Mac Knife Professional Paring Knife, 3-1/4-Inch vs Victorinox 3¼-Inch Paring Knife

Now, of course, I may be wrong, but I returned it and ordered a knife costing $10 more which I hope will be worth the price. I'm sure you can buy knives costing less than half the price which are probably 60 to 70 % as good, but if you desire perfection, which I imagine is the motivation for someone buying a knife costing as much as you'll pay for this one, you won't get it buying this knife.

I'd personally say Victorinox is where you get the highest price to quality ratio. It's a very good quality knife, for not a lot of money. There's nothing quite as good below that price point. And above that price the quality can definitely improve, but you'll get diminishing returns with each price bump

. just like my cast iron cookware, I don't foresee these going away any time soon. Anxious to add to my collection

This entire series is awesome ( I own the boning and chef knife) and is designed to keep up with wusthof, and it competes well. The paring knife however did not come razor sharp like the other knives did, took some work on my stones but I was able to get it there.

I am most unhappy with this knife. First off the thing rusts very easily. Do not leave it in water for any length of time. My particular knife has either impurities or poor bonding between the blade and the tang

Then a couple of limes and knife worked well on this task. The handle is harder than I expected but it is non-slip. I think this will hold up over time. And at $6

But if you’re like me and have to have the best of everything, this is the one to get. I also love the Mac chef’s knife.

I used the serrated for tomatoes, bread etc and the thick for avocados and sturdier cutting needs... this one I use for strawberries, mushrooms, etc