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Wusthof Classic 3-1/2-Inch Paring Knife
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- Small pointed blade great for peeling vegetables and for all small cutting jobs
- Forged high-carbon stainless steel blade, hand-honed for razor-like sharpness
- Traditional-style composition handle is triple-riveted for strength and permanence
- Dishwasher safe
- Lifetime guarantee
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This item Wusthof Classic 3-1/2-Inch Paring Knife
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|Sold By||Amazon.com||Amazon.com||Cuisine Plaza||J.L. Hufford||eKitchenWorld||Cutlery and More|
|Blade Material Type||Carbon||Stainless steel||Stainless steel||Carbon||Stainless steel||Carbon|
|Item Dimensions||2.8 x 9.6 x 0.8 in||0.8 x 7.5 x 0.5 in||0.75 x 8.5 x 0.66 in||0.91 x 7.28 x 0.59 in||3 x 12 x 1 in||2 x 8 x 1 in|
The CLASSIC 3 1/2" Paring Knife is the second most important knife to have in the kitchen. The small narrow blade tapers to a point at the tip and is easy to handle making it the perfect knife to trim and slice and peel small produce such as garlic cloves and herbs.
Top customer reviews
Note: I have not cleaned this knife in a dishwasher and do NOT recommend it. Simple hand-washing is best.
Overall, I'd say the greatest virtue of this knife is nearly idiotproof maintenance (other than keeping it sharp, more on which below). The sculpted resin handle is very durable and comfortable, and X50CRMoV15 steel used in this blade (and most high-end kitchen knives from the big German brands) is EXTREMELY stain- and corrosion-resistant and very tough against chipping. Both handle and blade can happily survive soaking in a soapy sink for two days, being run through the dishwasher, and any of the other things that you really shouldn't be doing with a knife but that tend to happen in a busy family household.
That said, the performance of the knife in, you know, cutting stuff is mediocre at best. The tradeoff for the corrosion-resistance and the resistance to chipping is that this steel is pretty soft, and therefore doesn't retain an edge well at all. More troubling is that, while poor edge retention usually means ease of sharpening, my experience in a decade of ownership has been that this knife really doesn't sharpen up all that well either--just doesn't easily take a very keen edge and has to be sharpened at much more obtuse angles than my Japanese knives in VG-10 steel. So, if you like to keep your knives sharp, the maintenance load for this knife is actually pretty high. I'd also add that, like most Wusthof knives I've owned in my time, which are "sharpened" primarily for shipment and display rather than for slicing ability, this thing was pretty dull out of the box way back when we got it.
So, all in all, not a great knife, and it costs quite a lot for what you get. It's a good choice if you or the others in your household are unlikely to be terribly careful with it. Not the best choice for your money if you want good performance out of the blade.