Paring Knives
Peeling Knife
Small, light and handy knife with curved blade and stable tip. Also called Tournier knife. Peels potatoes, fruits and vegetables and is also suitable for cutting out bad spots.
Paring Knife
Small knife with strong blade and stable tip. Cleans, peels and cuts small fruits and vegetables and is also suitable for cutting out bad spots.
In Asia, Usuba and Nakiri are traditional paring knives. Not to be used as a kitchen cleaver despite its hoe shape, but for cutting and peeling vegetables. Nakiri are ground on both sides, Usuba one-sided.
Paring Knife and Garnishing Knife
Small, light and versatile knife with a slender, medium-pointed blade. Also called office knife. Peels, cuts, cleans and garnishes fruits and vegetables. Also suitable for preparing meat and larding.
Tomato Knife
Medium-sized knife with serrated edge (sometimes also fork tip) for tomatoes and fruits with a firm shell and soft flesh.
