Paring Knife.

Knife was very sharp out of the box. Blade is high carbon steel so it will develop a patina. If you prefer it not to patina then just wipe it with a little cooking oil after use.

Excellent strength and sharpening ability. Read up on carbon steel - just have to keep it clean. It is NOT stainless, which is weaker in terms of holding a sharp edge. Very well crafted, great for chefs. Perfect size for paring.

A fine small knife. You may have to sharpen it every week or two.

I had lost my old Old Hickory paring knife, and thought to replace it. This one must not be the same metal as my original. It is rusting, has black marks all over the metal that cannot be removed even with stainless steel scrubbing....it's like mold growing in the metal. Won't go with Old Hickory ever again!!!!!

I had an old knife since the 80s and kept it close and used it religiously but it came up gone and I couldn't find one that felt like my trusty old hickory So I ordered 2 and hope they work as well as my old one did

Just as I ordered. Continued same great quality, and comfortable handle

Can’t beat a carbon-steel paring knife. Sharpen easy, last for 3 or 4 different projects, maybe even more!

I really like the feel in hand for peeling veggies. The edge was off a little. One side was ground different angle than the other and the edge rolled. It was an easy fix with wet stone and a little effort. Now this little knife is very sharp and was a good buy.