A Brute Forged paring knife is the knife you reach for without thinking. Peeling garlic, dicing shallots, peeling potatoes, trimming fat and silverskin from a piece of meat: a short blade does it faster and more safely than a large chef's knife. You steer from the wrist and hold the ingredient in your other hand, so you can see exactly where you're cutting.
The blade is forged and has the rugged, dark finish that defines the whole Brute Forged range. The handle is large enough to hold firmly, even with wet hands. That makes this knife more than a kitchen tool: at the barbecue it's handy for trimming meat, cleaning fish and quickly prepping vegetables for the grate.
- Short blade, plenty of control for fine work
- Forged steel with a rough, matte finish
- Sturdy handle that stays secure even when wet
- Handy for peeling, dicing and trimming
- Same style as the other Brute Forged knives
What this Brute Forged paring knife is for
Use the knife for anything too small or too precise for a chef's knife. Think of coring a tomato, cleaning mushrooms, cutting herbs or freeing silverskin from a piece of pork. On a board you work with the tip pointing down; in the hand you cut towards your thumb in short strokes.
Care
Wash the knife by hand, straight after use, and dry it immediately. Don't leave it in water and don't put it in the dishwasher: salt, acid and heat damage both the steel and the handle. Store the knife on its own in a knife block, on a magnetic strip or in a sheath, so the edge doesn't touch other metal. Hone the edge regularly and only sharpen once honing stops helping.
Want to add to the set? Check the knives for a chef's knife or carving knife from the same range. A good surface makes a big difference to the edge: browse the serving boards and cutting boards. And to keep the knife sharp, the Horl knife sharpeners give you a sharpener that always works at the same angle.
