Ayyy there it is — the Victorinox bird’s beak, aka the blade of choice for every chef who’s ever said, “I need to tourne these carrots and question my life choices at the same time.”
Iykyk..
This lil’ Victorinox curved paring blade — officially called a tourne knife, unofficially called a chef’s rite of passage — is what separates the line cooks from the lifers. Perfect for peeling, sculpting, garnishing, or just making your mise look like it costs $37 a plate.
Comfortable handle, razor-sharp edge, and just enough bend to feel like you’re doing precision surgery on a turnip.
Price: $10 Condition: Lightly used / Sharpened & ready Use: Garnish work, mushroom flutes 🙃, root veg, or reclaiming your fine-dining trauma
