Paring knife, 3 1/2", Black

About this item

Precision-forged from a single blank of high carbon stainless steel
Full tang that is triple riveted to the handle for precise control
Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention.
Tempered to 58⁰ Rockwell
Full bolster and finger guard
Dishwasher safe; hand washing recommended
Made in Germany

• JOHN Webfoot

  I ordered two of these paring knives. They arrived on time, were sent the day following order placement. These are very sharp knives. We have had a block set of Wusthof Classic knives which were purchased over several years. Our first one was purchased about 20 years ago, and our set completed three years later. Since then I have purchased sets for each of our 3 adult children and one very close friend. I purchased these two paring knives to always have a spare on hand, and one for a gift. Marvelous price!My pics show one knife boxed as received, one new knife out of the box, and our original Classic after 20 years use. My only concern is the handle bolsters. With a magnifier it appears that the black material used has pores, as wood has. The description does not detail the material used as many other knives in the Classic series do. I expect to get many years out of this new paring knife, and we'll just see if there are any future issues. It stands up to hand washing and drying very well. I do not subject my knives to machine washing.

• anton2g

  I got this knife because it was recommended by Cook's Illustrated. It has been a fantastic paring knife. It has really good heft and balance. It feels really good in the hand. It is easy to handle when cutting up food. The blade is sharp and I have not had any issues or struggles with this knife. Because I keep good care of it and keep it sharp, I have not ever cut myself with this knife and neither has anyone using it in my house. A bad dull knife is a lot more dangerous to use in the kitchen, this one makes for safer cooking. The price is not cheap, but you only need a few knives in the kitchen and a paring knife is a must. With good care this knife will last you forever and is well worth the money. I highly recommend this knife to all my friends and anyone looking to get some nice knifes.

• Professor B

  This knife was chosen as best-in-class by Cook's Illustrated. I can certainly tell why. Sharp as heck and built like a battle tank. Feels, looks, and performs like a winner. Daily use (heavy) for two months and still haven't needed to hone it. Food items cower and quiver with fear at the sight of this knife's ominous shadow.

• David Kraut

  It is the best knife I own, and I own many good knives from the likes of Wusthof and Zwilling and Sabatier and even Chicago Cutlery and Dexter and even the brilliant Chinese slicing cleaver I use for jointing whole chickens.It is razor sharp out of the box, well-balanced, quick, firm in the hand, and also it is nice to look at. Expensive for a paring knife, but this one defines the breed.

• Scott Turner

  Honestly, the best paring knife I've ever owned in the 10 years I've been buying paring knives (home use, but I cook a lot). Razor-sharp out of the box and it also holds an edge really well. I've got the 8" chef knife from Wustof as well, same story there. Makes a great combo to have both!

• Robert

  America's Test Kitchen top-rated paring knife. Well designed and balanced and made of very high quality steel. This knife holds its edge very well. Does a great job on delicate tasks like removing the tops of strawberries, slicing small vegetables, de-veining shrimp, etc. This is an outstanding tool for the kitchen, and a good value as well. Quite a bit less expensive than high-priced knives, but in many cases, better.

• James Carl

  Very sharp, holds its edge well. Strong, stiff blade. Stays on its side when you set it down, unlike some that rotate to have the edge dangerously up. Good length for paring knife, handle nicely sized for good a grip.

• BeenThere

  I have been a great fan of the Henckels 4 star knives but read that the short parers are no longer made in Germany and the blades are thinner. Truth or rumor I don't know. But I own the tomato and short santoku made by Wusthof and both are fine knives. So I decided to buy their 3.5 parer. In fact I bought two - just in case. In truth I like it much better than my MIA parer. It feels better in my hand and cuts like a dream. The handle is better contoured and I think the blade angle is more appropriate for me. I am almost glad my old knife disappeared. Definitely recommend this knife. I may opt for a longer version in the near future.

• Kenneth Conroy

  Comfortable handle and a sturdy blade. It's not the thinnest or sharpest thing around - I like the Victorinox/Forschner Fibrox paring knife for light, precise work - but it's a solid general-purpose workhorse. Unlike the Victorinox, its weight and full-tang construction inspire confidence. That said, edge holding could be a tad improved. I'd get a Japanese-style knife, but I insist on having a bolster for paring knives and this is about as good of a bolstered parer as you can get.I do think it's a bit overpriced for what it is. If you find one on sale, though, definitely snap it up. It's a huge improvement over the rest of its German competition.

• TechJunkie

  I have a collection of at least 7 paring knives from various manufacturers, most of the others are from Japanese companies. For my large hands the handle is a little small for comfort. I prefer a slightly longer and wider blade.One feature of the design that makes it superior to the Japanese ones for me is that while the other knives have a wider blade, they achieve that by reducing the width sharply right at the transition between blade and swelling to the thickness of the handle. This creates a sharp corner that I find unpleasant. The Wusthof Classic does not have to reduce the width as much and the reduction is done very smoothly so there is no sharp corner to irritate.