Bob Kramer, a former chef who earned the distinctive title of Master Blade Smith from the American Bladesmith Society, partnered with Kai USA to create a line of kitchen cutlery built to high Japanese standards but with changes important to American chefs. Kramer's experience in the kitchen taught him how most of us use our knives, and he built custom knives to fit those needs. Working with Kai USA, the manufacturer of Shun Cutlery, Kramer engineered a production line which retains many of those custom features.

This full tang paring knife features a comfortable grip shaped from dark Pakka-wood, a durable composite of real wood layers and synthetic resin. The 3 1/4 inch blade is Damascus-type steel, with outer layers of high carbon stainless steel for strength and durability and a center layer of SG-2 steel for better edge quality. The hardness exceeds that of many European and American brands, but lies between those and high-end Japanese knives. That gives you a cutting edge that lasts, stands up to the typical hard use habits of American chefs, and sharpens with standard equipment. You can use a sharpening steel to reset the edge.

What looks like a logo in the handle is an example of Kramer's practical detailing, a handle rivet with extra flair. Etched on the blade, you'll find the Kramer/Shun trademark.

See the Shun Paring Knife for a high-end Japanese style with a harder cutting edge of VG-10.

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This is quality and efficiency you're not likely to see in many paring knives. Since the paring knife is one of the styles chefs use the most, it's a good choice for one of your best knives instead of your cheapest. Common prep chores like removing flaws and peeling produce will take on a new feeling with this classy prep knife. Shun's 33-layer Damascus-type steel gives the paring knife strength and flexibility but with a cutting edge much thinner than the blades of European and American knives. That means easier cutting, and when combined with the low-friction ripple effect of the high carbon stainless steel layering, the knife requires very little effort to use. The beautiful dimpled steel of the main body of the blade reduces friction even more. SG-10 stainless steel as the core layer gives the knife a long-lasting razor edge, but sharpens easily.

Shun's Classic series featured tapered black handles with a D-shape -- functional but unfamiliar to western chefs. The Premier series followed advice from popular German Chef Tim Malzer, redesigning the handle with a grip of walnut-type Pakkawood most Americans and Europeans will find easy to understand and comfortable to use.

Visit the Shun Classic Paring Knife to see the Shun paring knife in its original style.

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Shun Classic 4 Paring Knife DM0716 US $74.99   0 Bid Auction Ends: 22h 26m

Shun Classic 4 inch Paring Knife NEW US $59.95   Auction Ends: 20d 3h 54m

Forged with a full bolster and full tang, the 3-1/2 inch kudamono knife uses the riveted black polymer handle slabs familiar to those who own knives from German cutler J.A. Henckels. The blade style conforms to Japanese concepts, and the result is a knife that includes the practical features of both philosophies. Miyabi forges the knife from German Solingen stainless steel and then hones the edge with a traditional three-step Japanese procedure. The professional cutting edge -- hardened to Rockwell 57 -- restores easily with an ordinary sharpening steel. The finished knife is flexible, stain-resistant, and easily maintained at home.

The Miyabi concept began in 2004 when Henckels acquired one of the leading manufacturing companies in Seki, Japan -- center of Japan's sword and knife production since the 14th century. Working with the first Japanese Iron Chef, Rokasuburo Michiba, Henckels employed Japanese craftsmen and production methods to create hybrid Miyabi knives from Friodur ice-hardened steel. Iron Chef Masaharu Morimoto oversaw the development of less expensive Miyabi product lines -- designed for western chefs just beginning to experiment with Japanese cutlery. Chef Morimoto approaches cooking from a modern viewpoint, combining features of Japanese, Chinese, and European cuisine. The 600-S series of knives reflects his fusion philosophy.

For a larger vegetable slicer combining German and Japanese features, see the Wusthof Nakiri Bocho.

