Cutluxe Paring Knife, 3.5" Small Kitchen Peeling Knife – Razor Sharp

I a former hobby knife maker (retired) and I know a quality knife when I see it, hold it and use it. For the price you won't find a better knife than Cutluxe. I don't know how they can sell them as cheaply as they do because they are as good as any German or Japanese knives. In fact, I'll go so far as to state that Cutluxe is about as good as it gets for kitchen knives at any price. The paring knife I just bought is the best parer I've ever had and I've had more than a few. It's a great design with a solid backing (thickness) and a full tang for heft and balance. The rivets that secure the handle material seem secure enough to last a lifetime and it has a great feel in the hand. My other knives are mostly higher end knives from Germany (Wustoff) and Japan. My Japanese 10" chef knife is crafted from Damascus steel, which makes it stupidly expensive. I'd be too embarrassed to tell what I paid for that one. Truth is if all the Cutluxe knives are the same quality as this paring knife then you will absolutely not be disappointed. The only caveat I'll offer is that to be a serious knife owner is to know how to hone/sharpen your knives properly. I use a small, specialty belt grinder with varying belt grits to put a new edge on all my knives right after I buy them and then to maintain those edges. I highly recommend the Work Sharp sharpening system. It's $130, but it's the ONLY system that approximates professional sharpening that I've ever found and it won't break the bank. It's not a "gadget", but a serious sharpening tool. Don't bother with whet stones like my father taught me to use because they take forever and require too much skill for the average home cook to muster. Just get the Work Sharp. It's the best investment you'll ever make towards the care of your quality knives like Cutluxe. Mine is the Ken Onion edition. The most critical thing about sharpening is establishing a bevel angle and then being able to maintain it. The thing that sets the Work Sharp different from all other knife sharpening methods is the shape of the actual bevel. It's rounded, which is counter intuitive, but if you read the instructions you'll realize it's the right way to sharpen all of your knives. No other method of sharpening can do what this belt grinder can do. Just bear in mind when considering the Work Sharp that nothing is more dangerous in the kitchen than a dull knife. So, take heed. There is a lot more to know about knife care and maintenance, but if you've paid attention to me then you are on the fast track to knife happiness. It ain't rocket science. So, do your homework and learn the skills that will last you a lifetime. You won't regret it and you'll always have razor sharp knives in your knife block. JD

This is exactly the knife I needed for trimming and slicing various vegetables, fruits, and meats. The blade was seriously sharp out of the package. And it feels well balanced and comfortable in my hand. I would buy it again.

In this age of new tech knives... "Damascus" steel, Powdered steel claiming super high hardness numbers and unheard of ten degree, Honbazuke factory sharpened angles, and on & on... Cutluxe Artisan Series is a gem of robust core quality... Legacy knives you give your kids. Rock solid three rivet handles that are sized for American men's hands. (I recently returned, and neg repped a different knife for a too small handle) Cutluxe claims to be designed in America and it shows in their Artisan series. They hold their edge well, even with a lot of 'bone and cutting board' contact. Plus, you can sharpen them at home, something that you likely can't do with a high-tech 8-12 degree angle knife. I'm kind of a knife hobbyist and if these were Made in America, they would cost 150 - $300 each imo. Sorry if I sound like an ad. I bought all my knives myself. They're just dam good knives.

I bought the 5" Santoku and the 3.5" paring knife together so these comments apply to both knives. The build quality is extraordinary. Very sturdy knives, very solid. Sharp out of the box. The Santoku is masterful when used as a mid-point chopper, with the grasping hand positioned half over the blade and half over the handle, over the balance point. My only complaint is the shape of the handles (on both knives), with distinctly more mass toward the butt end of the handle. If that happens to fit your hand then you're in luck. It doesn't fit mine so well. I much prefer a uniform mass throughout the handle length. But the knives are fine in all other respects so I'm taking my time and trying to adjust to the different handle shape. Except for the handle shape issue my rating would be 5+.

This is a lot heavier than my last paring knife. It feels very nice in the hand. The build quality is very good. I am using it much more than my last paring knife. Time will tell how well it hold sharpness. I am very happy with it!

good quality

Beautiful knife. Really comfortable in your hand. Sharp.

Sharp and easy to handle

Fabulous product. Money well spent

Top quality. Weighty. Smart. Sharp as a razor. Perfect size for the hand. You get what you pay for. Highly recommended.

Ein schönes kleines Messer, daß gut in der Hand liegt und sehr scharf ist. Natürlich handelt es sich bei dem Preis nicht um eine aus Lagen gefaltete Klinge. Die Beschriftung ist aufgedruckt (oder wie man sowas macht). Man spürt, wenn man mit dem Daumen drübergeht, daß die Schrift erhaben aufliegt. Bin mal gespannt, wie lange das Messer hält. Ohne Langzeit-Erfahrung im Moment eine Kaufempfehlung.

trés bon couteau. ausi bien que les couteaux japonais. Parfait

HOLY MOLY is this mama ever sharp. Like a razor and reponds to steeling kindly. A little unusual wide blade, though, that needed a little woodwork on my block to fit it in. Was worth the efforts.