Tamahagane “SAN” Bird’s Beak Paring 70mm (2.8″)

The Tamahagane Bird’s Beak Paring Knife is a must-have for anyone looking to prep fruits and veggies with precision. It’s designed with pro chefs in mind, but it’s just as handy for home cooks. Whether you’re going for fancy garnishes or just peeling an apple, this versatile knife gives you the control you need. Plus, you can count on Tamahagane’s excellent quality, making it a great addition to your kitchen gear.

BLADE SHAPE:
Tamahagane’s  Bird’s Beak Paring knife is mostly used in a professional kitchen for peeling or carving fruits and vegetables and is especially essential to tourne vegetables (a French staple technique). It will come in handy in a home kitchen too, especially with peeling spherical fruits and veggies, although the standard shaped paring/petty knife should also do the trick.

STEEL:
This series from Tamahagane is made from VG-5 stainless steel. It is another high-grade steel from Takefu Steel Ltd., designed with high-quality cutting tools in mind. After hardening, it reaches a hardness of about 60 HRC, which guarantees good sharpness. VG-5 is characterized by high resistance to corrosion, as well as wear and cracking, making it a great choice for pro chefs working in a commercial kitchen. VG-5 steel belongs to the V-Gold group of steel, which means that it is extremely hard and corrosion-resistant and gives the blade a sharpness that is second to none. It is durable, as well as easy to sharpen and care for.

VG-5 composition: Carbon: 0,7-0,8 %, Chromium: 13-15 %, Molybdenum: 0,2-0,4 %, Vanadium: 0,1-0,2 %, Nickel: <0,25%, Copper: <0,25%

GEOMETRY:
The beveled edge is sharpened by hand at a 14-15˚ angle and features an incredible mirror polish finish with perfect balance between sharpness and strength, thus the blade is also suitable for work in a professional environment.

LAMINATION:
The core is enveloped by two outer layers of SUS410 stainless steel hardened to between 28-32 HRC that enhance flexibility and protect the core from external elements.

At the start, the three layers are 20mm thick and are compressed to just 2mm during the forging process. This makes the knives from the Tamahagane line unbelievably thin and consequently very sharp. They retain edge for a very long time and are simple to resharpen after becoming dull.

BLADE FINISH:
The outer layers of the “SAN” collection have a polished finish. The fine line between the jigane (softer steel) and hagane (hard steel) layers resembles a barely noticeable growth ring that divides the knife in two parts and adds to the elegant look of the knife. 

HANDLE:
The handle is made out of pakka wood laminate in light brown color. It is quite large in comparison to handles on other Japanese knives and thus enables a firm grip. It is suitable for both right- and left-handed users. We especially recommend this type of handle to chefs with larger hands who usually struggle to find a suitable and comfortable Japanese knife.

BLACKSMITH:
Tamahagane knives are made in the Tsubame-Sanjo region of Niigata prefecture in the North of Japan. The region is known for steel products that are made using traditional skills and knowledge blended with modern methods and technology. The smithy uses the name Tamahagane for this exceptional line of knives which boasts long-lasting sharpness and is an intricate blend of tradition, centuries worth of experience and the advancement of modern metallurgy.

Tamahagane knives can be compared to high-end sport cars that are designed to strike that perfect balance between the front and back end with an even distribution of weight – in this case, between the blade and the handle. This 50:50 ratio was always at the forefront of the creative process. This is evident as soon as we hold the knife in our hands. The weight of the handle is perfectly balanced by the weight of the blade. This well-balanced weight of the knife together with the superior sharpness make for tireless work even after long hours behind a professional kitchen counter.