A paring knife is a must-have in any kitchen. I own three (one made in France, one crafted in Germany and the other, a Japanese model) and work with them daily to do everything from peeling vegetables to make stocks to slicing lemons and limes. I recently received a new model and have been testing it for the past several weeks.
The knife’s blade, which is made of high-carbon German stainless steel, measures 3.5 inches in length, and the fiberglass resin handle takes the tool to an efficient 7.875 inches in total. Speaking of the handle, its gray and light-gray swirled design is attractive, and it has a solid look and feel. I performed a variety of tasks with the knife, including peeling garlic and shallots (always a tedious job) and slicing radishes and small tomatoes. It did all of those things well; the blade’s edge was sharp, and I did not notice any blade roll. (I used a wooden cutting board.)
The knife has a full tang, and I was able to sharpen the blade with ease using a steel. The knife is made in China, and while I am circumspect about goods made in that country, you can purchase this model for $40, and for that price I think most home users will be more than satisfied.