The Best Paring Knife You’ve Ever Owned - Brown and White Brigade-Style
This is the most important knife you never think about
The chef's knife gets all the glory but every cook needs a proper paring knife. It de-veins shrimp, feels ingredients, cores apples, de-cases sausages, hulls strawberries and scores your roasts. It's an incredibly versatile and indispensable knife and the unsung MVP of the kitchen.
Lighter is better
We are obsessed with keeping our knives light because lightness makes them agile. A paring knife is used for precision tasks and the fine, light, and thin blade makes such tasks easier and less frustrating.
Anyone can chop potatoes into cubes but the real test of one’s knife skills is carving up a ton of radish florets. This is not a job for a big, awkward chef’s knife but a fine, precision instrument designed for delicate tasks.
Enter The Best Paring Knife You’ve Ever Owned. It was designed specifically for these kinds of situations due to its light weight and thin blade. This means you can use that tip like it's a scalpel, whether you're de-veining shrimp or cutting the eyes out of potatoes.
Maintenance is also easy because this knife features AEB-L stainless steel, one of the best steels for razors, scalpels, and paring knives. It stays sharp for longer, resists corrosion, and looks great.
The newly re-designed handle was made for comfort when used for long periods, including polished edges, no sharp corners, and slanted bolsters for ideal finger placement. And finally, we never forget to make our knives pretty, and the paring is no exception. We made sure that it’s not only The Best Paring Knife You’ve Ever Owned but also the most beautiful. Just like you.