Miyabi Birchwood Paring Knife

This knife is designed for intricate, small-scale tasks that require high precision. It excels at peeling fruits, trimming vegetables, and creating delicate garnishes where a larger chef's knife would be too cumbersome.

SG2 steel is a high-performance powder steel that allows for an incredibly thin, scalpel-like edge. Because of its high hardness (63 Rockwell), it retains its sharpness significantly longer than standard stainless steel knives.

Yes, because the handle is made of natural wood, it should not be soaked in water or put in the dishwasher. To keep the wood in top condition, you may occasionally apply a food-safe mineral oil to prevent it from drying out.

No, this knife must be hand-washed and dried immediately after use. The dishwasher's high heat and harsh detergents can damage the delicate Damascus finish and cause the natural birch handle to crack or warp.

Honbazuke is a traditional Japanese three-step sharpening process that results in a mirror-polished, extremely sharp edge. It creates a very acute angle, typically between 9.5 and 12 degrees, which is much sharper than most Western-style knives.

Due to the extreme hardness of the SG2 steel, you should use high-quality whetstones to maintain the edge. Avoid using pull-through sharpeners or honing steels, as they can chip or damage the thin, precision-ground blade.