The Paring Knife: Small Blade, Big Impact

February 12, 2026 Monica C Comments

If there’s one knife that quietly earns its keep every single day, it’s the paring knife. Nimble, precise, and always within reach, it’s the tool you grab for the jobs that demand control rather than brute force. In the GS Collection, the GS-38, the Classic 3.5” Paring Knife is a standout-proof that a compact blade can do outsized work.

With its razor-sharp edge and perfectly balanced feel, the GS-38 turns meticulous prep into second nature. Whether you’re segmenting citrus for a salad, trimming herbs, or tackling delicate garnishes, this is the knife that makes clean, confident cuts feel effortless.

Why the GS-38 Is an Everyday Essential

• Designed for precision. The GS-38’s short, agile blade excels at tasks where accuracy matters most.
• Comfortably balanced. Our iconic stainless steel construction keeps the knife light, steady, and easy to control.
• Always ready. From quick weekday prep to weekend cooking projects, it’s the knife that lives on the counter-not in the drawer.

Key Paring Knife Techniques to Master

1. Peeling & Trimming

Use smooth, shallow strokes to remove citrus peel or apple skin while preserving as much fruit as possible. The GS-38’s sharp edge glides without tearing.

2. Segmenting Citrus (Supremes)

Trim the peel and pith, then slice between membranes to release clean segments—perfect for salads, desserts, or cocktails.

3. Coring & Hulling

Strawberries, tomatoes, pears—the pointed tip makes quick work of cores and stems without wasting edible flesh.

4. Detail Cutting & Garnishing

From shaping butter curls to trimming herbs or creating elegant fruit garnishes, this is where a paring knife truly shines.

5. In-Hand Prep

Unlike larger knives, the GS-38 is ideal for controlled, in-hand tasks—think peeling an orange or trimming a green bean right over the bowl.

Common Meal-Prep Uses You’ll Reach For Daily:

· Fruit prep: Peel apples, supreme oranges, hull strawberries

· Vegetable work: Trim green beans, core tomatoes, seed peppers

· Herbs & aromatics: Strip thyme, trim scallions, prep garlic cloves

· Finishing touches: Garnishes, plating details, last-minute trims

· Snacks & small bites: Cheese cubes, fruit slices, quick nibbles

Big knives get the glory, but it’s the paring knife that handles the details-the quiet moments of prep that make cooking smoother and more enjoyable. The GS-38 proves that when a knife is designed for balance, sharpness, and control, it becomes indispensable.