We're both right. As a term, "tamis" is driving "drum sieve" off the market, and will probably be the way you're going to find what you're looking for. They used to be very delicate ala horse-hair mesh like a "silk stocking" in a balsa wood frame, but now they can be had very robust -- ordinary ss drum sieves with coarse ss mesh, for instance. What's in a name? That which we call a tamis would sieve as fine.
The alternatives, which will all get you close, one way or the other, are "ricers," "mills" and "Chinese caps." Use a food mill if you have a lot of volume. Get a set of Chinese caps if you have lots of storage, counter space, money, room and you're fanatic about quality. Use a fine tamis if you're still more fanatic about quality. Use a ricer if you're not working in big volume, you don't need it to double as a sieve or strainer, and you're satisfied with the merely excellent. A ricer gives you a much lighter quality than either a puree or mash. Excellent for prepping souffles, etc. My baterie incldes a ricer, robot-coupe, and several sieves; with these all bases are covered.