These two small knives may seem interchangeable at first glance, but their uses in the kitchen are distinctly different. The paring knife, usually around 8 to 10 cm, is a precision tool designed for detailed tasks: peeling a clove of garlic, hulling strawberries, or removing the eyes from a potato. Its small, straight blade is perfect for working by hand, without a cutting board.

The utility knife, on the other hand, is a little longer, often between 12 and 16 cm, which allows it to perform intermediate functions between a paring knife and a chef's knife. It is particularly useful for quickly cutting fruit, preparing boneless meats, cutting small to medium-sized vegetables or filleting small fish. In short, it offers freedom of movement and reach that the paring knife does not have, without being bulky like a large knife.

What distinguishes Japanese utility knives is not simply the quality of the materials, a standard in Japanese cutlery, but the finesse of the edge, the lightness in the hand and the precision of execution. These knives are often made in small batches, or even entirely by hand, with an attention to detail that is evident from the first gestures.

At Stay Sharp, our utility knives are sourced directly from reputable blacksmiths and workshops. Each piece is selected for its balance, its blade profile suited to everyday use, and its sharpening quality upon leaving the workshop. The result: a responsive, reliable tool that's pleasant to handle even for repetitive tasks—the kind of knife you end up reaching for as a reflex, no matter the recipe.

This is the knife often recommended as a second purchase, after you've already purchased a chef's knife or santoku. It's perfect for those who like to cook without breaking the bank, or for kitchens where every inch counts. Thanks to its versatility, it's also ideal as a primary knife on the go, whether for a cabin, a van, or a culinary workshop.

It's also a great choice for those who prefer shorter blades but don't want to limit themselves to ultra-precise movements. It excels at anything that requires a little precision with a minimum of range: fruit cutting, light boning, package opening, or quick portioning.

Like all good Japanese knives, care is simple: hand wash only, without abrasive soap or metal sponges. Dry it immediately after use to prevent oxidation, and store it in a stable and secure place: a magnetic bar, a knife roll, or a saya (hard wooden case).

If the blade is made of carbon steel, you can lightly oil it after use to prevent oxidation. And above all, don't neglect sharpening: a regular pass on a Japanese whetstone will restore the blade's bite and extend its lifespan. When well maintained, a good utility knife becomes a lasting companion, not just a passing tool.