Paring Knife Vs Utility Knife: What’s The Difference?

By Ryan Leavitt •  Updated: 07/19/21 •  7 min read

The two smallest knives in a pre-packaged knife block – the paring and the utility knives – are the two most commonly interchanged pieces.

The paring knife, with its short blade measuring 3 to 4 inches in length, is used for peeling, mincing, and dicing fruits, veggies, and aromatics. The utility knife is longer with 4 to 6 inches for blade length that acts as a mini Chef’s knife and can do some of the tasks of a pare-r – a true all-rounder in the kitchen.

The truth is, these two have very specific jobs in the kitchen:

 Utility KnifeParing Knife


(one of four/five kitchen must-haves)



(one of the four kitchen must-haves)



aka smaller version of the Chef’s knife

For peeling fruits and vegetables and mincing herbs and aromatics


Also for trimming meat and seafood

Kinds of Food to CutMeat, Fish, VegetablesMeat, Seafood, Poultry,


Fruits and Vegetables

Blade ProfileNarrow and medium-lengthShort and narrow
Handle FormFlat/StraightFlat/Straight
VariantsStraight-edged or serratedStraight-edged or serrated


Standard, Bird’s Beak, Sheep’s Foot, etc.

Related: The best paring knives for the money

What Is A Paring Knife?

A paring knife is an essential kitchen tool that consists of a small blade and an ergonomic handle.

Typically, it has a blade of roughly 3.5-5 inches and is available in 2.5” ranges.

These short-blade knives are ideal for making precise cuts since they are small and easy to control.

They are great for intricate and precise cutting, peeling, and dicing tasks, which makes them essentials in the kitchen.

They are used on a variety of ingredients such as fruits, vegetables, fish, and even small pieces of meat.

You can use it for deveining shrimp, peeling fruits and vegetables, and cutting herbs.

There are a couple of different types of paring knives, which we’ll get into in the next section.

Types Of Paring Knives

Spear Point-Tip

This is also referred to as the “classic” paring knife, and it boasts a smooth and outwardly curved blade.

The shape of the blade allows chefs to use less effort when cutting and slicing.

Sometimes, these knives will come with a serrated blade which can make slicing through ingredients a much easier task.

Bird’s Beak

A bird’s beak is defined by its sickle-shaped blade, which is where it gets its name.

The concave blade has a very sharp tip, making this an ideal pick for decorative slicing, as well as handling more delicate slicing work.

Because of the rounded blade style, you’ll have less wastage in the kitchen.

However, these blades can be very hard to sharpen with electric sharpeners, which is why they are more recommended for those who can sharpen with whetstones.

But if you get a good-quality bird’s beak blade, then the edge will remain sharp for a long time, making it a good investment for the kitchen.

Sheep’s Foot

Sheep’s foot knives have a straight blade with a rounded tip.

This means that only the point of the blade touches the chopping board, making it easier to make straight cuts.

These blades are ideal for cutting julienne, as well as for soft and hard cheeses.

Western-Style Japanese Paring Blade

These are a fusion of Western and Japanese knives and results in a blade similar to a bird’s beak, but it is straighter.

Not having a curved edge makes it impossible to use a rocking motion when cutting, but a lot of chefs prefer lifting it up when slicing.

This is how most Japanese-style blades are made, and they are usually sharper and harder than Western-style ones.

What Is A Utility Knife?

A utility knife is slightly smaller than a chef’s knife but significantly larger than a paring knife.

It is designed to be used as another all-around tool that can is ideal for slicing meat, vegetables, fruits, and a bunch of other ingredients.

They are designed for slicing ingredients that are too small to be handled by a chef knife.

Aside from that, they can also be used by people who find chef knives too large for them, as these blades are much easier to control and maneuver.

The blade will measure anywhere between 4-7 inches, which is long enough to handle a very wide range of ingredients.

While they are great for a lot of kitchen tasks, if you’re looking for a tool that can tackle larger ingredients, then you might be better off using a standard chef’s knife.

Types Of Utility Knives

Standard Utility

This is the most common one you’ll see, and it boasts a slightly curved blade that allows users to utilize a rocking motion when slicing.

Occasionally, the blades are scalloped, which means that ingredients won’t stick to them as often, making them a convenient option for the kitchen.

Serrated Utility

Similar to the standard version, with the only difference being a serrated edge on the blade.

This will make it easier to slice most ingredients but will make a huge difference when trying to slice bread.

Utility knives are also called sandwich knives because they are the ideal size for slicing through sandwiches for serving.

Non-Kitchen Knives

There are also utility knives available that aren’t meant for the kitchen.

These blades are ideal for household use such as slicing boxes, paper, and other things.

There are many different types of blades that these knives have, and they could also be a useful tool to have in your household.

Common uses for these knives are cutting boxes, styrofoam, and handling a lot of other household slicing tasks that aren’t in the kitchen.

Paring Knife Vs. Utility Knife – What’s The Difference?

In this section, we’ll compare paring and utility knives head-to-head.

We’ll be diving into the specific features of each blade and what similarities and differences they share.


As we mentioned earlier, paring knives are much smaller than utility knives.

In a normal kitchen tool kit, a paring blade will probably be the smallest one you have available.

But just because they’re small, they shouldn’t be counted out.

The blades on these tools are very sharp and can handle a whole lot of tasks.

Since they are small, they are great for intricate and precise slicing and cutting tasks.

Utility knives are larger than paring knives, but they aren’t as large as a chef’s knife.

This allows it to tackle a variety of kitchen tasks from slicing meat, to chopping vegetables, and even slicing fish.


One of the things that both of these knives share is a handle.

While there are options available with Japanese-style octagonal handles, most paring and utility knives are made with Western handles.

They are ergonomic and allow chefs to have a comfortable and firm grip on the knives, allowing them to cut through ingredients and control it easier.


Paring knives are primarily used for precise cutting and slicing tasks in the kitchen.

This covers everything from peeling vegetables to making decorative cuts on a dish or fruit.

The small size makes it easy for chefs to control the blade and make more precise cuts.

They can also be used for deveining shrimp if you don’t have a deveiner tool handy.

However, since these tools are so small, they can’t exactly be used for heavier tasks such as slicing meat and large vegetables.

A utility knife is generally used for any task that a chef’s knife is too large to accomplish.

They can also be used in place of a chef’s knife if the user isn’t comfortable with large blades.

So, if you’re new to using kitchen cutlery and aren’t comfortable with large chef knives, then we recommended using a utility knife instead as it can handle the same tasks, just on a smaller scale.


And with that, our comparison of paring and utility knives comes to an end.

Both of these knives are very useful tools to have in the kitchen, and they could make a huge difference especially if you haven’t owned one for yourself.

While they are designed for different tasks, both of these knives would fit very well in just about any knife roll.

So, now that you know what these blades are and what they’re for, all that’s left to do is find the right models for you and add them to your very won kitchen tool kit!

Ryan Leavitt

Hi my name is Ryan Leavitt a Marine Corps Veteran and currently an over the road trucker (Long Haul). I am no expert chef but am enjoying preparing my own meals on the road and testing all the different knives.