We've reviewed some pretty impressive paring knives recently. Check out the Shun Paring knife for a gorgeous, if somewhat expensive, top-of-the-line model. Or read up on the Forschner Black Fibrox Paring Knife for a decent budget model.
But, if you want a great balance between performance and price, the MAC is tough to beat.
The Superior series features extremely hard, extremely sharp high-end Japanese stainless steel. The steel is a blend of carbon, molybdenum and vanadium which allows it to hold that very sharp edge over time. That hole near the tip is for hanging.
The blade is available in a traditional paring knife shape, or in a Japanese Santoku style
The handles are triple-riveted resin-infused hardwood that will hold up well over the long haul. They're comfortable in the hand, though they're not contoured much. If you're looking for a more ergonomic model, you might want to consider the Shun.
Overall, the knives are very lightweight, which will help ease fatigue during those long peeling and paring sessions.
The paring knife, of course, is a kitchen essential, so do be sure to get a good one. The MAC makes an excellent choice.
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November 6th, 2008 at 10:18 am
[...] not, then I’d stick with some of the better made parers on the market, like the Mac or the [...]