Wuesthof Classic 3-1/2-Inch Paring Knife

Part of the Classic series, this knife represents two centuries of unexcelled Wuesthof craftsmanship. Like other cutlery in the series, it's hand-forged from a single piece of stainless steel for maximum strength; the hand-polished blade is exactingly calibrated to be hard enough to resist dulling yet soft enough to take a keen edge when it's honed or sharpened. Dishwasher-safe and with a traditionally shaped, ergonomically designed handle that is triple-riveted for durability, this knife brings a guaranteed lifetime of low-maintenance cutting to any cook who owns it. --Arthur Boehm

Like all the knives in the Wusthof Classic line, this knife is fully tanged and bolstered. The tang extends into the handle and offsets the weight of the blade, and the bolster sits on your index finger to provide the fulcrum point. The result is a knife that is remarkably responsive and balanced. Some reviewers prefer the larger utility knife to this 3.5 inch parer. This knife is lighter and shorter, and therefore provides a balance point that is more comfortable for a smaller hand. (Over the lifetime of the knife, the full tang will also strengthen the handle, though, unless you use it for a screwdriver, no steel soft enough to sharpen will ever "snap").

If you want the full arsenal of Wusthof prep knives, get the bird's-beak parer for digging the eyes out of potatoes and the stems out of peppers, get the serrated utility knife for slicing citrus and tomatos, get the trimming knife for cutting off stems and boo-boos, and get the utility or boning knife for for slicing and meat prep. But if you just want to buy one, get this one.


THERE'S BETTER, BEST, THEN WUSTHOF!   November 5, 2001
Gail Cooke (TX, USA)
21 out of 23 found this review helpful

Undoubtedly the most often used knife in my kitchen, and the one I absolutely cannot do without. The Wusthof Classic paring knife has a 3-1/2-inch blade that's perfect for small cutting jobs and peeling. (It's pointed tip pops eyes out of potatoes!)

Whether slicing lemons, quartering an apple, or taking a nibble from our favorite cheese block, this is always the knife I reach for. It's quality is unsurpassable--it's forged to precision and perfectly balanced.

Wusthof has been producing quality cutlery for almost 200 years--it's a product you can rely on!


Buy one of these and never need another   November 1, 2003
Joanna Daneman (Middletown, DE USA)
17 out of 17 found this review helpful

I strongly advise people to get GOOD knives. You don't end up with a drawer of junk, and you will grab for this one probably more than any other in the kitchen. This is my workhorse, and I love Wusthof knives. I've had a set for 20 years, and only replaced my paring knife because it was missing from my set after a move. I do everything with this, peel vegetables, cut dice, slice or dice onions.


A superb knife   April 25, 2004
fast_matt (Dallas, TX USA)
17 out of 18 found this review helpful

I received this paring knife (included in the course fee) when I took a Wusthof knife skills course at a local shop. It's everything a knife should be - sharp, solid, well-balanced, and a comfortable fit in the hand. Wusthof got the proportions of the classic-style handle about right; not too fine, not too chunky... just right for comfort and control. After the course I gave it to my mother, who was surprised at its sharpness. (I already owned a Henckels Pro-S 3" paring knife, which has a slightly longer handle... IMO the two knives are similar in quality.)

This is also the knife that inspired a friend who finally bought one to exclaim, "I'm surprised you didn't say, 'You call that a knife????? THIS is a knife!' when you were using my (old, stamped, serrated) knives!" She now understands my addiction to forged German steel.

As always, it's best to try several knives in person and see how they fit your hand before buying, but it would be hard to go wrong with this one.


Good Knife, But Do You Need It?   November 16, 2001
D (Metro Detroit, MI USA)
16 out of 23 found this review helpful

There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

This particular model is the 3 inch paring knife. This knife falls into the category of overkill for me. Most cooks will get by just fine with the 4 inch utility knife. There is really no notable difference in size for the vast majority of applications between the 3 inch paring knife and the 4 inch utility knife.

Don't get me wrong; this is a very good knife. However, for the mainstream chef, I think its usage will be minimal, and thus it is overkill. Look for the 4 inch utility knife first. If you own that knife, and you need this size for a specific application, this knife is great.