Millennia Colors 3-Inch Slim Paring Knife, Blue

Sharp. Great smaller size for arthritic hands

Great knife, great price. Just got it so don’t know about longevity but at this price point I can always buy another.

This is a nice knife. I’m not crazy about the fit of the handle for my hand, but it does a nice job

Sharp, easy to hold, and good for precision cutting in the kitchen.

Love the sharpness

Great little pairing knife. Well made, great handle.

One can never have too many paring knives. I bought two of these to have on hand, saving my more expensive knives for precise meal prep. The cost is well worth it, even if the edge doesn't last.

I have used Victorionox paring knives before, but these come sharper and hold an edge longer.

Fab little knife. Purchased originally for my daughter to use for jointing poultry (great for small incisions and removing breast meat). When I managed to break the original, I had no hesitation in ordering a second one. Love a good sharp knife and find blunt ones far more dangerous (this applies to my kids using them too).

I have this a year, bought it on Amazon. It goes in and out of the dishwasher and is lasting well. Great for peeling fruit. Handy and sharp with a great hold.

Very handy little knife for general use in the kitchen. Works well and goes in the dishwasher

I gave it 3 stars but for ten bucks, there's not too much to complain about, I suppose. I bought it a year ago along with a similar Victorinox that cost nearly double. I'd buy the Vic again but probably not this knife. Edge chips easily, hard to sharpen -and I have a lot of experience. Update a few months further along - I have rehabilitated the chipped edge on this knife a couple of times and tried changing the bevel to a less acute angle, but I still keep finding chips along the edge. It's in the same drawer with a couple of victorinox knives and they don't get chips and can shred through newspaper like its not there. I thought I would reserve judgment when it was new in case someone in my family abused it, but I am convinced the steel is no good now. In my kitchen, I mainly use high-end japanese cooking knives with very hard steel, which are very easy to chip, but they never get chipped because I know how to use and maintain knives.

Still sharp