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|Price:||$61.90 & FREE Shipping. Details|
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Complete big and small kitchen tasks with one knife with the Wusthof Classic paring knife. Forged from a single piece of high-carbon stainless steel with a black polymer handle, the blade is made with Wusthof's Precision Edge Technology (PEtec) to create an extraordinarily sharp blade. Each blade is also proudly and beautifully stamped with the Wusthof name, so you know that you are getting the high quality and reliability of Wusthof. Perfect for peeling and trimming, this hollow edge blade prevents food sticking, retains its edge 30 percent longer than other blades, and is stain resistant. The contoured shape and perfect balance provides ergonomic comfort during use. The full tang is triple riveted to the handle, giving exceptional durability. This knife can also be used with an electric sharpener for longer life of the blade. Best of all, it is backed by a manufacturer's limited lifetime warranty.
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This knife is not as sharp as a traditional Wusthof paring knife. The blade's design is thicker than most towards the edge and it makes sharpening a real pain. Read morePublished 9 months ago by Matthew Wash
This is a great paring knife. Small, sharp and easy to manuver.
The grantons keep the carrots from sticking to it. Read more
I have never really paid attention to kitchen knives. Someone suggested that I buy something better than the usual old knives in my kitchen, and I was really surprised at how much... Read morePublished 17 months ago by PrairieBoy
I am writing this review for my wife. I got her this as a Chtistnas gift on my son's recommendation. I will say it has only been used about a dozen times. Read morePublished 19 months ago by Pa
This is a great little paring knife everything I expected .....and more I use it all the time I'm a personal chef and this is one knife that works wellPublished on May 9, 2013 by BILL HICKMAN
The Wusthoff knives are some of the best you can buy and can last a lifetime. I bought this to help complete my set of kitchen tools. I highly recommend.Published on January 24, 2013 by Stephen