Description
- Multipurpose straight edge paring knife designed for garnishing, mincing, peeling, slicing and dicing with razor sharp, laser-tested, tapered knife edge, which is ground to form an exacting angle to hold a sharp edge longer and ensure maximum cutting performance and durability
- The ergonomically designed, contoured Swiss Classic handle is inspired by our patented Fibrox Pro line and provides a sure grip and easy handling, even when wet
- Featuring a short blade for enhanced accuracy and precision, this paring knife is optimally built for jobs where control is essential
- Perfect for more intricate jobs such as peeling fruits and vegetables or trimming beans, but also versatile enough for bigger jobs like dicing an onion or slicing mangos
- Expertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanship
When it comes to precision and accuracy, the paring knife is every chef\'s answer. This 3\" Swiss Classic Spear Point Paring Knife is extremely sharp and ready for anything from slicing and dicing to peeling and garnishing. The smooth, uniform cuts will help you make every meal a work of art. With the 3\" Swiss Classic Paring Knife you can expertly remove pepper seeds, core an apple, trim beans, and devein shrimp with ease.\n\nA versatile paring knife is an essential tool in every kitchen. Like the chef\'s knife, a paring knife is meant to be used for a wide array of jobs; however, the first and foremost function of a paring knife is detail work and greater control. Its slightly curved blade and pointed tip even resemble a chef\'s knife, but, is a fraction of the size, which makes it great for small, precision cuts where control is essential. The pointed tip allows you to make intricate cuts or check the tenderness of meat and vegetables. With increased maneuverability and dexterity, you\'ll find endless opportunities to utilize this nimble knife.\n\nFeaturing a world-renowned blade and perfect balance, the 3\" Swiss Classic Parer provides a professional-grade tool optimized for home use. The tapered knife edge is ground in two directions to hold a sharp edge longer, and can easily be brought back to its original sharpness. The Victorinox Swiss Army Swiss Classic collection offers a contemporary handle, inspired by our patented Fibrox Pro line. Designed to minimize hand and wrist tension while providing a secure grip, the contoured nylon handle is both lightweight and durable, making these knives seem less like tools and more like an extension of your hand.\n\nWhether a seasoned, or novice home chef, Victorinox Swiss Army offers not only the right tools and the know-how, but most importantly, the confidence to achieve ones culinary aspirations. Expertly crafted in Switzerland since 1884, Victorinox offers a lifetime guarantee against defects in material and workmanship.\n\nFormerly Forschner\nIn 1937 Victorinox began selling cutlery in America through a Connecticut distributor called R.H. Forschner & Co. A well-known manufacturer of butcher scales, Forschner soon became the exclusive U.S. distributor for Victorinox knives, and was the name by which Victorinox knives were known.\n\nIn 2011 Victorinox began marketing all its product lines, including kitchen knives, under the common umbrella name by which the company is now popularly known Victorinox Swiss Army. Today, Victorinox Swiss Army still sells a handful of accessories, including the High Heat Turner line, under the Forschner name.\n\nCare and Use\nBe good to your knives and theyll be good to you. Following these simple guidelines will ensure that you get the longest life out of your knife!\n\nHand Washing\nVictorinox Swiss Army recommends washing all knives by hand. For best results, hand wash your knives with a soapy cloth and dry immediately.\n\nDishwasher\nWhile Swiss Classic knives are dishwasher safe, we still recommend hand washing as dishwashers are designed to spray water at a relatively high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge.\n\nMaintaining your Knifes Edge\nFor optimum performance, knives should be honed after every couple of uses. Proper and frequent use of a honing steel will keep your knives sharper and performing at their best, but remember that a honing steel will not sharpen a dull knife. Honing steels are maintenance tools and are used to help keep an already sharp blade from degrading. During use, a knife edge becomes rolled or turned from direct contact with cutting boards, bones or other hard objects. In this case, honing is necessary to straighten the edge of the knife. After significant use, the steel particles become damaged and the edge cannot be brought back by honing, so sharpening is necessary. If your knives are dull, pitted, or you see visible nicks on the cutting edge, youll need to sharpen with a Swiss S