Sabatier Ideal Fully Forged Brass Rivet Paring Knife 10 cm, Made In France

I finally got round to reading Kitchen Confidential by the late Anthony Bordain recently in which he gives advice to aspiring chefs and ambitious home cooks. In it he postulates that generally a proper chef only needs one knife, a 7 to 8 inch jobby with the best blade he/she can afford rather than mess about with knife sets that may look pretty on your kitchen wall but are ultimately fairly useless. The only caveat to this advice is that "occasionally" this type of knife maybe too large for the job in hand and the only other knife required is a "paring knife" such as this one and, again, you should try to buy the best available that you can afford. Like others, I baulked at the prospect of paying around £30 for a small 10cm blade but I was determined to follow Mr Bordain's advice and when this arrived I was glad that I did. It is very sharp indeed and feels like a quality implement in the hand. It is also has a sharp tip and is great for picking out bones from fish for example or doing intricate knife work that would not be possible with a larger blade. It has not necessarily made me a better cook, but at least I now cannot complain that I do not have the tools to do the job.

A very pretty kitchen knife.The handle is nice to hold and fits my hand beautifully.The blade is just the right length at around four inches.It is so sharp it cuts effortlessly.Overall nicely finished.Recommended.

Best vegetable knife ever! Make preparation really easy