3-1/4-inch paring knife for coring, dicing, and mincing fruits and vegetables
Stamped from stain-resistant, high-carbon steel
Ergonomically designed, synthetic polypropylene handle
Precisely tapered from base to tip; no bolster
Hand-washing recommended; limited lifetime warranty
The small size and sharp point of this paring knife make it ideal for handheld and small cutting chores, such as vegetable peeling or mincing herbs. An obligatory kitchen addition, this knife carries its weight mostly in its comfortable polypropylene handle, which allows you greater control. R.H. Forschner knives are made by Victorinox with the same quality as their Swiss Army knives. The handle of this paring knife is slightly larger at 4.25-inches, than other Victorinox paring knives. Like other cutlery in the line, this 3-1/4-inch paring knife is stamped from high-carbon steel that won’t stain. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness. This item carries a lifetime warranty against manufacturer’s defects. Hand-washing is recommended.
This review is from: Victorinox 47508 3-1/4-Inch Paring KnifeThis knife was bought out of jar on the counter of the Robertson's Meats main store in OK. I got it as a whim needing to cut a summer sausage in the car. What a surprise...it has been great and I have bought 3 more.What is the best thing in a knife is how long it keeps it's edge and how well it sharpens. This knife beats any other brand in this category. Yes the handle is simple and small.No other knife let's me slice a block of hard cheese paper thin without much thinking about it and other's always drift. The beauty is in the thin blade...it is not flimsy...thinness of the blade is what makes the knife and yet it is durable....
This review is from: Victorinox 47508 3-1/4-Inch Paring KnifeFor someone who really gets into cooking, a knife this size gets probably more use than any other. It's just right for detail work like garlic, ginger, etc. I trust the Victorinox brand, I have owned Victorinox knives in one form or another for 30 years. The only ones that I am not still using are ones that I have lost. For the price, I don't know if there's anything out there that would come close to what you're getting with this knife....
This review is from: Victorinox 47508 3-1/4-Inch Paring KnifeFirst off, I am a bit conflicted in giving this product 3 stars because it is a product that I still use and generally enjoy, and I got it for only $5 bucks (it's a bit more expensive now, but not much). But there are a few reasons I feel this knife falls short for most potential consumers. One of the biggest - the standards of Forschner's excellent and popular 8-inch chef's knife are not met in this product.I've owned a forschner chef's knife for a while now. Like most, I was impressed with the quality and bargain. So I had fairly high hopes for the paring knife. But when this knife arrived, I noticed a few things. 1) It was quite thin and flexible, bordering on flimsy. No big deal, for a paring knife. I wasn't planning on using it to cut through bone anyway and being thin is useful for a lot of things. In fact, I've come to think this is a major strength of this knife - a thin knife cuts with less resistance and there's no reason for most people to want a thick heavy-duty paring knife that I can think of.2) It wasn't polished to a mirror shine like the chef's knife. Again, though some claim a glossier knife sticks less to food, I don't really find there to be much of a functional difference, especially for a knife of this size. 3) The handle is nylon and not fibrox. I'd have known this of course if I'd read the description better. Still, I sort of liked the feel of the fibrox on the chef's knife and wish that forschner had some paring knives with the feature. (Maybe they even do, I don't know. BTW I have no idea what fibrox actually is except that it's some sort of plastic.)4) The handle is very small, even on the "large handle" version. This small handle is useful for fine detail work, but can get lost in my hands (normal adult size) when trying to do faster paring knife work - peeling, coring, cutting citrus wedges, making tournees of vegetables, etc. 5) Most importantly, I noticed immediately that the paring knife was not nearly as sharp as the chef's knife. The chef's knife was sharp enough to easily shave hairs and shred paper to ribbons upon arrival. This paring knife on the other hand tore paper as much as cut it and couldn't shave hair at all. No real defects - just not carefully sharpened at the factory. It was, in short, about as sharp as any new but crappy knife. I wondered if it was even made of the same high-quality x50CR MO steel as the chef's knife. I looked online and though I couldn't find any info specific to this model, i did find an assu...
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