Classic High Carbon Steel Paring Knife, 3.5", Black

About this item

Forged from one piece of specially tempered high carbon steel to ensure outstanding strength
Extraordinary sharpness which is easy to maintain
Special alloyed steel
Seamless fit of the handle
Triple-riveted handle shells, full tang handle

• Hootie

  There is nothing I dislike about these knives. The steel used is so good the when sharpened they hold a sharp edge and keep it thru many uses. I swear by these knives. I have been using them for years and only bought a new paring knife because I gave my old one to my son and daughter-in-law. They may be a little pricey but are worth every penny and the last ones you will buy.

• First Tram

  I did not give this a five star because I just bought. Excellent out of the box. Super sharp. Easy to handle got a four star because the handle is just short of what I would consider perfect. Personal thing and not a slam on the knife. Super sharp but that is easy to do. I will have to see how long that lasts and how easy it is to put back to super sharp. First impression is this appears to be an excellent knife. Add more as time goes on.

• Alvan R. Hill

  A well balanced, well made paring knife. I use it to cut fruit, vegetables even removing plastic advertising wrap on food items. Very sharp knife. To keep it sharp when cleaning and before storage is to make sure the cutting edge is dry. Wiping the face of the blade, yes it is now dry but is the cutting edge? Whether stainless or steel the edge of the knife must be dry or air, the great oxidizer will dull the cut. A knife edge is straight to the human eye but place it under a microscope you will see that the cutting edge appears to look like a handsaw's cutting teeth. What to do to prevent this fast dulling of a knife? After wiping the face whether a towel or a piece of paper towel hold the knife's edge down & hold tight to remove any water.

• Placeholder

  I am one of those people that has to research anything before I buy it, including such a small purchase as a paring knife. Anyway, believe the reviews. There is a difference in knives and this one is beautiful and worth the money. It feels light, cuts Perfect. Just buy it already. I looked at a bunch or articles and reviews. This one is always rated the best and it is true.

• Ordinary Grace

  Wusthof makes the best quality kitchen knives. My last paring knife went missing. I bought a cheaper replacement that didn't last a year before the blade broke right off the handle. I had to invest in a new high quality Wusthof Classic. The handle feels solid in my hand. the knife is well balanced, and well proportioned. A swipe on the sharpening steel occasionally keeps it razor sharp.This knife, the Wusthof 8" chefs knife, and serrated Bread knife are truly the only knives a good cook ever really needs. Anything else is just taking up valuable kitchen space. I prefer the classic for the feel in my hand. the gourmet line is not as well made and the Grand Prix line just doesn't feel the same.

• R. Farnsworth

  If you do any cooking at home you are going to need a minimum of 2 sharp knives in your kitchen, a chefs knife and one of these pairing knives. For the home cook I think the Wusthof classic line is the best knife on the market. High quality steel that keeps a sharp edge for a good amount of time and won't chip like the more expensive thinner Japanese knives that are more for enthusiasts and professionals. This knife can take a fair amount of normal kitchen beating and keep slicing. Everyone should have one of these in their kitchens.

• Ben Taylor

  Was suppose to be a gift. Box was so beat, and tore up. Bought a bttl of Opus instead.

• David H.

  This is a very nice knife with a very sharp edge. It's nice and heavy in the hand, considering the small size, which is enjoyable to hold.My only issue is the red "stamp" or whatever it would be called. As you can see in my picture the "stamp" is just a sticker that peels right off. Considering this little red logo shows up in every photo taken with the knives, I thought it was safe to presume it was a part of the knife, NOPE. Just a sticker.

• Stephen T.

  Originally purchased this same paring knife as a gift at Williams Sonoma and liked it so much that I ordered a second through Amazon. I have had decent J.A. Henckels knives (not the top of the line, but nice). This paring knife is the perfect size. The blade comes with an EXTREMELY sharp cutting edge. If you are used to applying with dull knives, then take care when you see how easy this slices. To keep any blade sharp treat with special care. I hand wash, dry and keep in a wood block. Would highly recommend this to anyone who cooks a lot.

• Batman_Bin_Suparman

  It *is* a nice little knife. Definitely not the best bang for your buck though. The larger knives are a much better value in that regard...But I wanted a matching set. Got this, the 8" chef's knife, 12" chef's knife, and one of the nakiri knives.I'd have gone for one of their hatchets as well, but from what some of my friends (who actually work as professional chefs at some of the resorts here) have told me they're actually not very well suited to heavy use if you process large animals on a fairly regular basis.