If there was only one knife we’d consider a must-have in the kitchen, it’s the paring knife. Smaller and shorter than a chef knife, paring knives come in handy for chopping up fruits and small vegetables like mushrooms. In the absence of a peeler, a paring knife is great at doing double duty on those apples ready to be baked into a pie. With an evenly serrated edge, the serrated paring knife is one you’ll want to keep within easy reach. Guaranteeing a high quality cut, the serrated paring knife makes quick work of slicing through the rough skins of citrus fruits, the delicate flesh of tomatoes, and is ideal for cured sausages like salami. Preferred by many professional chefs, the stationery blade allows for rapid and effective peeling. The pointed end of the 2.5 inch blade is used to remove eyes and blemishes from produce, and the polymer handle was designed with both right and left-handed users in mind.