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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.

SKU: 1019502

Availability: In stock

$244.95

    • Details

    Specifications

    • Series: Miyabi Black 5000MCD67
    • Manufacturer part number: 34400-093
    • Core steel: MC66 (ZDP-189) micro-carbide powder steel
    • Hardness: 66 HRC
    • Blade construction: 133 layers, the MC66 core clad in 132 layers of flower Damascus steel
    • Edge: Fine edge, honed to 9.5° to 12°
    • Blade length: 3.54 in (9 cm)
    • Overall length: 7.99 in (20.3 cm)
    • Handle length: 4.53 in (11.5 cm)
    • Blade height: 1.14 in (2.9 cm)
    • Net weight: 0.20 lb (91 g)
    • Handle: Bigleaf maple burl dyed black, with mosaic pin and steel end cap
    • Tang: Concealed
    • Manufacturing method: Welded
    • Origin: Handcrafted in Seki, Japan

    Care

    • Hand wash and dry immediately. Do not place in a dishwasher.
    • Hone with a tungsten rod such as the Miyabi Black 10-inch Tungsten Honing Rod, which Miyabi designed for this steel.
    • Sharpen on whetstones when honing no longer restores the edge.
    • Cut on wood or soft synthetic boards. Avoid glass, stone and ceramic surfaces.
    • Do not cut bone or frozen food, and do not twist or pry with the blade.

    Warranty

    Covered by Miyabi’s lifetime warranty.


    Specifications

    • Series: Miyabi Black 5000MCD67
    • Manufacturer part number: 34400-093
    • Core steel: MC66 (ZDP-189) micro-carbide powder steel
    • Hardness: 66 HRC
    • Blade construction: 133 layers, the MC66 core clad in 132 layers of flower Damascus steel
    • Edge: Fine edge, honed to 9.5° to 12°
    • Blade length: 3.54 in (9 cm)
    • Overall length: 7.99 in (20.3 cm)
    • Handle length: 4.53 in (11.5 cm)
    • Blade height: 1.14 in (2.9 cm)
    • Net weight: 0.20 lb (91 g)
    • Handle: Bigleaf maple burl dyed black, with mosaic pin and steel end cap
    • Tang: Concealed
    • Manufacturing method: Welded
    • Origin: Handcrafted in Seki, Japan

    When We Recommend the Miyabi Black 3.5-inch Paring Knife

    Who it Fits Best

    Anyone doing off-the-board work, fine garde manger prep, decorative cuts, tournée, peeling, or other precision hand work where control and edge retention matter. Especially valuable for cooks who rely heavily on a paring knife throughout service and want something that stays consistently sharp through long prep sessions.

    Where it Excels

    Peeling fruit in-hand, trimming strawberries, segmenting citrus, tournée cuts, delicate garnish work, and other detail-oriented prep where a clean, effortless cut improves both speed and presentation. The thin edge glides through delicate ingredients without crushing or bruising.

    Professional Comparisons

    Compared to lines like Shun Classic or Miyabi Kaizen, the Miyabi Black simply stays sharp longer and offers a more premium fit, finish, and overall cutting feel. It is also impressively tough for such a high-performance edge. The biggest trade-off is cost: this is a serious investment piece built for users who genuinely appreciate top-tier steel performance.

    Chef Feedback

    "Paring knives are often the most annoying knives to sharpen because the small blade gives you very little room to work consistently on the stones. That’s why cooks love a paring knife that can go weeks or even months between touch-ups. Users consistently mention how the Miyabi Black keeps that fine, aggressive edge far longer than most small utility blades."

    Trade-offs & Considerations

    This is still a thin Japanese edge, so it should not be used on bones, frozen foods, or hard twisting cuts. But compared to many high-hardness Japanese knives, the Miyabi Black is surprisingly durable and forgiving in normal kitchen use. The primary consideration is simply whether you want to spend this much on a paring knife.

    Expertise provided by Knife Merchant, professional cutlery specialists since 1996.

    Care

    • Hand wash and dry immediately. Do not place in a dishwasher.
    • Hone with a tungsten rod such as the Miyabi Black 10-inch Tungsten Honing Rod, which Miyabi designed for this steel.
    • Sharpen on whetstones when honing no longer restores the edge.
    • Cut on wood or soft synthetic boards. Avoid glass, stone and ceramic surfaces.
    • Do not cut bone or frozen food, and do not twist or pry with the blade.

    Warranty

    Covered by Miyabi’s lifetime warranty.

    Additional Info

    Blade Length (Inches) 3.5 in.
    Blade Length (mm) 90 mm
    Blade Width (inches) 1.14
    Grind 50/50 Bevel
    Steel Type ZDP-189 (MC66)
    Rockwell Hardness 67
    Stainless Yes
    Handle Material Bigleaf Maple Burl Wood
    Spine Thickness (mm) 2.1
    Brand Miyabi
    Country of Manufacture Japan
    SKU 1019502
    Manufacturer's Part Number 34400-093
    Manufacturer's Suggested Retail Price $307.00

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