TUO Paring Knife Review

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Score By Feature Based on 27 ratings

Value for money 4.6 
Easy to hold 4.6 
Maneuverability 4.6 
Ergonomic 4.6 
Giftable 4.6 
Craftsmanship 4.5 
  • Carbon stainless steel built.
  • Extremely sharp blades.
  • No sheath included.
  • More expensive than other choices.

TUO Paring Knife Product Description

This Black Hawk paring knife has a tip that tapers to a point, which combines the beauty of simplicity with the practicality of practicality. The composite material is made from German high carbon stainless steel, which is heat-treated with a precise vacuum and nitrogen temperature-tempered to provide excellent hardness, flexibility, and durability.

  • A paring knife with a small blade whose point tapers to be highly functional and beautiful, the Black Hawk has been designed with both aesthetics and functionality in mind. A series of special-forged stainless steels made from german high-carbon steel that have been subjected to a precise vacuum heat treatment and nitrogen cryogenic tempering assure its outstanding hardness, flexibility, and superior.
  • Using the traditional 3-step Honbazuke method, our professional knife smiths hand sharpen each blade's edge to be about 14 to 16 degrees per side, and we ensure top quality, durability and superior resistance with a full-tang structure with triple rivets inbuilt.
  • The handle is ergonomically curved and designed so it can be held comfortably, no matter your hand position. A minimal resistance to slicing is also due to the shape of the blade. Using this utility knife is essential for peeling, slicing, and tying results, but most importantly, it restores excitement.
  • A satin finish reveals a stunning appearance after the blade is hand polished. With the addition of luxury imported black pakkawood handles and silvery triple rivets, this piece presents a harmony appearance.
  • You can try it risk-free and we know you'll love it! A superior product that you can count on for a lifetime of exemplary service! A performance that never looked so good! This premium gift box holds a really high-value performance!

Questions & Answers

There is no doubt that this steel is Also known as X50CRMoV15, the 4116 is a X50-based module. Wusthof, Mercer, and Messermeister use a variety of steels like this for knives, and it is the primary steel that all these brands use. Steel that takes and holds an edge well, while being easy to sharpen, is a good choice when heat treated properly (don't assume heat treatment is the same across all brands and models that use it). In general, VG- will tend to be softer but more ductile than VG I am a 10 and an Australian - The chips are less likely to occur when the number 10 is used. There is a typical hardness range of 56-62 The RC is 59, while the VG is - I am a 10 and an Australian - In most cases, 10 will be advertised as 60-80 Item 62 of the Revised Code. In general, Tuo seems to have done a great job with its treat (in general), so it is likely that you will be pleased with this knife.
Please do not hesitate to contact us if you have any questions regarding our chef knife. We are improving the block in order to fit our Black Hawk series set currently, and hope to have it ready soon.
We thank you for your interest in TUO Kiritsuke knives. It is a double blade knife, which can be used in both right and left hand.
Our cutter cake knife is the perfect length and type of serrated blade for cake, pastries and bread. I hope this helps.

Selected User Reviews For TUO Paring Knife

This is an exceptional product, but only with one It is a beautiful knife (4/5)

The brushed finish is superb. The grip is excellent. I can tell it's top notch by the look and feel of it. An edge with a finish that cannot be exceeded, finished and polished on a level beyond compare. It's a wonderful package. This knife is nearly identical to a 200 dollar knife. But there is one significant difference. It is not the steel that is taken off during handle polishing, it is the wood that is removed after the steel has been removed. When there is too much slack on the belt grinder and or too coarse of a grit, it can cause this. tang and handle pins are left with an edge that is razor sharp on the top and bottom. As sharp as it is, it didn't quite cut my skin, but does shave my fingernails. When wearing cut gloves or if you have tough skin, it should not bother you, but if you have soft skin and are doing a lot of cutting, you may get a bunch of chafe on your skin. Due to its 120 dollar price, these knives were offered at a deep discount, and can therefore be understood why they were discounted. The number might be even higher than Taking a loss at the twenty to thirty level is a concern. By using a diamond stone to smooth the edges, you can probably solve this problem, but you will damage My opinion is that it's a real bargain, but for the commercial chef without gloves, it is going to be unusable. It's still wise to wear a cut glove, both to protect yourself and to lighten the load of the exercise. The blade is beautiful, nonetheless.