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Zwilling J A Henckels Miyabi 7000D 7000 D Knife Knives US $89.85   Auction Ends: 25d 19h 11m

Zwilling JA Henckels Miyabi Kaizen 3 1 2 inch Vegetable Knife NEW US $74.95   Auction Ends: 25d 2h 30m

Two Iron Chefs influenced the Miyabi product lines. When Zwilling J.A. Henckels of Germany purchased an established Japanese knife company in Seki, Japan in 2004, Henckels sought the help of respected Japanese chefs to design a new type of cutlery combining European and Japanese concepts. While Chef Rokasuburo Michiba refined the professional level series, fusion Chef Masaharu Morimoto created the 600-S series. Morimoto's knives give western chefs the chance to try Japanese cutlery with familiar European handle styles.

This shotoh or paring knife adds the fine points of a Japanese blade to the sturdy and easily controlled riveted slab handle of an old German design. Entirely forged from one piece of ice-hardened Friodur stainless steel provided by Henckels, the full tang knife includes a solid steel bolster and dark polymer handle grips. The high carbon stainless steel, hardened to Rockwell 57, flexes under stress and holds a razor-sharp edge. Expert Japanese craftsmen put the finishing touches on the blade with a three-step honing process. Owners will find the edge easy to maintain -- Friodur steel resets with an ordinary sharpening steel.

The Henckels hollow-ground Kudamono, another Henckels hybrid, includes friction-reducing granton hollows in the blade's sides.

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Zwilling JA Henckels Miyabi Kaizen 3 1 2 inch Paring Knife NEW US $74.95   Auction Ends: 25d 2h 30m

Henckels Miyabi Morimoto 600 S 45 Paring Knife US $69.99   Auction Ends: 26d 16h 12m

Bird's Beak paring knives play a part in complex sculpting of fruits and vegetables but also make working with convoluted produce easier and more economical. If you grow your own food, you already know that garden produce doesn't always look like the uniform vegetables customers expect at the grocery shelf. The concave curve of the Bird's Beak follows those difficult contours more accurately than a straight blade, and more food winds up on the table. Home gardeners may not want to invest in a high-end chef's paring knife, but this economical version from Boker Arbolito of Argentina does nearly as well.

The riveted slab handle is made of Delrin, a plastic composite often used in rugged pocket knives and a material you can trust to last in the tough kitchen environment. Steel quality isn't unusual, but the high carbon 440A stainless steel used in this stamped steel blade offers good edge-holding ability and enough strength to survive many years of hard use. The edge is sharpened with the typical short bevel of European prep knives, but a diamond sharpening steel and a few minutes of work can easily improve it. Daily maintenance will be needed if you use the knife frequently, but a few strokes of a honing steel reset the edge quickly.

Knives of this type could be considered dishwasher safe, but if you prefer keeping the edge and polish in good condition, be sure to wash and dry the knife by hand after use.

For a higher-quality version of the Bird's Beak paring knife, see the Henckels S Bird's Beak Knife.

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Boker Usa 02BA580H Knife Arbolito Skinner Stag US $113.26   Auction Ends: 4d 5h 15m

BOKER Fixed Knives Arbolito Stag Hunter 7 5 8 Overall N695 Stag Knife BO319H US $82.18   Auction Ends: 23d 19h 57m

There's very little here beside high quality stamped stainless steel and black poly handles -- the rest is functional design. You might pay nearly as much for a paring knife with almost no tang in the handle, or a paring knife with a poorly tempered blade that bends or breaks. These three knives meet Victorinox standards with steel that's evenly tempered for strength, flexibility, and an edge that you can resharpen for years. Instead of flimsy tangs that quickly push through plastic grips, the Victorinox knives have ample steel in the handle and will hold up to hard use.

The three paring knife styles provided here include two spear-point paring blades with plain or serrated edges and one special purpose Bird's Beak style. The Bird's Beak comes in handy when doing decorative work but also has a practical application if you're faced with oddly shaped garden vegetables. The curve of the blade peels ginger root, for example, without the massive amount of waste you'd get from a straight-edged knife. Blade length of the standard paring knives is 3-1/4 inches, while the Bird's Beak knife blade measures 2-1/2 inches.

