Wusthof Grand Prix II 2-1/2-Inch Trimming Knife

It's a Wusthof, so with any question of the quality or construction aside the real question is whether this is a practical knife for your collection. It's not for everyday use, unless you really are doing very detailed work or coring small fruits or vegetables. A paring knife, with its straight edge, is better suited to small work that includes sectioning, slicing or dicing. But if the blade's too long it can be a little more work for coring or peeling a small item, or for working on a small area of a larger item. That's where this knife is preferable. So, I'd use a 3-4" paring knife for thinly slicing garlic cloves, but I'd use this one for coring a bunch of tomatoes, removing potato eyes, or garnishing with a radish.

This is an interesting little knife. Sharp very sharp...and trecherous. Almost cut off the tip of my thumb with it trying to peel an apple. I find it useful for the finer points of deboning, but dangerous and difficult to use as a paring knife. It sits in the block now while I use my straight blade paring knife. Unless you do a great deal of deboning and want a small knife to compliment your 5 inch deboning knife, don't waste your money.

Buy Wusthof Grand Prix II 2-1/2-Inch Trimming Knife Now