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Parer Knife
Oxo Good Grips Professional 14-Piece Knife Set with Block Reviews
This 14-piece knife block set outfits the kitchen with a wide array of popular, often used cutlery. It comes with 6 prep knives, including an 8-inch chef's, 8-inch slicer, 3-1/2-inch parer, 5-inch utility, 4-inch Santoku, and 8-inch bread. It also includes a set of 6 steak knives, a sharpening tool to keep blades in prime working order, and an angled wood storage block for easy accessibility. Sharp, stainless-steel blades are stain-proof and hardened for strength. They also feature a full-tang for durability and proper balance. Black, ergonomically correct, nonslip rubber handles cushion hands and provide a safe secure grip. While the cutlery is safe to clean in the dishwasher, it is recommended to wash it by hand for best care. The set is backed by a lifetime warranty.
What's in the Box?
14-piece set: 8-inch chef's, 8-inch slicer, 3-1/2-inch parer, 5-inch utility, 4-inch Santoku, 8-inch bread, 6 steak knives, sharpening tool, and an angled wood storage block.
Product Description
OXO Good Grips Professional Cutlery features the perfect balance of professional quality cutting with soft, comfortable grip. Sharp, stainless steel blades are hardened for strength and the blades are full-tang for durability and proper balance. Soft, non-slip handles cushion your hands and provide a safe secure grip.
Customer Reviews
"5 Star Value"
OXO is our favorite brand of kitchen tools and when we found this wonderful collection of practical knives in a gift set we bought one for our house and one for a wedding gift.
There are more expensive knives available but these are well-designed and high quality and an absolute bargain for $100.
All knives are sharp when you buy them, but no knife stays sharp forever. In fact the measure of a good knife is its ability to take and hold an edge after resharpening. OXO PRO Series knives do indeed take and hold an edge after resharpening. The knives are based on OXO's Universal Design concept and feature non-slip, comfort handles. I also like the fact that all OXO products have a no-nonsense satisfaction guarantee.
For the price of this handsome set you could go out and buy one overpriced German or French knife, which will also need resharpening, or you could spend over $1,000 for some fancy knife sets that will not slice tomatoes or bread any better than OXO's knives.
Just think of the $900 saved by going for OXO Pro Knives instead of inflated German cutlery, and use the savings for a ticket for yourself to Europe.
# ASIN: B000A13OFM# Item model number: 1068557
About the Author
Recommendations for Sushi knives?
I have most of the apparatus to make sushi at home, but I am lacking the proper knives. Since I am still a novice, I'm not willing to spend a lot on the necessary knives (I am not a professional chef either), but I do believe in getting a quality product the first time.
1) Which knives are (most) essential for preparing sushi (maki & sashimi) and what are the purposes of each?
2) My regular kitchen knives are Wusthofs - can I use any of these? (maybe the cleaver or parer?)
3) Which Japanese line/manufacturer of knives are recommended?
Thank you!
Obviously you would need Japanese knives, not because they're Japanese, but because they're made differently from western knives, thinner, and harder steel, single bevel knives, super sharp.
There are several groups of knives used in fish prep and each category has several knives in it.
The knife or knives used specifically to slice sushi itself are Yanagiba, Takohiki (Takobiki), Fuguhiki(Fugubiki) and a few more exotic variations. More complete list of designated sushi cutters with explanations and photos here - http://www.zknives.com/knives/kitchen/misc/jpnktknvtypes.shtml?ut,2
Yanagiba is more general purpose sushi knife, Takohiki is optimized for Octopus(Tako in Japanese) and has a square tip, Fugubuki is specifically for blowfish(Fugu in Japanese), thinner than Yanagiba.
If you include fish decapitation, cleaning and filleting in the process then you will need at least one deba knife. There are over a dozen different debas. For different sizes of fish and different fish.
Salmon knife mentioned in other post is called Sakekiri (Sake is Salmon in Japanese) and used specifically for Salmon filleting, except it comes in different sizes too 
Here's a list of the knives - http://www.zknives.com/knives/kitchen/misc/jpnktknvtypes.shtml?ut,9
And Sakekiri review - http://www.zknives.com/knives/kitchen/ktknv/watanabe/watanabeskkr150.shtml
Then there is Deba, Ryodeba, Hon Deba, Miroshi deba. All of those are explained in more detail in the Japanese Knives Styles database I provided above.
With the Japanese kitchen terminology this might help - http://www.zknives.com/knives/kitchen/misc/jpnktknvterms.shtml
As for the price and budget... Up to 200-300 you can see increased performance and edge durability in general, compared to cheaper models, Above that... It's mainly quality, fit and finish. Although that's also where more exotic steels start to appear and all the pampering options...
Cleaver or parer can be used for fish cleaning and filleting, but those are far less effective compard to Deba, especially for skinning.
As for the sushi itself, fish is a delicate matter, and dull knife affects the texture and changes the taste too. So, that's why very sharp knife is extremely important. Andthat is the reason suchi knives are always single grind bevels. More on bevel grinds here - http://www.zknives.com/knives/articles/knifeedgetypes.shtml#CHISEL
Using serrated knife for sushi will definitely destroy it as a sushi...
If you already have fish cleaning knives then I'd just buy Yanagiba. The rest of the sushi knives are more specialized and make sense for commercial kitchens or knife collectors, or if you make a lot of that type of sushi, e.g. blowfish or octopus.
Brands - There's several more or less budget feirnely brands, Tojiro DP line, Togiharu, Mizono, Blazen.
Custom makers like Watanabe, Takeda, Moritaka offer very good price/performance point knives too, as well as higher grade steel and knives.
Nenohi Nenox series are good knives, but they're way overpriced for what they are. Mainly because Hattori related brand and all the exposure they got from iron chef. if Morimoto has nenohis then everyone must have them The truth is Morimoto uses those nenohis only on Iron Chef battles, in his restaurant he's got entirely different set of the knives, at least that's what he says in his book.
There's a list of the dealers selling Japanese cutlery at the bottom of this page - http://www.zknives.com/knives/links/buy.shtml check them out go get the feel for the prices...
One thing to keep in mind, a lot of those knives are not stainless steel and will rust if you don't wipe them clean before putting them down. It's no biggie actually and the most expensive knives are those, non stainless, a.k.a. carbon steel knives.
To be technical, there is no "stainless" steel for the knives. All of them rust if proper care isn't taken. Modern manufacturers use the term "stain resistant' more and more often. I guess after they got too many complaints about rusting stainless knives.
Sabatier paring knife for processing plums