Wusthof Classic Paring Knife

The demi-bolster, or half-bolster, removes the thick metal heel found on traditional knives. This allows you to use the entire length of the blade for cutting and makes the knife easier to sharpen from heel to tip.

No, this is a specialized tool designed for precision work like peeling, coring, and mincing small produce. For heavy-duty tasks like breaking down poultry or cutting through thick-skinned squash, you should use a chef’s knife.

Yes, the full-tang construction means the steel extends through the entire length of the handle. This provides better balance, durability, and structural integrity compared to knives where the blade is only partially inserted into the handle.

To keep the blade razor-sharp, we recommend using a honing steel regularly to realign the edge. When the knife eventually dulls, it can be professionally sharpened or maintained using a whetstone or a high-quality manual sharpener.

While the synthetic handle is durable, we strongly recommend hand-washing and drying the knife immediately after use. Dishwashers can dull the blade edge prematurely and the high heat can damage the handle material over time.