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| | | Canteens, Water Jugs & Bottles | Home » » Victorinox 47508 3-1/4-Inch Paring Knife | | | | | | | Description: | | The R H Forschner by Victorinox Paring Knife features high carbon, stainless steel blade, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria. | | | Features: | |
• 3-1/4-inch paring knife for coring, dicing, and mincing fruits and vegetables
• Stamped from stain-resistant, high-carbon steel
• Ergonomically designed, synthetic polypropylene handle
• Precisely tapered from base to tip; no bolster
• Hand-washing recommended; limited lifetime warranty
| | | Product Details: | | | Product Length:
| 7.5 inches | | Product Width:
| 0.5 inches | | Product Height:
| 0.75 inches | | Product Weight:
| 0.15 pounds | | Package Length:
| 13.1 inches | | Package Width:
| 12.9 inches | | Package Height:
| 1.0 inches | | Package Weight:
| 0.5 pounds | | Average Customer Rating:
|  based on 70 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
Write an online review and share your thoughts with other customers.
 Fantastic knife for the priceAug 29, 2010
Bought this knife recently on Amazon because our local artisan bakery does not have a bread slicer, and our old bread knife would pretty much just slide across the top of the loaf. This knife starts cutting clean from the first stroke across thick crusted bread. My girl friend insists I use it only for bread, but when she's not looking, it's also great for meat or tomatoes. Buy it!
A Great Paring Knife at a Reasonable PriceAug 07, 2010
Cook's magazine gave the 8" chef's knife http://www.amazon.com/Victorinox-47520-Fibrox-8-Inch-Chefs/dp/B000638D32/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1281199280&sr=8-1 an amazing recommendation, and while shopping for it I also found the Victorinox 3-1/4-Inch Paring Knife. Both knives are fabulous. I've struggled for years with knives that couldn't keep a sharp edge even after sharpening them. With these knives I've used them many times and have not had to sharpen them yet. The paring knife will even cut through a tomato with no problem. The chef's knife makes an even cut without waivering. Whatever meat I cut with this knife the slice comes out with the same thickness top to bottom. I'm in the process of replacing all my knives with Victorinox knifes.
0 of 1 found the following review helpful:
Great little knifeJul 25, 2010
It's sharp, small, light, and has just the right amount of flex. What more could you want in a paring knife? It doesn't hurt that Cook's Illustrated recommends it.
Wonderfully sharp knife especially for the priceJul 13, 2010
Over years and years of struggling to prepare vegetables with dull knives, first in my own and continually in others' kitchens, we've become somewhat eccentric about kitchen knives - collecting them, giving them away, even taking them with me (as if I were a pro chef) when I cook elsewhere.
These Victorinox knives are a delight - so sharp they're more useful than our expensive knives, and the price has meant we can have enough we can both cut and chop at the same time, plus we can give them to everyone in the family, and know that we don't have to carry our own knife with us when we go to their houses!
PS the sharpener recommended for these knives also works amazingly well for such a simple device.
 Always looking for a great knifeJun 09, 2010
This knife was more flimsy than I expected, with a thin, flexible blade and small handle. I expected a fibrox handle and got a thin plastic handle. I like all the other Victorinox Fibrox knives that I have bought, especially the Santoku knife. It appears the prices have jumped a lot since I bought mine, around October or November of last year. I always wash my knives by hand and dry them immediately with a dish towel, and then let them sit out a bit before putting them away, to be sure that they are dry before putting them in their sheaths. This knife looks like it rusted or became discolored like rust toward the cutting edge. It still is sharp and cuts good, but the discoloration is ugly.
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