BIRDS BEAK PARING KNIFE
Hand Forged
Remade in England
Using Upcycled Materials
THE BEGINNING
The steel used for this kitchen knife is some 60-100 years old, originally being made in Sheffield, world renownd for exceptional quality steel.
It's life has already been lived - it's a discarded vintage engineers file. Used to slowly cut and machine all sorts of metal into shape.
By fire I can forge this material into something entire new that can be lovingly used to prepare food every day.
Birds Beak Paring Knife Details:
Intended to be used in the hand (not on the board). For preparing veg and fruit and making intricate cuts. Predominately to be used cutting towards you, with your hand choked up on the back of the blade.
- High carbon steel blade forged from reclaimed vintage Sheffield steel
- Handle madefrom a choice of locally sourced hardwoods
- Copper alloy forged bolster and pin
- Blades typically 2-3" in length - you choose.
- Handles typically 3.5-4.5" in length
Note that this knife is made of high carbon steel which unlike ordinary stainless steel knives, will react to it's environment . See my care tips in my FAQ.
Your knife will vary slightly from these photos, due to the nature of using natural & reclaimed materials, but it's function and design will be the same. Your desired size will be requested after checkout.
BUYING YOUR RICHARD HARRIS KNIFE
Two choices.
1. Order now
I estimate to dispatch your knife 8-12 weeks after you submit your order. There can be delays if my production list is longer. This is the quickest way to get your knife.
3. Chance
Sign up for my email newsletter and you'll get exclusive access to knives that I make as one-offs. These aren't listed on the website and aren't created to a specific design - so it could be a Nakiri, a French Chef's knife, or something entirely different.
These are first come, first serve.
Hi, I’m Richard!
- I am passionate about sourcing food locally, which partly inspires my hand forged, upcycled kitchen knives
- I've always loved to cook. I'm someone who gets excited by bizarre things like purple sprouting broccoli and freshly baked bread, but I have never been a chef
- I love to travel, mostly for food
- My workshop is based in the heart of Shropshire, England
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