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Knives
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Miyabi Koh 3.5-inch (90mm) Paring Knife
The Scalpel of the Kitchen: Miyabi Koh 3.5" Paring Knife Precision Hand-Honed in Seki, Japan—Where Centuries of Samurai Tradition Meet Modern German Engineering for Unrivaled Vegetable Artistry. Elevate your mise-en-place with the Miyabi Koh 3.5-inch Paring Knife, a tool designed for the chef who demands surgical precision. Known in Japan as a 'Kudamono,' this paring knife is the essential instrument for intricate tasks—from peeling delicate stone fruits to de-veining shrimp and creating elaborate garnishes. While many paring knives feel like an afterthought, the Miyabi Koh is built with the same uncompromising standards as a full-sized Gyuto. At the heart of this blade is FC61 fine carbide stainless steel. This revolutionary alloy solves the age-old cutlery dilemma: it offers the incredible edge retention and 'bite' of Japanese high-carbon steel, yet possesses the chip-resistant toughness typically associated with German blades. With a Rockwell hardness of 61, this knife maintains a 'scalpel-like' edge through hours of repetitive prep work. Each blade undergoes the FRIODURx2 ice-hardening process, a sophisticated cryogenic treatment that enhances the molecular structure of the steel for superior corrosion resistance and durability. Hand-finished by master artisans in Seki, the blade features a 3-step Honbazuke edge, sharpened to a breathtaking 9.5 to 12-degree angle. This ultra-thin Japanese profile ensures that you aren't just pushing through fiber; you are severing it with minimal resistance. The aesthetic is completed by a mirror-polished finish, a sandblasted katana edge, and a sophisticated silver mosaic pin—a nod to the ancient sword-making heritage of its birthplace. Learn More$109.95 -
Miyabi Evolution Paring Knife
The Evolution 3.5 in. Paring Knife is great to use for small hand work such as coring, slicing and peeling. The paring knife is one of the most essential kitchen knives to have in your kitchen. This ultra-sharp blade is ideal for smaller tasks like peeling vegetables and segmenting citrus. Crafted from superior quality fine carbide steel that is often used in razor blades, the knives offer the signature sharpness for which Japanese knives are known. A sophisticated six-step ice hardening technique unlocks the steel’s full potential guaranteeing these FRIODUR blades boast remarkable initial sharpness, cutting edge retention, corrosion resistance, and chip-resistant toughness. Beautifully polished to a mirror finish, the blades have a katana edge reminiscent of the samurai swords forged in the same town centuries ago. Curved for comfort and thicker at the end to prevent slipping, the triple-rivet handles encourage fatigue-free cutting. A rounded spine, heel, and bolster, plus nine hand-finishing steps ensure these handles have unsurpassed ergonomics. Learn More$109.95
