So, I have picked up a tojiro dp chef's knife and I have a vic paring knife ... im looking to get a second paring knife - something a little higher quality.
If you were going to purchase one paring knife - which would it be?
It does matter what you intend to use it for. I love my little $10 Robert Herder 85mm. 1mm carbon blade that flat tapers from spine to .12mm at the edge, and with little effort I've made it even thinner than that. Takes a very steep edge very easily. I bevel it only on the right side.
I use it for skiving lemon peel to the perfect spritzing thickness. In all honesty I don't use parers for much.
I can recommend the MAC HB-40 Chefs pairing knife. I have a Global, but I love this pairing knife, the MAC stays really sharp a long time. The birds beak version PK-25 is tempting, you could get something that can tackle some other jobs. Its not a ton of money, don't know if thats enough of a step up, depends on which Victorinox you have.
I am no expert, but fits my hand perfectly - I have medium-large hands.
Here is a couple of pictures from the web.
There's a lot of things their chefs knife should have.
Again your usage determines the particular parer. I personally would never consider one in VG-10 steel, doesn't do well at steep angles, and an especially big pain to sharpen to that. Carbon and AEB-L on the other hand are made for this, SG-2/R2 also.