Opinel 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.

Nicely made, lightweight. Sharp from the factory and good length blade for paring potatoes, etc.

Very sharp: company been doing this for decades maybe centuries. Highest quality. Watch your fingers!

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.

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.

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.

Can’t go wrong with Opinel.