Gourmet 2 3/4" Trimming Knife

I’ve been reaching for this knife every time I prep bell peppers and broccoli, because the narrow tip gets into all those tight crevices easily. The blade holds an edge remarkably well through multiple uses, so I can count on thin, even slices every time.

That little pointed blade made trimming silver skin off a pork tenderloin so much easier than my old paring knife ever did.

The pointed tip slides right under chicken skin and into those awkward crevices around the wing joints, making prep work feel effortless. Blade holds its edge through a whole weekend of meal prepping, and the compact size is perfect for my small hands.