Miyabi Koh Prep Knife

A 5.5-inch prep knife acts as a bridge between a paring knife and a full-sized chef's knife. It is ideal for tasks that require more control than a large blade allows, such as trimming vegetables, slicing small fruits, or mincing herbs.

The FC61 fine carbide steel is significantly harder than standard stainless steel, reaching a 61 Rockwell hardness. This allows the blade to hold a much sharper edge for a longer period, though it requires careful handling to avoid chipping on hard surfaces.

The octagon-shaped Pakkawood handle is designed for an ergonomic, secure grip that minimizes hand fatigue. Its shape provides excellent control, especially for those who prefer a pinch grip while cutting.

No, this knife must be hand-washed. The high-performance steel and Pakkawood handle can be damaged by the harsh detergents and high heat of a dishwasher, which will dull the blade and compromise the handle's integrity.

The katana edge refers to the specific hand-honed sharpening process used on Miyabi knives, which mimics the geometry of a samurai sword. This results in an exceptionally thin, sharp edge that glides through ingredients with minimal resistance.