Knives

Between the Paring Knife and the Chef’s Knife The Miyabi Black 5.25-inch Prep Knife fills the gap between a paring knife and a chef’s knife. Its blade is long enough for board work on small ingredients and tall enough to give the knuckles clearance, yet compact enough for close, controlled cuts. It suits cooks who handle many small ingredients in a session and want a quicker, lighter tool than a full chef’s knife.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel takes a keen edge and keeps it through long prep sessions, reducing time spent on maintenance. Ice-hardened blade. Sub-zero hardening stabilizes the steel for added hardness and corrosion resistance. Flower Damascus cladding. Stainless layers protect the hard core and produce the series’ rippled surface pattern. Honbazuke edge. A three-stage hand-honed edge cuts cleanly through tomato skins, citrus and soft cheeses. D-shaped handle. The traditional Japanese profile gives a secure, consistent grip. Each handle’s grain and color are unique.
Best Uses Peeling and chopping vegetables and fruit Slicing meats and cheeses Butterflying chicken breasts Deveining shrimp Mincing shallots and garlic For fine work in the hand, the Miyabi Black 3.5-inch Paring Knife offers a shorter, more controllable tip. For larger volumes and bigger ingredients, step up to the Miyabi Black 8-inch Chef’s Knife. Learn More