Anika McCall - 05/07/2021
Nice affordable quality sharp knife (5/5)

I will reprint my answer on the question page about getting mine. It is razor sharp out of the box*br>will shave hair, not a couple hairs, but left me with 3 inch passes of bare skin. In addition to cutting paper without effort, you can cut paper without any Salmon skin is also cut cleanly on the first pass, even with minimal effort. *Unless you are a master sword smith, you will make the blade dull. There are not many people who are capable of sharpening this blade. It has been my experience to use and see blades that are sharper, however they cost $300 or more They were sharpened by a pro and had 400 knives. Although I am an experienced DIY knife sharpener, I just can't polish a blade any better than the one I In good days, i can match the edge, but on days when I am not at my best, I fall short. For the first few months I will use leather to strop the knife, and I'll not even be able to steel it until it has been used for a few months. Keep it sharp! (tip don't let it get dull)*br>i'm going to strop mine with leather twice a week for five passes each time. You should be able to keep it sharp if you keep it In the sense that chefs have no time for leather, steel is used instead for speed and convenience, but as a hobby cook, I am free to indulge in things I like. I prefer leather and buffers (with If I am cutting up a large amount of bloody meat, I still like having a blocky wood handle. It is easy to hold on to this knife, but the handle is a bit harder to grasp than a walnut block. In the shopping cart, I found Back when they banned old ass knives from kitchens, we had 30 of them. Thus, I'll always have a rusty knife when I have to cut up a Once upon a time, you could buy old high carbon wood handle chef and kitchen knives for.

Dash Jones - 02/06/2021
SHARP (3/5)

That's all there is to it. The knife is very sharp. It's just the right length for slicing. A complaint I have is that the handle scales mounted onto the tang do not fit very well. Upon touching the metal, you can feel the transition edges from the plastic. On the other hand, I cannot be too picky about the price. Having a sharp knife again makes cutting easy. However, it would benefit from some refinement in the handle to make it feel more premium.

Devon Steele - 20/05/2021
I find the design to be poor (1/5)

It is not buffed or sanded down to be flush with the handle so the rivets and tang are not flush. Having a rough edge in my hand, this gave me an odd feeling. of the knife is sharpened from tip to back and the back of the blade is not blunted, so my finger got cut on the back edge when I grasped the knife. My overall impression of this knife is that I would not buy it again, nor would I recommend it to others, and I will avoid it in the future.

Corinne Fritz - 07/04/2021
Do not waste your time and Having used this a few times now, I think it's worth the consideration (2/5)

Here is a picture of the butcherings, as well as the The process of butchering and deboning this beast is horrible. My right foot felt like it was re-injuring me every 5 minutes By honing this thing, or by soaking the material in hot water and then honing it Let me put it like this I'm going to get back to you soon. We had no trouble taking out the loins- A little bit of a struggle with the long blade but still good with a decent amount of flex. As long as I get around the vertebrae and over the rib cage, it's possible. It was not a big deal. With the fat added to the thing, it only aged faster. Boning hams and other meats is an activity that dulls it fast. It was difficult to chop up for ground, even! I have big hands, and I found the grip on this tool to be great -- not too small, but enough to grip well. I wear rubber gloves while butchering, and it did become There should almost be some sort of checkering to minimize this. The fat on my hands is making my hands quite greasy. *br>When you are making your own prime steaks, or chops, an overpriced kitchen knife works great. It cuts well, works for cutting turkey, but can't be any good for cutting anything else. The butter-like texture cuts easily. A sharp $30 chefs knife also works well. *br>No, I do not recommend this, not for the money, safe with Better butchering/boning knives are available, (I went back to my Outdoor edge w/disposable The number 02!.

Indie Rodriguez - 01/01/2021