Each knife is NSF approved and made to clean easily, either by hand or in the dishwasher. Washing any modern stain-free steel by hand extends the life of polish and edge. Expect to sharpen the knives regularly -- use a standard honing steel to quickly reset the edges before use.

Professionals who need good knives they can still afford to lose will also be interested in the Mundial Paring Knife Set.

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Victorinox Kitchen Paring Knife Set 2x Blue 4 and 2x Red 325 Sheepfoot US $25.00   1 Bid Auction Ends: 1d 6h 11m

Victorinox Fibrox 6 Piece Paring Knife Set 46652 Peeling Decorating US $34.50   Auction Ends: 19d 32m

If you're like me, paring knives disappear faster than any other tool in the kitchen. Exactly where they go, I'm not sure, but if someone took the house apart, they'd no doubt find paring knives hiding everywhere -- along with all those measuring spoons that vanished. I've gone through plenty of paring knives, some good ones and some cheap ones, and I'm totally in favor of the multi-knife approach. Cheap paring knives are usually disappointing with blades that bend and don't straighten up without a push and edges that need constant attention. The Mundial brand is a cut above that and may be as functional and economical as stamped stainless steel ever gets.

The high carbon stainless steel blades of the Mundial Professional series were built to meet the needs of professional food service workers. In a restaurant kitchen, cost is a critical paring knife feature because these little blades tend to go home quietly with the people who use them, and many don't return. Finding that perfect balance between cost and function is tricky, but Mundial has done well. Tempered somewhere between Rockwell 55 and 59, the quality of the individual blades in the set may vary, but all will be serviceable. The slanted bolster gives the base of the blade extra strength, and the sanitizing polypropylene handle is strong enough to hold up to hard use.

For another paring knife of similar quality, check out the Forschner/Victorinox Paring Knife.

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MUNDIAL 4 STAINLESS STEEL PARING KNIFE LOT OF 6 US $14.99   Auction Ends: 7d 19h 1m

TWO NEW MUNDIAL KNIFE 8 CARVING AND 3 PARING US $50.00   Auction Ends: 17h 46m

If you're like me, paring knives disappear faster than any other tool in the kitchen. Exactly where they go, I'm not sure, but if someone took the house apart, they'd no doubt find paring knives hiding everywhere -- along with all those measuring spoons that vanished. I've gone through plenty of paring knives, some good ones and some cheap ones, and I'm totally in favor of the multi-knife approach. Cheap paring knives are usually disappointing with blades that bend and don't straighten up without a push and edges that need constant attention. The Mundial brand is a cut above that and may be as functional and economical as stamped stainless steel ever gets.

The high carbon stainless steel blades of the Mundial Professional series were built to meet the needs of professional food service workers. In a restaurant kitchen, cost is a critical paring knife feature because these little blades tend to go home quietly with the people who use them, and many don't return. Finding that perfect balance between cost and function is tricky, but Mundial has done well. Tempered somewhere between Rockwell 55 and 59, the quality of the individual blades in the set may vary, but all will be serviceable. The slanted bolster gives the base of the blade extra strength, and the sanitizing polypropylene handle is strong enough to hold up to hard use.

For another paring knife of similar quality, check out the Forschner/Victorinox Paring Knife.

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MUNDIAL 4 STAINLESS STEEL PARING KNIFE LOT OF 6 US $14.99   Auction Ends: 7d 19h 1m

TWO NEW MUNDIAL KNIFE 8 CARVING AND 3 PARING US $50.00   Auction Ends: 17h 46m

Made from laser-cut high carbon stainless steel, the Henckels Kudamono fills out the full tang handle with slabs of dark polymer, shaped to fit the hand comfortably. The knife is easily controlled and cuts well, although you'll need to hone the blade occasionally to keep it razor sharp. The sheepsfoot style of blade is often used for cutting against a flat surface, but the advantage here is more control over peeling and trimming. The dropped point style is actually easier to use accurately than a curved tip.

