Your Chef’s Knife Can’t Do Everything—Grab This for the Delicate Cuts Instead

I started seriously caring about the tools in my kitchen when I moved into my first solo apartment. My 400-square-foot studio in San Francisco had a microscopic kitchen with almost no storage, so I needed to be extremely selective when buying anything that had to do with cooking. When it came to cutlery, I sought the advice of a friend who worked as a line cook, and he said to focus on the three main pieces every cook should own: a chef’s knife, a bread knife, and a paring knife. 

A chef’s knife is great for most things, but paring knives provide more maneuverability for detailed work like coring, peeling, and more. Because of their small size, I find a paring knife much easier to handle when a chef’s knife might be too unwieldy. Hulling strawberries, deveining shrimp, or slicing garlic into razor-thin pieces can certainly be done with the tip of a larger knife, but you have more control with a shorter, lighter, and narrower blade. And since it’s small, it’s a portable option for picnics and tailgates that can be tucked into a utensil kit. 

Wusthof Classic 3.5-Inch Paring Knife

$95 at Amazon $95 at Williams Sonoma View on Wusthof.com

I've had this Wusthof Classic Paring Knife in my kitchen for over a decade, and with some simple maintenance, it’s still going strong. This was my first knife purchase when I started working at Williams-Sonoma headquarters, chosen because I was already familiar with Wusthof’s reputation for quality. My chef friend owned a full lineup of knives from the brand, and while the chef’s knife was a little heavy for my liking, I liked the weight and feel of the paring knife enough to get one for myself.

Made in Germany, the knife’s full-tang carbon steel blade and riveted handle make it extremely sturdy. I haven’t noticed any change in the integrity of the knife over the past 10 years. With regular sharpening, it still performs well when I need to hollow out tomatoes for tomates farcies or carefully scrape the pith off of lemon rinds when making cocktail garnishes. 

It weighs just two ounces, which is comparatively light, but still feels substantial in the hand and adds to the feeling of control. The handle, made of a durable polymer, is ergonomically shaped and comfortable. The updated version of this knife features a more acute edge angle and holds its edge longer. It’s also now available with a variety of handle colors—a fun option for anyone who wants to color coordinate with existing decor or wants a knife in their favorite hue.

Admittedly, I have accidentally sent my knife through the dishwasher more than once, and while it came out unscathed, the manufacturer recommends washing it by hand to maintain its edge. I also sharpen my knife regularly to ensure it performs at its best. Despite its age, I haven’t noticed any pitting or nicks in the edge or any changes to the structural integrity of the handle, making it worth every penny I spent on it all those years ago.

Other Paring Knives to Consider

Made In Paring Knife

$79 at Amazon $79 at Walmart $69 at Madeincookware.com

Made In has expanded beyond cookware to other kitchen essentials, like cutlery, designed with input from chefs like Nancy Silverton, Grant Achatz, and Matt Horn. The brand’s paring knives are made in Thiers, France—the country’s capital of cutlery manufacturing—by a fifth-generation bladesmith. Each knife is fully forged and hardened with nitrogen gas resulting in an extremely durable blade.

It features a 3.8-inch stainless-steel full tang blade and a handle made of Spanish olive wood or three different color polymer options. It’s noticeably heavier than my Wusthof, but the added heft makes it feel very high quality. Though this knife is on the pricier side, it is also backed by a lifetime warranty against defects in materials and workmanship.

Global Classic 3.5 Inch Paring Knife

$50 at Amazon $78 at Walmart $50 at Williams Sonoma

I’m a long-time fan of Global Cutlery since I own the chef’s knife and santoku knife from the brand’s Global Classic line and use both almost daily. Despite my loyalty to my current blade, I've been eyeing the paring knife too. Made in Japan from a single piece of high-carbon stainless steel, there aren’t any separate pieces that may come apart with time. Like the other knives from this series, it is very well-balanced and lightweight, and the handle's ergonomic shape is very pleasant, allowing your hand a comfortable grip when doing repetitive jobs like debearding mussels.

Kuhn Rikon Colori+ 4-inch Paring Knife

$12 $11 at Amazon $14 at Walmart

If you’re not looking to spend too much on a paring knife, this affordable model from Kuhn Rikon is an excellent option. Admittedly, I first picked this up because it comes in an array of fun colors, but this is my knife of choice when it comes to portability. It is extremely lightweight at just 1.6 ounces and comes equipped with a matching sheath for storage, keeping the blade protected while providing an element of safety. The blade itself has a nonstick coating that lets food slide right off and makes it easy to clean.

It has come in handy on road trips and picnics, sharp enough for slicing tomatoes for sandwiches or cutting fruit, and just the right size for slicing cheese or salami. It’s also dishwasher safe, but hand-washing the knife will ensure it stays sharper for longer. 

Opinel No. 112 Paring Knife Set

$18 $17 at Amazon View on Opinel-usa.com

Opinel has been manufacturing cutlery in France since 1890 and is a highly trusted, quality brand that remains surprisingly affordable. I own two folding knives and a set of steak knives from this company, but my in-laws, who live in the French countryside, own several of these paring knives that I use during my frequent visits. They’re very lightweight, weighing in at less than one ounce, but they’re sturdy enough to use frequently for slicing, seeding, coring, and more. 

These knives feature a 3.8-inch stainless-steel blade and a 3.75-inch beechwood handle. They don’t hold their edge as long as more expensive knives do, but they get the job done at a great price, and come in a set of two or four.

Why Take Our Word for It? 

Bernadette Machard de Gramont is a Los Angeles-based writer specializing in global food and wine content. After a two-year stint at the Williams-Sonoma Headquarters in San Francisco, she now researches and tests a variety of cookware, bakeware, wine tools, and other home and kitchen goods and interviews field experts for their insight.