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Italian Paring Knives

Shop Italian Kitchen Paring & Peeling Knives

Paring Knives

Made In Italy

Established 1896

Limited Lifetime Guarantee

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Learn More About Our High Quality Paring Knives

Our paring knives are designed for experienced chefs and food lovers. They are best used for peeling fruits or vegetables and other small intricate kitchen knife tasks. They can also be highly effective for hulling strawberries or making pastry dough. For 120 years and counting, Due Cigni continues to make the best top-rated and award-winning paring knives. Due Cigni offers a variety of paring knives made in Italy using premium materials for long-lasting durability.

No matter what your skill level in the kitchen is you are sure to delight in the design, quality, and variety of paring knives that Due Cigni offers. While browsing through our selection, remember that the size of paring knife you choose is really all about personal preference and what you are cutting. Due Cigni is committed to producing better quality and lower priced paring knives than their competitors. Once you use a Due Cigni knife with a razor sharp blade that cuts effortlessly, it’s likely you will never use another brand again. They truly are a ‘cut’ above the rest. Discover the best paring knives for sale at Due Cigni.


Why Shop Due Cigni Kitchen Paring Knives?

Kitchen newbies and professional chefs all around the world use Due Cigni paring knives daily. In addition to high quality products, Due Cigni takes great pride in its brand reputation.

As a family owned company, Due Cigni products are created by individuals just like you who know and understand what you really need. Due Cigni is committed to customer satisfaction. Our paring knife reviews highlight impeccable performance, high quality, long lasting, perfectly-balanced, compact, affordably priced, and more.

Our paring knives are designed to perform varying kitchen tasks, making your life easier. Every kitchen deserves a reliable paring knife. Our products are designed using premium materials and simple care instructions for long-lasting durability. With proper care, most of our products can last a lifetime.

We encourage you to try our paring knives. If you don’t love them, send them back for a 30-day money back guarantee.


Best Paring Knives for Home Chefs & Professionals

Whether you are a cooking enthusiast, home chef, or professional, Due Cigni paring knives are designed with you in mind. Due Cigni makes three different product lines: Basic, Classica, and Florence. All of our product lines are made using premium materials, precise cutting blades, and easy grip handles. For more information on our high quality paring knives simply click on the knife to learn more about how it’s made and what it’s best for.

If you are a kitchen newbie, you can start with the Basic line of paring knives. Due Cigni’s Basic paring knives are offered at entry level prices and made with steel.

The next step up is the Classica line of paring knives. The Classica line features full tang knives that are made of stainless steel.

Due Cigni’s top of the line paring knives are featured in the Florence line. The Florence line of paring knives are forged stainless steel, making them some of the strongest knives available.

If you are looking for premium Italian paring knives, you are in the right spot!

Stainless Steel Paring Knives FAQs

A paring knife is a short, powerful but short blade. These knives are small by design as they are perfect for cutting into hard-to-reach spaces or handling delicate tasks with precision. Also, the small size makes it perfect for cutting smaller items. 

Many chefs reach for their paring knife when the chef’s knife is too large for the task. However, paring knives are small enough to use on a plate if a cutting board is unavailable. Furthermore, paring knives can segment fruit, cut cheese, and sliced almonds. 

Paring knives should be sturdy to handle tough jobs with just a bit of flexibility for peeling. If you need more flexibility, consider a boning knife or filet knife. Paring knives are among the most used knives by chefs and home cooks because of their versatility and small size. Often small size translates to less mess and more options. 

Finally, delicate jobs require a delicate knife. While chef’s knives are fantastic for many tasks, they cannot cut almonds or peel potatoes. From green onions to apple coring, a paring knife makes your kitchen more functional. 

The uses for a paring knife are endless, from cutting an apple to de-veining shrimp and much more. People who do not like traditional peelers like to use paring knives as they are small and easy to manipulate. In addition, the slight flexibility blade makes it easier to move around potatoes and carrots. 

Furthermore, paring knives can de-case sausage, core tomatoes, hull strawberries, score meat, and provides holes in foods for baking. You can also use the knives for slicing and mincing smaller foods and herbs. Finally, paring knives can trim bad or fatty bits off of food

Paring knives serve as all-purpose knives for smaller items. They function by working on smaller cutting jobs where a chef’s knife or other knives will not work. Larger knives definitely function for many things but not for smaller tasks, but the paring knife can fill in the gaps where a larger knife does not work. 

Paring knives come in two main options; paring knives can function even more. Get a smooth blade for harder foods like cheese or serrated knives for tomatoes. For the most part, paring knives measure between 3 and 3.5 inches, keeping them small enough for tasks. 

Paring knives may work in many other avenues in the home, but a kitchen knife works exclusively in the kitchen. Never take a kitchen paring knife into another room to use for other purposes. Other uses can cause the knife to be dull and shorten its lifespan.

