Bought one of these Knives in Orangy yellow and it really is a superbly razor sharp blade, easily took the hairs from my arm when I first opened it up and has a sheath to protect the blade when not in use for storage in a draw or if traveling with the knife..
Slices through veg and fruit effortlesly and cuts onions in seconds, I can strip a clove of garlic with this knife in a matter of seconds too, but watch your fingers, one slip and this knife will bite you without you realising it, until you see blood. They say a really sharp knife doesn't hurt you when you cut yourself, its only the blood that lets you know you have a cut and this is true in this instance with this knife..
The knife is billed as a paring knife but is easily long enough and strong enough to cut small veg and fruit without any problem,
In fact this knife is so good I have ordered another Kuhn Rikon Colori Utility knife for meats and other foods.
Love the way you can colour code these knives so they are easy to put your hand too in the drawer, Have gone for a blue Utility knife to go with the Yellow Paring knife, will also add a Chefs Black Colori at a later date too..
For the price of these knives I really don't think you can go far wrong, they are easily the best value knives on the market at the moment and are sharper and hold a razor sharp edge longer, than lots of other blades out there costing 3 or 4 times as much.
These Kuhn Rikon Colori knives are Swiss designed by Philip Beyeler and have Japanese carbon steel blades which hold there razor sharp edge far longer than standard stainless steel knives, ok they are assembled in china but then half the worlds merchandise is assembled there because labour is cheaper in the far east, this does not detract from the quality of the knife in anyway, shape or form..
I hardly think Kuhn Rikon would go to the trouble of hiring a top swiss designer and use Japanese carbon steel, for the knife to be let down by poor build quality on assembly.. So quality is superb
I have worked in kitchens in the past and these would easily hold there own in a professional kitchen, infact I could see other chefs trying to swipe them, had they tried them..