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3.5" Paring Knife

Executive Chef Series II
Model: 2011
87 1 100 0

Availability: In stock

Sugg. Price: $64.99

Online Price: $39.99

Make Your Knife More unique/special/personalized with a Laser Engraving Text!

Sugg. Price: $64.99

Online Price: $39.99

  • Frequently bought together

    Total Price Selected : $89.98

    1.    This item3.5" Paring Knife
    2.    10" Ceramic Sharpening Steel (BLUE)

    For the smallest of cutting jobs, this 3.5” Paring Knife is another essential in every kitchen. Best for peeling, paring, and small slicing and dicing jobs, this knife will cut through everything quickly and easily with perfect precision and maneuverability.

    3.5 inch Paring Knife
    Life-Time Warranty
    Knife Type
    Paring Knives
    Tang Type
    Triple Tang
    Edge Type
    Blade Length
    Blade Material
    X50CrMoV15 High Carbon No-Stain Steel
    Handle Size
    4 inch
    Handle Material
    L - 7 1/2 inches W - 3/4 inches H - 7/8 inches


    • Always use caution when handling sharp objects.
    • Avoid cutting on hard surfaces such as stone, metal or glass.
    • It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.


    • Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
    • Maintain the knife's cutting edge by regularly using a honing steel. Always hand wash and dry right away.  Never leave them sitting in water for extended periods.  They can rust and the pakkawood can swell.
    • Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
      The honing steel straightens the edge.  It does not sharpen.  The diamond steel should be used approximately once a month or when your knives don’t feel sharp after using the honing steel.  The diamond steel has powdered diamond dust to remove a small amount of metal to get your edge back.  If the diamond steel and honing steel doesn’t work its time to use a V sharpener.  The V sharpener will strip off the old edge and put on a new one.

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    1. Best knives I have had review by Barbara on 12/16/2013

      They are exceptionally balanced and handle wonderful.

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