7 hours ago, lindag said:Noy necessarily, just want a knife with an Asian (15 degree blade)
I consulted the Wusthof site today and they say the bevel on their European style knives is 14.9 degrees and on their Asian style knives the bevel is 10 degrees. I have a couple Wusthof Le Cordon Blue paring knives (no longer in production) and I prefer the Le Cordon Blue to the Classic series because of the gigantic bolster on the Classic. If I wanted another Wusthof pairing knife I would choose the Ikon. Not only are the bolsters better but the handles are longer than the Classic and to me more comfortable.
However if I really wanted a pairing knife I would go with Watanabe. I have two Watanabe knives and they are superlative. There are three pairing knives on this page, one of which is out of stock:
https://www.kitchen-knife.jp/special/petiteknife.htm
Those three are double bevel, but if you wanted to know the exact angle you could write and ask him.
Other than that I have an almost antique paring knife from Chicago Cutlery from back when Chicago Cutlery made knives and was not just a brand name as sadly it is today. I reserve mine only for scarifying loaves. I also have a MAC paring knife. The MAC is sharp and cuts OK, but it is too light. For me the MAC does not spark joy.
Have fun on your search!
Edit: the Wusthof knife @ElsieD shared I believe is this one:
I was surprised it does not have the typical bolster of the Classic series European style paring knives.
