Review on 🔪 PAUDIN 3.5 Inch Paring Knife - German High Carbon Stainless Steel Kitchen Knife for Precise Fruit and Vegetable Cutting, Chopping, and Carving by Joyce Keesling

I bought both a paring knife and a chef's knife. They have a good balance, they do well at this point BUT. This is an inferior grade of stainless steel that I wasn't aware of until I got it. If you've read how to care for these knives, it says they need to be thoroughly dried to prevent rusting. Good stainless steel does not rust. I have good quality stainless steel knives that I bought in the late 70's or early 80's and let dry after washing. Not a single grain of rust in all these years. I should have realized that I didn't get quality stainless steel due to the price, but for now they will do as long as they don't start to rust after drying.