A paring knife is the knife which nearly always begins my time in the kitchen, and it's one that nearly every cook uses daily. A good paring knife makes many of the first prep jobs go considerably faster, so it's worth investing in one that works well. This small blade from Henckels does that and won't break the budget, either. The laser-cut knives from Henckels cost much less than forged versions and often perform as well. You may even prefer the slight flexibility of this efficient knife to a stiffer forged blade.

Realistically, you may never be able to tell if that row of slight hollows actually does much. If a paring knife is thin enough to cut well and strong enough to last, it really doesn't get much better. This one scores highly on both counts.

The Kudamono is an excellent knife, but if you prefer the classic European style, see the Wusthof Ikon Paring Knife with Grenadill Handle.

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Zwilling J A Henckels Miyabi 7000D 7000 D Knife Knives US $89.85   Auction Ends: 25d 19h 11m

JA Henckels Twin Signature 3 Inch Kudamono Hollow Edge Paring Knife NEW US $28.99   Auction Ends: 8d 19h 29m

Where you need a knife that digs in quickly, the Henckels serrated paring knife works well. Soft skinned vegetables like tomatoes -- which slip away from any plain knife that isn't razor-edged -- yield to these sharp serrations immediately. You get fast cutting action with less force. If you're slicing defects out of fruits and veggies, the serrated high carbon stainless steel blade works aggressively and won't skip.

Many chefs use a paring knife with the edge aimed toward the thumb for some work -- if you're paying your dues by peeling a sack of potatoes by hand this won't be the best knife for that. Keep the serrations away from from your fingers -- points start the cut and the blade finishes, and no matter what you're cutting it happens quickly. When peeling curved surfaces, the teeth will leave obvious tracks on the food, so you won't get a clean look. This forged, full tang knife works much better for trimming out flaws and making straight slices.

Washing this forged, full tang knife properly is even more important because the tips of the teeth are easily damaged if banged around in a dishwasher. Always clean the knife by hand and store it where the edge won't contact other blades or utensils. A wooden storage block is the best place for this good Henckels serrated paring knife.

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HENCKELS FOUR STAR II SERRATED 4 PARING KNIFE 30090 103 US $45.00   Auction Ends: 1d 17h 26m

This full tang knife with forged bolsters at the blade base and the butt of the handle makes an already strong design even stronger. Perfectly fitted handle slabs of African blackwood or Grenadill fill out the grip with a smooth polished surface that works by shape rather than traction. A slight finger choil behind the bolster adds even more grip security. Wusthof has claimed ergonomic design ever since the word became popular, but the Wusthof Classic handles never changed. The Ikon series handles are genuinely different and won't press rounded corners into your hands -- if you work for hours with knives, instead of moments, you'll appreciate the improvement.

The riveted Grenadill handle really is beautiful, made from a wood so dense that it will hardly be affected by moisture or abrasion. With such an ample handle and only a 3-1/2-inch-long paring blade, there's really not much to say about balance -- weight is nearly all in the grip. Most of the paring work I do is hand-held, not on the cutting board, so the extra control suits me just fine. If you find the knife too short for mincing and chopping, move on to a different knife.

The quality of the steel matches the blades of the Classic series. Made from X50CrMoV15 high carbon stainless steel, the taper-ground edge will turn rather than chip when pressed against hard bone. With this amount of temper, the knife is easily maintained with a honing steel, and more serious problems can be easily corrected with whetstones. Unlike Wusthof's older styles, the Ikon Blackwood Paring Knife's front bolster does not extend to the cutting edge. That makes the working edge of the knife more accessible for use and for sharpening.

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New In Box Wusthof 4996 16 Ikon Cooks Chefs Knife 6 Blackwood US $79.95   1 Bid Auction Ends: 1d 2m

Wusthof 9706 1 IKON Blackwood 4pc Steak Knife in Walnut Chest BRAND NEW US $329.99   Auction Ends: 11d 19h 36m