As paring knives are so tiny, you cannot hold them like a chef’s knife or other larger knife. Take the handle in your grip and put your thumb at the top of the blade for stability. Put your index finger on the spine of the knives at the top and point the blade at your wrist and not your palm. Look for a knife with an ergonomic handle that fits comfortably in your hand.

How you use a pairing knife depends on the function; however, the key to using the knife is to let the knife do the work. No matter the task, grip the handle firmly to maintain control. Cut towards yourself unless you are skinning, then point the knife away from you. Do not use a sawing motion, instead allow the knife to cut into the flesh of the food.

When using a paring knife for a tomato, you may need to saw to allow the serrations to cut through the soft skin. For peeling, put the fruit or vegetable in your hand, hold the blade in the other, and work it around the food away from your skin but toward your body.

Sharpen a paring knife often with a high-quality sharpener that is designed for smaller knives. Otherwise, you may want to take the knife to a professional for sharpening as the smaller blade makes it more difficult to sharpen at home. Also, taking off too much can destroy the blade.

Another option is to use a sharpening stone for a paring knife. A whetstone can handle any knife length and gives you more control. Remember to use a sharpening stone in water and let them soak for about 5 to 10 minutes until the bubbles disappear.

Put the stones on a flat surface with the knife against the stone. Raise the blade of the knife to a 12 to 18-degree angle. Keep that angle constantly and use your fingers on the blade to guide them down the stone, applying gentle pressure. Do this 10 to 15 times on each side before washing and polishing with a finer grit if necessary.

Paring knives come in different sizes to work for different length jobs. For example, for cutting fruits or vegetables, a four-inch blade may work best. However, for scoring meat or de-seeding fruit, a three-inch knife works best. A well-equipped kitchen will include multiple-sized paring knives to work for different cutting needs. 

The Florence 3.93 inch Italian Stainless Steel Paring Knife offers a great size for larger items and premium materials. It comes from Due Cigni’s top-of-the-line forged steel knives set with a quality finish and easy to grip handle. Both chefs and home cooks can enjoy this knife for intricate work. Find this same knife in a 2.75-inch blade, perfect for smaller tasks. 

Due Cigni’s Classica 3 Inch Full Tang Paring Knife offers exceptional function in the kitchen. Using high-quality materials, including stainless steel, the knife includes a full tang for sturdiness. In addition, the heavier knife offers more balance for better control. At three inches, this knife is ready to peel veggies, hull strawberries, and much more, making kitchen tasks easier. 

If the Florence 3.93 inch blade is a little too small for you, the Classica 4 Inch Full Tang Paring Knife is ready to work. It’s exactly like the three-inch blade but with an extra inch of length, perfect for peeling fruit and cutting vegetables. An ergonomic handle and comfortable hilt help to make this an exceptional option. 

Serrated paring knives can cut softer foods like tomatoes, orange slices, or even cake trimming. Do not use a serrated knife on tougher foods as the serrations will damage the outside, affecting juiciness, presentation, and flavor. For most jobs, you will want a straight blade but keep a serrated blade on hand for softer jobs to prevent a giant mess.

Three-inch blades work best for peeling potatoes as they can handle the small divots found in the flesh with ease. Use the tip for the blemishes and uneven levels and the blade to wind around the potato to remove the skin. However, you can use a four-inch blade for extremely large potatoes, especially if you want to use the knife to cut the potato after. Avoid using a serrated blade for peeling or cutting potatoes.

Vegetables come in all shapes and sizes, and the size of the knife depends on the size of the vegetable. Additionally, what you are doing to the food will determine what paring knife will work best. If you are slicing food, pick a size appropriate to the food to reduce the workload on your hands. 

If you plan to do tiny tasks like hulling strawberries or deveining fish, then pick a three-inch. For larger jobs, definitely pick a larger blade such as a four-inch. Keep in mind, paring knives come in several shapes, which you should know. 

Curved tip paring knives are still short but include a curved blade to reduce stress on your hands and maximum control. Use the tip to cut seeds out of cucumbers or hull strawberries. 

Bird’s beak paring knives curve inward instead of outward perfect for precision. Use the sickle-shaped concave blade for delicate trimming and cutting of vegetables. 

Serrated paring knives work for soft foods like tomatoes and cucumbers without the skin. 

Sheepsfoot paring knives have a flat straight blade and a round trip on the other end, perfect for vegetables and serving. Use this if you want to cut veggies into thin strips or for cutting cheese. 

Thanks to the compact size of all paring knives, any size from under 3 inches up to 5 inches should easily work for smaller hands. Even people with smaller hands will have different preferences, but for the most part, if they can handle a chef’s knife, they can handle any size of paring knife. If possible, keep both a 3 inch and a 4 inch in the kitchen for different jobs.

Due Cigni brings affordable luxury to every kitchen with Italian knives ready to function for cooking. We offer various paring knives from under three inches and up to help ensure you can handle any kitchen task. With premium material from Italian and a family-owned business, we want to make cooking a joyful experience instead of a chore. Find every knife you need for a proper kitchen, perfect for chefs and home cooks too.