No. 112 Paring Knives 2 Piece Set, Sandvik 12C27 Steel Everyday Use Prep Knives for Chopping, Peeling, Slicing, Trimming, Stabilized Sustainably Harvested Beechwood Handles, Made in France

Handy little paring knife. Balances well in the hand and the pear wood scales have a nice feel. The blade is not too long, making it useful for fine paring jobs on fruits and vegetables. The blade is likely 440C stainless, renowned for its edge-holding properties. A quick touch up on a steel and the blade is razor sharp. I use this little knife multiple times a day, and it does a fine job. Great little knife. Well worth the price.

Absolutely great knives. Keep coming back to these out of all the knives in the kitchen. Great for cutting fruit and cheese.

As an avid cook, I will admit that my most used kitchen knives are my (two) chef knives, but you can't pare with them. While a chef knife handles the jobs of chopping and slicing (among other tasks), something always needs a proper paring. A very sharp paring knife, or any knife for that matter, is a must for both efficiency and safety. All Opinels are sharp right out of the box, but of my favorite things about them is their ability to take a fine edge and retain it. Assuming you know how to properly sharpen your blades, you won't be disappointed. A brief touch up now and then will keep these thin blades in great working condition. Wet stone, honing steel, then a light and brief stropping. (On paring and boning knives, I shoot for a 14 to 16 degree angle.) I have never been disappointed with any Opinel purchase, and there have been many. These paring knives are as wonderful as every other Opinel knife in my collection, thin bladed, affordable and durable. Plus, there's just something so provincial about them, a rural and beautiful charm.

I have a folding Opinel knife that I love and love using in the kitchen. It has the carbon steel blade that stays sharp and cuts fruits and vegetables like butter. I thought that these paring knives would be similar in function but they have stainless steel blades that do not seem to take an edge like the carbon steel. They feel flimsy and are generally a bit disappointing. They are not terrible knives, but they are not like the original Opinel blade. I wish I had just ordered another folding knife with the carbon steel blade as they are really well made and relatively cheap for such good quality.

Recently bought a Opinel No 8 and loved it so I ended up ordering these to use as steak knives. The steel used is Sandvik 12C27, it was originally developed for use in razors, personally its one of my favorite budget steels because its very easy to sharpen. I remember seeing somewhere that they're 56-58 HRC, so edge retention is respectable & it's tough and fairly corrosion resistant. It won't match VG10 or Aus10 for edge retention but it's way easier to sharpen, anyone with rudimentary sharpening skills should have no problem keeping it working sharp. These knives are thin, sharp and have basic cheap wooden handles, nothing fancy but they get the job done. They're flimsy but being paring knives I don't mind. You shouldn't be using paring knives for heavy duty tasks anyway. As long as you hand wash they should hold up fine. I mentioned Kiwi knives because they feel very similar but the steel used in these is better (unsure of the steel Kiwi uses but heard speculation it's 2 or 3Cr). It's also IMO better than German 1.4116 steel or 5cr15MoV or 7Cr17 which are other very common steels for making lower priced knives.

I discovered Opinel knives a number of years ago. I've carried one of their folding pocket knives since then. Opinel seems to be one of the only knife companies left who actually focus on the steel in their blades. This paring knife is made with Opinel's 'Inox' steel, which is very similar to Sandvik steel. These are superior blades. Unlike most stainless blades, these will take a keen edge and hold it. It is a knife; you do have to sharpen it and keep it sharp. It's easy to do and you'll appreciate the sharp edge when you use it. Opinel's carbon blades take a better edge, but they do stain. Not something important to me as a professional furniture maker, but sometimes important to those who want a 'pretty' blade in the kitchen instead of a sharp one. Opinel does both.

I really love these! They’re nice and thin, hold an edge well, are easy to sharpen, and fit nicely in your hand. They work well cutting on a board or in your hand. They also are simple and elegant looking so I’ve been using them for steak knives and plan on buying a couple more just for that purpose! Easy to avoid rust by just drying them off after use. Absolutely can’t beat the quality at this price!

A pretty good value for two paring knives. The Opinel name is cool. I was only familiar with their pocket knives, but received a chef's knife that matches these paring knives as a gift a few years ago. The chef's knife is great so I was happy to find this deal. They keep a real descent edge for a while. I like a wooden handle it just feels correct in the hand, but if you toss it in the dishwasher the wood is probably going to lose its luster.