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Knives
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Miyabi Black 3.5-inch Paring Knife
Precision Control for Detail Work The Miyabi Black 3.5-inch Paring Knife is for cooks who do much of their fine work in the hand or at the edge of the board: peeling, trimming, coring and garnishing. Its short, thin blade gives close control over the tip, and its hard core steel keeps that tip keen through long prep lists. Edge retention matters especially on a paring knife, whose short blade is difficult to sharpen evenly on a stone.
Construction and Performance Ultra-hard core steel. A fine-grained powder steel takes a keen edge and holds it through extended use, so the knife needs touching up less often. Ice-hardened blade. Miyabi’s sub-zero hardening process stabilizes the steel, adding hardness and corrosion resistance. Flower Damascus cladding. Layers of stainless steel protect the hard core and give each blade a distinctive rippled pattern. Honbazuke edge. Each edge is hand-honed in three stages, producing a thin bevel that passes through soft fruit and delicate herbs without crushing them. D-shaped handle. The traditional Japanese profile settles into the fingers and keeps the blade oriented during in-hand work. Natural variation in the wood and dye makes each handle one of a kind.
Best Uses Peeling apples, pears and citrus in the hand Hulling strawberries and coring tomatoes Segmenting citrus and trimming shallots Deveining shrimp and scoring meat or pastry Tourné cuts and fine garnish work For tasks that move from the hand to the board, the Miyabi Black 5.25-inch Prep Knife offers a longer, taller blade with more knuckle clearance. The paring knife is also paired with the 8-inch chef’s knife in the Miyabi Black 2-Piece Knife Set. Learn More$244.95 -
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 -
Wusthof Ikon African Blackwood 3.5 in. Paring Knife
The Wusthof Ikon African Blackwood 3.5 in. Paring Knife is the perfect little knife for small kitchen tasks that aren't performed on a cutting board. Perfect for peeling vegetables and fruits. Learn More$199.95 -
Miyabi Kaizen Paring Knife
Surgical Precision for Off-Board Prep: The Miyabi Kaizen 3.5" Paring Knife When navigating the tight radii of a shallot or the fibrous skin of a ginger root, mass-produced knives often feel clumsy. The Miyabi Kaizen 3.5" (90mm) Paring Knife is the technical antidote to bulk, offering a laser-thin profile and a balanced, D-shaped handle designed specifically for nimble, off-board tasks. During testing, the transition from vertical trimming on a board to intricate hand-peeling felt instinctive; the weight distribution favors the bolster, allowing the tip to move with micro-radius accuracy. The heart of this tool is the CMV60 (VG10) super steel core. Unlike softer Western steels that roll at 55 HRC, this Japanese core is ice-hardened via the CRYODUR process to a staggering 60-62 Rockwell Hardness. This translates to an edge that remains functional through weeks of high-volume prep without requiring a ceramic hone. The blade geometry is finished using the three-step Honbazuke method, resulting in a 9.5 to 12-degree mirror-polished edge that glides through tomato skins and citrus pith with zero resistance. Tactile feedback is provided by the black linen Micarta handle. Unlike traditional wood or cheap polymers, the Micarta possesses a fine, grain-like texture that actually increases grip security when your hands are wet or slick with vegetable juices. The D-shaped architecture fills the palm, preventing the 'rolling' sensation common with round handles during high-pressure peeling. This is not just a knife; it is a high-performance extension of the hand, engineered for chefs who demand metallurgical perfection. Learn More$129.95
