Miyabi Artisan Prep Knife

A prep knife is slightly larger than a standard paring knife, typically featuring a 5.5-inch blade. This extra length makes it more versatile for tasks that require a bit more reach, such as slicing small vegetables or trimming meat, while still offering the agility needed for delicate peeling and coring.

The blade is hand-honed to an incredibly sharp 9 to 12-degree angle per side. Because it uses a high-performance SG2 micro-carbide powder steel core, it maintains this razor-like edge significantly longer than standard stainless steel knives.

No, this knife is not dishwasher safe. The high-carbon steel core and the premium rosewood handle require hand washing and immediate drying to prevent corrosion and maintain the integrity of the wood.

The Tsuchime, or hammered finish, is more than just an aesthetic choice. It creates small air pockets between the blade and the food, which helps prevent ingredients from sticking to the knife while you chop.

With a hardness rating of 63 HRC, this blade is quite hard and brittle, so you should avoid using it on hard surfaces like glass or stone cutting boards. To maintain the edge, use a high-grit whetstone or a honing rod specifically designed for Japanese-style knives, and avoid using pull-through sharpeners.

The ergonomic Cocobolo Rosewood Pakkawood handle is designed for balance and comfort, though its slim profile is optimized for precision work. While it provides a secure grip, those with very large hands may find it feels more like a delicate instrument than a heavy-duty chef's knife.