Victorinox 3-1/4-Inch Paring Knife, Rosewood Handle

This knife is hella sharp. It is also really inexpensive.

Having awesome kitchen equipment is all about knowing where to spend your money. Don't do it for paring knives, and definitely don't spend it on non-stick skillets. You'll probably use your paring knife more often that any other knife, so it needs to be easy to hone, take abuse, and easy to replace if it disappears. Since paring knives are used for so many cutting tasks, no matter what, you will need to sharpen them beyond using an honing steel. That will typically set you back $8, and if you cook a lot, you should get a professionally sharpenening at least 3 times a year. That equals $20+ a year to keep 1 knife sharp. Gosh...I could buy a few new, razor sharp Forchners for less than that!

This is a stamped blade. It is mass produced. Is is cheap! Importantly, it comes out of the package sharper than all hell. After a few days of hard use, yes, you will need to hone the edge but it only takes a few quick swipes. Try doing that with a Wusthof. Not to knock them, they are great knives. My Forschners hang next to a Wusthof, Shuns, and handmade custom pieces knives I love. But which do I use most often? Which is the most practical? My 2 Forschner paring knives.

One aspect I really like about the knives is the fact that they are lightweight. This differentiates them from your German knives, as well as many of your Japanese blades as well. A paring knive accomplished nothing by having heft a blade this size isn't be be used when you need leverage (such as with a cleaver or chef's knife). It takes less effort to hold and cut with this knife, that you hand gets less fatigued. If you're prepping a ton of food, this makes a difference!

My wife and I are extremely avid home cooks. Its what we do when we aren't at work (3+ hours every weekday, and more on the weekends). I'm not a pro, but I have been, and I know what I'm talking about.

I've been using Forschner's for almost 5 years. I like these knives so much that I'm giving them as Christmas presents this year. Sharp knives that look good (i.e., the wooden handled Forschners) are a great way to encourage more people to cook. They're easy, inexpensive presents, and the blade is sure to impress. Do they look as sexy as my Shuns? Not a chance, but for a paring knife, they work better. And to be clear, yes, I do have a Shun paring knife (it's a little dusty and greasy looking, for lack of use). None of my other knives stay as sharp as my Forschners, because honing them is so quick!

These knives are cheap buy one, see how sharp it is, and see how easy it is to keep it sharp. Or go ahead and buy your fancy pants Wusthof spend a lot more money. But do you really need to? Paring knives are, unfortunately, often thrown away with kitchen scraps.

If you want to impress people with the look of your knives, then buy the rosewood handle.

Two unacceptable problems with this knife: Wooden handle has strange, nauseating odor that even transferred to my hand. Odor did not go away even after a few days. Also, there is a gap between the end of the blade and the part of the handle where it sits; food and bacteria could easily lodge there. Too bad, because the blade itself cuts well.

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I have had several of these over the years and they are the best paring knife I have ever used. I use the plastic handled version on larger knives but I really like the wood on this smaller one because it is a little thicker and easier to hang on to than the plastic ones.

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I've owned this knife for a long time, and it's been nothing but reliable and handy. Its given us no trouble, and has held up perfectly.

This is a stamped steel knife and the handle is rosewood that has been teated to seal it. Although wood-handled knifes have been banned from commercial kitchens for sanitation reasons, residential cooks still use them. I've never had a problem with the handle.

The blade is made out of high-carbon, no-stain steel. So far, it's been great, no stains, rust, or corrosion. The blade isn't full tang (doesn't extend all the way through the handle), and there's no bolster, but this is a paring knife, so there's no need for one.

The steel was finished very well from the factory, rivaling my other knives costing 3 times more. It performs well. The thin blade profile easily slices through anything, and was shaving-sharp from the factory. It sharpens very easily, takes a fine edge, and stays sharp as long as my forged knives. The edge angle was spot-on at 21 degrees.

Overall, a great knife for the price. Don't let the stamped construction, slit-tang, and rosewood handle discourage you...buy it!

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A very good paring knife. Flexible but stiff enough when necessary. The knife came nearly razor sharp with a precisely beveled edge and comes back very well with a ceramic steel. The knife is well balanced and moves easily in your hand. I've had good luck with Victorinox knives and their sharpening ability, that's why I purchased this knife.

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