Best Paring Knife02 Aug, 2020
Paring knives are used for precision work and meant to cut small items you might hold in your hand like peaches or apples. Examples like cutting apart the membranes in grapefruit halves, dicing egg and pickles or removing seeds from jalapeños or broccoli florets from the stalk. Paring is a word that means "peeling", so paring knives were designed to fit in your hand for peeling things. The vegetable peeler has made the need for this nearly obsolete, so no need to feel like a subpar chef if you can't or don't want to use one.
Many chefs use paring knives on cutting boards for smaller ingredients. garlic, herbs, mushrooms and cherry tomatoes too. Famous chefs like Marco Pierre White used his paring knife for almost everything, so it is really a matter of personal preference. If you're serious about using paring knives, here's the recommendations from pros for the best out there.
The Victorinox is best in class at its price point and will last for years. Actually I wouldn't spend more than $100 on a paring, but I think having a good quality one is enjoyable. Our 2 favorites, while not being as cheap as a Victorinox, are still reasonable. The Shun classic straight vegetable knife (90mm). Light and thin, it gets a very sweet edge and is perfect for handheld works. The Masahiro MBS26 (120mm) has fantastic geometry and handle is very confortable. Edge retention isn't great and sharpening the complex bevels requires some care, but overall this knife has an excellent value.