The ASH-1 might suffice in a pinch, but what you want in food prep is something along the lines of a 102S by Chicago Cutlery, featuring a flexible 7.5cm high carbon blade. I have tried working with a Buck 105 and others with 1/8th stock and still find the thickness on the high side for kitchen travail. Tramontina makes some sweet, affordable paring knives. I use a very old REAL-KEEN paring knife that has seen better days, but the thing works well and sharpens up easily. People involved with taxidermy use Victorinox stainless paring blades for the detail work, so, if they'd fashion a paring blade out there in Wauseon, I'd be interested. A well known culinary hot spot in New York insists on using Cutco products in their kitchen, especially their model they call the trimmer. Thin would be the ticket here.
Sure, I too have used my Basic 9 to slice onions and break up frozen foods. There is a reason that small paring knives are the most used tool in food prep world over. They are simple and work for many applications and fit the hands of many of the women that use them on a daily basis. Smaller knives also don't wear your hand and wrist out.
