My paring knife has disappeared. I need to replace it. What’s a good brand? I’m not chap, but don’t want to pay more than $25. Can I get something balanced and sharp for that price?
This one is $33, so it’s a little more than your limit, but it’s similar (or the same – I’d have to look) as mine. I like Henckels knives. After several years of use, a rivet popped off of my favourite one, a 6-inch chef’s knife. I tried to exchange it at Bed Bath & Beyond, but they no longer carried it. I sent it to Henckels’s U.S. warranty center, and they sent me a brand new one.
A search on Amazon turns up several options that are more expensive or less expensive than the one in the first link.
Henckels. Grab a Zwilling paring knife and go to town. Should set you back about $38.
The Sweethome has yet to let me down on recommendations. Even less than what you’re willing to pay:
For a paring knife, I don’t like the thick-bladed, heavy forged ones like the traditional Wusthof/Henckels design, which I might like in a full sized Chef’s knife - I much prefer the performance of the cheap stamped Victorinox with its VERY THIN blade.
This is what I use, and it is the recommended paring knife by Cook’s Illustrated.
And the Sweethome. 
I agree. I have Henckels knives and they are fine (I just used a 15 year old one 10 minutes ago) but my heart belongs to Victorinox. They simply make some kick-ass knives at very reasonable prices. My 8" Victorinox chef’s knife is the only one for me and it cost about $30. Their paring knives are almost too cheap to be believable but they are the real deal. They run about $4 - $5 a piece and are extremely good, restaurant quality.
As a general tip, don’t buy knives from a home goods or boutique stores because you get less for more. Restaurant supply stores sell professional grade chef’s knives for very good prices.
Anther vote for Victorinox! I also really like these. I grew up with them and own one now as an adult. The blade is very thin, like the Victorinox, but the handle is a little more substantial.
I’ve had a couple of the top brands. The only one I use with regularity (WRT paring) is the Henckels.
You are giving away my secret cooking supplies site!
Seriously though, unless one is more worried about looks than utility, restaurant gear, whether bought online or at a local supply store, is almost always a better deal.
Another vote for the Victorinox. We have both straight-edged as well as serrated. Great, inexpensive paring knives that stay sharp for a long time.
Impressed by my first high-end knife, a Kershaw Shun Classic 8" Chef’s, I treated myself to the matching Classic paring knife. I used it for about a week, found I don’t really care for it and put it into a drawer. The handle seems too heavy and the balance is poor. I don’t think I’ve even seen the thing in five years.
Instead, I use a handful of cheap little knives. I have an OXO Good Grip which takes an edge really well. I like this one for mincing garlic after giving it a few swipes over the steel. Another is an all-stainless, closed hollow body labeled, of all things Sharper Image. The blade isn’t all that great but it’s comfortable and sturdy. The construction lets me really press on it for things like cheese. This is the one that finds its way into my hand for most of my paring.
If the thread will allow it, can I can give a not-quite-paring knife shoutout? I heartily recommend the tomato knife from Messermeister. Mine is now two years old and it’s still sharp as hell. The minimal sheath, lightweight construction and wicked blade means I toss this in my bag for general food use when away from home. You never know when you’ll need to cut a lime or a mango or a cochinita pibil torta or an unagi handroll or cheesesteak or… fill in the blank.
Lamson has some interesting items. They used to have a bigger selection of lower priced wood handle knives.
Here’s an interesting & cheap paring knife.