Wusthof Classic Paring Knife, One Size, Black, Stainless Steel

About this item

Precision forged from a single blank of High Carbon Stainless Steel Tempered to 58⁰ Rockwell
Full bolster and finger guard 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
Comfortable and highly-durable polyoxymethylene (POM) handle with a traditional look and feel stickered with our red Trident logo The most versatile of all parers for mincing shallots onions and herbs as well as cleaning and cutting vegetables
Quality- Made in Solingen Germany

• Katum68

  My set is now complete!!!

• Mitchel J. Haas

  Very good knife.... Wasn't thrilled with the sharpness when it came, but later got the Wustof sharpener, and after a few stokes, this knife is super sharp! Seems to be holding it's sharpness well.

• SophOne

  I asked for a nice paring knife for Christmas and this is what I got. It is an excellent knife. You can tell it’s high end because of its heft, sharpness and design. No more cheap paring knives for me! Yes, good knives are an investment, but if you use your tools often, you understand why quality is important.

• Amazon Customer

  If you want a quality knife this is it. Quality can mean $$$. We lost our paring knife from our set so I found the closest thing to our set. This knife is very sharp and an improvement to our original set. My wife loves it!

• ring0

  This knife is good for everything from mincing herbs to slicing fruit to filleting small fish - it even makes a pretty good steak knife. I finally broke down and bought a second one, so my mate and I can cook together without fighting over it.Like all the knives in the Wusthof Classic line, this knife is fully tanged and bolstered. The tang extends into the handle and offsets the weight of the blade, and the bolster sits on your index finger to provide the fulcrum point. The result is a knife that is remarkably responsive and balanced. Some reviewers prefer the larger utility knife to this 3.5 inch parer. This knife is lighter and shorter, and therefore provides a balance point that is more comfortable for a smaller hand.If you want the full arsenal of Wusthof prep knives, get the bird's-beak parer for digging the eyes out of potatoes and the stems out of peppers, get the serrated utility knife for slicing citrus and tomatoes, get the trimming knife for cutting off stems and boo-boos, and get the utility or boning knife for for slicing and meat prep. But if you just want to buy one, get this one.UPDATE (March 2014): Cook's Illustrated has just rated this knife "highly recommended" for the second time. They also recommend the Victorinox Fibrox 8-Inch Chef's Knife , and I agree.

• LN Robin

  Wanted a sharp knife for peeling that was small. This little knife is perfect for me. Sharp and great for peeling. The supplier was excellent, too. Received very promptly, fast, and in perfect condition. Would purchase again.

• nathan

  I am not one of those spoiled by great knives for the latter half of their lives. In fact, I probably wasn't even old enough to handle knives until the latter half of my life. Anyway, I finally decided enough is enough and these crappy Ikea knives have got to go.I bought this pairing knife since working with small fruits and vegetables can be tricky with a dull knife. Well anything with a dull knife is tricky, really. Regardless, this knife is so sharp, it's unbelievable. Cuts with ease and offers great balance. You've seen those chef competitions where all the chefs cut at superhuman speeds because they basically just move their hands up and down instead of up, down and back and forth? Well they use really sharp knifes for that. And guess what? This is one of those knives.If you're looking for a sharp and durable pairing knife, look no further.

• Terp

  When I started eating healthier, I rewarded myself with some new knives. This one is just amazing, it's so sharp and ergonomic. It gets the job done and I"m super stoked I bought it. I've always bought sets of knives and they were always substandard because I'm cheap but this wasn't expensive and it was well worth the cost. I would highly recommend to any of you out there that likes to cook and want a good knife to make it easire

• B. Lumadue

  Knife is ideal for small trimming and slicing jobs like cutting the tops off of strawberries. Wicked sharp! If you are used to holding a small blade in one hand and pushing the food item with your thumb be very careful. We used to do this with our old paring knife and never cut a finger. This thing is so sharp that just grazing your finger with it can cut you. Can a knife be too sharp? I guess not. It just takes some getting used to. Handle fits both my hand and my wife's smaller hand nicely. We tried a number of other knives at a high-end kitchen store and this handle felt the best to both of us. Blade is just the right length too. Longer 4-inch blades seemed unwieldy for paring and trimming.

• sacrebleu

  Was looking for something in my past orders and noticed that I've had this knife for 10 years. So--hey--why not do a review? It's still in regular use in our kitchen, so that's certainly some sort of endorsement. That said, if I knew then what I know now about knives, I'd have bought something else. You can get a better paring knife for less money if you don't pay for the Wusthof name and marketing.Overall, I'd say the greatest virtue of this knife is nearly idiotproof maintenance (other than keeping it sharp, more on which below). The sculpted resin handle is very durable and comfortable, and X50CRMoV15 steel used in this blade (and most high-end kitchen knives from the big German brands) is EXTREMELY stain- and corrosion-resistant and very tough against chipping. Both handle and blade can happily survive soaking in a soapy sink for two days, being run through the dishwasher, and any of the other things that you really shouldn't be doing with a knife but that tend to happen in a busy family household.That said, the performance of the knife in, you know, cutting stuff is mediocre at best. The tradeoff for the corrosion-resistance and the resistance to chipping is that this steel is pretty soft, and therefore doesn't retain an edge well at all. More troubling is that, while poor edge retention usually means ease of sharpening, my experience in a decade of ownership has been that this knife really doesn't sharpen up all that well either--just doesn't easily take a very keen edge and has to be sharpened at much more obtuse angles than my Japanese knives in VG-10 steel. So, if you like to keep your knives sharp, the maintenance load for this knife is actually pretty high. I'd also add that, like most Wusthof knives I've owned in my time, which are "sharpened" primarily for shipment and display rather than for slicing ability, this thing was pretty dull out of the box way back when we got it.So, all in all, not a great knife, and it costs quite a lot for what you get. It's a good choice if you or the others in your household are unlikely to be terribly careful with it. Not the best choice for your money if you want good performance out of the blade.