Inexpensive, effective, agile, and easy to use, this longtime favorite Y peeler has held up well in our test kitchen; we have used this model for more than a decade. Light as a feather, it did not fatigue our hands. The dual blade is carbon steel, like high-end chef’s knives, and it stayed sharp. Slim and flexible, the blades glided smoothly whether we were peeling carrots or rock-hard butternut squash, while their angle peeled just deeply enough to avoid wasting food. Nearly an inch of space between the blade and peeler body prevented peels from jamming and gave us excellent visibility as we worked. Note: Carbon steel may rust if left wet, so wash and dry the blade promptly; an occasional wipe with mineral oil will keep it in top shape.