Chicago Cutlery once made professional quality knives. The knife is now distributed by World Kitchen and made in China. The first thing I noticed after taking the knife out of the box was that the handle was loose. The tang (extension of the blade) goes all the way through the hilt, which is a good feature, but light is visible between the tang and the two scales (wooden parts of the hilt on either side of the tang). After washing the knife several times in warm water, the scales apparently expanded a little from moisture and the handle stopped rattling. The processing of the wooden handle seems to have been neglected. The wood felt a bit rough, both in feel and in appearance. I sanded the handle a bit and rubbed it with olive oil which gave the knife a nicer look. the blade tapers towards the cutting edge. This design provides a stiff and durable blade, but also causes little drag when cutting. Compared to a slightly cheaper knife, the Victorinox Swiss paring knife with a 3 1/4" Fibrox handle, the Victorinox blade is a bit thinner and flatter, which makes cutting and peeling easier. The two knives look and feel completely different, the Victorinox looks a little less "robust" but has perhaps a functional and ergonomic advantage over the "Chicago" knife. Both are easy to sharpen and hold the blade. This knife is also listed here as a paring/boning knife (but is only listed as Parrer on packaging). For those who prefer a flexible boning blade, this blade is not flexible and may be too short for boning/filleting. I wouldn't classify this knife as a boning knife. There are many beautifully made paring knives in the range of $50 to $200 and up If I had to pay $50 for this Chicago Cutlery paring knife, I'd give it a one star rating, but for this one I give it four stars for the price and the solid, functional design.
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