Crafted in Seki, Japan, a small town world-famous for its production of beautiful hand-forged knives, the Miyabi Kaizen II 3.5-inch paring knife combines traditional craftsmanship with modern hardening technologies and impeccable design.

An essential kitchen companion, the Miyabi Kaizen paring knife is a versatile tool used for delicate tasks such as peeling, trimming and hulling fruit, and segmenting citrus fruits such as orange, lemons, limes and grapefruit. Or it can be used to decase sausages, score fatty meats and peel and devein shrimp. The small but mighty paring knife makes light work of more demanding tasks where precision is needed, such as removing seeds from fruits and vegetables.

The razor-sharp blade of the Miyabi Kaizen II, made from a core of superior FC61 steel and 48 layers of beautiful Damascus steel, is carefully hand-honed using the traditional Honbazuke method that has been used for centuries to achieve unparalleled sharpness, durability and long-lasting quality.

Ice-hardened for exceptional corrosion resistance, the blade then transitions smoothly into an ergonomic D-shaped handle made from beautiful pakkawood that provides an excellent grip for comfortable and safe cutting. Whether you’re chopping up vegetables for cooking, scoring meat before roasting it or peeling and hulling fruit to bake a pie, this beautifully crafted piece of cutlery is the best paring knife for the job.

Dimensions: Width: 0.71”; Height: 1.02”; Blade length: 3.54”; Handle length: 4.53”; Blade thickness: 0.04”

Care & Use: Hand wash only.

Materials: FC61 fine carbide steel