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Our 3 ⅜-inch Paring Knife, specifically designed for those who want the most from their professional cutlery, allows you to comfortably peel, trim, slice, and garnish small fruits and vegetables. As part of our Dexter-Russell Duo Glide Collection, this paring knife is a staple for every kitchen. Duo Glide combines our renowned blade technology with a super soft, right-sized, textured handle that can be gripped in several ways for more comfort and control and less fatigue. The high-carbon stainless steel blade will retain its sharpness, and clean-up is a breeze.
This textured, ultra-soft and comfortable handle paring knife is ideal for peeling, trimming, slicing, and garnishing smaller produce. The sharp, durable, high carbon 3 ⅜-inch steel blade is individually ground for the ultimate edge. The corrosion resistant blade features a professional grade cross polish. The blade is secured to the handle with an impervious seal for utmost sanitation and durability.
Manufactured in the USA, this Paring Knife is a must-have tool for every kitchen. Its versatile design and high-quality construction make it a valuable addition to any chef's arsenal. Whether you're preparing delicate garnishes or tackling more robust tasks, this knife will provide the precision and control you need to achieve professional-level results.
product information:
Attribute | Value | ||||
---|---|---|---|---|---|
blade_material | Stainless Steel | ||||
brand | Dexter-Russell | ||||
color | Black | ||||
handle_material | Polypropylene | ||||
blade_edge | Hollow | ||||
blade_length | 10.94 Inches | ||||
construction_type | Stamped | ||||
item_weight | 2.88 ounces | ||||
blade_color | Silver | ||||
is_dishwasher_safe | No | ||||
item_length | 10.94 Inches | ||||
manufacturer | Dexter-Russell | ||||
upc | 092187400032 | ||||
item_model_number | 40003 | ||||
customer_reviews |
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best_sellers_rank | #156,661 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #311 in Paring Knives | ||||
is_discontinued_by_manufacturer | No | ||||
date_first_available | February 15, 2011 |