Miyabi Kaizen Paring Knife

This knife is designed for intricate tasks that require precision, such as peeling fruits, deveining shrimp, or creating decorative garnishes. Its slim profile allows for better control than a larger chef's knife when working with small ingredients.

VG10 is a high-carbon stainless steel known for its ability to hold a very sharp edge for a long time. Because it is a harder steel, it allows for a thinner, more precise blade geometry compared to standard kitchen knives.

The Honbazuke process is a traditional Japanese technique that involves three distinct sharpening and polishing stages. This results in a scalpel-like edge that is exceptionally sharp right out of the box.

Yes, Micarta is a durable, moisture-resistant material that provides a secure, non-slip grip even when your hands are wet. Its ergonomic shape is designed to reduce fatigue during detailed prep work.

To protect the blade, always hand wash and dry the knife immediately after use; avoid the dishwasher, which can dull the edge and damage the handle. We recommend using a wooden or plastic cutting board to maintain the integrity of the steel.