Gourmet 2 3/4" Paring Knife

The pointed blade makes trimming the silverskin off a pork tenderloin so much easier than my old paring knife. It handles the fiddly bits around the bone perfectly. This knife has quickly become my go-to for small, precise cuts.

I was getting frustrated with my old knives slipping on shallots, but the pointed blade on this one gets right into the small crevices without any trouble. The handle feels solid and comfortable even after trimming a whole batch of green beans.

The tip is narrow enough to slip between rib bones and trim silver skin without tearing the meat, which is exactly what I needed for small prep work. It’s also handled the stubborn bits around a pepper core effortlessly, and the grip feels secure even with wet hands.