Miyabi Kaizen Prep Knife

A prep knife acts as a hybrid between a chef's knife and a paring knife. Its size makes it ideal for tasks that require more control than a large chef's knife can offer, such as trimming vegetables, slicing small fruits, or de-boning meat.

The VG10 super steel core provides a high level of hardness and edge retention. Because it is ice-hardened, the blade maintains its sharpness longer than standard stainless steel, allowing for precise, clean cuts with less frequent honing.

The D-shaped handle is traditionally designed to fit the palm of a right-handed user for a secure, ergonomic grip. While left-handed users can still use the knife, they may find the handle shape less intuitive compared to a symmetrical or ambidextrous handle.

Because this knife is honed to a very fine 9.5 to 12-degree angle, it is best maintained using a whetstone rather than a standard pull-through sharpener. Avoid using it on glass or stone cutting boards, as these surfaces can dull the thin edge prematurely.

No, this knife should always be hand-washed and dried immediately. The high-carbon steel and Micarta handle can be damaged by the high heat, harsh detergents, and moisture cycles of a dishwasher.