The blade is hardened stainless steel ground to a sharp paring point, with brass rivets through a solid walnut handle for grip and balance. Full-tang construction (the steel runs through the handle) gives the knife the heft to peel an apple cleanly without your hand fighting the blade.
This is the knife for peeling, trimming, and tip-cutting — the small precision work where a chef’s knife is too much knife. Apples, garlic, mushroom stems, deveining shrimp, paring strawberries, scoring tomatoes. It belongs on a magnetic strip or in a knife block where you can grab it dozens of times a day without thinking.
Lamson is the oldest American knife maker, forging blades in Westfield, Massachusetts since 1837.