ZWILLING No Stain Ergonomic Bird’s Beak Paring Knife
Last updated: February 6, 2023
The carbon blade of this bird's beak pairing knife makes it stronger than stainless steel models. The precision stamping on the blade keeps it lightweight for comfort and control while you're cutting. This knife is full tang, which is the preference of professional chefs.
We looked at the top Birds Beak Paring Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Birds Beak Paring Knife you should buy.
Product Details
Key Takeaway: The carbon build of this bird's beak pairing knife makes it stronger than stainless steel knives.
In our analysis, the ZWILLING J.A. Henckels ZWILLING No Stain Ergonomic Bird's Beak Paring Knife placed 8th when we looked at the top 9 products in the category. For the full ranking, see below.
From The Manufacturer
twin signature knives are precision stamped from a single piece of German steel, resulting in lighter weight knives that do not compromise sharpness. The knives are made of proprietary special formula steel that has been perfected for over 280 years. Combined with zwilling’s signature ice-hardening technique, these friodur blades are harder, sharper, they will not stain or chip and they retain their sharpness longer. to ensure an ideal cutting angle, the laser-controlled edge is incredibly sharp and is honed and hand-finished by the most skilled artisans. The three-rivet handle embedded with the ZWILLING J.A. Henckels logo provides optimum durability.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
