Paring knife

[myright]

I'm looking for a good 3-4" paring knife. I bought a Shun Classic 4" paring knife to match my chef knife but I didn't like the paring knife at all. Right now I've got a 4" Henkel paring knife but the handle isn't all that comfortable. Let's hear some ideas - pics would be great.

I like the blade shape of the main blade on my large stockman.

Thanks in advance

 

[Knife Outlet]

My personal favorites are the Al Mar, Mac and Kasumi. Understand that they are my favorites because I prefer Japanese knives and I prefer blades shorter than 4" and that doesn't leave many options because the Japanese don't use and, hence, don't make paring knives for their domestic consumption.

 

[myright]

My personal favorites are the Al Mar, Mac and Kasumi. Understand that they are my favorites because I prefer Japanese knives and I prefer blades shorter than 4" and that doesn't leave many options because the Japanese don't use and, hence, don't make paring knives for their domestic consumption.

Me too - thanks for the pointer - I'll check them out.

 

[kwackster]

If you would consider a good folding paring knife; take a look at the Spyderco Chokwe.

The last few weeks i've been playing with it in the kitchen, where it really shines.
Cutting apples, carrots, and potatoes without breaking them, fillet fish, cleaning & dicing chicken, you name it.
It also excels at cutting all kinds of sausages and French cheese on a wooden board; the full flat ground S30V blade has a very good geometry for this kind of work.

The handle gives you a multitude of gripping options and actually feels very ergonomic in spite of it's rather blocky shape, and even when it's covered in fish slime or fatty grease your hand does not slip.
For cleaning i use an old toothbrush with some detergent and then it's as good as new again.