Paring Knife?

My stamped wusthof inherited from my grandmother somehow disappeared from my apartment (RIP).

I'm in the market for a new one, now. I suppose I could just go with the Wusthof Pro
But I hear good things about Victorinox
And am curious about the full tang Mercers that are very affordable (presumably because of their taiwan manufacture, which doesn't remotely bother me). Either with their synthetic or classic handle...

I'm guessing stamped is fine? should i be worried about non full tang ? (dont want blade breaking off in my hand)

What are you guys using?

I have the petty version of this one, and it's great: https://japanesechefsknife.com/colle...lo-wood-handle

https://cdn.shopify.com/s/files/1/13...G?v=1508921133

That would be my choice for a nice paring knife.

wowzer. hmm out of my budget currently. I would definitely prioritize a new chef's knife if I were looking to splash that kind of coin.
Looks beautiful though.

All of the Victorinox knives I've used have been perfectly fine. I realize some people like Wustof, but the Victorinox blade is thinner and would probably be better for a paring knife.

+1 Victorinox. Great knives. I have a couple of Shuns that I like very much, but they cost a fair amount more. The Victorinox is under $15 and is every bit as capable.

ok this is making the decision easier.
before my paring knife went missing in action, I was using it for a ton of everyday kitchen tasks. I just didnt know if anyone had strong opinions about the midrange. ($30-50). No doubt that the high high end Shun etc are spectacular. If was looking at used Wusthofs on ebay.
I guess I was just not sure if $7 would get me a great product.

Unless you know you want something specific out of it, get a victorinox. It is better than any of the other knives in the 30-50 dollar range. Slightly beyond that is a tojiro dp petty (Japanese name for paring/utility knife). You want 120mm, unless you want something that works more like a small chefs knife. Which might be what you want! I got my parents a 150mm yoshikane petty and now it's nearly the only knife they ever use.

That could also be useful...intriguing.
I always thought chef's knife can do most things and assumed a small chef's knife would have no value, but now that I think about it, this logic is probably misguided.
I do still think i need a paring knife though. :)

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Originally Posted by spopepro

Unless you know you want something specific out of it, get a victorinox. It is better than any of the other knives in the 30-50 dollar range. Slightly beyond that is a tojiro dp petty (Japanese name for paring/utility knife). You want 120mm, unless you want something that works more like a small chefs knife. Which might be what you want! I got my parents a 150mm yoshikane petty and now it's nearly the only knife they ever use.

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Yes the victorinox will do as well as pretty much any other knife.

OK, Victorinox it is. Look forward to receiving it. Next up--respectable wood cutting board, and finally, chef's knife upgrade. thanks for your input!

Any time it comes to food/equipment questions (unless talking BBQ) Serious Eats is my first resource: The Best Paring Knives | Serious Eats

Both Victorinox and Wusthof are highly recommended.

Quote:

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Originally Posted by skouri1

wowzer. hmm out of my budget currently. I would definitely prioritize a new chef's knife if I were looking to splash that kind of coin.
Looks beautiful though.

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i've similar thoughts as well, i have these french pattern gyuto and petty knife.
https://japanesechefsknife.com/colle...i-vg-10-series

and for paring, i just bought a cheap set of opinel carbone...

We bought a set of Wusthof Classic knives for Christmas, our first set of 'nice' knives. We also kept our set of Pamper Chef knives (not that nice). I tend to use the paring knife as a general purpose sharp thing - opening bags, etc. I now use the old one for random stuff and save the good one for actual food tasks.

Victorinox Paring knife received today . First impressions are very positive . Now I'm curious about their chefs knife :) thanks for the input

The cheap Japanese ones work surprisingly well. They sell them at the grocery stores around here, but you can buy them on Amazon too. Not full tang, but I'm not using them on durians either. They are around $10-15