No.112 Bird's Beak Knife
The bird's beak knife, which is also known as a "tournée" knife, has a shorter 2 to 3 inch blade than a paring knife and is designed to curve upward on both the cutting edge and the top edge. ... It is a knife that is also used for cutting decorative garnishes such as rosettes in radishes or fluted mushrooms.
Knife Care Tips
Never use this knife to cut through frozen foods, bones or other hard items.
- After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge.
- Dry knife immediately after washing to avoid corrosion.
- If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
- For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
- Some high carbon knives will need to be occasionally wiped dry during use if cutting highly acidic foods to avoid corrosion.