Paring Knives

Paring Knives are compact, razor-sharp prep knives designed for peeling, trimming and detailed cutting work in professional kitchens. This range covers straight and pointed blade styles, colour coded options and multi-pack sets from leading brands. Ideal for restaurants, hotels, cafes and catering operations, they give chefs precise control for fine tasks that larger knives cannot handle. Durable construction and ergonomic handles help maintain hygiene, speed and consistency in every service.

• Short-blade paring knives for accurate peeling, trimming and garnishing work.
• Straight and pointed blade designs to suit everything from fruit prep to fine carving.
• Colour coded handles to support HACCP routines and reduce cross-contamination risks.
• Professional brands such as Hygiplas, Victorinox, Dick and Deglon Sabatier for reliable performance.
• Single knives and value multi-packs to equip busy prep stations and training kitchens.
• Comfortable, ergonomic handles for secure grip and reduced hand fatigue during long shifts.

How to choose the right Paring Knives

• Match blade length to tasks: shorter blades for intricate garnishes, slightly longer blades for general fruit and vegetable prep.
• Decide between straight or pointed tips depending on whether you mainly peel, trim or need to work into tight spaces.
• Choose handle colours that align with your HACCP system to clearly separate raw meat, cooked foods and fresh produce.
• Consider handle ergonomics and grip style for chefs who use paring knives continuously during prep.
• Select entry-level ranges for light or occasional use, and premium forged blades for high-volume professional kitchens.
• Check whether you need individual knives or cost-effective packs to kit out multiple stations or sites.

Care and maintenance

• Wash paring knives promptly after use, following manufacturer guidance on dishwasher suitability to protect blades and handles.
• Dry knives thoroughly and store in knife blocks, racks or guards to prevent damage and accidents.
• Use honing steels regularly and sharpen as needed to maintain a fine edge for precise cutting.
• Avoid cutting on glass or metal surfaces; use quality chopping boards to extend blade life.
• Inspect handles and blades for chips, cracks or loose fittings and replace damaged knives immediately.
• Transport knives in protective cases or sheaths when moving between prep areas or off-site catering events.

Explore our wider chefs knives, chopping boards and food preparation tools to build a complete, efficient knife and prep station for your kitchen.

Need help choosing? Call Caterboss on (01) 687 5772.