Pros: Sharp, balanced, thin tip.
Cons: Slightly pricy
I've had this little knife over a year now and I use it a LOT. It is probably the third most used knife in my kitchen (After my chef's knife and bread knife). It arrived pretty sharp (at least by my standards) thanks to Wusthof's new(ish) PTEC process. I beleive this process gives the blade a more 'Japanese' bevel angle of around 15 degrees a side. It is also nice and thin behind the tip. I believe the tip on a paring knife is more important than on any other type of knife. This allows it to fly through food with minimum effort. It has kept it's edge amazingly well with just the occasional touch up on a steel. Presumably this is because...(read more)