunch of different brands (I think they do a lot of OEMing). Standard version is just plain grey but this was the quickest thing I could find. Fat chance that 'Victorinox Rex' is the same thing.
Just make sure it's not some Chinese knockoff because those actually do suck.

Costs a few euros and is much better than any of the expensive ones, that always felt overbuilt to me. I never really use the Oxo for this reason.
 
Simple. Ryusen Blazen 110mm paring knife I got ages ago from EpicEdge. Later Dave made me a toxic-green custom handle and the knife is used daily since (sorry, don't have an actual photo at hand). The blade is thin and narrow with no exposed heel (that is how I personally distinguish 'paring' from 'petty' knife).

EDIT: I just realized that I misinterpreted the thread, sorry. Now let me correct that a bit:

I use the 't' shape peeler from JKI for any 'long' vegetables like carrots and all the way to butter pumpkin (that is a bit pushing it, but doable). I use the 'toothy' peeler from Victorinox for mostly potatoes - works really great.
 
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I really prefer that wider U-shape from the rex's over hat narrow Y shape. Y-shape is for small girly hands. :p
 
This will always be my favorite Peeler:

Lemon Peeler.jpg
 
Yet another +1 for Kuhn Rikon. (Though now I want to try a Kai...)
There's a technique trick to peeling squash--the zig-zag pull instead of the straight pull. This way, the edge cuts at an angle instead of directly perpendicular to the skin. Like the difference between slicing an apple with a push cut vs. slicing straight down. This way, the peeler edge can 'slice' instead of just 'cut', if that makes sense.
 
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My preferred ones are the carbon Robert Herder Windmill series. They have an inverted asymmetry for peeling, optimised for right-handers: left side convexed, with a fat microbevel, right side basically flat, edge off-centered to the right. Not sure whether it makes much difference as they are so thin behind the edge. But a fat parer with a conventional Japanese asymmetry is for sure a poor peeler. Other curious property: the straight ones aren't really straight: there's a very slight convexity from tip to heel. Some have a free heel which allows better maintenance. The only heel I don't want to be really sharp, don't ask why.
 

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