A paring knife is the second knife you need. It handles everything a chef's knife cannot do comfortably: peeling apples, deveining shrimp, hulling strawberries, segmenting citrus, trimming artichokes. The blade is typically 3–4" long.
The key difference between paring knives is tip shape (pointed for precision vs. bird's beak for curved cuts) and steel hardness. For most tasks, a straight-tip 3.5" blade in high-carbon steel is the right call. Budget options are entirely reasonable here — a $20 paring knife sharpens to the same edge as a $60 one.
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Victorinox Fibrox 3.25" Paring Knife
~$12
- 3.25" blade
- Swiss stainless steel
- Non-slip Fibrox handle
- Dishwasher-safe
Best for: Most people — culinary school standard
What every culinary school stocks. Takes an excellent edge, the non-slip handle works in wet conditions, and at this price it is simply the right buy.
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Mercer Culinary Renaissance 3.5" Paring Knife
~$20
- 3.5" forged blade
- High-carbon German steel
- Ergonomic handle
- NSF-certified
Best for: Home cooks who want a forged feel at low cost
Full-forged construction gives a better weight and balance than stamped knives at this price point. The extra half-inch of blade length is useful for peeling larger produce.
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Global GS-38 3.5" Paring Knife
~$60
- 3.5" CROMOVA 18 steel
- One-piece construction (no seams)
- 18°/15° edge angle
- Made in Japan
Best for: Global set owners, Japanese knife fans
One-piece construction means no crevices where bacteria collect. CROMOVA 18 steel holds an acute edge longer than German steel. The dimpled handle provides excellent grip. Pairs perfectly with a Global G-2 chef's knife.
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