Victorinox Swiss Army Spear Point Paring Knife

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A Cut Above the Rest

A good paring knife is a small but mighty addition to any knife collection. Its diminutive size makes it more maneuverable and better able to hug curves than bigger knives. We choose a paring knife over a chef’s knife for three primary tasks where control is paramount. One: poking things without stabbing too widely or deeply, as when scoring chicken skin to help the fat render, piercing boiled potatoes to gauge doneness, or nipping into salmon fillets to see if they’re cooked through. Two: surgical incisions, such as splitting open dates to fill with blue cheese, slicing pockets into pork chops to stuff them with herbs and cheese, hulling strawberries, or coring tomatoes. And three: peeling fruits and vegetables such as apples, oranges, or stubborn celery root (whose skin is too tough for a peeler).

Victorinox Swiss Army Spear Point Paring Knife


The blade on this paring knife is identical to that of our original winner; it’s just as sharp, thin, and nimble as ever, and it’s capable of making ultraprecise slices and incisions. Its plastic handle is easy to grip and accommodates large and small hands easily. In addition, the handle doesn’t add too much weight to the knife overall, allowing for agile, effortless use.

We maintain strict objectivity in all testing.*
KEY: GOOD ★★★   FAIR ★★   POOR ★
The Victorinox Swiss Army Spear Point Paring KnifeThe Victorinox Swiss Army Spear Point Paring Knife

Spine Thickness: 1.12 mm
Blade Length: 3.25 in
Item Number: ATKSPK
Item Weight: 0.1 pounds

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How We Tested Paring Knives

To find the best paring knife, we tested eight models, including our previous winner from Wüsthof and our previous Best Buy from Victorinox. We limited our testing to knives with blades 3 to 4 inches long, as we know from past testing that shorter blades can’t reach through the food and longer blades are difficult to control.

Winning Traits

  • Sharp
  • Lightweight
  • Slightly flexible blade
  • Comfortable, secure handle
  • Blade between 3 and 3.25 inches long
  • Spine thickness of about 1.3 millimeters or less


America’s Test Kitchen does not accept advertising and conducts equipment tests without the knowledge of product manufacturers. Exclusive equipment offers are sourced only after the test results have been published in our magazines and on our websites.