Paring & Tomato Knives
Paring and tomato knives are small, precise blades used for peeling, trimming and cutting soft-skinned produce, common across cafe and pub prep sections handling fruit, veg and garnish work. Paring knife blades typically run 7-10cm for fine control, while tomato knives use a serrated 10-12cm blade (often forked-tip) to slice through tomato skins without crushing the flesh. The key buying consideration is blade type: plain-edge for general peeling and trimming, serrated for skins that resist a straight blade.
Key specifications
Paring and tomato knives are chosen by blade type and length. Paring blades run 7-10cm with a plain edge for close control on peeling, deveining, trimming and garnish work. Tomato knives use a serrated 10-12cm blade, often with a forked tip to lift slices, cutting through tomato and other tough skins without crushing the flesh beneath. Stainless steel is standard for dishwasher safety, and the choice comes down to edge: plain for general trimming, serrated for skins that resist a straight blade. Used across cafe, pub and restaurant prep sections handling fruit, veg and garnish.
Paring & Tomato Knives — FAQs
What knife is best for slicing tomatoes without squashing them?
A serrated tomato knife, usually with a forked tip for lifting slices, is designed specifically to get through tomato skin cleanly without the crushing a straight-edge blade can cause.
What’s a paring knife used for in a commercial kitchen?
Paring knives handle fine detail work like peeling, deveining, trimming and garnish prep, wherever a full-size chef’s knife would be too large to control precisely.