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4.6 out of 5 stars
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11 of 12 people found the following review helpful
on December 12, 2008
Material Type: Stainless Steel
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.
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5 of 5 people found the following review helpful
on March 16, 2012
Material Type: Stainless SteelVerified Purchase
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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2 of 2 people found the following review helpful
on September 10, 2009
Material Type: Stainless Steel
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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4 of 5 people found the following review helpful
on April 23, 2011
Material Type: Stainless SteelVerified Purchase
I was looking for good knives with wood handles for a long time and I don't regret getting Victorinox. For the price - this paring knife is all I've ever needed to prep my veggies and fruits. However, my paring knife's blade is really loose where it connects to the handle. I mean - it seems unsafe to use it because it feels like the sharp blade is about to fall out of the handle. I send it back for a replacement, but the second one was exactly the same, so I just kept it. Victorinox customer service said to mail it to them and they will take a look - but for a $ 16 knife, I would have spent more money shipping it back and forth. I got used to it, and from all the washing the handle swelled a little and the blade is not as loose any more. The knife is very sharp, and I only had to sharpen it 2 or 3 months after purchasing, and only because I needed to slice tomatoes. I love my knife, use it everyday, and would buy more from Victorinox in the future!
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2 of 2 people found the following review helpful
on March 13, 2012
Material Type: Stainless SteelVerified Purchase
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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2 of 2 people found the following review helpful
on September 16, 2011
Material Type: Stainless SteelVerified Purchase
The other Victorinox Rosewood knives are a lot prettier than this, which is why I went for the rosewood. But it's a paring knife, easy to keep sharp and does the job well.
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1 of 1 people found the following review helpful
on August 29, 2014
Material Type: Stainless SteelVerified Purchase
This is but one of many victorinox paring knives I have. Several wood,
most plastic. Five stars all the way. Very sharp, and hold their edge well
and sharpen well. I use them as steak knives, among other uses.
This one item I purchased on Amazon 5 years ago.
For the first few years I was careful not to put in dishwasher, and I occasionally
treated the wood with olive oil. By accident several years ago, I put this in the
dishwasher, and have been doing so ever since. All of them, plastic or wood,
in one compartment, just for them. NO PROBLEMS! By the way, the wood ones,
like this, seem to have better quality blades. But all are outstanding. Prices do
change, over time, so it may be best to keep in cart a while to catch a break.
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1 of 1 people found the following review helpful
on January 7, 2011
Material Type: Stainless SteelVerified Purchase
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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on March 3, 2014
Material Type: Stainless SteelVerified Purchase
This knife cuts very well. My only qualm is that the handle has a bad odor, but it is going away. This is the best knife I have now.
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on January 18, 2014
Material Type: Stainless SteelVerified Purchase
Bought this excellent little knife for my wife and it instantly became her favorite kitchen knife. Excellent quality, not made in China. We have both the serrated and the straight edge. My wife likes both.
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