Paring (Utility Knife)
10 products
A Paring knife is a small, versatile knife with a blade length of around 90mm to 120mm, ideal for peeling fruits, slicing small vegetables, and performing delicate kitchen tasks.
A knife for peeling vegetables and chamfering the edges of cut vegetables. The small blade makes it easy to work with.
This is a list of peeling knives that can be purchased online from Jikko Hamono, a Sakai JIKKO cutlery with over 120 years of history.
This is a list of peeling knives that can be purchased online from Jikko Hamono, a Sakai JIKKO cutlery with over 120 years of history.
Types of Steel for Kitchen Knives
This list categorizes different types of steel used in kitchen knives. The steels at the top of each list offer the best sharpness and edge retention.
Frequently Asked Questions
Features and Uses of Paring Knives
Paring knives are perfect for peeling, trimming, coring, and precise cutting of small fruits, vegetables, and garnishes.
A Paring knife is smaller and designed for fine-detail tasks, while a Utility knife is slightly longer and can handle a broader range of cutting tasks, including slicing meats and larger vegetables.
A Paring knife is typically shorter and used mainly for peeling and intricate cuts, whereas a Petty knife has a longer blade and is more versatile for cutting small meats and vegetables.
Choosing the Right Paring Knife
The most common sizes range from 90mm to 120mm. Choose based on your hand size and preferred cutting style.
Stainless steel is easy to maintain and rust-resistant, while carbon steel provides superior sharpness but requires regular upkeep.
Paring knives come with wooden handles for a natural grip, resin handles for durability, and stainless steel handles for hygiene and longevity.
A stainless steel Paring knife with a 90mm blade is ideal for beginners due to its easy maintenance and versatility.
Using and Maintaining a Paring Knife
A Paring knife is best used for in-hand peeling, precision cutting, and small ingredient preparation. Its small blade allows for controlled and intricate cuts.
Wash and dry immediately after use. Even stainless steel knives can develop rust if left wet for long periods. Store in a safe place to prevent damage.
Regular sharpening with a whetstone or honing rod will help maintain the knife’s precision. Keep the angle consistent when sharpening.
Avoid cutting hard ingredients, always use a proper cutting board, and store the knife properly after use.
Alternative and Complementary Knives
A Petty knife or Utility knife can serve as substitutes, but a Paring knife is better suited for intricate cutting tasks and in-hand peeling.
A larger knife like a Gyuto or Santoku complements a Petty knife well, covering both large and small cutting tasks.
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