I partnered with Zwilling J.A. Henckels to design a long 4-inch paring knife that is also good for slicing, mincing and the like, not only for the smaller jobs. Having interviewed many chefs over the years (and looked into their toolboxes), I know that professionals use small paring-style knives for a wide variety of tasks. Mine features a Japanese-style, acutely pointed kiritsuke tip, which is designed for easy piercing and fine detail work. I even use this knife for trimming fat from a roast or even cutting up a chicken. Manufactured in Albacete, Spain—where Henckels has been making knives since the 18th century—the knife also features comfortable, midsize polymer handles and tough high-carbon stainless steel that will hold an edge and resist rust. (To preserve the blade’s edge, we strongly recommend hand washing and drying.) It is constructed from German stainless steel with a forged one-piece design and triple-rivets in the handle.