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Thu Jul 11, 2013 2:31 pm
Would appreciate everyone's thoughts on a parer spec'd as follows:
Japanese maker and handle
Blade length 75mm - 100mm
No problems with sharpening myself
Thanks in advance for your advice!
Thu Jul 11, 2013 4:29 pm
That's a good recommendation.
If you had something less expensive in mind the dojo would be a good choice. It's not in the same league as the Takeda but it's a nice little piece of aogami super and a good price: http://www.chefknivestogo.com/dopakn80.html
Fri Jul 12, 2013 12:46 am
My thought is after decades of residence in professional kitchens... the perfect parer is the most elusive of all knives. That might be a personal thing, ergonomically speaking, as Im a big guy, but I have heard the same sentiment from all for decades.
Adam & Mark are not alone in their praise of Shosui, and the Dojo is what it is.
All I will add is, that a 75mm & a 100mm parer are very different knives... to me. Keep that in mind. Feel, in-hand, what you can before you purchase. A 75, for me, is a very specific tool. Specific = limited. That short edge is awesome for hulling & working on tight radiused cuts, but not so good in general application... for me (and many others). A 100mm all of a sudden becomes a petty... a general purpose blade capable of bridging the gap between peeler & knife.
Sun Jul 14, 2013 9:44 am
Carbon steel really limits your options... my first recommendation would be to open your search to include stainless as some of the best options imho for paring knifes are stainless.
Sticking your requirements though, i would go with the bob kramer 3.5" paring knife. http://www.chefknivestogo.com/krpakn3.html
I don't own this particular knife, but 51200 is a great carbon steel.
Edit: Note that it does state the scales may have shrunk. Performance won't be effected and refinishing the tang at home isn't all the difficult if it bothers you, but it is something to be aware of if perfect f&f ootb is a requirement.